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  1. smoker handle 1.jpg

    smoker handle 1.jpg

    • smokinberto
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    • Album: Masterbuild XL Mods - Post your mods here!
  2. smokinberto

    Aluminum Smoke Boxes

     I have a MPS (masterbuilt propane smoker) the flame disk bowl as it's called allows flames to ignite the wood chips. I'm considering making 3 triangular smoking boxes out of aluminum to place in the 3 pie slice shaped spaces in the disk. Will aluminum have an adverse affect on flavor of my...
  3. smokinberto

    Is it still a fattie?

    Sorry not much of a pic, but here it is.............
  4. Is it still a fattie?

    Is it still a fattie?

  5. mushroom fattys.jpg

    mushroom fattys.jpg

    • smokinberto
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    • Album: Is it still a fattie?
  6. smokinberto

    Is it still a fattie?

    OK smoked 'em last night didn't' get to eat them 'til today. They're delicious. Sliced one of them into 1/2 in. slices & put them on a burger bun. Awesome. I put more stuffing in these than I did my 1st fatties, Made it a bit harder to roll up, but well worth it.
  7. smokinberto

    Is it still a fattie?

    I rolled them up yesterday, They'll go in the smoker tomorrow, busy weekend. I'll give a report when they're done.I love the blues bros.
  8. smokinberto

    Is it still a fattie?

    I love Mushroom Swiss Burgers. I'm planning to make a Mushroom Swiss Fatty this weekend. But I plan to use hamburger instead of sausage. Is it still a fatty? I made a couple traditional fatties last weekend, they were awesome. Will this variation work? Or is there something to consider when...
  9. smokinberto

    The Good the bad & the Ugly

    I bought a needle valve came in yesterday couldn't wait to get home & plug it in. With nothing in the smoker I can keep the temp down around 150F according to the door thermometer. My drip pan came in today. I'll have to remodel the rack to accept the bigger pan. I have a cast iron smoker box on...
  10. smokinberto

    When to add the sauce, BBQ that is :)

    I'm not much of one for BBQ sauce on ribs, always preferred the dry rub. However some of my family & friends want BBQ sauce on their meats be it bird, beef or pork. When do you add the sauce? In advance thank you.
  11. smokinberto

    Breakfast Fatty Trio

    Looks good I did 2 fatties yesterday. Had them (filled with peppers, onions, mushrooms & colby jack cheese) with eggs & toast this morning.Good stuff. I find it a bit disturbed putting pie filling in oneBut to each their own. Thanks for sharing
  12. smokinberto

    The Good the bad & the Ugly

    Okay did my first cook last night everything went well.  We were suppose to have dinner guests but they had to cancel. So I have a fridge full of smoked stuff.lol. Problems, everyone was right the water/drip pan is inadequate. Which leads me to my first query. Who has a good selection of steam...
  13. smokinberto

    First cook with new smoker

    Some of the finished product..........
  14. IMG_20130105_171932.jpg

    IMG_20130105_171932.jpg

    • smokinberto
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    • Album: First cook with new smoker
  15. IMG_20130105_171949.jpg

    IMG_20130105_171949.jpg

    • smokinberto
    • Media item
    • Comments: 0
    • Album: First cook with new smoker
  16. smokinberto

    To Soak or not To Soak

     As I said in my intro, I'm not a novice smoker, just new to propane smoking.Most of my smoking has been done with economy charcoal & electric smokers. I read somewhere that soaking wood chips gives a stronger smoke taste but to leave them dry is a bit more mellow. Anyone not soak their chips?
  17. smokinberto

    First cook with new smoker

  18. First cook with new smoker

    First cook with new smoker

  19. IMG_20130105_114119.jpg

    IMG_20130105_114119.jpg

    • smokinberto
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    • Album: First cook with new smoker
  20. IMG_20130105_112024.jpg

    IMG_20130105_112024.jpg

    • smokinberto
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    • Comments: 0
    • Album: First cook with new smoker
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