Search results for query: *

Hey All- Has anyone had to replace their controller for the Smokin It Model 2- I got the model 2 with digital controller only 2.5yrs ago and the controller is completely useless- the light up display has been slowly going out for a year. I called the Mfg and he said it’s only guaranteed...

I put the rubbed brisket on this morning at 6am at MES 30 set to 250 and here I am 3.5grs later and IT of the meat is 177 with my dual probe Maverick. How is it possible it hit this IT in 3.5 hours? What do I do? Wrap Already?

I tried taking a store bought Cornbeef and smoked it--- pastrami? I soaked it in cold water for 6 hours yesterday and used my Meat Church honey Hog rub with a mustard base. I did it very lightly becuase I didn't want it too salty. Smoked at 240 for 7hrs. Hit the stall at hour 4.5...

So I am having problems with my MES 30 and the wood chips turning black only, or using fine or minimal chips and no smoke flavor on the meat. Let me say that I am not going to try the AMPS yet. I want to use the smoker the way it was designed or take it back. I called Masterbuilt and they...

So I got this MES 30 Black insulated electric smoker. I have seasoned it and used it yesterday with a digital 733 thermometer. One thing that I can't understand is my little bit of wood chips do not burn. They turn black like coal, maybe 1 or 2 burn up, but that's it. The smoker smokes...

This is my first attempt at a beef short rib. Everything I read said treat similar to brisket--- SPG. Wrap at 160 and cook Untill IT of 203. I did all this, it took 6 hrs at 255deg I let them rest an additional 1/2hr and I loved the flavor but it was actually a lil tough. I used...

I had a full day of honeydoos so I had a 5 lb pork shoulder. Rubbed with a little yellow mustard and Meat Church Honey Hog BBQ rub (this stuff rocks) for 24hrs Put on my cheap LANDMANN 26 with cherry and pecan chips at 235deg, it hit 165 4hrs later. Double foil wrapped with brown sugar...

I made an Italian seasoned fatty last night. My kids love meatballs and sauce so I took my recipe for meatballs and made a fatty. I layered the inside with strings of Motz cheese other seasoning. The weave went well and the inside taste was awesome. I'm still pretty...

I tried my first fatty and I want to know how to get the bacon on the inside done? 250deg and it took 2 hrs to get the IT to 167. I took it off and put it on a hot skillet to crisp up the bacon on the outside but what about the inner-weave part? You can't eat it like that. Now let me tell...

I tired my first pork butt yesterday from Bearcarvers Step by Step (thank you) and it turned out perfect. I can't believe how closely it followed his time line. The night before I lathered it with yellow mustard and MEAT CHURCH HOLY HONEY HOG rub and let it sit overnight. Put it on my...

Hey All. I have lurked here for a few months using Bears Steps to make Ribs, Brisket and today I tried my first Pulled Pork Butt. I have a LANDMANN 26" as my first starter smoker and man I am in trouble. I love this smoking meat stuff. I just got a Maverick ET733. I hope to be able to post...