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  1. paaco1981

    Doing some Ribs today.

    Hey thanks again Waterinhole, very helpful indeed. Probably be a little while but I'll try to update my thread with pics and comments on the flavor once I get things going.
  2. paaco1981

    Doing some Ribs today.

    Thanks Waterinhole, I'm just not sure how mild of a flavor peach might be. If it's super mild I think a little hickory mixed in might be nice, if it has a nice flavor on its own though I don't want to mess that up. Unless someone chimes in and gives me some different advice, I think I may just...
  3. paaco1981

    Doing some Ribs today.

    Gonna do a couple racks of ribs today and had a question about smoke. I have some Peach wood, which I have never tried. Should I go all in on peach or mix in a little hickory with it? If you think I should mix, what kind of ratio sounds good? Sorry for the noob questions I'm always asking, you...
  4. paaco1981

    Amount of smoke for Boston butt

    Thanks again Bear, I usually don't foil mine as I'm a big fan of the bark. I'll light the AMNPS back up and let it get some more smoke. Thank you again for the help and suggestions.
  5. paaco1981

    Amount of smoke for Boston butt

    Hey, thanks Bear. Maybe that's why I never feel like I get enough, I don't let it smoke the whole time. And I agree on the heavy smoke being bad, I have made that mistake before. I'm using an Amazing Pellet Smoker in a MES though, hard to get anything but TBS with that thing. The IT on my butt...
  6. paaco1981

    Amount of smoke for Boston butt

    Just wondering, when you guys do boston butt in the smoker, how much smoke do you give it? Hopefully not a crazy question but I never feel like I get enough smoke. I have one in right now that I let smoke for about the first 5 hours. Just waiting on 195 now.
  7. Wrapping pulled pork after smoking

    Wrapping pulled pork after smoking

  8. 20140929_113703_zpsodbdolwk.jpg

    20140929_113703_zpsodbdolwk.jpg

    • paaco1981
    • Media item
    • Comments: 0
    • Album: Wrapping pulled pork after smoking
  9. paaco1981

    Wrapping pulled pork after smoking

    Thanks for the quick answers, I didn't get any pics of it before the smoke started, but here's how it's looking right now.
  10. paaco1981

    Wrapping pulled pork after smoking

    Just a question about wrapping. What exactly does it do for the meat? Everything I read says to smoke to an IT of around 190 or so, then wrap for a couple of hours in a cooler. What would be the difference in taste, texture, etc if you were to just take it off at 190 and start pulling? Also, is...
  11. paaco1981

    top or bottom rack mes 30

    I'm no expert, just commenting on my experiences with the MES30. The top rack seems like it would work best to me ( And is what I always use ), smoke is going to rise and the temperature at the top should be more constant than it would be closer to the bottom near the heating element.
  12. Smoked Chuck Roast on my new MES

    Smoked Chuck Roast on my new MES

  13. paaco1981

    Smoked Chuck Roast on my new MES

    Just got my new MES last week and decided to throw a cheaper piece of meat on there just to try it out. Came out better than I ever could have hoped for, thought I would share and maybe get some suggestions and tips as well if anyone has any. I'm pretty new to this. Smoked at 225-250 until my...
  14. c358eb21-ace3-4b2e-af13-f43e7d594ebf_zps8b1825c5.j

    c358eb21-ace3-4b2e-af13-f43e7d594ebf_zps8b1825c5.j

    • paaco1981
    • Media item
    • Comments: 0
    • Album: Smoked Chuck Roast on my new MES
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