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  1. mrtgman

    Fathers Day Pork Butt

    Well at 7pm it finally hit a perfect 205. I had to crank the smoker to 250 around 4pm as it was still at 180. This thing has been smoking for 18 hours. I actually put it on around 1am. It is unbelievably delicious! It is hard to believe that something this good could actually be legal! I love...
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  5. mrtgman

    Fathers Day Pork Butt

    Woke around 11am. Love fathers Day! Internal temp is at 160. Raised smoker temp to 220.
  6. mrtgman

    Fathers Day Pork Butt

    12:40 am. Just turned on the MES 30" to 210.  Should be up to temp in 30 minutes. Put in the butt then off to bed.
  7. mrtgman

    Fathers Day Pork Butt

    Hey Ya'll. I am going to do a pork butt for fathers day. The plan is to start it tonite around midnight and go real slow. My temp to cook at is 210. Going for a 205 internal temp. I have done this before and it comes out incredible when I smoke it for around 18 hours. The butt is 7 lbs. This...
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  12. mrtgman

    Mes 30, first time, ribs, 3-2-1, not done!

    I have the same smoker. Have had it about 8 months now and love it. I check the smoker temp on occasion and find the built in gauge to be dead on accurate. Never had a problem with that.
  13. mrtgman

    First Try ABT's before Country Style Ribs!

    What are ABT's?
  14. mrtgman

    Todays Atlantic Salmon Hickory for smoke

    Looks awesome! What was your time and smoker temp?
  15. mrtgman

    Hi from Indian Land, SC

    My name is Kevyn and I am from Indian Land, SC. (Originally from South Florida.) That is just outside of Charlotte, NC. I have been smokin for about 6 months now and I love it. Glad to be part of the forum. I have a Masterbuilt electric 30" smoker and I try to use it at least three times a...
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  17. mrtgman

    Bone in chicken breast experiment with lots of pics!

    Here's the end result. Took about 5 hours. I pulled them out at about 176 degrees. I tented them for about an hour while we ate dinner. They came out perfect. Juicy and tender and just smokey enough. Much better with the vent wide open. When I kept it closed the food had an overwhelming smokey...
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  20. mrtgman

    Bone in chicken breast experiment with lots of pics!

    Chef Jimmy. I always just "assumed" I was letting out the heat and the smoke by doing so. Now I know better.
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