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  1. elohel

    I can never recommend someone purchase the PitmasterIQ blower devices to anyone.

    I purchased a pitmasterIQ 110 unit a bit back due to a recommendation from a friend. Now that I'm seeing all of these reviews about how terrible their customer service, along with my own experience, I regret buying it. When I first got it <2 months ago, the temperature that the pitmasterIQ...
  2. elohel

    Been a member for a few years, just upgraded smokers.

    Hey all, I remember finding this board a few years back when I picked up my MES from Costco. I was ecstatic, loved the idea of smoking and couldn't wait to begin jumping into every recipe I could find from you folks. Over the years, I lost a lot of my enthusiasm for smoking. No matter what I...
  3. elohel

    I want the meat and smoke to be the star of my baby back ribs - is salt/pepper enough for seasoning?

    I'm making some baby backs tomorrow. I've tried a lot of rubs, some found on here and some found on other sites. They always seem very strong and overpowering. One of my favorite local rib joints has some of the best ribs I've ever had, and all they taste like are slightly salty/smokey ribs with...
    • elohel
    • Thread
    • Replies: 9
    • Forum: Pork
  4. elohel

    Any tips on making a select brisket flat edible?

    I purchased a brisket today to make pastrami out of, but only needed about half of it. I'd like to smoke the other half as just a normal brisket, but my experience with these low-end cuts of beef from my grocer who only sells the flat is that it always comes out incredibly dry. Right now I have...
    • elohel
    • Thread
    • Replies: 12
    • Forum: Beef
  5. elohel

    Cleaning masterbuilt electric smoker

    Hey guys, I'm kind of at a loss on how to clean this thing. I just opened it up and there is mold all over the racks from sitting there for the past few months :S Cleaning the racks is easy enough, but how do I go about cleaning the inside of the box? I don't want to damage any electrical...
  6. elohel

    Any Thai/Indian food fan out there who have some recipe ideas?

    Hey guys, I'm really looking to incorporate some of my more favorite flavors into my smoking. I'm a huge fan of red curry/coconut sauces, standard curry sauces, and foods that have traditional Indian spices like Garam Masala as I've always enjoyed those flavor profiles of cinnamon and whatnot...
  7. elohel

    Buying steaks online

    Hey fellas, I'm looking for a site that sells high quality steaks. I'm trying to find my dad some nice steaks for the holidays, and I'm thinking something along the lines of those nice bone-in ribeyes that cook up nice and crusty on the outside and stay butter-tender on the inside. My local...
    • elohel
    • Thread
    • Replies: 12
    • Forum: Beef
  8. elohel

    Preserving brisket in the oven

    So, third attempt at a brisket. I actually got a whole one from Walmart this time and it's actually looking juicy and tasty! I'm pretty excited as the last two briskets I did looked like shoe leather around ~150* when I foiled them. My concern at the moment is that it's 1 pm and this thing is...
    • elohel
    • Thread
    • Replies: 11
    • Forum: Beef
  9. elohel

    Making a faux Lox

    I really enjoy lox on my cream cheese bagels, and I'd like to try and make something similar with my smoker. I can't cold smoke, and I don't have any of the cure I keep seeing people reference for lox recipes (all I have is Morton's Quick Cure). I'm just wondering if there are any recipes out...
    • elohel
    • Thread
    • Replies: 6
    • Forum: Fish
  10. elohel

    Ever wonder what happens when you're a dumbass and you leave your pellets outside?

    This is what happens: The little red arrow there is for reference.. that's what a normal pellet looks like (one of the few that survived). I had my bags of pellets (yeah, ALL of them, I'm a moron) sitting outside with the tops off because I had just been experimenting with different kinds in...
  11. elohel

    Unbelievable shrimp/lobster roll

    I recently had the best lobster roll of my life, and then by some miracle, found the recipe online :D This works with both lobster chunks, crab chunks, or shrimp. First, the spices. You want each of these in equal measurements (1/4 tsp each = 4 servings). Black Pepper Celery Salt Garlic Salt...
  12. elohel

    Build quality of the MES

    How are your MES's holding up after continuous use? For $330 that I spent on mine, I'm a little underwhelmed with the quality of this thing. After I put it together, I noticed that the whole thing felt slightly rickety for the price paid. Two months after owning it, the wheels now squeal...
  13. elohel

    What if I don't want my ribs 'fall off the bone'?

    I'm cooking some ribs for dinner tomorrow while I smoke my brisket. I've gotten a good taste down on my ribs, but my family complains that the meat just falls off the bone and they really aren't 'ribs' anymore. Is there any tried and true method to making tender ribs that hold to the bone...
    • elohel
    • Thread
    • Replies: 16
    • Forum: Pork
  14. elohel

    I hate brisket

    I just smoked my third brisket last night. Just like the first two, this one was an abysmal failure. For all 3 of them, I've rubbed them in a pretty simple/general BBQ rub. Into the smoker @ 225 (I tried 250 on this last one) with oak. At around 160-165, I foiled them and then brought them up...
    • elohel
    • Thread
    • Replies: 41
    • Forum: Beef
  15. elohel

    Why does my chicken cook so fast?

    I read others on here talking about cooking breasts/thighs (individual ones) at 225 and taking them 2-2.5 hours to hit 165-170 IT. I did some chicken breasts a few weeks ago at 125. They cooked so fast (40 minutes) that they didn't even absorb an ounce of smoke flavor. I'm now doing...
  16. elohel

    Humid smoke - all the time? Certain times?

    I seem to have a problem with getting any kind of bark formation when I smoke something. They usually turn out good, but nothing ever gets a bark.. it's always a liquid/mushy texture of the rub on the outside. I'm starting to wonder if the pan filled with liquids is the problem (MES)? a few...
  17. elohel

    Smoked turkey = success

    I did a nice 13 lber for Thanksgiving alongside an 18 lb oven-roasted turkey. Originally we were just going to do the oven turkey because my family is skeptical about smoking meat and didnt' want our day ruined. At the last minute, I ran out and bought a small turkey and threw it in a simple...
  18. elohel

    How to 'hold' a turkey? (Mini-disaster on my hands)

    So, I'm smoking the turkey today. I have a good 13+ lb turkey in there, and I was told to expect about 30 mins/lb at 225*. Expecting a solid 6+ hours to smoke this thing, I threw it in around 10:30, hoping it would be ready to rest and be carved around 5. Well, 2 hours into smoking and it's...
  19. elohel

    How much smoke for a turkey?

    I'm smoking a turkey for Tgiving tomorrow. I have a huge problem of way over-smoking things to the point of bitterness. I'll be doing a 14 lb turkey at probably 250*. How many of those ~6-7 hours should I be smoking, and how much of it should just be heat? Thanks fellas
  20. elohel

    MES owners - question about your door seal

    So I bought the sam's club 40" MES a bit ago, fantastic smoker. I do have an issue with the door, though. The seal doesn't really 'seal' along almost the entire top of the door, and tons of heat/smoke leaks out of it. I emailed masterbuilt, and they told me this is normal. I would believe them...
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