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  1. tomolu5

    Which temp to trust?

    I too run an mes 30, and Have found the back right corner is much hotter than the rest. But with 3-2-1 ribs, just place them in the middle, set it for 225 and relax. If you happen to be doing more than two racks, you may have to use top and bottom shelves, in which case I recommend rotating the...
  2. tomolu5

    Brick Smoker with Firewood storage and built-in gas grill.

  3. tomolu5

    Newbie jerky Question

    If you really want to step up the flavor, get an Amnps and cold smoke your jerky before dry in it out:thumbup: Many thanks Jeff Tom
  4. tomolu5

    Newbie jerky Question

    I have had success in the mes 30 by rotating racks and water in the pan. The added humidity in the chamber keeps the outside layer from drying out before the inside Many thanks Jeff Tom
  5. tomolu5

    Shipping jerky???? To Afghanistan

    Bill Thank you so much for your kind words, I really can't express my gratitude for the things you guys go through to serve this awesome country. I had no clue this stuff would be so well received! I will be making sure so more of this stuff comes your guys way, just hoping it makes the stay...
  6. tomolu5

    What's your occupation?

    Much like pbone here^^^ im a fellow spark. My free time is either spent with my wife, remodeling houses, wrenching and riding just about anything I can get hurt on! Pretty devoted deer hunter too! Many thanks Jeff Tom
  7. tomolu5

    Shipping jerky???? To Afghanistan

    Eric, so glad it was well received, there is a few flavors there. Now that I know how easy it is to ship, I'll make sure a little finds its way over there when I run a batch. I Appreciate the kind words. As you go through the stuff, and there is a flavor you're partial to just let me know. I...
  8. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    Thanks Dave, but I've only wet my feet, I have much to learn Many thanks Jeff Tom
  9. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    That's how the stuff sliced out, right now the other half is in the smoker, hot smoking that, although I did give it two rows of maple smoke while I slept last night. At any rate, the texture and flavor was great! I'm not sure if it was the brown sugar, the maple syrup, or the maple pellets...
  10. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    Many thanks Jeff Tom
  11. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    Many thanks Jeff Tom
  12. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    Okay, it took all day, those maple pellets just didn't want to burn. I went and pulled the small chunk that was wearing Jeff's rub, I'm gonna guess that this stuff had 4 hours of smoke last night, then 4 or so rest, then about 4 in the smoke, 2 or so without, and the last 6 hours with smoke, all...
  13. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    Dang thing went out again last night, but it did atleast burn a whole row. I remember having trouble with the maple pellets last time too. So this morning I nuked them for three minutes, stopping at each minute mark to stir them. Had some abs pipe laying around, so I made a makeshift...
  14. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    Uh oh, its been in there about 2-3 hours, and I checked it when I was letting the dogs out, and my Amnps went out. Not sure why, maybe just because my chip loader side was facing the house, and only a foot away(bad airflow???). So I relit it, real good, and spun my mes so the chip loader was...
  15. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    And were back. I took the cold smoke batch out to the mes, and let it sit on the rack for an hour or so, then I will light the Amnps from both ends with maple pellets, and let it run its course. Some time around mid morning I will pull the little chunk with Jeff's rub on it, as with its small...
  16. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    Okay, so fourteen days later(today) I pulled my little bundles of joy from their salty bath, I then trimmed all of the stuff that didn't look like I wanted to eat off of them. I split the meat into two batches, one to cold smoke, and one to hot smoke. Now I couldn't help myself but to get a...
  17. tomolu5

    Using aluminum in smoker??

    I have read some articles that warn people with MS to stay away from aluminum in any eating or drinking capacity. If that is of no concern to you(hopefully it isn't), then I would think the heat retention would be the only downside. It is a very common practice to wrap ribs in the stuff for a...
  18. tomolu5

    Pulled Pork vs. Danger zone

    ^^^^what he said. Also, the bottom end of the "danger zone" is at 40 degrees Many thanks Jeff Tom
  19. tomolu5

    Toms first butt, for pulled pork Q-view as I go!

    Also forgot to mention, I mixed in a little of Jeff's sauce since I'm eating them cold at work. Many thanks Jeff Tom
  20. tomolu5

    Toms first butt, for pulled pork Q-view as I go!

    Yes, it was right around freezing that night, so the butt didn't know any different from the fridge(just did this so I could be my normal lazy self in the morning). Before I left for work I got the Amnps going (so that all my wife had to do was hit the button). Had her start the smoker (I leave...
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