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  1. mikelens

    FireBoard Users I need help

    To the FireBoard users out there. Using my FB today, suddenly getting high temp alerts well above what I had set. Pellet smoker was holding temp fine. Also getting high readings on meat probes that were way off. Alarm was set for 165 for the bird. Temp read 150 then suddenly alarm would sound...
  2. mikelens

    Adding Fuel to The Fire

    Fairly new to The Oklahoma Joe Highland reverse flow. Using lump charcoal & wood chunks; either cherry or hickory. Burning the snake method with some homemade baffles. When having to add fuel for a longer cook, do you have to use the chimney starter for the coal or can lumps just be added to the...
  3. mikelens

    A liitle Confused....

    Saw this posted on Facebook. The labeling has me confused; maybe someone can enlighten me. "uncured"? "corned beef"? Isn't that an oxymoron? Uncured would make it a brisket while corned beef would be cured. No?
  4. mikelens

    Long Islanders?

    Anyone from Long Island? Looking to wake things up. Show the rest of the country that we know "Q". X Y & Z too. Mike Bay Shore, NY
  5. mikelens

    Pork Shoulder

    Pork Shoulder skinned & boned.
  6. mikelens

    Just a little Rib Eye

    Threw a lil Rib Eye on the pellet grill. 265 to IT 145.
  7. mikelens

    Char Sui Shoulder

    Wanted to try something different. Saw a post on here about Char Sui ribs. Made my own sauce & sank a skinned & boned shoulder
  8. mikelens

    Chuck Roast Timing

    Hi all, I have a 4 lb chuck roast. Injected with beef broth, tamari & some rub. Looking to pull it & make some quasi Philly Cheese Steak heros with peppers & onions. Searching here,seems rub & smoke to 150 then wrap till 205 or so. What I couldn’t find was how long a cook am I looking at? I...
  9. mikelens

    SMF Pork Butt

    Followed the SMF pork sticky for butts. I did inject & let it sit overbite. Mustard, rubbed & Saran wrapped for a couple hours.
  10. mikelens

    Foiled Butt

    Dumb Question #633- When my pork butt hit 160; I placed it in an aluminum 1/2 pan & covered with foil. Is this the same as wrapping it in foil? Will it cook the same as if wrapped?
  11. mikelens

    Fresh Ham

    I pulled a boned & tied 1/2 fresh ham out of the freezer. Just want to brine it in salt, sugar & spices for a couple days. It's about 9 lbs. I want to slice & serve. Was thinking 250 for 10 hrs or so till IT hits 145. Thoughts? I'm concerned about the safety of my cook.
  12. mikelens

    Ribs on my Grilla

    Followed manufacturer's website recipe. Don't know if it's the grill or the recipe, but damn were they good. Molasses & Pork rub, let them sit in fridge over nite. Smoked with Lumberjack MHC for 3 hours at 250. Then wrapped in foil with butter & brown sugar for 1 1/2 hrs. Opened foil, Basted...
  13. mikelens

    A Grilla in da HOUSE!!

    Hemmed & Hawed. Wanted to look at & touch a GMG but dealers around here, were order one & then you can touch it. Gave up on them & ordered a Grilla Silverback. Impressive. Excellent construction. Has the grill surface I need & features I wanted. Seasoned it & ready for the first smoke. Then the...
  14. mikelens

    MES 30 meets Pallet

    I couldn't see spending 40 bucks on a stand to raise my MES. Sooooo, MES meets repurposed pallets. A discarded fridge & 2 pallets makes a "Smoking Station". Plans are to seal the seams with chalk, painting the inside of the storage space with rubberized sealer & adding doors with gaskets...
  15. mikelens

    Maverick 732 Storage

    When I'm done using my 732, I always coil up the probes & return them to the original package. Should I be leaving the stretched out? Maybe hanging in the smoker? I'm concerned that by coiling them back up, I my be stressing the wires needlessly. How do you all store your probes? Does it matter?
  16. mikelens

    Smoked Butt

    Pop's brine. AMNPS with Pitmaster Blend for 5 hrs at 245. Dang good eats.
  17. mikelens

    Looking for a sign

    Hi Fellas, Roaming around the forum a few weeks ago; I came across a post that had a sign about the woman doing all kinds of cooking & prepping. The man simply bbqed the meat & got all the praises at the table. I've tried the search box using several different combos but haven't been able to...
  18. mikelens

    Brisket on Hold????

    Hi All,    Just wondering. I took a small piece of brisket I brought home from work out of the freezer. Coated it with rub & have it sitting in the fridge. Weatherman says windchill will be zero today; me thinks I may have trouble keeping temp in my MES30. Can I wrap the brisket in plastic &...
  19. mikelens

    A Little Help from the Poultry Pros Plz. -Thigh Fail

    MES 30 set at 260, apple wood. Chicken thighs marinated in Goyo Mojo. Place in punctured cupcake tin. Dusted with rub, place in pan with chicken stock. Smoked for 2 1/2 hrs to an IT of 155. Basted with BBQ sauce & placed in a 375 oven for 15 mins, IT 165. Thighs were dry & chewy...
  20. mikelens

    Amaz-N Picnic

    Boned & Rolled Picnic - Pop's Brine for 18 days - 2 days airing in fridge 6 1/2 hours at 250 with AMNPS filled with mix of hickory & apple. Pulled at 155 IT. Went faster than expected. Holding in a cooler till the wife gets home
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