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  1. smokermacdonald

    Bacon Mac & Cheese

    My first smoked Mac and cheese followed the original Masterbuilt recipe. It was excellent! But guests commented that it was too dry. I still use that same recipe, with smoked Gouda, cheddar, and cream cheese, using a simple roux. But I've upped the milk by 50%, and now it seems to be right...
  2. smokermacdonald

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke everyday this summer."
  3. smokermacdonald

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke at least once a day__ this summer."
  4. smokermacdonald

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke _more than i have ever smoked adding to my AMPS that I already smoke with___________ this summer."
  5. smokermacdonald

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

      “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke cheese and mostly salmon this summer."
  6. smokermacdonald

    Smoking Montreal Smoked meat

    OK, so:  - less or maybe no garlic. - smoke at 225, that's ok - wrap at 155, that's ok. ((** How far in the smoker do I continue to? 190 like Bagbeard did? And then still steam?)) - Your info on managing the smoke is very much appreciated. I hadn't been looking at the use of the wood from...
  7. smokermacdonald

    Smoking Montreal Smoked meat

    Bagbeard, that's a mighty fine looking piece of beef, well done! After you pulled this at 190dF, did you then steam it? I ask because my recipe tells me to pull the brisket from the smoker at 160 to 165, and to finish the cooking via steaming.  I think I'm more inclined to do what you did, and...
  8. smokermacdonald

    Smoking Montreal Smoked meat

    Hi everyone, the posts in this thread and the previous "smoked meat" thread have been very helpful. Thank you all for your postings, and hard work, and thank you specifically for sharing. Here is what I am looking for: I just completed my first attempt at Montreal Smoked Meat. I followed the...
  9. smokermacdonald

    I'm new to this forum

    HI everyone, my name is Mike. I am brand new to your forum. I am an experienced "smoker", and have been using my Masterbuilt for years now. I started with an inexpensive 30" from Masterbuilt years ago, and it finally gave up on me, and since then I have purchased 2 of their 40" models, with...
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