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  1. vxooxv

    Pellet smoker advice

    Welp my wife just surprised me with a Traeger 1300 wifi as an early birthday gift. I overlooked them thinking they were sub-par. I have 10 days to return it if I so chose.
  2. vxooxv

    Pellet smoker advice

    Well it's down to the RecTec or potentially a Green Mountain. Anyone have experience with those compared to the RecTec?
  3. vxooxv

    Featured Pellet Smoker

    The very next thread has an ongoing discussion on this very topic.
  4. vxooxv

    Pellet smoker advice

    @Daphatgrant what did you end up going with? I’m in the exact same situation. My MES30 took a big ol dump and I want to convert to pellet. Seems it comes down to Req Teq (more economical) vs Yoder (maybe better quality) vs ...?
  5. vxooxv

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Good point going through the side tongrt temp on meat. Where is the most effective place to place the probe to get accurate smoker temp? I was thinking between bottom of brisket and drip pan?? If that’s the case then I was going to protrude the probe through the brisket so it would stick out...
  6. vxooxv

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    I've got a 6lb flat from Costco all rubbed up and ready to go into the smoker. I'm rolling the dice as this is my first attempt AND going to be part of Christmas dinner (no pressure)! I think I'll just follow the OP's instructions. Heat to 235 and let it roll until it get's to IT 175 and...
  7. vxooxv

    Test Turkey a huuuuuuge success!!

    My skin was a bit leathery, so we didn't eat it - though we could. I'm going to deep fry a turkey too so we'll have some skin to munch on. Since I was cooking in my MES30 i can't get the temp that high.
  8. vxooxv

    Test Turkey a huuuuuuge success!!

    In full disclosure I let it sit out a day in the kitchen (enough to remove the innards and such) and then in the fridge a day.
  9. vxooxv

    Test Turkey a huuuuuuge success!!

    Got me a 15lb from Hillshire Farms... frozen @ .29 a lb. 2 day refrigerator thaw. 15hr brine in Fire & Flavor’s Apple Sage brine kit on amazon Dry patted, and let sit back in fridge over night. NO injection... actually forgot. Stuffed it full of apple, lime and lemon slices. Rubbed down...
  10. vxooxv

    BD's Pre Holiday Smoked Turkey. A Foamheart Request

    Honey garlic... ??? do tell...
  11. vxooxv

    Boston Butt... ok...? Maybe?

    Excellent reply and thank you though a day late.  We took a chance and ate it anyway :) . I must say - it was DElish! Though I must admit - i sure hate having to put chips in every hour.  Any recommendation on an auto feeder of sorts? I waited until the the butt on the bottom registered 205...
  12. vxooxv

    Boston Butt... ok...? Maybe?

    I'm reaching the 12hr mark on the 2 butts put in last night.... temps hovering right at 198 and climbing.  HOWEVER. I found myself surfing the forums and stumbled across "danger zone" which now has me concerned.  ughghgh I injected both butts Fri night and rubbed them down really good...
    • vxooxv
    • Thread
    • Replies: 3
    • Forum: Pork
  13. vxooxv

    Tuscan pork tenderloin

    I'm about to do these in my MES 30 - any suggestions as so heat/duration? I was thinking about setting it on 225 and smoking until IT hits 145.  My guess is this would take about 2-3hrs.
  14. vxooxv

    Chicken stall? First timer....

    Was so excited to perform my first smoke in my new 30" MES. Performed all the brine steps. Pan with a touch of water and ginger ale mix. Hickory and Apple wood chips. Set at 250 and... go First hour was fine - she climbed and I got my first wiff of goodness. Instructions said it would...
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