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  1. dangyankee

    Excited about my new Master Forge Dual Door (plus a couple questions)

    I did some more searching online this morning, but still haven't found a cover that's tall enough to cover the controls.  I guess that, for the time being, I'll just use the cover I have and move it under the eaves w/the controls facing the house when rain's due. It's going to take a couple...
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  3. dangyankee

    OK, I'm at a loss... (smoke problems)

    Problem solved (err...sort of).  It turned out to be something in the rub I was using.  I have no idea what ingredient was reacting with the smoke/heat but, as soon as I threw in some ribs w/just salt & pepper, the white smoke disappeared.  I got another recipe from a friend (who may have...
  4. dangyankee

    Excited about my new Master Forge Dual Door (plus a couple questions)

    I picked up a new Master Forge Dual Door early this afternoon.  I have an MES30, but wanted something I could leave outside w/out having to worry about wires corroding--I'm either going to keep that for smoking in the garage on rainy/bitter cold days, or give it to a friend who's been thinking...
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    MF_Grill.jpg

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  6. dangyankee

    anyone try mixing a rub with a mixer/whisk?

    I used a whisk until a few weeks ago when I realized both of mine were in the dishwasher and I needed to get some rub mixed and on the meat before going out for the evening, so I grabbed my electric hand mixer and was done in a fraction of the time--not a lump to be seen. The only time I'll be...
  7. dangyankee

    OK, I'm at a loss... (smoke problems)

    I picked up an MES30 a couple months back. It was christened on an 18deg day and turned out a mess of perfect ribs, using chips and the chip loader. The next handful of smokes went fine--delicious ribs/butts that I'd have been happy to be served in a restaurant. Then, about a month ago...
  8. dangyankee

    2011 Meatapalooza! with Q-View

    It's a long way to Boston, so ring that dinner bell extra loud!  I have my fork & slicer packed and ready to go. 
  9. dangyankee

    Moink Loaf With Plenty of Qview

    Nice!  I just added another item to my list of things to put in the smoker.
  10. dangyankee

    2011 Meatapalooza! with Q-View

    It's amazing how meat in TX can cause people to drool here in MA...  Loves me some brisket!
  11. dangyankee

    First batch o' ribs in the new MES 30" (w/Q View)

    Quote: Thanks!  I have a tile sitting on top of the smoke box that's acting as a heat baffle as there's a tendency for the back, right corner to get quite hot.  It also seems to act like a pizza stone in helping to stabilize the overall temp. I'm going to be changing from an 8x12 glazed tile...
  12. dangyankee

    First batch o' ribs in the new MES 30" (w/Q View)

    Mmmm....  I'm a happy guy; happy and stuffed full of some of meaty babybacks. Total smoking time was just a skosh over 4 hours.  I only opened the door once at ~3 hours to pop in a thermometer--in the rush to keep out the 18deg air this morning, I, forgot to put it in before closing the door. ...
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  17. dangyankee

    First batch o' ribs in the new MES 30" (w/Q View)

    Thanks for the tip!  I'm hoping to pick up some beef ribs either later this afternoon or tomorrow.
  18. dangyankee

    First batch o' ribs in the new MES 30" (w/Q View)

    I grabbed the last three half racks of babybacks at the butcher shop on Tues.  I was hoping for spares and some giant beef ribs, but these will more than make for a tasty dinner. The original plan was to smoke 'em yesterday, but rain clouds and some pretty strong winds rolled in, so I decided...
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  20. rub.jpg

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