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i have been getting whole briskets and cutting them in half the points always comes out great but the flats are dry i cook at 225-250 until the IT is 170 then foil i check it with probs for tenderness until 200 im scared to let it go past 200 is it possable that im not cooking it long enough...
i have 4lb brisket started at 6am its noe 10am at 225 it stalled at 161 and has even went down to 158 what do i do, i uselly foil at 170 with a bigger 6lb brisket
i just bought a mes 30 digital smoker
http://www.walmart.com/ip/Masterbuilt-30-Electric-Smokehouse/7811422
it has a cover does anyone has this model and do you keep it outside?
i have a basic electric smoker with a dial that goes from low to high, im trying to put a pid on it and ive never done anything with a pid b4. heres 1 ive been looking at...
i found 1 at amazon can any1 tell me if its a good system. also are they hard to install?
http://www.amazon.com/Digital-Display-Temperature-Controller-Great/dp/B002PIM3R8/ref=sr_1_12?ie=UTF8&qid=1397654655&sr=8-12&keywords=smoker+heating+elements
has ne1 owned 1 of these units or herd of it. it looks like a good unit and has good reviews. ive been burned by off brands b4 i didnt plan on buying off brand again but at $120.00 its hard to pass up
i see lots of different brands of pellets all say 100%. i was wondering why are some higher than others like at cooking pellets.com theirs are $25 per 40 LBs. and lumber jack pellets are $43 per 40LBs which is betters i like hickory smoke and have been using chips in my electric smoker but...
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