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Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
The thing to remember when smoking is that the meat will be done when it gets done. You can't depend on it to go by a clock. Two identical cuts of meat can sit side by side and finish an hour apart. I pull my pork loins at 145 IT.
USDA guidelines state that all whole muscle meats, except...
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
I hate to hear that you threw a good pork loin away. Your stated you were cooking at 140? Did you mean 240? My loin roasts regularly smoke for 6+ hrs. USDA guidelines now state 145 degrees as a safe temp for eating pork so your pork loin was safe to eat.
Smoke it up
William
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
For a propane smoker you need a tube instead of a tray, the tube is designed for low oxygen smokers. And catching on fire means it is too close to the heat source.
Smoke it up
William
As JJ said it should have a remote, but the remote is not that big a deal. I haven't used the remote for my mes40 in well over a year.
Smoke it up
William
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
You will get a smoke ring cooking on either wood or charcoal but not electric.
Smoke it up
William
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Don't get discouraged, brisket is a hard beast to tame. There are some who have been on trying...
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
Smoke it up
William
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