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Hey guys,
did my first real smoke tonight... 3 racks of baby backs, and a whole chicken. All of them turned out great. Unfortunately my Maverick has not showed up yet, so I was having to trust the MES thermometers, aided by my quick read probe thermo. Pic of some ribs below... This is the only...
The pic below shows how I resolved my dilemma in my first sentence with my 40" Gen 1. Let the heat rise anywhere except past the Mes heat sensor out the vent (make the heat work it's way to the vent. That way it has to go past your food=cooking evenly.
-Kurt
Is this just a cookie sheet...
This is from my initial seasoning smoke. My question is with the temp difference in the "Smoker Temp" and the Meat temp...
The meat therm was still in it storage holder on the side of the MES. Is that the reason they are showing the difference in temps? My current Maverick et732 is broken, so I...
has anyone used an additional heat deflector in the BT 40 yet? Or is the water pan enough of a deflector for this? I was trying to find bears picture of the bottom of his smoker to reference, but cant seem to find it... talking about the heat deflector over the heating element, not the drip...
And Humidity! I've lived in both areas also. I'll take ND summers and TX winters! When I was in college, I could ice skate to class....
So you think I'm ok without a cover? I'll probably end up getting one eventually, when I find one thats not $60. Did you notice any thing else I missed in my...
Finally convinced my wife to let me get one! I've read through almost every post on this thread and here's what I remember...
1)The back right corner is a hot spot... avoid.
2) I have to add chips about every 20 minutes for the first hour and a half for smoke.
3) foil over everything below...
Did you remember to take the membrane off? I'm not sure how much this affects "done-ness" as I'm very new to BBQ still, but I know this can be a problem if you're not use to it. Also, did you wrap the ribs? You can look up a couple methods called the 3-2-1- or 2-2-1.. Basically, the first number...
Hey guys,
Thanks everyone for the information. I'm planning on getting an electric, and keeping the Akorn also, for when I want to spend some time with the fire....
I've been looking at the Smokin-it #3 for a while, and now the new MES 40" BT smoker is on my research list. What do people think...
Hey guys,
This is not quite another one of those "electric vs wood smoker" threads.. hopefully it doesn't get ignored right away...
I'm currently using a CG Kamado Akorn as both my grill and my smoker (with the smoking stone). When ever I'm smoking on it, I never have great results. The meat...
Shiblih,
Thanks for all of the info! We recently found out we're having a baby and that has put my grill projects on the back burner for now. But I will be trying out what you have talked about and shown here. Did closing up the left vent work out well? I'm worried without doing that, there is...
Hey everybody,
After recommendations from people on here, I decided to smoke a chuck tomorrrow. Just looking for some added info...
a good rub mixture?
time/weight ration for length of the cook? Or a target temp?
when should I wrap in foil?
Anything else would be great!
Thanks
Hey guys,
I recently came across a free MF Dually grill and want to turn it into a smoker. I have read the reviews on it, and all I get from that is to get some gaskets around the lid/body. Has anyone done this yet and had success? Have you had to do more mods to make it an ok smoker? I bought...
I do have a thermometer set up already, so that's taken care of! As for its location... it has been in a garage for a year and before that I would assume outside... it's mostly covered with residue from poor cleanings over its use... my play was pressure wash the whole thing, then I don't know...
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