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  1. chef boyarista

    1st cheese smoke questions!

    Hey everyone, I went out and bought some cheese to smoke on this wonderful cloudy day. Over here in the bay it's been cold and rainy for a solid week so I was hoping to cold smoke my first cheeses. I read through a bunch of old threads and built up some knowledge of how I'm gonna do it but I was...
  2. chef boyarista

    Overnight Butts

    I started my first smoke with my a-maze-n pellet smoker. I'm about three hours in and it's chugging along just fine with TBS aplenty. I put the butts in a foil pan with a rack in the bottom with sliced onions and garlic underneath to mix with the jus. In about one more hour I'll put my probe in...
  3. chef boyarista

    Smoked onions!

    I was smoking some spare ribs today and threw on a bunch of onions. I did two sweet yellow and two white, cut like you would a cake (crosswise four times) for three hours at 250*. They turned out pretty good! I'm planning in using them in onion dip for a family function. A little hickory...
  4. chef boyarista

    Damage control

    So I smoked a nice 9lb. butt yesterday and it overcooked. I promise I'm bearing myself up for you guys, haha. Not sure what happened exactly but my probe thermometer was off by about fifteen degrees and the IT when I pulled it off was around 210 according to my instant read. My question is, is...
  5. chef boyarista

    Large cuts of meat cooling the smoker?

    Hey everyone! So I started what is a large smoke for me, two 5lb. picnics and some spare ribs on my MES 30. I have it plugged into one of my industrial outlets so power shouldn't be a problem, there is a small cross breeze in my town as well with the temp at around 60. Always blowing day and...
  6. chef boyarista

    Odd times for ribs

    So I have made BB ribs a few times the last couple of weeks using the 2-2-1 method and like them a lot. Since I know that works for fall off the bone I wanted to branch out and see what would give them some bite. My local supermarket has had them on sale for the last couple of weeks at 1.99/lb...
  7. chef boyarista

    Hello everyone!

    I ran across this site a few times and figured I'd join in the night before my first smoke. I have a 30" Masterbuilt Electric Smoker that I seasoned already and am gonna make some pulled pork for starters. I got the rub on and am waking up bright and early.
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