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.
Hey Hawpi... Chances are the unit you got from Academy is the all stainless steel model (all of mine have been). I don't believe the one from QVC has this particular distinction...
Whoop whoop! Got my AMNPS 5x8 scratch and dent special today, along with 6 lbs of assorted pellets. Doing a cook for this weekend for my F-I-L's 75th birthday. I have a couple of nice briskets (around 10-11 lbs each) plus 10 lbs of beef sausage. My first trip on the AMNPS and I'm expecting...
Academy Sports and Outdoors has the MES 40" ALL STAINLESS STEEL model 20070311 on sale again for $299.99 + $15.00 shipping anywhere in the first 48...
http://www.academy.com/shop/pdp/masterbuilt-40-digital-electric-smokehouse-with-window/pid-638907?N=578824977
LOL...I wish. I've been making and improving on my own rubs for years and my ribs have been a stand out for some time now (finally figured out to make them good consistently) but my job compensates me a bit better than I could hope to do in food and beverage. *sigh* Someday....
Hey daRicksta...
I did half sweet and saucy and half hot and spicy (~16 lbs total).
They were 100% demolished before the turkey and ham made it to the halfway point!
Guess I wasn't the only one pushing back on tradition...lol
Doing up some baby backs tonight.
Got a potluck holiday lunch at work tomorrow and although the brass is catching the cost of the turkey and ham, I figured I'd stir up some BBQ for the event.
Whoo hoo! HEB had the pork butts on sale again for a buck a pound!!! I know what I'm gonna be doing this weekend...
Anyone have some experience with vacuum sealing and freezing the cooked and pulled pork? I'm wondering about whether or not to pull it before packaging/freezing and if pulled...
After seeing a few posts like this, it makes me wonder what the difference might be between your MES 40 and mine. I have 2 MES 40's and have had no real issues with either one (although one has a larger temp difference than the other) but as far as keeping chips burning, I haven't had any...
Put this in the wrong place to begin with...let's see if I can move it over here...
The local Kroger store had pork shoulders for $0.99/lb, so I picked up a couple to try out. Although I've smoked tons of brisket, pork and beef ribs and sausages of all kinds, I've not done any pork shoulders...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.