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  1. peebee

    New to smoking - Brinkmann Electric Smoker

    What kind of controller are you using to turn down the heat?  If it's a PID, then you're golden (and then some...that'd be a pretty great little smoker with a PID controller on it, but...at 1.5x the cost of the smoker itself?), but if you're using something else, please make sure it's designed...
  2. peebee

    MES+AMNPS vs Bradley

    We really need to quash that rumor...  The 2012 models have been confirmed to have 1200w elements. As far as the pellets go, both times I've smoked something in the MES 40, the AMNPS has still been lit and smoking after the food was done, and I did pork shoulder for roughly 12 hours.  Properly...
  3. peebee

    MES+AMNPS vs Bradley

    The reason the AMNPS is important in an electric smoker is that electric smokers have a tendency to smolder the wood (due to a lack of adequate oxygen supply), rather than combusting (but not igniting) it, creating acrid flavors.  The AMNPS facilitates the controlled combustion of hardwood...
  4. Perfect Temp For Smoke.jpg

    Perfect Temp For Smoke.jpg

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  5. peebee

    I will do science to it! Smoke + Sous Vide

    In Modernist Cuisine, there's a chapter dedicated to this, as well.   The first paragraph of "Common Misconceptions" very succinctly describes the point I try to make when I try to discuss the subject... "Once upon a time, some well-meaning officials decided that food safety recommendations...
  6. peebee

    I will do science to it! Smoke + Sous Vide

    Dave, I assure you, I'm not trying to sound snarky, just as you weren't, but pasteurization isn't really breaking new ground.  The most common foodborne pathogens cannot live at 130F.  Holding meat at that temperature kills the pathogens, so you would not be ingesting live strains. Here's an...
  7. peebee

    I will do science to it! Smoke + Sous Vide

    Injecting is a sort-of bad idea.  Say you inject a piece of ribeye, and you want it to be cooked rare, you're creating a pathogen-rich environment. Say you want that same piece of injected beef cooked to medium-rare?  Once the steak is fully up to temperature, holding it at mere 130F for 112...
  8. IwAQ9.jpg

    IwAQ9.jpg

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  9. peebee

    I will do science to it! Smoke + Sous Vide

    Not to stir the pot even more, but I have quite a bit of experience with sous-vide, both with custom-built immersion circulators, and commercial setups.  At home, I have a sous-vide supreme, and it gets quite a bit of use.  A chuck roast, seasoned, seared, then vacuum sealed and cooked at 135F...
  10. peebee

    Just bought a MES 40...

    That's what I like to hear! :)  I did quite a bit of research before opening my wallet, but I'm excited to dig in, and most certainly learn some from all of you. Oh, and don't tell anyone, but...the intro I wrote back in 2009, about being from KC, as my first post on SMF?  It no longer applies...
  11. peebee

    Just bought a MES 40...

    ...now all I need is a Toyota Prius, and I'll be all sorts of bass ackwards.  :) I couldn't be more excited about this smoker.  I already have Todd's AMPS, and have been using it for quite a while on a different smoker, but obviously that baby's made for a MES. It's currently seasoning and I'm...
  12. peebee

    Need to find a 19" x either 25", 12.5" or 8.25" Grill Grate

    But I need to find it by tomorrow... It's for a Brinkman Pro Series 4345, which is a gas grill about 5 years old. I'm not sure who sells Brinkman parts locally... I've found a lot of grill grates that won't fit...but I've yet to find something that will work on this thing. If anyone could...
  13. peebee

    The Webber Bullet Smokers

    Yeah, the item's removed off of the Sears site for some reason, but I assure you it's in the store. The part # for that smoker shows up as a socket set in the Sears computer.
  14. peebee

    The Webber Bullet Smokers

    Stealing liberally from this post: I own this as well as an 18" WSM and there's virtually no difference as far as holding steady temperatures, ease of use, and room. It's not significantly bigger than an ECB, but it does have a hanging bar, so you can hang meat, something that an ECB lacks...
  15. peebee

    Beef Back Ribs after 1:45 @ 200

    4.5 Hours in: Beef Ribs: Done. Don't worry, guys. I didn't forget the pork ribs: Ended up with 8 nice slabs of ribs off of that bad boy today. Well worth the effort.
  16. peebee

    Beef Back Ribs after 1:45 @ 200

    Beef back ribs means it's time for lower AND slower. These had been on for an hour and 45 minutes. Still have a ways to go...
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  17. peebee

    Cryovac machine

    Really, you can't go wrong with any of the Foodsaver brands. From a quick search, Amazon has the Foodsaver V1090 for $64.57 shipped, which is the cheapest I was able to find. I have the same thing, except in stainless steel, and it was quite a bit more expensive. Once you get one, you'll be...
  18. peebee

    Goodbye Kingsford

    Since I can't leave well enough alone, I figure it's time for me to put in my $.02. I use Kingsford, and will continue to use Kingsford for all of my smokes. "But...but, that's just not natural, PeeBee! Lump is so much better!" I disagree, wholeheartedly. First, let me give you a quick...
  19. peebee

    May-31-09- Kroger Butts Will Be 99 Cents

    Simply put, it pulled apart like rubber because it didn't have enough time at the proper temperature to break down the connective tissues. If you're smoking at 225-250F, that cut of meat needed to get to a bare minimum of 190F before being foiled, but 200F would have given it even more love...
  20. peebee

    Don't worry, guys. I'm from Kansas City.

    That's right, ladies and gentlemen. I'm from Kansas City, otherwise known as Cow Town. While some may say this is paying homage to the fine ladies you see walking the streets of Independence Avenue, truth be told, back in the 1800s this is where many a cow laid down its life in the name of...
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