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I've looked at so many great looking pics and recipes on this forum and had a pork loin that I wanted to try. At first, I wanted to stuff the loin following the posts, but realized I am a newbie, and followed the KISS principle.
I basted the pork loin with olive oil and put about five garlic...
Its a little late to cut it, it is long gone. But I did get a good oven thermometer and ran a test on the smoker. It was pretty consistent with the digital read out. If anything, the internal temp was slightly cooler.
I did a lot of further reading and I think I may have messed up on the top...
I did add apple juice, approx 2 - 3 oz per rack when I foiled. I am also pretty confident of the temperature because I got a good over thermeter about a week ago and ran some tests on the smoker.
I did my second set of ribs this past weekend. My first set were the regular cut ribs. This past Sat I did five racks of St Louis cut ribs. They were tasty but not fall off the bone tender. I did a 2.5-2-1 method. I also reduced the heat to 235.
I am using a MES 40 with hickory chips. Had...
I got about a 9 1/2 # brisket and trimmed the fat, which probably reduced it to @ 8#. Rubbed it and put it in an aluminum pan at 240. I had planned for a 12 hr smoke, but realized the internal temp was at 190 at 6 hours. I repositioned the probe several times thinking I was too close to the...
Here are my first set of ribs in the MES 40.
I used the 3-2-1 method.
This was the second use of the smoker. One thing I noticed I generated much more smoke than the first use. I didn't fill the chip feeder quite as much and thought that may have made the difference. Smoke was coming out...
Well, I tried following instructions from this site. I took the meat to an internal temp of 203. I didn't tent it during the cooking process, but I made sure the water tray had water in it during the cooking process. I set the smoker at 240. It hit that temp after 8 3/4 hrs. Approx 7.3 #...
Here is my first try with the smoker. A pork butt.
I liked the finished look with the 'crust'.
I also saved the juice and chilled it for future use.
The meat shredded easily, but I thought it was a tad dry but was delicious with the sauces I made.
My next attempt will be with ribs/baby...