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  1. smokingearl

    Beef ribs and deer steaks

    Turned out nice and delicious.
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  4. smokingearl

    Any new WIFI enabled temperature monitors I don't know about?

    Some people misunderstand and confuse wifi with wireless. Mavericks and igrills are wireless. Limited range. Bluetooth is wireless, limited range. Wifi means connection from the smoker to your home wifi system and would have no range limitations.
  5. Beef ribs and deer steaks

    Beef ribs and deer steaks

  6. smokingearl

    Beef ribs and deer steaks

    First time smoking beef ribs. First time smoking deer steaks. Simple rub of spog on both. Gonna smoke the ribs at 250 for 5 hours. 3 hours in I'll add the deer steaks. Hopefully the ribs will be done when the deer steaks hit an IT of 135-140
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  9. smokingearl

    Pork Shoulder 180 Degree Stall..?

    Pork butt and shoulder only needs to rest until it's cool enough to pull. It's not like resting beef for redistribution of the juices.
  10. smokingearl

    Wifi Meat Thermometers

    Yea it went out of the kickstart mode with plenty of backers and is the pre order stage. I plan to get me a meater eventually.
  11. smokingearl

    How Many Mes Owners Here?

    I love the 5x8 AMPS. Filled up it'll smoke for 11 hours. I like being able to buy all kinds of different flavored pellets from the same site. The chip loader works ok but I don't like to keep adding chips ever 25 minutes and around here I'm limited to what flavored chips I can even get. AMPS for...
  12. smokingearl

    How Many Mes Owners Here?

    https://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
  13. smokingearl

    to wrap or not to wrap, that is the question

    The apple juice could actually add a bit of flavor, but I personally never spritz. I like to keep the smoker closed. It will definitely negatively affect the bark especially in a MES which are harder to get a nice bark anyways. The best advise is to take other people's advise and try things for...
  14. smokingearl

    to wrap or not to wrap, that is the question

    Butts are so marbled with fat there's not really any risk of drying them out. And although the fat dripping down on them to keep them moist sounds good in theory, meat is not a sponge and it does absorb the fat. The fat simply runs down of the meat and keeps a nice bark from forming. I'm sure...
  15. smokingearl

    How Many Mes Owners Here?

    If it has Bluetooth it's a 2.5. If it has 6 racks it's a sportsman elite.
  16. smokingearl

    Brisket offset smoker.

    Smoke rings have no taste anyways. Purely cosmetic. When I switched to the MES 40 electric I lost the smoke ring. Doesn't matter. Tastes the same.
  17. smokingearl

    burning the brisket

    If it was overdone it wouldn't slice, it'd shred. Sometimes brisket will go to 215 before its done. At 195, start probing as mentioned above for tenderness. It was probably not over cooked, but undercooked.
  18. smokingearl

    New to forum

    I have that model MES and the AMPS as well. Smoking for me has never been so awesome or affordable. You're in for some good fun and smoked food.
  19. smokingearl

    4 lb brisket flat......now what?

    The only reason I prefer full packers is the price. The only place here to get briskest sell full packers for 2.89 a pound and sell the flats for 5.99 a pound. So if I buy a flat it's usually about a third of a full packet for 10 dollars less. And once I have a full packer there's no way I'll...
  20. smokingearl

    Smoking baby back ribs on a Traeger Elite (fall off the bone)

    2-2-1 2 hours at 225 2 hours wrapped in foil with some apple juice or maybe beer 1 hour back in without foil and maybe some sauce if you like. look for about 1/4 inch pullback of meat from the bones. hold up one end until when it bends, the meat cracks open. fall of the bones actually...
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