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I’m doing a batch of Country Style Ribs. When I was panning and went to reinsert the meat probe I pushed too hard and went right through the pan…Uggg. Had to swap out the pan and had me wondering what the best approach is for running probe wires? Using an Analog MES 30 I’ve been using the...
Chili - Looks delicious! You actually answered a question I've been thinking about regarding how to lower the salt and sugar on much of my smoked foods. I don't have to tell many of you about watching salt intake for blood pressure and heart attack or sugar intake for weight gain, high blood...
WOW Very creative. A bit of a takeoff on the cored/peeled apple stuffed with butter and cinnamon, wrapped in pastry dough and baked..."quick apple pie". This looks much nicer and I'm sure were delicious. The jelly adds another dimension to the pastry. Well done.
I was actually going to edit my last post after seeing what appeared to be a cutout on the back of the stone for heat to rise. That would be a mod to the round plate. Regardless a stone is still available. Great setup for sure.
Al - Calzone looks delicious. BTW, as I'm sure you know dough is very easy to make although if you're getting it for a buck it's hard to justify. Ingredients are simple: flour water, yeast, salt and sugar. Hand mix and let it build some flavor over a few days and your good to go.
Al - I just saw this in the carousel great looking pizza and what a great idea. That cooked 3 to 4 times as fast as my home oven at 550 deg. Nice char as well. I'll bet the wood fire made for some great taste.... something I don't get in my oven of course. BTW, someone mentioned stones no...
Thank you for the kind words. Success feels and tastes good! What to smoke next? In the meantime I have a sourdough bread test in my kitchen that I have to proof.
I did a small batch of CSRs using useful tips I've been reading here and Jeff’s rub. I used my manual 30” Masterbuilt and dual probe TP-20. Ribs were smoked for 2 hours, panned with apple juice and BBQ sauce covered for 1 hour. Finally I put them back on the smoker grate and mopped with BBQ...
Bearcarver - you may want to try bluefish made in tomato sauce over linguine. As I'm sure you know to cut out the dark meat which may reduce the fishiness that most dislike about it.
I’ve smoked many bluefish but I’m a bit embarrassed that my recipes from years ago are in a shambles. Please accept my apology for the rough guideline.
I recently smoked a fish (15lbr) using the following as a guideline but as I indicate add additional spice to taste. The other thing worth...
Thanks folks and happy to be here. Thank you to all of the folks who pass along helpful information that shortcuts the learning cycle for new folks.
BTW, can someone tell me if this is an older model or sold under by one of MB's distribution partners? Difference are handle rotates to lock the...
I’ve been reading this site for a short time and I have to say what a wealth of information can be found here. I’m so happy to have found this place. I recently picked up an un-used Masterbuilt analog smoker at a garage sale for $30. The seller said her mother purchased it but never used it...
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