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  1. mohlrich

    Low Salt Beef and Chicken Rubs

    Looking to see if anyone has any good rub recipes they are willing to share. Looking to do a brisket and a chicken on the 3rd. I’m not a fan of salt at all so looking for something without salt or very low amount. Not for health reasons but just don’t care for the taste.
  2. mohlrich

    Need Help - Pork Danger Zone

    Need some help!! I bought a pack of 2 boston butts that weighted a total of 20.5 lbs. I brined them for 1.5 days in salt, pepper, sugar, and hot sauce. Got up early this AM and got the smoker going. Pulled the butts out and dried them and rubbed them, they were pretty cold. The brine water was...
  3. mohlrich

    Pork Butt Danger Zone - Need Help

    Need some help!! I bought a pack of 2 boston butts that weighted a total of 20.5 lbs. I brined them for 1.5 days in salt, pepper, sugar, and hot sauce. Got up early this AM and got the smoker going. Pulled the butts out and dried them and rubbed them, they were pretty cold. The brine water was...
  4. mohlrich

    Friday Night Salmon with Q-view

    Managers Special?? Count me in!! Bearcarver's brine for 6 hours Into the smoker at 180-190 with a mix of pecan, apple, and hickory. I couldn't follow bearcarver's exact directions due to not being able to produce smoke in my Masterbuilt Gas Smokehouse at low temps. Thanks for looking so...
  5. mohlrich

    First Time Turkey Breast with Q-VIEW

    I have never smoked turkey before and so I jumped on the opportunity when my dad asked me to smoke some for him. They are bone in turkey breast (9lbs & 7.5lbs). They had the neck still attached so i cut that out after an overnight brine. I cut the neck out so the breast would sit better on my...
  6. mohlrich

    First time Pork Shoulder with Q-view

    Well I brined a pork loin and shoulder overnight, dried with paper towels, rubbed them down, and smoking them now. The loins were pulled at 3 hours and an IT of 145. The shoulder is at the 4 hour mark and is at an IT of 136. Should I be worried about the 40 to 140 in 4 rule? I have a Masterbuilt...
  7. mohlrich

    NW Ohio Whirlpool Freezer Conversion

    I have read a bunch of different posts about people converting old freezers into smokers. It just so happened that I got a call from my dad that his old upright freezer just died and he needed help getting it out of the basement. I took the opportunity and started my own reefer build. It's an...
  8. mohlrich

    Freezer Build

    I have read a bunch of different posts about people converting old freezers into smokers. It just so happened that I got a call from my dad that his old upright freezer just died and he needed help getting it out of the basement. I took the opportunity and started my own reefer build. It's an...
  9. mohlrich

    Question about Masterbuilt Gas Smokehouse

    Got a few questions for all the experts out there. I own a Materbuilt Gas Smokehouse Model 20051311. I'm having trouble with flare ups. I tried wrapping the chip pan with foil and all that did was basically burn the foil. I think I will try a cast iron skillet in the near future. How many...
  10. mohlrich

    New Smoker From Ohio

    Hello everyone!!! My name is Matt and I'm a greenhorn to the smoking world. I'm located in NW Ohio, Go Bucks!!! I have recently purchased a Masterbuilt Gas Smokehouse 2 door propane smoker. I already ready an article on here and foiled the stock chip pan.
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