Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 20140317_131317.jpg

    20140317_131317.jpg

    • eddisabledvet
    • Media item
    • Comments: 0
    • Album: My first Scallop and Salmon Smoke
  2. eddisabledvet

    Decisions, decisions.... Which one to buy??

    http://www.smokingmeatforums.com/t/99373/masterbuild-xl-mods-post-your-mods-here/40 Here you go, about 1/2 way down, there is a MB with dual electric mod
  3. eddisabledvet

    What's the best cover for the Masterbuilt Dual Fuel Pro?

    This is the cover I got for my MB XL (GS40)  It fits perfectly
  4. eddisabledvet

    Decisions, decisions.... Which one to buy??

    Since you are still in the townhouse, you could go with one of the masterbuilt smokers.  I think I saw one of them in the Masterbuilt smoker post where someone converted it into an electric smoker using electric elements.  It might be worth a look ...
  5. eddisabledvet

    Masterbuilt propane smokers

    cool, thanks No Peek n
  6. eddisabledvet

    Masterbuilt propane smokers

    ah, ok.  I have the GS40 and it only has one door and one vent up top.  I thought about getting the 30 and probably should have.
  7. eddisabledvet

    Masterbuilt propane smokers

    Nice Q-Views Wat1000, awesome looking q.  I bet it is nice and tender and tasty. Hey, how do you all get lower vents installed?  I do not think mine has anything but the vent up top in the back.  I would love a few vents in the bottom to allow airflow. 
  8. eddisabledvet

    Smoking Hamburgers

    Thanks for the explanation.  I figured something like that but I was not sure if you meant direct and indirect in the smoker.  I was just a tad bit confused, which happens to me a lot.  I probably would not have had to flip them as I do not flip any other meats I do in the smoker.  I might try...
  9. eddisabledvet

    Smoked Maple Pork Loin

    That looks awesome, thanks for directing me to your Q-Views and for sharing your brine recipe.  Very tasty looking and moist indeed.  Next time I do one, I want to do molasses and a few other mild spices.  I was in the mood for teriyaki so I put some teriyaki sauce on mine and then covered that...
  10. eddisabledvet

    Masterbuilt propane smokers

    that is awesome that you get that.  My smoker also worked well with propane and the skillet on top of the chip pan.  But since I really like the taste you get with charcoal and wood chunks, I made the mod the way I did in order to be able to use and add charcoal easily throughout the cook.  And...
  11. eddisabledvet

    Smoking Hamburgers

    sounds great CrazyQ, I am not sure I know what you mean by indirect?  Can you explain that to me?  Also, if you want a really fabulous addition to a burger, make up two patties, get some of your favorite cheese, sautéd onions, mushrooms or anything else you like, and layer the cheese and other...
  12. eddisabledvet

    My first Smoked Pork Loin, 6 Pound, over a Foot Long.

    SQWIB, I thought about taking it off at 140, but being so new, I kept thinking about the possibility of making someone sick by having undercooked pork.  lol  Next time, I will pull it at 140 and then rest it 30 minutes.  Thanks for saying it was not luck, but considering I do not have my...
  13. eddisabledvet

    My first Smoked Pork Loin, 6 Pound, over a Foot Long.

    Thanks everyone.  I can tell you one thing, I could not do all of this without everyone's help and advice.  I was completely clueless a week ago before my smoker came in and I joined this website.  Now it seems like I learn something new everyday from you all.  I am actually excited when I get...
  14. eddisabledvet

    My first Smoked Pork Loin, 6 Pound, over a Foot Long.

    Thanks so much for the compliments.  I cannot believe that as I got closer to the middle, the smoke ring actually got thicker on the top side.  I bet it is close to an inch thick on top and 1/4 inch on the bottom.  I got really lucky with this one.  I did not know enough when I bought it, but...
  15. eddisabledvet

    Smoking Hamburgers

    Hey alblancher, yeah, I plan on trying a meatloaf and especially a fatty soon.  It is only my wife and I so I only smoke about twice a week because we do not want to waste anything we make.  So we eat on each item a few times throughout the week.  I have to laugh though, the pork loin I did...
  16. eddisabledvet

    Smoking Hamburgers

    Amen, God Bless All of Our Veterans.  Especially those that Gave All!!! We ended up taking the bacon off of the burgers because I wrapped them so good that the bacon under, against the burgers wasn't crispy.  But the flavor was amazing. 
  17. eddisabledvet

    Smoking Hamburgers

    I was worried that they would be dry but they weren't.  I was actually surprised at how moist they turned out.  I think the Bacon really helped seal in the juices and yes, they were well done.  I like my steaks medium to medium well, but we like our hamburgers well done.  I forgot to get...
  18. My first Smoked Pork Loin, 6 Pound, over a Foot Long.

    My first Smoked Pork Loin, 6 Pound, over a Foot Long.

  19. eddisabledvet

    My first Smoked Pork Loin, 6 Pound, over a Foot Long.

    Here are pictures of my first Pork Loin Smoke.  I hope you enjoy the Q-Views.  I assure you that they taste every bit as good as the photo's look.  Probably more so.  Very simple prep: Very thin layer of fat on one side Rubbed a thin layer of Teriyaki sauce on the outside of pork Put...
  20. 20140311_170833.jpg

    20140311_170833.jpg

    • eddisabledvet
    • Media item
    • Comments: 0
    • Album: My first Smoked Pork Loin, 6 Pound, over a Foot Long.
Top Bottom
Back
Clicky