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Bluetooth Thermometers
What do you think about running the probe wire out the vent hole?- social d
- Post #6
- Forum: Meat Thermometers
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Bluetooth Thermometers
Thanks guys. I am smoking a 10 lb rib roast and I do not want to keep opening the door to check temps.- social d
- Post #4
- Forum: Meat Thermometers
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Bluetooth Thermometers
Has anyone had good luck with one of these that you could recommend?- social d
- Thread
- Replies: 12
- Forum: Meat Thermometers
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Wing question
I had the same situation. I smoked them on a Monday to 140 and on Tuesday I put them skin down on a 400 degree grill. Brought them up to temp with crispy skin. Hope this helps. -
First time smoker - Wish me luck!
Now some questions: Do you all recommend spraying down the of the chicken with Pam or olive oil before putting on the rub or just putting the rub on directly and letting them go? I spray my grates with Pam. I put just rub on after I pat the chicken dry, no oil. Does the ARRANGEMENT of the... -
Chicken Breasts with Ribs advice?
This is my go to when I smoke breasts. I brine them for 8 hours, rub them, let them dry in the fridge over night, smoke for 2 hours @ 250 and the skin comes out near perfect every time. I think the overnight drying in the fridge helps them crisp up. -
South Florida Spring Gathering - Apr. 28-30 W/Pics . ("You Missed It" )
Where in Fl will it be held? -
Excessive time?
Is your smoker insulated? yes Getting a draft? Not really, on a protected back porch. Smoke was vertical Outside air temps? 75 What kind of smoker? Masterbuilt 30 I always let my smoker sit at the set temp for about 15-20 minutes before putting the meat in it. Thanks for the response. -
Excessive time?
Hey all. I have successfully smoked almost a dozen spatchcocked chickens, all of them hit 160 between 2-2.5 hours at 250 degrees. Put one in for dinner at 4 o'clock and took until 9 pm to hit 160! Any ideas why this would be? All the birds have been between 4-lbs and 5 lbs. The only... -
Bone in, split chicken breast
I have smoked bone in breasts many times and love them. I have a MES 30 and here is what I do. 1. Make a salt brine and add your favorite spices. I usually brine for 4-6 hours 2. Pat the meat dry and rub a spice mix on them 3. Let them sit over night in the fridge on the racks so they can dry... -
less smoke at lower temp?
I looked up Amazen. where do you place it in the MES?- social d
- Post #5
- Forum: General Discussion
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less smoke at lower temp?
Thanks guys, I will use another thermometer and correlate the temperatures.- social d
- Post #4
- Forum: General Discussion
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less smoke at lower temp?
Hey all, I own this smoker: http://www.smokingmeatforums.com/products/masterbuilt-20078715-electric-digital-smoker-front-controller-30-inch-black I have noticed lately that is I set the smoker temp below 240, I get very little smoke. The chips look like charcoal when I pull the pan out. If I...- social d
- Thread
- Replies: 7
- Forum: General Discussion
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Hello all!
Long time lurker who got many answers here and finally decided to join! I live in central FL and have honed some fine skills grilling food and after much desire, finally got smoker 9 months ago. I have an electric Masterbuilt. After much trial and error (a lot of error, lol) I have manged to...
