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recommendation
Can someone comment on where the amnzp fits in the MES and if the water tray needs to be removed. Thanks- smokinfam
- Post #16
- Forum: Electric Smokers
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recommendation
How does the AMZNP fit into the MES smoker? There is a review on the amazen website which states the following, ". I put the Pellet Smoker in the water pan with no water in it and then left it alone. Built a tent with aluminum foil and put it over the Pellet Holder so drippings would not get in...- smokinfam
- Post #14
- Forum: Electric Smokers
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recommendation
I checked out the mastercraft smokers. There are quite a few options, but I didn't see any with auto wood feed. Is there a good model I should look for? I plan to use it for smoking ribs, pork and brisket. I do like the models which have a window in the door. Thanks- smokinfam
- Post #8
- Forum: Electric Smokers
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recommendation
I currently have a gosm smoker. I have to babysit it continuously. I am wanting to buy a smoker that has auto wood feed and temp control. Have around $300. Suggestions? There is a Stainless Steel digital Bradley Smoker 4 rack for sale nearby for $375. Thanks- smokinfam
- Thread
- Replies: 28
- Forum: Electric Smokers
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Need some advice for a good meat for a quick smoke...
It is a tenderloin. Your temp of 140 differs a bit from Alblanchers recommendation of 150 then wrap to 160. -
Need some advice for a good meat for a quick smoke...
I've never heard of stuffing it. Could you give me some advice? Use stovetop stuffing? I assume I would slice the tenderloin horizontal along the length. Lay both halves side by side. Spread the stuffing over one side and then put the other half back on top. Then wrap it in bacon. Does... -
Need some advice for a good meat for a quick smoke...
could you advise me on brine? I have read the following: 1 cup of salt to one gallon of water brine for a max of 12 hours for a pork tenderloin does this sound right? also, should I inject the tenderloin or apply a rub? thanks. -
Need some advice for a good meat for a quick smoke...
I've got my brother and his family coming over on Thursday and he is begging me to smoke something. He's never had home smoked food before! His family is sort of picky, but he said they all like pork tenderloin. I believe it's typically cooked whole and then sliced once done. Problem is, I... -
Cut brisket in two?
I just bought a brisket 15" long x 9" wide. It's about 3" thick at the thickest part. I have a GOSM smoker. I am not sure the brisket will fit on one rack, so I was thinking of cutting it in two. Is this advisable? Will it effect how the meat cooks? I like tender brisket so if cutting it in... -
quick - need some advice...
Here is the finished product. It was the absolute best Brisket ever! Better than any I have had at BBQ joints. My family all gave it 10+. Here is the process I followed: 1. Marinated in buttermilk and Jeff's rib rub all night. 2. Started smoking at 6am until 10:30am. 3. At 150 DegF, I... -
quick - need some advice...
We were serving meals at a local mission for Thanksgiving. I was thinking I could get to the 165 deg mark in 5 hours, throw in the oven and leave in time to leave for the mission. Got to 150 which was close and then it went into the oven. All is well. Thanks. -
quick - need some advice...
I didn't plan on slicing. I wanted more of a falling apart consistency. Thanks. -
quick - need some advice...
It actually turned out being 3 hours! Anyway, I checked the temp of the brisket in the oven and it is at 212 DegF internal temp. We don't plan to eat for another 4 hours! Should I wrap in towels and put into a cooler? Or put it back in the smoker for another couple of hours to get a crispy... -
quick - need some advice...
should I wrap it in foil? what temperature for the oven? when I get back, I could throw it back in the smoker? would that be advisable? thanks -
quick - need some advice...
I have got my brisket smoked up to 145 internal temperature. Its been in the smoker for about 4 hours. I've got to leave for about 2 hours and can't tend to my smoker while gone. So should I put it in the oven and set temp to 200 degF and leave it? Or wrap in towels till I get back or?.... -
July 4th rib smoke.
Here is the finished product. And here we are enjoying the ribs. They were AWESOME! -
July 4th rib smoke.
2.5 hours complete, 3.5 hours to go. In 30 minutes, I'll foil them and put them back in... -
How to adjust the smoke?
thanks. I'll put less wood and give that a try. -
How to adjust the smoke?
I've only got a vent on the top. I have opened it all the way now. I stuff as many chunks in the wood tray as I can.
