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I haven't posted in here in along time. Also,I haven't used my smoker in a couple of years. Today, I'm giving it a test run, along with my ET-733 thermometer. The oven of the grill is running 30* hotter than the display. My thermometer is 100% accurate. So, all i did was adjust the...

I haven't posted here in a long time, just wasting time today.  I don't know if masterbuilt improved the technology but for the years that I've had the machines, I've always found them to be ineffective.  Sometime it worked, sometime it didn't.  I had so many problems with the unit, that...

Hi gang,  I started this thread back in 2012 and it's amazing that it's still active.  It's encouraging to see so many people learning and contributing to the art of smoking. Since starting this thread, I stopped following what J.T. & M.M. does.  Why? Because I wanted to develop my own style...

Has anyone used the recipes provided by Mr. Mixon in his book: Everyday Barbecue? This is not a thread to bash Mr. Mixon, his book or to flame useless gossip.   I picked up his book at my local library and found it so interesting that I bought it from Amazon for my Ipad. I experimented using...

Maybe so but that dude is seriously paid and has opened the smoking game to those who may not have originally had an interest.

In my WSM, I've done hundreds of racks of ribs, both baby back and St. Louis cuts.  My goto temperature has always been in the the 250* - 275*.  I've never tried anything above this range.  On the Weber website, there are a lot of videos by Jamie Purviance, who is an expert chef at...

Im 1 step ahead of you good buddy.  I'm checking to see if I can download it from my local library.  I have no intention on buying his book. That would be an absolute bore but the man can cook.

Hey gang, it's been a long while since I've posted here but I felt compelled to share this. Today its raining and cold.  I was at Costco's and came across a new product.  It's the Myron Mixon already smoked brisket.  I was curious and hungry and I figured for $9.99 what the heck. Came home and...

The Mastertouch is an upgrade from the Gold edition.  Weber used to produce the mastertouch here in the U.S. but stopped in the 90's (I think) and only produced overseas.  It's now re-introduced into the U.S. market. Earlier today, I had a good conversation with the folks at Weber regarding the...

Hello all, I'm about to add the Weber Mastertouch 22 to my arsenal.  My main baby is my 18" WSM.  Flo has had many of good smokes in her belly over the last couple of years.   Here's my issue.  The Mastertouch comes with the charcoal Fuel holder. I'm thinking that If I want to do a light smoke...

Newspaper can actually hurt your fire.  If you use to many pieces it'll block air from getting in and getting the fire started. Then you'll see the paper shredding up into the air. Chimney over a burner is the way to go.  At medium high, I can get a good burn out of a full chimney in 10 minutes...

I won a turkey breast at my local supermarket so decided to put it in Flo's belly for smoking.  Here's how I smoke a turkey breast, step-by-step: I don't go crazy with season/rubs.  I don't want to over take the natural flavor of the meat; therefore, my simple seasoning is: Kosher Salt; Garlic...

Excellent job. Congrats.

I'm gonna say what everybody is thinking about this thread: SPAM!!!! 50lb turkey, blind friend, liquor....anyway...

Thanks gang, I appreciate the positive comments. I usually try different methods for wings.  Believe it or not, I leave a note pad and pencil by my bed.  Sometimes, I think or dream of something innovative and will wake up to jot it down. Enjoy!

I have a dedicated MES that's for cold smoking cheese.  In the dead winter, I just have the cheese in there with my AMNPS going for about 8 hours.  I once did my set up (with no ice) and when I opened the machine, there was melted cheese.  But from what you gents are saying, I should simply use...

Where are you located? I can't smoke cheese until the temp drops to 45*.

I'm not a fan of smoked wings, I usually prefer to deep fry them but on occasion I like to put then in Flo's belly. A chimney of charcoal and 2 pieces of cherry wood. I don't go heavy with rubs but just use basics: Tony C's; Garlic powder; Paprika and Pepper;  After I rub them down, I'll...

Okay, I put the brisket in the oven, wrapped with foil and had some broth with it. Heated it up to 209*.  Let it sit for about 30 minutes.  Man, w/o a doubt, this is the best brisket I've ever had...