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  1. dtsdowntosmoke

    Bro's Grad party. Baby backs and chicken Q-View

    Looks great.
  2. dtsdowntosmoke

    Need Jerky Help - Pics Enclosed!

    Hey everyone. I have 4 lbs of top round sliced very thin. I made a concoction of soy sauce, worstecier sauce, teriyaki sauce, brown sugar and orange juice last night. Simmered over medium heat until hot. I then stupidly poured it (while hot) over the raw meat and the meat instantly looked...
  3. Need Jerky Help - Pics Enclosed!

    Need Jerky Help - Pics Enclosed!

  4. dtsdowntosmoke

    Need Jerky Help - Pics Enclosed!

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  6. dtsdowntosmoke

    What to do if AMNPS is oxygen starved in MES.

    Im thinking that the issue is that there is virtually no air flow inside the MES due to the enclosed deck my smoker is on. I really didn't think taking the loader and tray completely out would help, but it must have. My next question is, is it safe to operate the MES without the chip tray in it...
  7. dtsdowntosmoke

    What to do if AMNPS is oxygen starved in MES.

    Hey everyone. I think my question was not understood by all. The problem I'm having is that I can get the AMNPS working when it's outside of the MES. As soon as I put it in the MES and close the door it's out. I was showing how much of the row that I have burned just trying to get it started and...
  8. dtsdowntosmoke

    What to do if AMNPS is oxygen starved in MES.

    Thanks! I didnt know if it was save to leave the elements exposed when the tray is out. I'm really paranoid that the thing is going to catch on fire.
  9. What to do if AMNPS is oxygen starved in MES.

    What to do if AMNPS is oxygen starved in MES.

  10. dtsdowntosmoke

    What to do if AMNPS is oxygen starved in MES.

    Yes, I know give it more oxygen. I will let the AMNPS burn with flame for 10 min before putting it in my MES. As soon as I put it in it's out in 15 min. I know it's not getting enough oxygen, but what can I do? My smoker is on a small deck enclosed on 3 sides so there is virtually no air flow...
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  12. dtsdowntosmoke

    Hanbanero ABT "Dragon Toes"

    Holy cow. That could be one of the most awesome things Ive seen here. How was it? Were they really hot?
  13. dtsdowntosmoke

    What's your occupation?

    I own a screenprinting and embroidery company here in NC. I am the cat herder in chief by day and avid runner and meat smoker by night. Www.lknprints.com
  14. dtsdowntosmoke

    Small WSM Butt

    Very good. I love some Brunswick Stew. Do you have a special recipe?
  15. dtsdowntosmoke

    Ready to give it a second go! All night butt smoke. Q-View!

    So the verdict is in and it's good. I pulled it off the smoker at 196 and wrapped it in foil. We were then off to the party. It's been a big hit. I pulled it apart and it was good to go. I like it much better than When I foiled it last time.
  16. dtsdowntosmoke

    Ready to give it a second go! All night butt smoke. Q-View!

    Wow! I can't believe how slow this is going. It's been on the smoker for almost 13 hours and it's still at only 187. I am supposed to be going to a party here shortly and wanted to take some with me. Is it possible to have to wait this long? I've moved it up to 250* to see if I can get it...
  17. dtsdowntosmoke

    Ready to give it a second go! All night butt smoke. Q-View!

    Not quite ready yet. 187* after 11.5 hours of fighting with it. Almost there.
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  19. dtsdowntosmoke

    First pork butt in new MES

    Way to go. Sounds like you already know more about this than I did. How long are you expecting it to take and what time is dinner? I put a 6.4 pounder on my MES at 11:30 last night and it is still going. I know that I slowed it down alot because I was fighting my amnps but 8 pounds should take...
  20. dtsdowntosmoke

    Ready to give it a second go! All night butt smoke. Q-View!

    Here she is all rubber down and ready to roll. Did some cheer wine injecting for cherry flavor. Game time!
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