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I’m used to throwing chicken on our gas grill, but I’ve never done it on my Masterbult electric smoker. I use a Maze fo smoke. Any tips/recipe to impress the wife? Andrew

I have a TempSpikeXR (dual wireless) as well as a TP-19H. The TP-19H is a handhand probe. My TempSpike has been a bit wonky - +/- 15 degrees of the TP-19H. I've used it the last two times as an 'estimator' and checked by hand. It's ambient read seems low and it's meat temp has been very...

This is my fourth time skinning the belly - and probably the best job I've ever done. It was slightly frozen from the outdoor fridge (it's cold in NJ this weekend). See you guys in 2 1/2 weeks with the results. Andrew

I bought a whole brisket from Costco and cooked the flat. I'd like to make a corned beef from the point - and it's a big one. I can't seem to find a dry cure recipe/formula with specifics (by weight like for bacon). The fridges don't have space right now for a big bag and holding container...

I have a MES 30" which doesn't get hot. I have a link for new high temp cutoffs (ceramic, with a higher cutoff than stock). I have a link for an Auber. Can I buy a bigger/larger heating element so that I can go to 325 F? Can I get an Amazon link for both a stock replacement heating element and...

I bought steaks for Thursday dinner (it's Monday). I usually salt/pepper them and vacuum seal them the morning I'm cooking. I bought these early so I wouldn't get shut out. I'm not sure I want a salted steak sitting in a vacuum bag for 3 days - concerned about the effect of the salt. Can I...

I had the time and I had the energy ... 12.x lbs from Costco. Smithfield may have prepared my belly, but I butchered it - I haven't had enough practice getting the skin off yet and each time take off way too much flesh. Cut it in 3 pieces; the largest is 1601 and the smallest was 1420 grams...

As another thread will show, I have a second hand MES which 'doesn't get hot'. Anyone willing to rebuild it with an Auber, etc. for a fee? I'll deliver and pick up and (obviously) pay for all the parts. I have no mechanical skills and my wife wouldn't trust anything I've 'fixed' that runs on...

I bought a used Masterbuilt 30" off of a local seller on Facebook Marketplace. He plugged it in and said 'see, it gets hot'. It was $50 and I don't think he was intentionally deceiving me. When I plug it in at home it gets to roughly 139 degrees. I've kept it on for over an hour and it...

Got a sous vide for Christmas. Overcooked the first strip steak - set for 131, which is NOT medium rare. Made a rib eye last night - 2 hours at 126 and then finished with a sear on the grill. Probably the best steak I’ve made myself in over 20 years. My grill may have just become a ‘beef sear...

Hi. I cured the bacon for 12 days, cold smoked it and then put it in the oven until it hit 150. My cure was a little too sweet - both sugar and maple syrup - but it is likely the best bacon I've ever had and a really good launch point for future attempts. First, thanks to everyone here for...

Inkbird INT-14-BW or Thermopro TempSpike 100’? I realize one is 2 probe and the other is 4 and they are different is price. But what about accuracy and quality ? Will I really go wrong with either? Andrew

I've had my bacon in a dry cure for 12 days. Is there a way to tell/test that it's ready to smoke? I'd like to double cold smoke tomorrow/Sunday. I know 12 days is good if I didn't make any mistakes, but I don't know how to test my intermediate product. Here are some pictures. Andrew

The weather in NJ has become really cold - down into the 20s. I'm not sure what temp my gas grill or new to me Masterbuilt 30" will be able to maintain. Can I put the slabs in my grill and either a tube or A-Maze-N maze under the grates and cold smoke at (almost) freezer temps? If so, for how...

Hi All, I just bought a Costco pork belly (skin on unfortunately, but my knife skills weren't too bad). I broke it into 3 pieces and weighed each individually. My cure was .25% Cure #1, 1.75% salt 1% sugar, black pepper and then maple syrup. Each is in a zip lock bag at the bottom of my...

Hi all, I have a Weber Grill which I hope to use for smoking, a Masterbuilt 30" which I just bought and a kitchen oven. I'd like to have a thermometer 'kit' which will give me several meat and ambient probes. Best case I'd like to have a probe in the turkey in the oven and one in meat on the...