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smoked tri tip and mac
Hey Duck, I'm new as well, tried Tri-Tip the other day, and came out amazing... here's the story Let tri-tip come to room temp, about 90 minutes, then rub with corase salt, let rest for 5 mintues, then rub the following on the tip: 1 tablespoon chili powder 1 tablespoon ground cumin 1... -
Masterbuilt Propane Smoker Temperature Concerns
I purchased the Masterbuilt 30” from Bass Pro; I’ve run it about 6 times now, made an outstanding tri-tip, and some great batches of smoked salmon. By adding a vent at the bottom, I’ve been able to get the smoker down to 195 degrees. Not as low as I’d like, but having problems with getting...- hfactor
- Post #4
- Forum: Propane Smokers
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Masterbuilt Gas Smokehouse. Help!!
I purchased the same Masterbuilt propane smoker, while I don't have any temperature issues, I am having problems generating smoke when running the smoker below 200 degrees. I have a 8" cast iron pan I place on top of the OEM chip pan, at 230 to 240 degrees, this pan works fine, and I'm able to...- hfactor
- Post #20
- Forum: Propane Smokers
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New MasterBuilt Propane Smoker - Breaking it in, modifications, etc...
Using a wireless thermometer to verify temperature....- hfactor
- Post #3
- Forum: Propane Smokers
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New MasterBuilt Propane Smoker - Breaking it in, modifications, etc...
Just purchased the Masterbuilt propane smoker from Bass Pro, breaking it in as we speak. So far, the lowest temperature I’ve achieved is in the 250 degree range. I can’t imagine needing the side insulation as I want to be able to get this unit down to the 200 degree range for smoking...- hfactor
- Thread
- Replies: 3
- Forum: Propane Smokers
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Cherry/Balsamic Marinated Ribeyes & Corn: Q-View & Recipe (finished)
This thread should be the prototype for posting a recipe.... Ooooouuuuuttttstanding...- hfactor
- Post #5
- Forum: Grilling Beef
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Masterbuilt Propane Smoker Temperature Concerns
So I've thrown in the towel with my Meco electric smoker, seems like generating the correct TBS was a hit or miss operation, something I don’t want when I smoke. So I've found some encouraging reviews and comments on the Masterbuilt Propane Smoker. The concern I have is using the unit at low...- hfactor
- Thread
- Replies: 5
- Forum: Propane Smokers
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Baby Back Ribs attempt with new found knowledge
Flash, Yes I really didn't know how to smoke food before I joined this site. All my smoking came out tasting like creosote... I leaned less is more, and to open up all your vents...achieve TBS... So I've stuck with apple, and cherry to get things rolling.... I've purchased some pecan chips... -
Brisket Problem
So does the "No Inject or Probe" rule apply to poultry and pork as well? Or is the 4 hour part of the rule exclude other cuts of meat? So just to be sure, I need to get EVERYTHING pass the 140* mark in 3 hours? da Factor- hfactor
- Post #21
- Forum: Food Safety
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First brisket (Limited Q-view)
Hey Cob, I wonder if you let it rest longer than what you mentioned of 1/2 hour how that would have changed the texture and moisture of the brisket? Seems like many of the posts have the brisket wrapped and resting for 2+ hours... I to want to venture into the world of briskets, but still... -
Baby Back Ribs attempt with new found knowledge
Hey PigE, The key for me was a slow burn of the wood chunk, max ventilation, combined with the two briquettes.... then when I figured out that for the rub, paprika and sugar was not for me, I've hit a method that is getting close to what I'd expect for BB ribs.... Next time, might try two... -
Baby Back Ribs attempt with new found knowledge
OK...OK I think I'm getting closer.... After a few attempts, I think I've found a rub that's to my liking... pepper, salt, onion and garlic powder, a touch of dry mustard, and a touch of chili powder.... that’s it... I think I’m not a paprika person, and I loved the results without... -
Tri-tip: Grilled vs. Smoked
Hi Ohm, I smoked some beef ribs today. Used cherry wood chunk that I placed right on top of the heating element, at least the end of the wood chunk. The wood burned just fine, but did not generate a lot of smoke, which is just fine, the ribs did have enough smoke flavor....but it's clear that... -
Tri-tip: Grilled vs. Smoked
Starting to reconsider the functionality of an electric smoker. Seems like the only way to generate smoke is direct contact to the heating element. Something that seems inconsistent... Might be time to evaluate propane smokers, or just bite the bullet and go Weber Smokey Mountain unit.... -
Tri-tip: Grilled vs. Smoked
Is your smoking bowl similar to a coffee can? And you put this directly on the electric element? I've been told to bring the meat, any meat to room temperature before cooking.... -
Tri-tip: Grilled vs. Smoked
Hi Ohm, Here are a few photos of the wood tray I made. It's constructed from aluminum... The tray sits right above the heating element. So the question I have, is how long will it take to get a wood chunk to smoke? Yesterday the cherry wood chunk (1 by 1 by 3) was not smoking after 20... -
Tri-tip: Grilled vs. Smoked
Ohm, Thanks for your input. I've searched for TBS, and seems like there are many variations on a common theme of TBS. Here's a shot of the Meco: I've added a aluminum rack right above the heating element. I'm still searching for the right touch with regards to smoke generation. Is thin... -
Tri-tip: Grilled vs. Smoked
Continuing my smoker education, this weekend’s attempt was tri-tip. I picked up a couple of tri-tips at Costco, I think somewhere around $6.99 a pound, great cuts of meat… I decided to grilled one half, and smoke the other half. Seasoned the tri-tip with sea salt, black pepper, and... -
1st Kings of the season
Nothing better than smoked King Salmon. Every few years of so, the Kings return to spawn in the Ventura area, heading I assume back to the Ventura and Santa Clara rivers... been lucky enough to catch a few on my boat.... Check that, nothing better than fresh King salmon.... -
Baby Back Ribs attempt with new found knowledge
You'd think that bricks would hold heat much better than water, plus if you are smoking for hours, I'd imagine that bricks would heat up relatively quickly.... with a cheap electric smoker (Meco), retaining heat in the unit it paramount...
