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  1. beefy bill

    Pork Butt...fat up or down??

    I trim off fat and/or hide. More room for smoke and bark..
  2. beefy bill

    Smoking some butts on a nice Friday off from the grind!

    Can't wait to see the end product!
  3. beefy bill

    It's that time of year again...Win a prize a day from A-MAZE-N Products through 11/22!

    Chili with smoked ground sirloin and smoked pulled pork..
  4. beefy bill

    5 and 1/2 pound pork shoulder on Electric Smoker: How long?

    If there's extra room just pack a few towels around it. Mine were foiled, I pulled them out of the smoker and wrapped with another 2 layers of foil, then wrapped in 1 towel with other towels towels taking up the empty space.
  5. beefy bill

    More smoke in the meat...

    I noticed going from fridge to smoker worked for me, thanks to tbrtt1's suggestion. Tell your wife you're gonna go buy a Plymouth roadrunner if you can't get the smoker!
  6. beefy bill

    Cleaning a WSM with a sticky lid

    I use brakleen from the auto parts store. People think I'm nuts, but it really works and evaporates very fast. I turn up the heat afterwords, and never had a problem. It will take paint off though..
  7. beefy bill

    Maple Pepper Bacon Sausage Using Bearcarver's Loaf Method

    Great looking grub!
  8. beefy bill

    Questions from a first time smoker and owner of MES 30"

    Thanks! I didn't get good till I joined this forum. There is a post by bearcarver Called Boston butt step by step on this site. Very informative as well..good luck!
  9. beefy bill

    Questions from a first time smoker and owner of MES 30"

    The shoulder comes in 2 parts if you want, the picnic and Boston butt. The picnic still has skin on it and doesn't come out as good as the butt in my opinion.i cooked them on the grates for the first 7 hours with no pan underneath, as my smoker only has 2 racks. It really doesn't start to drip...
  10. beefy bill

    Questions from a first time smoker and owner of MES 30"

    Here are some pics daRicksta
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    • beefy bill
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    • Album: Questions from a first time smoker and owner of MES 30"
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    20141031_204934.jpg

    • beefy bill
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    • Album: Questions from a first time smoker and owner of MES 30"
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    20141031_213417.jpg

    • beefy bill
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    • Album: Questions from a first time smoker and owner of MES 30"
  14. beefy bill

    Questions from a first time smoker and owner of MES 30"

    I did mine on my deck. It's a master forge stand up. No heat from the bottom to speak of. I put a pig mat (used in mechanic and machine shops to soak up oil) under where the door opens and under the grease cup just in case.
  15. Questions from a first time smoker and owner of MES 30"

    Questions from a first time smoker and owner of MES 30"

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    20141031_091613.jpg

    • beefy bill
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    • Album: Questions from a first time smoker and owner of MES 30"
  17. beefy bill

    Turkey Questions

    When deep frying, I get the temp to 325, turn off burner, and relight after bird is submerged..
  18. beefy bill

    Questions from a first time smoker and owner of MES 30"

    Lat time I did two Boston butts, I started at 5pm, kept adding wood for smoke for 7 hrs, foiled them and went to sleep. Woke up at 6 and they still had a little while to go. Temp was 230 deg. Overnight, used a propane smoker. I figured after 7 hrs the meat wasn't gonna take much more smoke in...
  19. beefy bill

    Meatloaf, Broccoli and cheese Fattie

    All looks great! Fatties are my next project..
  20. beefy bill

    Fine tuning my methods

    Thanks again guys. Served it up at my daughter's birthday party and it was a huge hit. People were taking bowls home! Can't wait for my next project...
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