Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. ron eb

    Electric smoker with a brain to do the thinking.

    How does the MES 30/40 do in cold weather? Is it insulated? Thanks for your help.
  2. ron eb

    Electric smoker with a brain to do the thinking.

    I have been smoking meat for a couple of years now using a Brinkman bullet smoker with some mods. Life starts to happen and I don't have the time to tend to a fire for hours. I am thinking of buying an electric smoker along the line of a Bradley so I can set it and for get it. Can anyone make...
  3. ron eb

    Pit Beef, One of the Best Smokes I've Done

    Your getting two big thumbs up from this Baltimore smoker. Going to give this a try.
  4. ron eb

    Rope gasket size and glue type?

     It has been a while I think I use a one half inch fiberglass stove gasket that I got from True value hardware. I didn't use the glue that came with it, it got bad press from fellow members for getting brittle. I went to advance auto and got a gasket type sealer. I cant recall the name of it...
  5. ron eb

    How to dispose of grease from water pan

    Use a pan to catch those yummy drippings.
  6. ron eb

    Risking DEATH! Weber Smokey Mountain 14.5

    Right on JIR. he could get a 22.5 and fit them inside each other just like the Russian dolls and no one would be the wiser.
  7. ron eb

    Risking DEATH! Weber Smokey Mountain 14.5

    Should I be checking my local Walmarts? I'm in the market.
  8. ron eb

    Hello From Maryland

    Good to hear from a fellow Maryland smoker. This forum is the place to be. Happy smokin
  9. ron eb

    pickles

    Love the small batch fridge pickles until the bumper crop comes in. thanks
  10. ron eb

    First Pork Butt, what I learned from my experience.

    I wrap at about internal temp of 165. Helps get through the stall. Then I put it in a 240 degree oven, now I don't have to tend to a fire and at that point it has taken as much smoke as I want it to. I add a little apple juice to the foiled pack to create a moist environment. Remove at IT of...
  11. ron eb

    First Pork Butt, what I learned from my experience.

    How was your temp control? If you wrapped it in foil that would cause the bark to get moist. If you want true bark you have to muscle through the stall unwrapped to the end. That just my opinion. Others will chime in. This site is great. That butt looks great to me, Bun please.
  12. ron eb

    First pork butt.

    How is that but coming along?
  13. ron eb

    First pork butt.

    I think I'm driving mine crazy also. But once she gets a taste of smokey moist bite of goodness......... Not so crazy..
  14. ron eb

    First pork butt.

    You are in for a 13 hour or so cook time. You got this! Lets see some que views
  15. ron eb

    Newbie from Dayton, Ohio

    Welcome, One are at the right place! My wife is from Dayton.
  16. ron eb

    Located Weber Grill Vents

    Also found two at a local Grill store in the discount bin for a song.
  17. ron eb

    Located Weber Grill Vents

    Got mine on Amazon.
  18. ron eb

    Mahogany spareribs(with Q view)

    My Walmart near me in Baltimore has no Cherry wood chunks just chips. Lots of apple wood. Bags are full odd shapes off wood and bark. Its crap.
  19. ron eb

    Questions about smoking my first pork butt

    I have been smoking for about a year mainly doing spares and Shoulder. I use a modified Brinkman charcoal smoker along with chunk charcoal and apple wood. 1.) I leave the brining to turkey. Plenty of salt from the rub and moisture in this butt. 2.) Again, plenty of flavor going on it along...
  20. ron eb

    Mahogany spareribs(with Q view)

    Now that's the color I'm aiming for.
Top Bottom
Back
Clicky