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  1. vwaldoguy

    Smoke on the Water- My first Boston Butts.... with QView

    I asked about the water pan a couple of weeks ago.  It's really only used as a heat sink, doesn't add any moisture to the meat as far as I can tell.  Same with the can of beer in the smoker, it probably didn't add any flavor to your meat.
  2. vwaldoguy

    How can I monitor temp of foiled pork butt?

    The probe will already be in the meat, and I just wrap the foil around the probe wire. Works for me.
  3. vwaldoguy

    Pork ribs pink once cut.

    Did you test the internal temp? Maybe your smoker temps are way off.
  4. vwaldoguy

    Oh yea baby

    I got a non backlit blue one a couple of days ago.
  5. vwaldoguy

    Smoking my first brisket and ribs this weekend for draft party!

    Honestly, I'd skip the brisket. It's a hard meat to master. Since you're serving your buddies, you want it to be perfect. Brisket is just hard to get perfection in your first smoke.
  6. vwaldoguy

    1st smoke...St. Louis ribs...thanks for all the input folks!

    Nice job!
  7. vwaldoguy

    First Time doing a Smoke on Gas Grill !!

    It should work the same.  Heat is heat, whether it's coming from natural gas, wood, or an electric element.  You got the smoke you needed, and the time you needed, so they should have been good.
  8. vwaldoguy

    Cleaning inside of Masterbuilt smoker? Do or Don't?

    This has been a helpful thread.  I was wondering the same thing.
  9. vwaldoguy

    First Time Smoking and NEED HELP!!!

    I only apply sauce to a brisket after its done. And often, it doesn't need sauce. I will say, brisket, in my mind, is an upper level smoke. Good luck! I'd smoke it at 250 until done. That's roughly 1 1/2 hours per pound as an estimate. You can wrap it in foil about 165, then pull it out...
  10. vwaldoguy

    Trying to figure what I did wrong with my 1st Brisket

    It's a learning process.  First, start much earlier.  You'd rather have it done early, resting and wrapped in a cooler (without ice of course) than have to pull it early.  As in, it could sit in the cooler for 2 or 3 hours and still be warm and safe for dinner time.  While I'm still learning...
  11. vwaldoguy

    Smoker recommendations

    Weber Smoky Mountain.  I don't have one, but that will be my next smoker.  I'm in the same boat, use the MES 30/AMNPS to get my feet wet, and ready to upgrade at some point.  I would consider something like a Kamado Joe, but those are out of my price range.
  12. vwaldoguy

    Smoked Mini-Bear-Loaves (All Beef)

    What is the texture of these?  It looks like it's not hard like beef jerky.  More like a "spam" texture?  Thanks.
  13. vwaldoguy

    Confused about water pan

    Aha!  So it's a heat sink, and not used to add moisture to the meat. 
  14. vwaldoguy

    Confused about water pan

    I'm newer to smoking, but am confused about the water pan.  I have a MES 30" smoker, and use the Amazen Pellet Smoker, and the recommendation is to not use a water pan with that setup.  What exactly does the water pan do, and what am I missing by not using it for my smokes?  If I don't use a...
  15. vwaldoguy

    First MES---LEM Shooter jerky----Need help/advice

    When I use my Nesco dehydrator to make ground beef jerky, I dehydrate at about 160° for 6 to 8 hours.  Then, will proof for 10 minutes in a 275 oven at the end to make sure it is safe.  I will occasionally pat the fat off of the jerky with a paper towel during the process.  I'm actually going to...
  16. vwaldoguy

    New Electric Smoker (was irresistible deal)

    Get yourself something like the Amazin Pellet Smoker (AMNPS) and you can pretty much set it and forget it.  They tray will easily smoke for 6 to 10 hours.  That way, you don't have to keep feeding it. 
  17. vwaldoguy

    Instant thermometers

    Open box Thermapens are on sale now for $69, via their email subscription list.
  18. vwaldoguy

    New electric smoker, couple questions

    I would think smoking at that low of temp the ribs are going to be tough
  19. vwaldoguy

    Smoked meatloaf finally! Q-view

    Might have to try a meatloaf someday.
  20. vwaldoguy

    Pellets burning to quick

    If you light both ends, it will burn twice as fast.  If you light just one end, it will burn longer.  How fast it burns depends on air flow.  It is possible to have too much airflow, and it will burn a lot quicker.  In my 30" MES, if I pull the chip loader all the way out, and use a small elbow...
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