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  1. rons

    Fast but good?

    smoothing? I hadn't read about that. Man, how am I going to not eat it and let it sit for days :) Question though, HOW is their jerky so good cooked like that? I found that too with smoke, found a small pinch of pellets once an hour or so is plenty for the first 2-3 hours, then no more smoke...
  2. rons

    Fast but good?

    I started making jerky recently, had a good batch, a couple decent and one oops. It always takes quite a while, using tips I read here on the forum. Our local grocery store makes their own jerky, it's really good. The other day I was in there and got to talking to the guy behind the counter...
  3. rons

    My ongoing battle with Masterbuilt 2 door smoker and AMNPS

    I used the above method to make the best jerky I've ever had, but used charcoal kinda minion method to keep around 170 average temps. Tritip roast, cut with the grain, cured and just seasoned, no marination or sugars.
  4. IMG_8556.JPG

    IMG_8556.JPG

    • rons
    • Media item
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    • Album: My ongoing battle with Masterbuilt 2 door smoker and AMNPS
  5. rons

    My ongoing battle with Masterbuilt 2 door smoker and AMNPS

    I set it like this, this way the tube runs perfect for 4-5 hours and I honestly myself, sometimes get too much smokey flavor, and I like smokey flavor! The upper cake pan not only catches drippings, or is a water pan, but also keeps the tube from beaming a direct line of smoke on the...
  6. My ongoing battle with Masterbuilt 2 door smoker and AMNPS

    My ongoing battle with Masterbuilt 2 door smoker and AMNPS

    • rons
    • Album
    • Comments: 0
  7. IMG_8541.JPG

    IMG_8541.JPG

    • rons
    • Media item
    • Comments: 0
    • Album: My ongoing battle with Masterbuilt 2 door smoker and AMNPS
  8. rons

    Needle Valve Mod

    I'm hoping to have 170 as a low. I got thinking about it, and now I'm sure that's what causes blow out, too little actual pressure distributed between the burner holes so it kind gets 'frizty' and sputters, a milisecond of no gas and the flame would go out. So, now I'm sure plugging some holes...
  9. rons

    My ongoing battle with Masterbuilt 2 door smoker and AMNPS

    Question, why can't a person run the smoker tray inside the smoker? I run my Amazen Tube inside. I had to play with it's setup, but it works actually too good in there. I end up usually with over smoke flavor. This weekend I did some jerky and it was a bit too smokey and was actually thinking...
  10. rons

    My ongoing battle with Masterbuilt 2 door smoker and AMNPS

    That is cool looking, it looks like the big smoker is an alien robot sucking the life out of the little guy lol Seriously, very cool. and you have a 'smoke stack' on your smoker too, that's also really cool. I've had good luck using a cast iron smoker box balanced way off on the chip tray deal...
  11. rons

    Needle Valve Mod

    Man, I came here to ask about this exactly issue, I got that same smoker a month ago, same issue. Low power 240-250, I've been using charcoal in it and just using the gas to light the charcoal :) I'd like to actually set it for lower temps. I made Jerky a couple days ago and it's a pain with...
  12. rons

    would this work...

    I just love that outer inch, where it's really smokey, thought maybe this would get the inner stuff like that Maybe just an hour in a warm smoker than, like at 205, just to get some more good on it.
  13. rons

    would this work...

    That would work to, i was thinking on the smoker then tear apart
  14. rons

    would this work...

    It 'sounds' like a good idea , but i thought of it so I'm biased haha
  15. rons

    would this work...

    Hey, would it work to 'post cold smoke' already cooked pulled meat to really get it smokey all the way through? Like cook a pork butt all the way, pull it into shreds, put on a perferated dish/pan then cold smoke the shreds for a while?
  16. rons

    Where there's smoke there's (shouldn't be) fire

    I'm not sure all the coffee I get now is in those cheap plastic containers I must look too!
  17. rons

    Where there's smoke there's (shouldn't be) fire

    Wow your mods are almost identical to mine :) I did the top vent and made a new fire pan with legs too, I found my old mod thread on here from 2009 but the pics are gone. I used a coffee can for a while like the soup can you mentioned, :)
  18. rons

    Where there's smoke there's (shouldn't be) fire

    Yes, just like that. I modified the charcoal pan though :) I did a pork shoulder the other day, came out great, but had to mess with the wood every 20 min for the full 6-7 hours ....
  19. rons

    Where there's smoke there's (shouldn't be) fire

    I'll check those out, thanks!
  20. rons

    Where there's smoke there's (shouldn't be) fire

    Hey folks, Long time no post! I looked at my last threads, it was 2009 the last time I posted, egads time flies! I was looking for some advice, getting back into using the old Brinkman after many years, and was wondering if someone could point me to, or tell me about maybe some ways to avoid...
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