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  1. geerock

    Absolute Amatuer

    Meadow Creek makes a nice unit also.
  2. geerock

    Traeger Pellet Smoker - Help

    Buddy, I have no idea why you are cooking so low. And even if you are just slicing the pork your finish target is a bit low also. As far as safe? As I stated earlier the general rule is to reach 140 in about 4 hours. You weren't even close. I'm not going to make a call on your meat but...
  3. geerock

    Traeger Pellet Smoker - Help

    You can't use smoke setting for overnight. You are waaaay over the general accepted rule of 4 hours to get to 140 meat temp. You need to smoke butts at a minimum of 225 on the Traeger. You can't get to a finish temp of 200 when your smoker is only at 150. Don't let it get you down. Every...
  4. geerock

    Brisket emergency?

    I thought so. I guarantee you're cooking at a good 40 degrees or more than your set temp. Masterbuilt is aware of the issue and they'll send you a new controller if you call. Sometimes it helps, sometimes not. In either case consider a maverick et series remote therm. Monitors meat and...
  5. geerock

    Brined Pork Loin w/ Spiced peach glaze Foamheart

    Foam great looking pork. I have loins bring right now with a very similar brine. I'm stealing your glaze recipe for tomorrows guests. Happy 4th.
  6. geerock

    Picnic shoulder question

    Yeah, Chef is right. With the rest, stall, and maybe a stubborn piece of meat....at 225 to 250 you should plan on closer to 2 hours. You can always wrap and hold them for a good long time if you're early. Better than making people wait.
  7. geerock

    First smoke and kinda in a panic

    Thats not fast at all. You're doing fine. She'll slow down a bit and when you hit the stall you'll be wondering why she's not cooking faster. It'll all even out. Hang in there and don't panic. Happy 4th.
  8. geerock

    2nd smoke on MES 30"...white smoke question...

    If you have the generation 2 mes with the left side exhaust vent it already is pretty small. I had a mes 40 gen 2 (not for long as it croaked) and you need to see if you have moisture xollecting on the door. Need to keep the airflow going pretty good as that water and smoke combo can give you...
  9. geerock

    Brisket emergency?

    Well, a couple thoughts here...... the masterbuilt controllers are notorious for being way off. Did you verify your chamber temp as well as the meat temp? Second...don't panic. A good size brisket will keep for quite a few hours after its done. Cook it to the IT you were planning and check...
  10. geerock

    Pork Butt for the 4th

    Hey Gary, Happy 4th. Looks like we do butts just about the same. Rub 'em up a bit before smoking, no injection, spritz here and there with the juice / cider vinegar mix. Everything except temp. I went to 275 or better quite a few years ago. Let me know how you like the hotter cook. All the...
  11. geerock

    Hi, first timer here.

    Best of luck on your maiden voyage and welcome to the forum. Lots of great info and great folks willing to give it. Happy 4th.
  12. geerock

    Hidey-ho everybody

    Welcome to the forum. Glad you got back into smoking. Show those guys some great west virginia bbq over there.
  13. geerock

    New guy with a time-to-temp question

    No way you take that long if you are sure of your temps. The description of the finished product says overcooked. Loin or tenderloin..... especially at 1 and a quarter pounds is not goung to stall near that amount if time, if at all. Your internal temp gauge sounds like its off.
  14. geerock

    Problem with my MES 40, keeps shutting off

    This sounds like exactly what I went through. Nevet did get a working unit. Don't say you weren't warned. Best of luck.
  15. geerock

    Pork Loin advice

    Marinade or brine helps keep lean cuts from drying out, and can add flavor. Lots of recipes on the forum if you decide. Best of luck.
  16. geerock

    Help! smoking a Boston butt!

    Looks to me like you're doing a nice job. Keep that temp up, pull it out at around 200, and don't forget that the rest is very important. Wrap it up in double foil with a little liquid, and let sit for about an hour. If you're looking for some good foiling or finishing sauce recipes check out...
  17. geerock

    MES 30 Whole Shoulder Question

    I think you have to separate the two if for no other reason than how you gonna fit it whole in a mes 30?
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