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  1. slysmoke

    Hello from a new to electric smoker guy

    Welcome Barry, from a fellow VB resident! Nice find on the MES on CL, guess I missed that one I don't have a MES, but I've seen lots of info here on placement of an AMPS in one, BearCarvers posts might be a good place to start, then you can post some Q-veiw!
  2. slysmoke

    Any particular reason you DON'T homebrew?

    So I started out with a Mr. Beer kit several years ago. Brewed a few of their recipes, and joined their forum at http://community.mrbeer.com/. After a while, and reading the forum, I started to experiment with adding hops and other add-ons from their site to see how it affected the recipes...
  3. slysmoke

    Greeting from Virginia

    Welcome neighbor, I'm in Hampton Roads as well (VB). So much knowledge here and so many great people. Both responsible for the many hours I've logged on my smoker since I got it almost a year and a half ago. Let the obsession begin
  4. slysmoke

    Smoke Vault Manual Say NEVER Smoke Dry - Why?

    I thought I saw a warning like that somewhere, but it was followed up by stating the pan could warp etc due to the heat not being absorbed by the water, hence another reason lots of folks fill their pan with sand.
  5. slysmoke

    How good is the Smoke Hollow 44" smoker ?

    On my SH 38 I use a cast iron skillet to hold the chunks. Lots of other folks here do the same for various gas smokers.
  6. slysmoke

    Stuffed Pork Loin (Apple)

    So, Bear inspired me to give this a try on Sunday, never stuffed a loin before, but turned out cutting it wasn't has stressful as I feared. Instead of canned pie filling, I happened to have a few apples in the fridge, and I've got one of those peeler, corer, slicer things that makes quick...
  7. Stuffed Pork Loin (Apple)

    Stuffed Pork Loin (Apple)

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    20151115_115706.jpg

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    • Album: Stuffed Pork Loin (Apple)
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    20151115_185314_resized.jpg

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    • Album: Stuffed Pork Loin (Apple)
  10. 20151115_184635_resized.jpg

    20151115_184635_resized.jpg

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    • Album: Stuffed Pork Loin (Apple)
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    20151115_184403_resized.jpg

    • slysmoke
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    • Album: Stuffed Pork Loin (Apple)
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    20151115_114551_resized.jpg

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    • Album: Stuffed Pork Loin (Apple)
  13. slysmoke

    Time to TBS on the Mini?

    I've occasionally placed smallish chunks outside of the basket, spaced around so that as the charcoal starts burning, the chunk outside the basket will start to smolder, but doesn't usually ignite as its not in direct contact with the charcoal.  
  14. slysmoke

    LET'S TALK BRISKET!!

    At about 11 hours IT was 198. Flat was poking very easily, the point not so much, but it was thicker. I pulled it and sliced some of thicker part off the top of the point for a few burnt ends, then wrapped the rest for a nap in the cooler. Flat was juicy and tender, in fact maybe too tender...
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    20151108_184900_resized.jpg

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    20151108_184028_resized.jpg

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  17. slysmoke

    LET'S TALK BRISKET!!

    So this went into the vertical gasser at 5am at 235 over a mix of pecan and mesquite. Dusted with SPOG By 830am IT is 142. Hoping to ride it out naked, but time will tell as we get closer to dinner time.
  18. LET'S TALK BRISKET!!

    LET'S TALK BRISKET!!

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    20151107_184819.jpg

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  20. slysmoke

    LET'S TALK BRISKET!!

    So I'm going to try my first packer, 14ish pounds. Guess I'll get up at 0 dark 30 and put this thing on some smoke.
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