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When I go to a forum that shows over 1000 threads, such as the Poultry forum, only the first 13 show. Why can't I see the rest? Thanks

Haven't been around in a while because I haven't had a chance to fire up the smoker lately I am planning to smoke a few butts this weekend for the neighbors. I have tried it with and without foil, and the results were similar. The question: Why do you foil? Is it to speed up the cooking...

Well since I am Italian, I figured I would do a smoke today to honor Christopher Columbus. Actually, that is just an excuse to fire the smoker up. Plan a few ABT's and Dutches baked beans. Butt went on at 5:30 am. Will try to get some Q-view up later.

Please bear with me, this is a little long. I have been smoking for quite a few years. I started out with one of those Masterbuilt 7 in 1 smokers. I used to throw a butt on at about 6am and it would be ready about 5pm. I didn't have a theremometer at the time, (I hadent yet discovered this...

I have smoked more than my fair share of butts and have never wrapped them in foil like I have seen here. I usually get butts that are about 8-9 lbs. I have a MES which I usually set at about 225. I normally put my butts on at about 8PM. By 6am they are usually in the plateau (160 deg). They...

Well I am doing a smoke tonight and using some of the tips I picked up here. Will be doing 2 Butts. This is the first time I am trying the mustard with the rub over it. I am also going to try the technique of wraping in foil for 2 hours. Butts out of the package: Attachment 3414 Smeared with...

Well, I have already made a few posts but I figured I'd introduce myself. I have been smoking for about 10 years. My first smoker was a Masterbuilt 7 in 1. Did pretty well until it started rusting out. Just got a MES and am pretty happy with it so far. I grew up in New york City and joined the...

I want to try to post some pictures. What is a good resolution for posting? I have software that can resize pictures. Thanks

I keep hearing about ABT's. Anyone have a recipie? Thanks.

I will be doing two big Butts for the fouth, and anticipate some leftovers. How do you guys reheat your pork to maintain the best flavor and jucyness? Microwave? Oven? Smoker? Other?

I recently purchaced a Masterbuilt Electric Smokehouse and cooked two butts about 8-9 lbs each. I put them in the smoker at 8PM, set the temp at 220 deg and fed chips to it until about midnight. When I woke up at about 6AM the internal temp of the meat was at 160 Degrees. I am familiar with the...

I call this "Lou's Italian Style Carolina BBQ Sauce" : 1 1/2 cups apple cider vinegar 1 cup catsup 1/4 cup texas pete 1/2 cup bullseye barbeque sauce 1/2 cup light brown sugar -- firmly packed 1/4 cup worcestershire sauce 2 tablespoons...

Try it... Bet you'll like it. 1 55 oz can Van Kamp or Campbells Pork and Beans -- Or any plain pork and beans. 1 large onion -- Coarsely chopped 1/2 pound bacon 4 hot dogs -- Thinly sliced 1/2 cup catsup 1/2 cup Bulls-Eye Original Barbecue Sauce 1/2 cup Brown sugar 1/4 cup...

Since I have been lurking this foum for awhile and have gotten a wealth of info from it, I want to give something back. I came up with this recipie after many years of trying to make a really good potato salad. Everyone that tries it loves it. Enjoy... 6 medium potatoes (I like using Yukon...

But not new to smoking. I have been doing it for about ten years on one of those small water smokers. I recently picked up a Masterbuilt electric and just yesterday did my first ribs on it. I used the 3-2-1 method on the ribs and everyone in the family agreed they were the best ribs they ever...