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  1. hamrhead1971

    Help with Electric Smoker & using Pellets?

    The amnps will absolutely give you up to 11-12 hours of smoke. Best investment I made since I bought it...well that and my maverick. Todd, the inventor, is also a member and sponsor of this forum. Smoke it up William
  2. hamrhead1971

    how far ahead to cook for big party?

    I agree with Chef Jimmy. Go ahead and pull the pork before you bag it. That way you can flatten the bags out which will make storage easier and will also make reheating faster ir you decide to reheat in the bag. As chef stated, it's also less hands on the day of the event. Not so much...
  3. hamrhead1971

    Help building my Mini?

    Good deal. Smoke it up William
  4. hamrhead1971

    20 pound turkey cured and smoked

    That's one fine lookin bird, cranky. Fantastic color on it. Smoke it up William
  5. hamrhead1971

    HELP!!!Masterbuilt gen I is runnung 100 degrees off???

    I never foil mine. I give st louis style ribs 5 hrs at 225. If you want to foil, give them 3 hrs in the smoke, then you can foil in the oven at 275 for 2 and unfoiled on a being sheet for 1. Smoke it up William
  6. hamrhead1971

    HELP!!!Masterbuilt gen I is runnung 100 degrees off???

    They will get done, it will just take a little longer. I do mine at 225. How are you doing them? 3-2-1, no foiling , or what? Smoke it up William
  7. hamrhead1971

    First Smoke... First Butt

    Good looking pulled pork. Point's for the tube view. Smoke it up William
  8. hamrhead1971

    electric smoker

    Hi Connie. First of all, welcome to the forums. Hang around and you will learn tons from the good people here. If you have questions, either use the search bar or just ask and you will several answers. The x hours per pound is a general estimate. You always want to cook to internal temp so a...
  9. hamrhead1971

    black goo inside of the pit

    Too much smoke sounds like the problem. Smoker on the left=bad. Smoker on the right=perfect. Smoke it up William
  10. black goo inside of the pit

    black goo inside of the pit

  11. Screenshot_2015-01-06-16-11-21~2.jpg

    Screenshot_2015-01-06-16-11-21~2.jpg

    • hamrhead1971
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  12. hamrhead1971

    black goo inside of the pit

    Is your wood properly seasoned? Do you use water in the pan? How thick is your smoke normally? A thick buildup is creosote. Building up that fast is most likely from either to much smoke or bad smoke as in wet wood. Moisture inside the cook chamber will cause it to be gooey.
  13. hamrhead1971

    Smoked Prime Rib (47th Anniversary Dinner)

    Congrats on 47 years, Bear. Prime rib looks great. Smoke it up William
  14. hamrhead1971

    MES analog thermometer and Maverick digital probe difference

    It is best to put your maverick probe on the rack that you are cooking on. The boiling temp of water is 212 degrees at sea level. For every 500 feet you rise in elevation, the boiling temp drops 1 degree. Smoke it up William
  15. hamrhead1971

    Friday night brisket

    Snowy weather is only good for one thing, making me want to snuggle up a little closer to mama.
  16. hamrhead1971

    SQWIBS Proud Moment... Mancake

    SQWIBS, there is only one word that comes to mind.....BAD...A$$. Thats all I can say, that is badass. Points all around. Smoke it up William
  17. hamrhead1971

    Branches from tree in residential yard

    I wouldn't be too concerned being it is a big oak tree. Now if it was a fruit tree in an orchard that gets sprayed regularly I might give it a second thought but then again we eat the fruit off of those same trees, soooo...... But thats me. I am just an ole country boy that don't think twice...
  18. hamrhead1971

    Smoked Pork Loin

    That is a good looking piece of pork, zach. If you have never tried it, use the search bar to find the recipe for Mahogany Sauce. It will take your pork loin to a whole other level. Smoke it up William
  19. hamrhead1971

    Friday night brisket

    No doubt, cold weather can really give an electric smoker a workout. Quite a few members on here wrap their smokers with welding blankets for insulation. Of course unless you have a window I don't know if it would be needed on a mes, they are pretty well insulated already. But thankfully, we...
  20. hamrhead1971

    Friday night brisket

    Thank you, Brian. I preciate it. Smoke it up William
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