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  1. jakethessnake

    Masterbuiltt xtra wide propane smoker

    You would definitely need a needle valve and at that temp I dont think it would be putting out any smoke. So you would also need something like the AMZN smoke setup. I have a needle valve for mine, but I haven't installed it yet. Hopefully real soon and I will also be adding on a char-griller...
  2. jakethessnake

    Going whole hog, what did I get myself into????

    No, they really didn't have any way to do it. It was just a guy that raised a couple of pigs for his friends, it was a pretty crude ordeal. I was there from picking out the pig all the way up to when he started quartering it before I had to leave. At least I learned a lot on how to butcher one...
  3. jakethessnake

    Going whole hog, what did I get myself into????

    No I did not, the pig was VERY hairy, that was the main problem. I was kind of bummed about that.
  4. jakethessnake

    Going whole hog, what did I get myself into????

    Slight change of plans . The guy butchering the hog had never done one with the skin on and wasn't comfortable doing it, so we made a few changes. I wasn't about to experiment with it at 8pm after a long day, so he won that battle. He ended up skinning it, and then cutting everything up into...
  5. jakethessnake

    Going whole hog, what did I get myself into????

    The only reason I wanted to do skin side up was to get a little juice to drip into the beans(probably for about 3 hours or so), and then finish skin side down. It might sweat enough juice that doing that wont be necessary. I do plan on doing a "pig pickin", so it will be finished skin side down...
  6. jakethessnake

    Going whole hog, what did I get myself into????

    Any other ideas for shielding the loins? I really dont want to spend $40+  and use a brisket for a shield. Also, what does everybody prefer and why as far as skin side up or down? The pig will be butterflied and I plan on flipping it and may have to rotate it halfway through since I have a hot...
  7. jakethessnake

    Going whole hog, what did I get myself into????

    What do you mean by "pulling the meat, and then raising to 350"? Are you talking about raising the temp to 350 towards the end to crisp the skin?   I'm definitely liking the idea of 250-275 much better. 20 hours is WAY too long for me. What do you guys do to the skin to keep it from getting...
  8. jakethessnake

    Going whole hog, what did I get myself into????

    I've been talking back and fourth with a friend about doing a whole hog and one thing led to another and now I'm doing it this weekend. I've never done a whole hog, so I'm more than a little nervous. I haven't used my bigger smoker since I got my Masterbuilt gas last year as it's about 10 times...
  9. jakethessnake

    All night Brisket with a propane GOSM

    X3, at 185 it wouldn't even be worth foiling, 165 is the norm. I'd shoot for a little higher smoker temp also (around 225 usually). And lastly, I wouldn't recommend sleeping during a cook until you are 100% confident in what you're doing. I still cant bring myself to do it unless I get the gf to...
  10. jakethessnake

    Smoking Steak

    I cold smoked a ribeye once, and it turned out pretty good after being grilled like I normally do. I always let my steaks rest on the counter to get to room temp, so I figured why not cold smoke them in this time frame? I need to try it again, but I think it's a pretty good idea :)
  11. jakethessnake

    Brisket Question

    For those of you that use sand, does it get hot enough to burn the drippings? That's my biggest problem when the water gets low, the drippings burn and it gives off a bitter/burnt smoke. With a full water pan I dont have that problem, but it would be nice to not have to constantly monitor it.
  12. jakethessnake

    My 2nd Smoke....Chicken Leg Quarters with PICS!

    Looks like you're off to a good start. Spritzing with apple juice will make the skin soggy. I've pretty much stopped doing that on all meats, especially poultry. I have had good luck with an occasional butter baste and even butter flavored cooking spray for crispier skin.
  13. jakethessnake

    My 2nd Smoke....Chicken Leg Quarters with PICS!

    Looks like you're off to a good start. Spritzing with apple juice will make the skin soggy. I've pretty much stopped doing that on all meats, especially poultry. I have had good luck with an occasional butter baste and even butter flavored cooking spray for crispier skin.
  14. jakethessnake

    BEER CAN CHICKEN !!! Q VIEW

    Do you smoke them as peeled hard boiled eggs, or after they've been halved and filled? I wouldn't think mayo would take to the heat too well.  
  15. jakethessnake

    Masterbuilt XL Smokestack Mod

    I've thought about fabbing a slim dryer vent to the back of mine to get a little better draw through it. Either way, the vent leaves alot to be desired. Ideally, I'd like to have the adjustable vent on back on the bottom for a bigger intake (not sure how or if that's needed for a propane smoker)...
  16. jakethessnake

    new to propane need help making a decision

    How cool do you need to go? If I remember correctly, my Masterbuilt has a hard time putting out good smoke much lower than 180. If I need any lower, i use my Amazn smoker, which is pretty much a must have, not to mention it opens a whole new door to the world of cold smoking.
  17. jakethessnake

    Masterbuilt Extra Wide - Cookin' with Gas

    Depending on how bad it is, the gap really isnt all that crucial. Mine doesn't have much of a gap and I've used it down to around 10 degrees with the burner no more than 50% at any time. The chip pan as well as water pan are a joke though. I ended up getting a big baking pan from Walmart that...
  18. jakethessnake

    Can you use two Maverick Redi-Chek at the same time

    I run my ET 73 and Et 7 together almost all the time. A few weeks back I turned the ET 73 receiver on and accidently started the et 7 sender, and it picked it up. Not quite sure how that worked, but it did :)
  19. jakethessnake

    Low temp in new masterbuilt smoker

    There is something definitely wrong with some of these smokers if they aren't hitting 225 at around the 50% mark. I've had mine going multiple times around 10 degrees with a 10-15mph wind and no wind block. It's also maxed out my Maverick at 350+ on similar days. Dont give up on the Masterbuilt...
  20. jakethessnake

    Masterbuild XL Mods - Post your mods here!

    Hmm, that is weird. I keep my temp probe in the middle of the smoker towards the front, about 5 inches lower than the one on the door. They are usually within 5 degrees of each other. What does yours read on the door?
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