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  1. M

    Smoked Pork Boston Butt (Pulled Pork) via Hot n Fast

    No window. This is my smoker... When I've opened it during a smoke I've never felt that there was to much mositure.
  2. M

    Smoked Pork Boston Butt (Pulled Pork) via Hot n Fast

    I have not heard that. Everything I have ever smoked in my MES 30 I have used the water pan for. I do not inject or brine any of the meats I have cooked. I have even felt that a couple things I have smoked were a little dry. Without the water pan they would have been awful. Please explain?
  3. M

    Smoked Pork Boston Butt (Pulled Pork) via Hot n Fast

    I am Honored! Thanks for the Support!
  4. M

    Smoked Pork Boston Butt (Pulled Pork) via Hot n Fast

    Special Thanks to SmokinAl for his inspiration! After searching for direction for Smoking a Pork Shoulder and not finding exactly what I needed I decided to post this step by step guide. I could not find a previous post that answered all my questions. So here we go... Hot & Fast Method Smoked...
  5. M

    BD's Pre Holiday Smoked Turkey. A Foamheart Request

    Here are my results! It took 10 hours to reach 165. I did have to play around with the location of the temperature probe. I also used a pop up inserted in the breast just for good measure. It was voted "Best Turkey Ever" by my 18 family members. Before: After:
  6. M

    BD's Pre Holiday Smoked Turkey. A Foamheart Request

    Also I did have a question... Because I will be brining, the 22 lb. turkey will gain up to 20% weight, do I figure that in for cooking time?
  7. M

    BD's Pre Holiday Smoked Turkey. A Foamheart Request

    I will be smoking a 22 lb. Butterball Fresh Turkey for Thanksgiving in my MES 30. Your instructions have been very informative to me and I thank you for doing them. I will be brining for 24 hours and air drying for 24 hours before the smoke. I am using Fire & Flavor Apple Sage Turkey Brine Kit...
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