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New member, Pulled Pork smoking question
Thanks. And I'm going to check the accuracy of my quick read and my I grill probes in boiling water. Someone else suggested that and I forgot to do it. -
New member, Pulled Pork smoking question
Getting ready to try my next pulled pork tomorrow. I re-read all the good advice on this post. So, I'll run the temp between 225 to 250. Once it hits 170 IT I'll wrap it in foil. I plan on doing a 6 to 7 pound including the bone. I'll leave it in till it hits 205. I'll plan on putting the... -
Stuffed Banana Peppers, Bacon, and cheeseburgers - What???
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Stuffed Banana Peppers, Bacon, and cheeseburgers - What???
:) My smoker is becoming so versatile, it's crazy. It's really a great tool. It cooks without burning. It makes awesome bacon without the mess of doing it in the house. And it seems like I keep thinking of new things to try. So last night, I had hamburgers - probably about 1/4 pound size...- wklkjn
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- Forum: General Discussion
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- Album: Stuffed Banana Peppers, Bacon, and cheeseburgers - What???
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- Album: Stuffed Banana Peppers, Bacon, and cheeseburgers - What???
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- Album: Stuffed Banana Peppers, Bacon, and cheeseburgers - What???
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Masterbuilt Propane Smoker vents
I've got another question. (of course). My Masterbuilt, 2-door smoker has (2) round vents for incoming air - one on opposite sides down low. It also has the vent at the very top back of the unit. I've not yet figured out what I'm supposed to do as a general rule? I play with the vent...- wklkjn
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- Replies: 6
- Forum: Propane Smokers
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Trials and tribulations of a new member
First, I love these forums and am glad I signed up several weeks ago. I wanted to share an observation of mine that's very obvious to many of you veterans. Smoking meat is a great hobby - (and a profession for some), but I'm beginning to realize that it's very much misunderstood by people that...- wklkjn
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- Replies: 16
- Forum: General Discussion
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Baby back ribs - here we go!!!
Thanks Al. I checked your link and it looks great. You have an interesting argument to leave the membrane on. It sounds logical that leaving it on will increase the moisture content. I think I'll give that a try next time. Someone else had suggested that the next time I do ribs, try a few... -
Baby back ribs - here we go!!!
Ok, you could be right. I was taking the easy way out and putting two rib pieces (1/2 slabs) in an aluminum pan, then covering the top with aluminum foil. There definitely is a lot of air inside the pan, maybe you're right. Next time, I'll wrap them individually like I've read many people do... -
Baby back ribs - here we go!!!
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- Album: Baby back ribs - here we go!!!
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- Album: Baby back ribs - here we go!!!
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Baby back ribs - here we go!!!
Update: Well, I have to say, they were probably my best attempt yet, but still not exactly what I want. To explain, it seems like I'm caught in the middle and don't know the answer. What I mean is, I cooked them 5 1/2 hours, slathered the sauce the last half hour. Although they were very... -
Baby back ribs - here we go!!!
Ok, it's 4 hours in. I smoked on the open grate for 2 hours at 250. Then, sealed in foil pan with apple juice for 2 hours at 250. I just took them out of the foil. They are not FOTB. I cut the end one and it is very tasty, but still had to use teeth to get it off the bone (that sounds... -
Big day tomorrow - 20 lbs of chicken wings on smoker
20 people camping tomorrow. I'm bringing my propane Masterbuilt smoker with me and smoking 20 pounds of 'jumbo' chicken wings. I've done it before, but this time I can't finish them up on the Propane grill. So, i need a little advice. My plan is to set the smoker around 275, cut the tips off... -
Baby back ribs - here we go!!!
Ok, these are going to be great. Based on the past 3 times I've smoked them and the great advice I've received here, this is my plan. I promise, I'll post photos later today. Pulled off the membrane. Rub French's mustard on the meat side. Rub McCormick's dry rub - it was my favorite before...
