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  1. mdgirlinfl

    Cleaning the Masterbuilt Cold Smoker??

    Thanks. But the last go had the whole fridge smelling like an ashtray. I'm trying to minimize that to consider the pellet trays. Never had an issue with long hot smokes, like pp Sent from my iPad using Tapatalk
  2. mdgirlinfl

    Pops brine, rinse?

    Thank you. I smoked yesterday after two days out of brine. May not get a smoke in today anyway. Looking like rain and I am trying to sort out an issue with the cold smoke attachment. Sent from my iPad using Tapatalk
  3. mdgirlinfl

    Cleaning the Masterbuilt Cold Smoker??

    Thanks. I have even tried the pipe, 3 feet. Still smells like an old ashtray. That is why I decided to try cleaning up the creosote and found this thread. I have a call into Masterbuilt to see how they advise. Sent from my iPad using Tapatalk
  4. mdgirlinfl

    First go at Pop's Brine

    Thanks Al, I just did a quick search of the thread regarding cleaning creosote because the interior is sticky and chips are getting hung up, plus I thought it might be the source of the stale smell. I was alarmed to find a thread from 2014 that discussed that there may be a paint issue. Upon...
  5. mdgirlinfl

    Cleaning the Masterbuilt Cold Smoker??

    I just came across this thread through a search for cleaning creosote in my cold smoke attachment. Is the result of this that it isn't creosote? The smell that I liken to stale ashtray is the paint included in the smoke?? I need to resolve because I have a slab of bacon I am in the middle of...
  6. mdgirlinfl

    Pops brine, rinse?

    I'm not sure I have that much patience in this early experimentation 128523. This whole curing thing is new to me and meat hanging around that long makes me nervous. (Hell, I'm even nervous that I may screw up the curing). Sent from my iPad using Tapatalk
  7. mdgirlinfl

    First go at Pop's Brine

    Detect, not text Sent from my iPad using Tapatalk
  8. mdgirlinfl

    First go at Pop's Brine

    No other way besides the ash drawer trick. If it is just a question of airflow and the vent is only so big, it seems the next logical step would be the door to increase airflow. I'm still pretty darn new to smoke but the objective is to have smoke flow over the food and not be stagnant, right...
  9. mdgirlinfl

    Pops brine, rinse?

    Got about 6 hours of smoke on yesterday chamber temps job Veered between 88-92. Just couldn't get it down any lower. Going to roll smoke on it again today (Apple and hickory). Then I hope to let it rest and redistribute and mellow the smoke before slicing. Minimum number of days? It is just...
  10. mdgirlinfl

    First go at Pop's Brine

    Correction... I used the measurements in one half gallon NOT 1/22. Lol Sent from my iPad using Tapatalk
  11. mdgirlinfl

    First go at Pop's Brine

    I'm concerned that I still may not have good airflow with the cold smoke accessory, even though I crack the ash drawer. Smoke has a hint of staleness. A little like ashtray. I might try leaving the door a tad cracked (latch popped loose) on the mes30 to see if that keeps the smoke flowing and...
  12. mdgirlinfl

    First go at Pop's Brine

    Trying Pop's brine for the first time. I mixed up the following into 1/22 gal water: 1/2 cup salt 1/2 cup granulated sugar 1/2 cup brown sugar 1.5 tsp cure no. 1 pink salt All level measurements. Sealed with 1/3 of a skinned belly (3.8lbs) in brine (removing any air) for 11 days. Left to dry...
  13. mdgirlinfl

    1st attempt.

    Nice looking bacon! Sent from my iPad using Tapatalk
  14. mdgirlinfl

    Pops brine, rinse?

    Very good. Thanks gentlemen. Sent from my iPad using Tapatalk
  15. mdgirlinfl

    Pops brine, rinse?

    So, I should rinse it. Got it. It won't hurt, especially if I hold off on smoking until tomorrow. Rest in fridge... Wrapped/vac sealed? Sent from my iPad using Tapatalk
  16. mdgirlinfl

    Pops brine, rinse?

    * haven't Sent from my iPad using Tapatalk
  17. mdgirlinfl

    Pops brine, rinse?

    Thanks chefj and dsailor. I have t seen cob in my travels. I do have hickory, Apple, cherry, Pecan. I may just skip it for the day and begin smoking tomorrow. Sent from my iPad using Tapatalk
  18. mdgirlinfl

    Pops brine, rinse?

    I brined by belly in Pop's wet cure/brine for 11 days. I pulled out yesterday but can't recall if I rinsed or simply patted dry. 128561 It sat in the fridge over night. Should I rinse and dry overnight again to form a pellicle or is it okay to smoke? What do you smoke your bacon at (cold...
  19. mdgirlinfl

    Smoked-fried turkey breast

    I went 18min and it was a bit over. Still tasty with good texture. Just could have been more moist and that was due to the over temp as I injected it. Sadly, the fryer caused the skin to pull off of one side. That didn't help. Next breast will smoke to 165*F and skip the fryer or fry the whole...
  20. mdgirlinfl

    Smoked-fried turkey breast

    So I am smoking and then frying a 8.25# bone in breast. I smoked with a mix of apple and hickory until IT of 140*F on the MES30 I just put it in the fryer at375*F How many minutes per pound in the fryer?... I think I read 2.5 min per pound. Sound right?
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