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I vote masterbuilt. How often does the power go out?? once a year, maybe. Propane is a pain. Yes you have to cut large rib racks in half. The capacity is huge. I have fit a couple 7lb butts 2 chickens laying down (I had to squish em down to size) a fatty and 2 dozen abt's in there. I...
I love a nice smoked chicken but want to try pulled chicken. Do you guys have any idea how to get it to pull easy like pork will???? Brined and Foiled or something like that??
Turkey bacon and low fat cheese works. You could also do a turkey breast or low fat fattie turkey stuffed with low fat cheese and mushroom. I have done this and as long as you put a dash of eggbeaters in the meat to hold it together it turns out well.
Do not reheat it or eat it. Throw it away. You have a pork petrie-dish not a meal. You will get sick if you are already not working up to it. The only other reson it that the connective tissue was already loosened up because it went bad prior to your purchase.
I am sick of rolling fatties and having a mess in the masterbuilt so I have switched over to meatloaf pans with drainage inserts.
start masterbuilt ready to roll
Packed up ready to roll
This little guy looks tasty. I wonder how long and what rub to use
Finished lasagna layer of...
Getting the fattie ideas going for the weekend. I am also thinking of injecting a nice sausage gravy fatty or mini sausage meatballs injected with gravy.
Has anyone done this before. While making a pizza fattie with 85% hamburger the other day. I thought about how good it would have been with ricotta, fresh basil, garlic and tomato sauce. Rolled up good and tight with a flat top to hold and extra layer of cheese.
Been eating my breakfast...
Nice fatty. Workin my masterbuilt. 3 lbs on pork took a good 4 hour smoke. Got a nice internal of 165. You gotta be cautious with ground pork or I will see you in the E.R. with a blow-out of your own. Looks good but next time I am putting it in one of these...
no, just the plain black one. I love it so far. I am concerned about just leaving the thing running all night with-out supervision. Fire fear sets in. Small yard close to house. I would love to try it. Not ready yet. I don't wanna wake up being smoked myself.
1st smoke is over chicken nice and moist good smokey flavor. Meatloaf a little dry, should have pulled it out sooner or left it in pan and yanked it right at 160. I smoked for 4 hours. Report next time with seafood smoke out.
Took the meatloaf out of the pan. Straight on the grill of the smoker now, Looking good. Chicken in now wrapped up in foil. Veggies looking about done now. Wow mushrooms cook way too fast. Much faster than the other veggies. meat loaf not down in temp after taking out of pan. I am...
A high priced smoker in today's economy. Forget it retailers are in the red all over the place. Prices on every luxury item will start falling. Watch the stocks only walmart,costco,coach and tjmax are pulling ahead. Coach become every woman in the world got one with the stim check.
An update, meat loaf at 155 looking about done chicken looking good as well. I need another wireless them. I will post some q-view once i get it down. Looking good so far no funny smells. I must have cleaned and burned off the chem's. Threw on some veggies squash. mushrooms for topping...
Yeah I read it on here. I cleaned it,pam sprayed the walls and smoked up a plate of mesquite chunks, prior to use. I can not wait to smoke up some seafood next. Bacon wrapped scallops shrimp all look like they wanna hit the smoked next. I am still on 235 is that to high a temp or should...
I just purchased a masterbuilt smokehouse. They are on sale at bass pro for $175. I cleaned it out and just turned it on. 1st attempt I got a 3.5lb chicken with some rub on it and a 2.5lb meatloaf, smoked over apple wood chips. I am using a wireless thermometer meatloaf at 116 now...
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