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Brisket cooking too fast?
A couple thoughts.... first, have you ever verified your cooking temps with a reliable therm? Masterbuilts aren't known for accurate temps. And I'm assuming that you are not using the MB meat probe for meat temp. Having said that don't panic. You probably are going to hit the stall any time... -
Pulled pork, wood, and smoke
You want to wait a day or better to get to finish temp then go ahead and smoke at 225. You want to spend less time cooking and more time eating....??...... then get your cook temp up. I do 'em at 280 to 290. Cliffcarter likes 'em over 300. No loss of flavor, tenderness, or anything else at... -
MES 30 airflow
Pull the entire exhaust vent out on the left side. A 3 inch adjustable vent elbow from HD or Lowes fits exactly in its place. Get a rotating flap butterfly and install in the elbow to adjust flow. Total cost about 14 bucks. You'll have all the flow and control you need.- geerock
- Post #5
- Forum: Electric Smokers
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New to electric smoking
Hi Susan, welcome to the forum. Lots of great info and great folks here. You won't find a book that has more recipes, info, tricks and tips than you can find right here. And there isn't a book out there that can answer a question for you in the middle of your cook like you can right here... -
Please...help me choose an MES!
Damn...... you're supposed to clean these things?- geerock
- Post #22
- Forum: Electric Smokers
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Please...help me choose an MES!
Cabelas had a bunch of gen 1 40's recently and then they offer the extended warranty for not too bad of an add on cost. And its a replacement warranty. Something goes wrong in the first year you get a new one. Check it out. Now having said that I've owned both gen 1 and 2 MES. Four times, ...- geerock
- Post #16
- Forum: Electric Smokers
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Introduce yourself to the BS - Brick Smoking page!
14 below? Damn straight thats cold. I can get that up here. But with that homegrown 180 we'll be sitting around by the smoke pit in shorts and tees wondering what everyone is complaining about. Hope all is well with the family.- geerock
- Post #6
- Forum: Brick Smokers
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Introduce yourself to the BS - Brick Smoking page!
Hey Wes, glad to see you posting. Hope all is well in NC. But no bitching about cold NC winters to us Northerners. : ) One of these days we're gonna get together, crack a couple, and trade some smoking secrets....... a maybe a couple other stories.- geerock
- Post #3
- Forum: Brick Smokers
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Florida Black Cherry
Don't put the dust directly on the fire or coals it will just flash. Put the dust in a packet made of tin foil and leave the ends open or make holes in the packet. They also make inexpensive dust burners for smokers.- geerock
- Post #2
- Forum: Woods for Smoking
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Another Homemade Smokehouse (with a twist)
Just on the floor and around the perimeter base around the fire pit.- geerock
- Post #31
- Forum: Smoke Houses
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Another Homemade Smokehouse (with a twist)
Lke I said....just keep it vertical and not too wide. I actually was surprised at how accurate that IQ was. Once it got to temp, it was always within a few degrees of set temp. Since I bought that they have a new model, but the 110 I have works for me just fine. Just one suggestion I found. ...- geerock
- Post #29
- Forum: Smoke Houses
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Another Homemade Smokehouse (with a twist)
Cam This is an old thread, but the smokehouse is still smoking. I haven't used it in the dead of the new england winters to hot smoke but it sure works grerat for cold or warm smoking bacon, ham, sausage, etc. Just be sure to have the IQ handle the air flow. Make a pretty tight box with a...- geerock
- Post #27
- Forum: Smoke Houses
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Question: IT and smoking temps
Matt sure you can overcook anything. And if you cook to an IT of 220 you will over cook it. Not sure where you got the idea of 220 but 195 to 200 tends to be right for pork shoulder. My suggestion to you is to start around your planned time but smoke it at 250. This should get you pretty...- geerock
- Post #2
- Forum: General Discussion
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New Smoke in Wisconsin
Timstep welcome to the forum. That smokin pro is a decent smoker but there are a few mods that will help you get better, especially in that cold wisconsin winter. That suggestion of a maverick 732 or equivalent is a must. Very accurate compared to the CG temp gauge and you can see how things... -
New to this site
Welcome to the forum, bigmeat. Lije the guys have said..... use that search function or just ask. All kinds of great folks and great info here. Glad to have you aboard. -
Howdy from Texas
Welcome to the forum. All kinds of good folks and good info here. Use the search function and you'll find about anything you need to know. Enjoy your stay. -
Its been a while. Good evening friends. Pork smoke
Hey Wes, good hearing from you. Hope things are going well. Thats some serious quantity of good looking pork. -
Pellet grills
I have to ask, Ed. How do you smoke a pork butt or brisket to 190 to 200 or more if you never turn past SMOKE? And it must take an awful long time to get to finish temp on other meats. Sorry, i just read one of your other posts. But I just don't understand why people cook at such low temps.- geerock
- Post #34
- Forum: Blowing Smoke Around the Smoker.
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Just wanted to introduce myself
Welcome to the forum. Use that search function and you'll find everything you want to know about fridge builds. And everything thing else. Lots of great folks here willing to lend a hand. -
