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  1. davet102

    Storage of Electric smokers

    Just purchased a Masterbuilt 30" smoker. Have used it several times and like how it functions and what has come out of it. I live in Ohio and the weather is the typical Fall Cool/cold weather we normally get. I am not ready to put this unit away yet, but my question is can I store this out...
  2. davet102

    Pork shoulder stall

    It turned out great. When I pulled it apart it was just melting in my hands. Will keep the oven temp in mind the next time I do one of these. Thanks Bob
  3. davet102

    Pork shoulder stall

    Just finished of a 6.65lb bone in pork shoulder. Started it at 10:30AM. The process was going fine till 5:30PM. 30" Masterbuild Electric Smoker was set at 225 degrees. Meat temp was rising every hour like it should. When 5:30PM hit the meat temp was at 166 degrees. That is where it stayed...
  4. davet102

    Looking for new Electric Smoker

    These are all good references!!! But back to the original questions: Is there a problem with the element in the 40? Can it be replaced if it goes bad? Is there a problem with the glass shattering?? Can it be replaced if it does shatter?? Cleaning the glass is not a big problem to me, just...
  5. davet102

    Looking for new Electric Smoker

    Thanks for all the information. I have looked at the reviews for the Masterbuilt 40 Gen 1. Tons of good ones but there were a few that I found troubling. 1. That the elements failed and you can't replace them. How valid is this and has it been fixed?? 2. The glass door shattering and not...
  6. davet102

    Looking for new Electric Smoker

    Academy??
  7. davet102

    Looking for new Electric Smoker

    I am in the market for a electric smoker. I currently have a propane one. bought it to see if smoking was something I wanted to do. Well the answer is YES. With my propane smoker I have a very difficult time keeping the temp on point. It always seems to run high. I have tried a ton of...
  8. davet102

    My First Pork Butt

    First of all, sorry there was no Qview. Below is what I did on my first pork butt. It turned out GREAT!!! I did not use Jeff's rub. Wanted something that was not as strong. This roast had great taste and was very tender. (Bought it at Giant Eagle) If you use this, PLEASE, PLEASE, PLEASE...
  9. davet102

    First Smoking of the Season

    WC: I have used Jeff's Finishing/BBQ Sauce. Really like it. I keep a stash of it mixed up in the fridge all the time. Use it on everything. I did not use it on yesterdays smoke but did use it as a dipping sauce. The smoker I have is one of the cheap Brinkman vertical smokers. Did not want...
  10. davet102

    First Smoking of the Season

    Well...................................... I wasn't sure about how this was going to turn out because of the potential weather we were suppose to get. (which we did end up getting) I smoke 4 skinless, boneless chicken breasts today. I followed Jeff's instructions. I did a couple things...
  11. davet102

    Smoking in Winter

    Being new to the smoking scene. Just having smoked 2 chickens, 3 sets of baby backs this summer, I am wondering how smoking goes during the winter?? I Live in Ohio, we do get snow and alot of cold. My smoker is not the best, a vertical Brinkman. Cheap but nice one to get started with, without...
  12. davet102

    Baby Backs on the Dry side

    I'm using a digital thermometer. ( the one Jeff recommended) I'm sure the temps were correct. The smoker is one of the Brinkman Vertical ones. It was cheap and it is cheap. Did not want to put down a lot of money unless I knew I would like doing this. I will tell you the next one I get will be...
  13. davet102

    Baby Backs on the Dry side

    Just smoked 3 racks of Baby Backs yesterday. Used the 2-2-1 method. Meat was very tender and tastey, but on the dry side. Used Jeff's rub and sauce. The temps were in the 225-235 range all day. When I wrapped them I put apple juice in the wrap. They were nice an juicy when I started the...
  14. davet102

    Smoked Chicken 2nd time around with Q-View

    Smoked my second Whole chicken this afternoon. Came out great. Used the basic brine but added 4 lemons (squeezed) then threw the rinds in the Brine. Used Jeff's rub and stuffed the chicken with the lemon rinds from the brine. Everything came out great!!! Can't wait for the leftovers tomorrow...
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