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.
-
Bacon Dilemma, Crossroads, Irrational thoughts. Call it what you want.
Thanks for all the help and sanity checks. -
Bacon Dilemma, Crossroads, Irrational thoughts. Call it what you want.
Thanks Dave and Woodcutter, that helps. I'm definitely not trying to duplicate the taste of store bought bacon as there's a bunch of other crap in it that none of us need, but merely create a taste from homemade that I enjoy as much as store bought. Sometimes I overthink things. :hit: -
Bacon Dilemma, Crossroads, Irrational thoughts. Call it what you want.
I'll start off first by saying this isn't a debate....wet vs dry, whether I'm insane, etc., it's a friendly discussion on how I can achieve the taste I'm after. Now that that's out of the way, I'll start with my dilemma: I like the taste of store bought bacon, can't explain it, but I just do... -
HELP- Which MES 40" model do I want?
Not exactly true regarding wattage. I have the 40" w/ window, rear mount controller and top exhaust and it's a 1200w burner. I would consider mine to be the "Gen 1." "Gen 2" was the same as my "Gen 1" but the controller was rounded, had a remote, and wheels on the back to move the smoker...- kevin13
- Post #9
- Forum: Masterbuilt Electric Smoker (MES) Owners
-
2012 Masterbuilt Smokers - NEW 30" & 40" Models!
So how does the 20072612 model compare to the equivalent GEN1 model 20070810 in terms of efficiency, heating, reliability, etc.?- kevin13
- Post #571
- Forum: Electric Smokers
-
Smoking a Brisket Tomorrow (01/12/13) - Follow Along
Thanks Jimmy. I'll definitely have to give those a try next time, they sound great. -
Smoking a Brisket Tomorrow (01/12/13) - Follow Along
SPOG was pretty good but the wife found it a bit too salty and I partially agree with her. Next time I think I'll cut it back from 1/3 cup to a 1/4 cup to start and then add additional to taste. Since I had to foil to get the temp up in a reasonable time due to the issues I had, the bark was... -
Smoking a Brisket Tomorrow (01/12/13) - Follow Along
Pulled out the andouille and kielbasa when they hit 155 degrees IT. Great added smoke flavor and pretty good taste but not as good as others I've had from another butcher. After 2 hours of rest in the cooler, I pulled out the brisket and began to slice. It may be because I'm abit green... -
P1000160_zps812e76f3.jpg
- kevin13
- Media item
- Comments: 0
- Album: Smoking a Brisket Tomorrow (01/12/13) - Follow Along
-
P1000159_zpscc8405cf.jpg
- kevin13
- Media item
- Comments: 0
- Album: Smoking a Brisket Tomorrow (01/12/13) - Follow Along
-
Smoking a Brisket Tomorrow (01/12/13) - Follow Along
I ended up foiling the brisket again and got it up to 195 IT, same reading on two different temp probes and in the same location that gave me the 160ish reading earlier. Anyway, from start to finish, despite the issues, it took alittle over 16 hours. The foiled brisket is now wrapped in towels... -
P1000158_zps48278e12.jpg
- kevin13
- Media item
- Comments: 0
- Album: Smoking a Brisket Tomorrow (01/12/13) - Follow Along
-
Smoking a Brisket Tomorrow (01/12/13) - Follow Along
Observations so far....I think I was doomed from the start. The funky smelling brisket mentioned in the first post should have been a warning to abort. :102: It only took 2.5 hours to go from 160 to 185 IT once foiled. That seemed entirely too fast given past experience but a couple of probe... -
P1000157_zps8b6583e1.jpg
- kevin13
- Media item
- Comments: 0
- Album: Smoking a Brisket Tomorrow (01/12/13) - Follow Along
-
Smoking a Brisket Tomorrow (01/12/13) - Follow Along
To be honest, I made a rookie mistake didn't put a temp probe on the grate at the beginning of the smoke. It slipped my mind because I didn't probe the meat like I normally do. Had I done that, I probably would have noticed the temp issue early on. So after typing the earlier post, I removed... -
Smoking a Brisket Tomorrow (01/12/13) - Follow Along
Thanks, but its not going too good. I'm 4 hours in and just probed the meat and its reading 129 degrees. The probe has been calibrated. The pan for the au jus is about the size of the MES shelf and I think it's blocking the heat / acting as a heat sink. This is coupled with the fact that its... -
Smoking a Brisket Tomorrow (01/12/13) - Follow Along
I know I know. I was staying up more because its 24 degrees out with some wind and I wanted to make sure the temps didn't swing too much. Going to get a couple hours of sleep now and wake up to probe since it will be the 4 hour mark and then set the temp alarm for 150 to wake me up so I can...
