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I’ve got an MES 30 that I haven’t used in a while and I passed it on to a co worker. During his first cook tonight it dropped temp from 275 to 250 and then started to slowly climb back up. He came back to check on it and it was powered off and had thrown a breaker. He unplugged it and reset the...

I’m looking at a recipe and I’ve seen on here that cured sausages are started out at lower temps and then bumped up every hour or so until the desired IT is reached. What’s the purpose of this instead of starting out at a higher temp or just doing the whole cook at a higher temp?

I decided to cure a chicken last night and made a half batch of pops wet cure brine. First thing this morning I realize that I halfed everything but the pink salt so I have a level tablespoon in a half gallon of brine. Am I still at an acceptable level or is it to much?

Started off with a chuck tender roast, which is a very lean cut compared to a chuck roast, dusted with some What’s This! Cajun and 50/50 CBP and Kosher salt. Threw it on the Masterbuilt 560 gravity at 250 with mesquite chunks. Pulled at IT of 130 after an hour and a half. Got a little...

I’ve done tons of bacon and burgers on my Austin Xl without much more than flare ups but I threw some bacon and chicken thighs on the 560 yesterday at 400 degrees and had a raging inferno of a grease fire. Like fire licking out of the rear vent kinda fire. Not real sure how this thing has any...

Every time I click on a thumbnail the first one always loads like this. The rest will always load fine but the first thumbnail I click on every post does this. Anyone else have this issue?

Started with 4lbs 80/20 ground beef, a sweet onion grated, a couple eggs, 50/50 coarse black pepper and kosher salt, and some plain bread crumbs. Formed them in a loaf pan lined with plastic wrap. For the stuffed loaf I started a layer in the bottom and up the sides. Stuffed with some...

Saw a guy on YouTube do this and thought I’d give it a try. I’m a pretty big fan of thin crispy crust so it kinda sounded promising. Grated a block of whole milk mozzarella and prepped a few toppings. The wife went pork sausage, mushroom, and red sauce. I went with chicken, bacon, spinach...

Kinda getting tired of the same old thing so decided to try something a little different. Rubbed the fillets with EVOO and gave a few a good dusting of What’s This Cajun seasoning and the rest were done with Weber Cajun seasoning. The Weber definitely had more heat. Put it in the Masterbuilt...

Got this guy on Amazon 8 weeks ago with a 50% off promo and couldn’t be happier. It reads fast compared to the Walmart cheapo that I had. Charged it 1 time out of the box and still shows 3 out of 4 bars on the battery indicator and I use this thing most days of the week. Tested it in an ice bath...

I just got a 560 Sunday and seasoned according to the instructions. Had to get the floor model cause it was the last one in stock. Decided to grill some burgers last night at 350. Turned the heat up to 550 to burn off the grease and flaming grease ran out between the chute and the grill. I...

Pretty quick and easy cook. Wrapped 3 packs of smoked sausage links with bacon. Dusted with Delta Legends #5 rub and into the Pit Boss at 275. Turn every 30 minutes or so till bacon is how you like it. Mixed half a cup brown sugar, a tblsp of rub, and enough bbq sauce to wet the sugar. Melted...

I can remember having a dish called Monterey Chicken in a restaurant with my Grandparents when I was little. Thought I’d give it a try. I started by marinating 2 1/2lbs. chicken breast in a brine of 8 cups water, 2 1/2 tblsp salt, 1/4 cup each of white and brown sugar, and 2 tblsp of What’s This...

Got a 2 pack of back ribs and sprayed with EVOO and rubbed with Montreal steak seasoning and some spicy rub then on to the pit boss at 225 Cooked for 5 hours unwrapped. Bumped the temp to 250 the last hour and cooked to an IT of 198 and removed from the grill. Cranked the temp to high and threw...

I started with 2lbs of peeled and deveined shrimp. Rough chopped half and pulsed the other half in a food processor. Next I added 2 eggs, 1 1/3 cups unseasoned bread crumbs, 2 tblsp spicy brown horseradish mustard, 2tbls lemon juice, 1 tbls. Bamboo Chef Asian seasoning and about a tsp of red...

Mixed an 8 ounce brick of cream cheese, 1c shredded pepper jack , 1/2c shredded mild cheddar, and 1lb sweet Italian sausage. Sliced 3 poblanos in half and removed seeds and then stuffed Wrapped each one with 3 strips of bacon trying to make sure ends were tucked underneath. Give a sprinkle of...

When I bought my Austin XL I knew I was missing 275 and 325 on the stock controller and knew anything over 325 wasn’t gonna bother me much, I thought eh, close enough I guess. Man was I wrong, after coming from my MES 30 and having all the temp options in small increments up to 275 it really...

I made a marinade of 1/2 cup vegetable oil, one six ounce can of pineapple juice, about 2tbls of some spicy rub, and a 1/3rd of a brick of annatto seed paste. Threw in 12 cubed boneless skinless chicken breast and let marinade in a gallon zip top bag for about 6 hours. Put on some bamboo skewers...

Been quite some time since I posted, got a new pellet smoker and have been more worried about get it figured out than taking pics. 2 lbs ground sirloin and 1 lb of ground pork, 1 medium onion diced fine, 3 eggs, about half cup of breadcrumbs, and about 2 tablespoons What’s This all purpose rub...

Been smoking with a MES for some time with awesome results but my wife recently bought me a Pit Boss Austin XL. I did two shoulders and a rack of ribs and they definitely were not up to snuff. The shoulders were okay but not as tender as usual and the ribs were the toughest I’ve ever made. I...