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  1. rvachewlover

    What's the deal with Pecan wood?

    So an update: I got a bag of pecan pellets and they are burning great in the MES! They smell delicious and can't wait to experiment. In the MES they produce great thin white/blue smoke
  2. rvachewlover

    What's the deal with Pecan wood?

    I think the culprit is creosote and bad wood. This was taken yesterday while smoking some salt. Notice the drip pan, lots of buildup in the corners. Ordered some pecan pellets from Jeff Bezos that come in non Saturday, we'll see then I suppose.
  3. rvachewlover

    What's the deal with Pecan wood?

    Interesting, is the heating element still below the ash tray pan?
  4. rvachewlover

    What's the deal with Pecan wood?

    Do you have a picture of your set-up?
  5. rvachewlover

    What's the deal with Pecan wood?

    Is there an easy way to turn those chunks into chips to work in a MES 30?
  6. rvachewlover

    What's the deal with Pecan wood?

    I think you might be on to something with the creosote; though I had just recently cleaned the MES 30 a few smokes prior to the ribs. Yesterday is what did me in on Pecan, smoking heavy cream for butter and turned out horrid. Perhaps I'll do deep clean tonight and a new bag of Pecan. Last bag...
  7. rvachewlover

    What's the deal with Pecan wood?

    It came out very campfirey, slightly spicy. I could pick up the hints of nuttiness but overall very gross tasting
  8. rvachewlover

    What's the deal with Pecan wood?

    One of my old bosses recommended it years ago and just got around to trying it. I used chips out of a Cowboy bag.
  9. rvachewlover

    What's the deal with Pecan wood?

    I smoked some country style ribs last week with pecan and I just can't get over how horrible pecan tastes. Perhaps I laid it on to thick? Everyone says take it easy with mesquite but my goodness, pecan is the most overpowering taste on this planet.
  10. rvachewlover

    Bark with MES 30

    Does anyone have tips/tricks for achieving good bark with the MES 30? I seem to always swap moist meat for a lack of bark. Any ideas?
  11. rvachewlover

    Bark with Masterbuilt MES 30

    Does anyone have tips/tricks for getting good bark out of a MES? Seems like the trade off is moist meats for a lack of bark. Just finished a brisket yesterday and threw it under the broiler to crisp it up. Wondering if anyone has had the same issues?
  12. Second Brisket Smoke

    Second Brisket Smoke

  13. rvachewlover

    Second Brisket Smoke

    JMU is in the FCS Championship game so naturally a party must ensue. I grabbed a 7lb brisket a couple of weeks ago from a local Martin's; it had a hole in the package and wasn't "pretty" enough to be sold. Got it marked down to around a dollar a pound. I defrosted it the past two days, cut it in...
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    • rvachewlover
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    • Album: Second Brisket Smoke
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    IMG_2473.JPG

    • rvachewlover
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    • Album: Second Brisket Smoke
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    IMG_2472.JPG

    • rvachewlover
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    • Album: Second Brisket Smoke
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    • rvachewlover
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    • Album: Second Brisket Smoke
  18. rvachewlover

    Help with 2-2-1 baby backs

    Just took the second rack off. Family thought it was even better then the first one....shocker. I cranked up the heat to 275 for the last 15 minutes of the hour to get the temp up/get a good bark. Hit 198 at the highest. Very very tender with a great retreat from the bone, not quite FOTB though...
  19. rvachewlover

    Help with 2-2-1 baby backs

    Thanks for the info jond36, I'm anal about hitting my temps (must be from working in food service) I think the first rack maxed at 178. The ones still in the smoker might get a little higher.
  20. rvachewlover

    Help with 2-2-1 baby backs

    Good thing I did two racks, family was ready to eat the first one after 2 hour smoke, 2 hour foil (water, butter, rub, and sugar in the foil). I've got the other rack still in the smoker with Barbecue sauce. The first rack wasn't FOTB (as expected) but weren't to much work to get off the bone...
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