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  1. geerock

    Wrapping pulled pork after smoking

    Bravo, boatbum. You want to get meat done and eating quicker? Turn up the temp. I don't know how 225 became the default smoking temp for everything but larger pieces of meat like pork shoulder, butt, brisket can take higher temps with no problems and will actually render out fats at a more...
  2. geerock

    1ST Time Smoking Baby Backs!! With Q-View

    Want a little less tender?...... cut down on the foil time, or just cut it out alltogether. And, depending on the rib size, cutting down on total cook time will get a nice bite rib. All in all, nice job. Every cook is a learning experience.
  3. geerock

    First ever smoke

    Looks to me like you've done real well. Just keep learning as you go. On this one you figured out to moderate the smoke output and about chicken skin. Chef Jimmy chimed in with his always delicious suggestions and recipes. Try a brine with poultry..... I went for years with very good smoked...
  4. geerock

    Pellet grills

    Kerstingm, that traeger can use a few mods to get you to higher temps and to help stabilize temp swings. Run a high temp gasket seal around the lid and place some firebrick splits around the firepot and on the base of the cook chamber. This will get you another 20 degrees closer to 400 and...
  5. geerock

    Need Help, can I eat what I just cooked?

    Not sure what you mean by cooked improperly and carcinogens. I'm pretty sure the food is safe, but I would guess its going to be a bit tough at 190 IT. And if you're saying you grilled a brisket it may be real tough. But take a bite and see where you are. Good luck.
  6. geerock

    I said I'd never own one..

    The higher the temp on the pellet munchers the less smoke. If you cook at 225 or below then you may be ok, but with higher heat and the fan going you tend to get less smoke. Now I have to ask, dirtsailor, and some others here.... if you don't agree with a smoker needing a secondary smoke...
  7. geerock

    I said I'd never own one..

    Got a feeling you might learn to love it, dirt. Get a gasket around the lid and use one of those amazn tubes you have for good smoke and you might really like that convection oven effect smoker.
  8. geerock

    Hello from Western New York

    First of all, welcome to the forum.  Great folks and great info here.  That cabinet is going to make you the star of the neighborhood.  Great potential no matter which way you want to go.  Electric is nice and easy and with a PID will make it accurate.  Auber Instruments makes a real nice...
  9. geerock

    my masterbuilt 2nd gen 40 in smoker

    Sounds like you're making a common newbie mistake...you're laying on too much smoke. Keep it light and try using small chunks. Too little smoke is still ok and food is good to eat. You can adjust next time. Too much smoke is inedible and wasted food.
  10. geerock

    First smoke on new Char-griller pellet grill (here we go)

    Pretty sure the CG setting for smoke will only get you to about 160 or so. Might want to get your temp up or you might miss lunch tomorrow. Get to 225 and you'll be ok.
  11. geerock

    First smoker and a busy weekend

    Hopefully you'll be ok but a good burnout and seasoning on a new smoker is pretty standard. Gets rid of oils and residues from the manufacturing process and pre-smoke with no food after the burn off will keep off flavors from invading your meats.
  12. geerock

    Not a smoker yet but

    Welcome to the forum. Lots of great folks and info here. Glad to have you aboard.
  13. geerock

    set and forget

    Yeah thats a gen 1.  Looks like one the last models before they went to gen 2 (for what reason I'll never know).  Replaceble element, remote, nice design with water tray and pretty even heat distribution.  And if you are worried about smoke, the AMAZN pellet or dust trays work very well in the...
  14. geerock

    set and forget

    Masterbuilt "pro" with digital and readout? Don't kbow what that is. Sounds like the mes gen 2 to me. There is no gen 3. The masterbuilt pro series is like the weston as far as I know. Basic smoker. Propane or electric models. I believe un insulated. Tough to keep temps up if you smoke...
  15. geerock

    What should I do next?

    You like seafood? Smoked fish, scallops, shrimp are all pretty easy and very delicious. If you are a dedicated meat eater, you can make a big hit with brined pork loin. And fatties are bit of work but you can be a real show off with the stuffings you use. And easy to smoke. If its not too...
  16. geerock

    Beef Brisket turned out VERY tough

    First things first...... welcome to the forum. Don't worry about anyone being too hard on you here. Lots of good folks with good info ready to help. Two things to ponder. How did you measure the IT and you definitely pulled too early. And don't trim the fat down to nothing. Leave it to...
  17. geerock

    howdy !

    Welcome to the forum, flip. Good to have you aboard. Lots of good folks and good info here. All the best to you.
  18. geerock

    Trying a brisket

    That is one thick brisket! Am I just judging it wrong or is that thing a good 4 or 5 inches or better? You're in for a good long cook so don't feel bad about reloading the AMZN. Best of luck.
  19. geerock

    Talk me out of getting an electric smoker!

    Smokin It makes nice unit. Great value for the money. But you may want to consider the #2. And forget the mes gen 2 models.
  20. geerock

    Smoking in port Jeff , New York

    Welcome to the forum, terminator. Better late than never on the smoking. Best of luck on the new addiction.
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