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  1. vikings8480

    MES 30 Owners, please help!

    Thanks for the input guys! I'll dink with it a little more over the weekend and then call Masterbuilt on Monday if I can't find a solution.  
  2. vikings8480

    Electric smoker element went out! Looking to go propane. Which 2 door model should I choose?

    Thanks!  I seasoned the smoker last night using chips.  Whoops.  I think I'll move to chunks for actual smoking.  I had a good part of my culdesac enveloped in smoke.  Lol.  The chips seem to smoke waaaaay too much.
  3. vikings8480

    Electric smoker element went out! Looking to go propane. Which 2 door model should I choose?

    Well, I didnt have to buy a propane smoker, I came home from work today to an early Father's Day present from my wife and kids, a Smoky Mountain Series 3405GW. I set it up tonight and Im going to season it tomorrow so that it's ready for the weekend!
  4. vikings8480

    Electric smoker element went out! Looking to go propane. Which 2 door model should I choose?

    I think I am leaning that way.  It looks like they make some quality smokers. Thanks for the input!
  5. vikings8480

    MES 30 Owners, please help!

    I bought a MES 30 last July.  I've gotten good use out of it, but a couple weeks ago, my smoker died in the middle of the night.  The control panel still comes on and says it was heating but the element wouldn't turn on.  I tested the voltage at the connectors of the heating element and there...
  6. vikings8480

    South Carolina Mustard Sauce - Need a good recipe

    Good call!  This was very good!  Thanks!
  7. vikings8480

    Electric smoker element went out! Looking to go propane. Which 2 door model should I choose?

    Last weekend, my heating element went out in my MES 30.  It happened in the middle of the night, with two pork shoulders going! So, I decided, in addition to ordering a new heating element for my MES 30, I'd also buy a propane smoker so that I can always have a viable option to smoke, with or...
  8. vikings8480

    South Carolina Mustard Sauce - Need a good recipe

    I recently ate at a new BBQ joint in town and one of the sauces was a South Carolina Mustard sauce.  It was amazing and I have since scoured the internet for a recipe.  I've found quite a few of them and tried them, but they weren't quite as good as I had hoped. So, if anyone here knows a great...
  9. vikings8480

    D'oh! May have ruined a pork butt.

    Bread crack is the perfect description! http://www.kingshawaiian.com/
  10. vikings8480

    D'oh! May have ruined a pork butt.

    Reheated the pork tonight and all was well. I had some King's Hawaiian Buns and whipped up some of Jeff's BBQ Sauce as well as some Carolina Mustard Sauce. Glad my blunder didnt ruin Mother's Day dinner. Thanks to everyone for the input!
  11. vikings8480

    D'oh! May have ruined a pork butt.

    Quick question on finishing sauce. I didnt have the ingredients to make Jeff's finishing sauce at the time I pulled the pork. Would it be worth adding some to the pork when I reheat it now that I have the ingredients for the finishing sauce?
  12. vikings8480

    D'oh! May have ruined a pork butt.

    Well, I pulled it and everything looks normal. It's not dry and definitely not mushy. Very odd. Seemed to taste fine. I'll reheat it tomorrow for Mother's Day and report back.
  13. vikings8480

    D'oh! May have ruined a pork butt.

    Not to mention this was my first smoke with an A-maze-n 5x8 Maze Tray.
  14. vikings8480

    D'oh! May have ruined a pork butt.

    Thanks for the replies! I have some hope after reading your insight. I'll let you guys know what I find out when I pull It. I save my drippings to put back in the meat, so that might help if it's too dry. Either way, I'll post the results. Way to start off the weekend, I usually get good...
  15. vikings8480

    D'oh! May have ruined a pork butt.

    Oh man. So I come home Friday night, rub down a nice looking pork butt and throw it in the smoker. I stay up until it hits an internal temp of 165 and foil it. It's shortly after 2 am. I go to bed, and I dont wake up when my wireless thermometer goes off at 200 degrees for the IT of the...
  16. vikings8480

    Canadian Bacon Brine Question - Cabelas Maple Cure and Brine Mix

    I ended up letting it go 12 days instead of 10.  It did a nice job of curing the meat, but it was a little off on the flavor.  I really couldn't detect any maple in the flavor.  My wife and daughter really liked it, but I was a little disappointed.  It wasn't bad by any means, and the meat was...
  17. vikings8480

    Canadian Bacon Brine Question - Cabelas Maple Cure and Brine Mix

    Awesome!  The Cure/Brine mix does contain Sodium Nitrite.  Thanks for the input!  I'm excited to see how this turns out!
  18. vikings8480

    Cabelas Cure and Brine Mixes - Anyone use these before?

    I started brining a pork loin on Sunday night for my first shot at Canadian Bacon.  I had trouble getting ahold of any #1 cure over the weekend so I picked up the Maple Cure and Brine mix from Cabelas.  Has anyone used Cabela's Cure and Brine mixes for Canadian Bacon?  If so, how long did you...
  19. vikings8480

    Canadian Bacon Brine Question - Cabelas Maple Cure and Brine Mix

    The directions gave an amount of water and brine mix to use for specific weight of the meat, but they said to leave in the fridge for 24 hours or longer.  They really didn't give a time frame for various weights of meat. I did inject the heck out of the loin before I submerged it in the brine...
  20. vikings8480

    Canadian Bacon Brine Question - Cabelas Maple Cure and Brine Mix

    I started brining a pork loin on Sunday night for my first shot at Canadian Bacon.  I had trouble getting ahold of any #1 cure over the weekend so I picked up the Maple Cure and Brine mix from Cabelas.  Has anyone used Cabela's Cure and Brine mixes for Canadian Bacon?  If so, how long did you...
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