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I know there is a money muscle in pork butts that guys turn in to be judged. I was wondering if there is a section of the rack of ribs that are best to be judged by? We are having a smoke off at work and you are asked to cut three ribs from the complete rack to be submitted to the Judges. What...
Most of the time I am smoking St Louis cut. Next Saturday I am going to smoke two racks so I will do one with no foil and one using 3,1,1 and see how they turn out.
Thanks
Rick
I have used my new Smoke Vault 24 the last few weekends trying to prefect my ribs. I am using the 3,2,1 method at 225 the whole time. They have turned out great each time except they are a bit too tender. They are falling off the bone. I want just a little more bite or tug off the bone.
I need...
As you know the SV 24 only comes with 2 standard meat racks and one jerky rack. Im looking to order more standard racks but I keep finding a pack of 2 jerky racks gor 24 dollars shipped.
Is there any reason why the jerky rack shouldnt be used for ribs, butts, or whole chickens?
Thanks
Rick
OK, I ordered the Smoke vault and it is on the way.
Since I placed the order I have been reading post about the issues to expect. First off , why cant we find a product that does what it is designed to do without making mods to it right out of the box. After dealing with the MES40 for a couple...
I currently have MES40 which I will continue to use. But I am looking to add an additional smoker and I started looking at the pellet smokers. After reading post regard the pellet smokers have a hard time maintaining a consistent temp , I decided to look at other options.It appears that most...
I currently have a MES40 and I use the Amazen tray to create the smoke desired. I am now looking to upgrade to a Pellet Smoker grill. I started with the Trager but I quickly changed my mind because of the issues. Now i am looking at the Green Mountain Daniel Boone , PelletPro and the Louisiana...
Chef JJ,
I'm going to spatchcock it then just to be safe. Knowing that what is a good temp and estimated time to smoke it then? Would I be OK by smoking it around 245 250 and if so for how long?
Thanks for you help, its much appreciated.
Rick
I have a 20 pound turkey that I wanted to smoke next week. I began reading on here , looking for an estimated time to expect. That is when I started seeing the warnings about the 40-140 in 4 hours danger zone. I read so many threads about this that I forgot why I started searching to begin with...
I'm looking for advice on how to achieve TBS on a 40 MES using the factory tray and a bag of apple wood chips.
By what I have read here I need to preheat the smoker up to about 260 F then add 1/4 cup of chips to the tray. After the smoke begins, then lower temps to the recommended 225-245 F...
Sorry, I have another question.
Im getting ready for a small event next weekend and that is why I'm doing test runs this week. Next week I will be placing three or four (if they fit) slabs in the same 40 MES . Will I need to increase/ decrease the expected cook times or temps because I'm...
Yesterday I took a full slab and cut it in half. I rubbed one half and placed it on the rack and left it there for 5.5 hours. The other half I did the 3-2-.05 just to compare the differences. For some reason both halfs turned out tendor and I didnt have an issue with them being tough. I think in...
Hello
I'm using a Master Built electric smoker for this project.
Smoking a slab of spare ribs .
I'm in somewhat of a time crunch and I need some help quickly. I know someone is going to say use the search feature and I have. I found a lot of people saying they used the 2-2-1 or the 3-2-1...