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Cleaning MES 30?
I clean everything I can remove. I don't have the glass door smoker so this isn't an issue for me. I typically will put an aluminum foil pan on the bottom rack to catch all the drippings so I don't have to fool with cleaning the drip pan.- caleb
- Post #4
- Forum: Electric Smokers
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1st attempt Boneless Pork Loin wrapped in Bacon w/qview
This looks awesome! I have numerous questions for you because I would like to try this. What temp did you smoke at? What internal temp did you take the loin to? What rub did you use? Wht did you inject the loin with? -
Simple Drumsticks
I would say you could smoke them at 250. I did 225 on ribs earlier this week and they were good but not fall off the bone tender. THe chicken would be better to cook closer to the 250 as well, just to get it crispier. So what you could do is cook your ribs for 225 during the first 2 hours and... -
Ribs
Doing some right now. With the 2-2-1 method. I like my bones to pull out when they're done so its a matter of preference. I had my smoker at 250 for the first 2 hours and just cranked down to 225 for the rest of the smoke. The last hour is vital to make em "finger lickin good" IMO. Gets that...- caleb
- Post #19
- Forum: Grilling Pork
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Look at my Peachy Butt
So are you saying butt out of the pan and the pan one rack lower? Also spraying it down with half peach and half water during the smoke about every 2 hours really helped with the flavor. I think next time ill add some canned peaches to the pan for me peachyness. Haha but seriously. -
Look at my Peachy Butt
I was worried as well. But it really didn't too bad. Some of the over spray juices in the pan got just a little burnt, but there was still plenty of juice left. -
Look at my Peachy Butt
I was worried as well. But it really didn't too bad. Some of the over spray juices in the pan got just a little burnt, but there was still plenty of juice left. -
Look at my Peachy Butt
Here's what it is. The juices were amazing. Great pulled pork. Not to sweet at all. Has a strong flavor from the rub and then balanced out with the sweetness from the peach nectar. Supper good! Best butt I have done so far. -
Look at my Peachy Butt
Still waiting. I haven't forgot to put it on here. Taking longer than I thought so I'm just being patient and waiting it out. I opened and sprayed it down every 2 hours so I think that affected the time. I'll keep ya posted. -
Boston Butt Pulled Pork (Step by Step)
Just curious-why don't you use water in the pan? -
Look at my Peachy Butt
Two questions. 1. Should I foil this thing at 160 or just let it ride. 2. What is the best thing to do with the juices in the pan? (Thinking about drinking them because it smells so peachy! Haha jk) -
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Look at my Peachy Butt
Couple hours in. Lookin good! Sprays it down with some peach nectar. The turkey tenders are coming along nicely. At about 163 right now. Will pull at 165. -
Look at my Peachy Butt
Very true! I change the thread title because of your post. Hahaha -
Look at my Peachy Butt
- caleb
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