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  1. msp2

    2012 Masterbuilt Smokers - NEW 30" & 40" Models!

    you ever find out what the black liquid was?  I built a stand for mine with wheels on the back side so i could move it around easier and i noticed the same thing on the wood after about 2 uses.
  2. msp2

    if you smoke it do you need to use a dehydrator

    I have read different things that when making jerky after you smoke it to put it in a dehydrator?  Is this a necessary step or can it all be done in the smoker?  (thinking about making duck jerky)
  3. msp2

    Reheating pulled pork

    Pulled pork is something that my family always requests so when I do it I always do a ton of it.  If you are doing one ot two sammaches worth you can nuke it but add liquid/sauce (just a sprinkle will do) and cover the bowl with plastic wrap, if I am reheating a bunch I will put it in the oven...
    • msp2
    • Post #17
    • Forum: Pork
  4. msp2

    Duck breast

    If I remember correctly I pulled them out at about 160* internal temp. They were medium when I pulled them and I knew the temp would rise after I took them out but I think that's where I went wrong. I found a post on here that said to pull them at 140* any thoughts on that? Instead of a...
  5. msp2

    Looking forward to what this has to offer

    I'm an old Tulsa boy living in Missouri now and have looked for advise on here for a long time and finally decided I needed to join. I have a brinkman barrel style smoker and a masterbuilt electric smoker. I have found myself using the electric smoker (which i actually won off the radio) much...
  6. msp2

    Duck breast

    I have read several different threads about smoking duck but have not found what I was looking for. I have a masterbuilt electric smoker and have smoked some duck breasts once before earlier this season but I must admit they were good, but slightly overdone. What temps and times have you had...
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