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  1. don-e

    Internal tem,, help?

      Thanks, "Foamheart, geerock, and hickorybutt, for the information.  I have often wondered about the MB's temp read out, should have checked it long ago.  I will kick the temp up for the next one.  I normally do get a pretty good meat from it, but it does take a looooong time.   Thanks again...
  2. don-e

    Internal tem,, help?

       First off, just so you know,  I have been smokeing for  only a few years, and I have no patients.  (God took my patients years ago)    Now the little problem I have smokeing pork butts/shoulders.  I use a Master Bilt 30" electric smoker. (I think it's great)  I can't seem to get my internal...
    • don-e
    • Thread
    • Replies: 13
    • Forum: Pork
  3. don-e

    General "can you"

      I have been wondering, I have a 30" electric Masterbilt, have smoked in it several times and had very good success, sooooo, with to much time on my hands, thinking, could you use the smoker to do "dehydrated fruits"??   I assume, very low temp, smoke or no smoke, 2-3 hours, more??   Any one...
  4. don-e

    wood chunks or slivers

    Thanks Danny and Dirtsailor,  I use an 30" ME, have been using the bagged chips, don't seem to get the smoke flavor I would like.  Thanks again guys.
  5. don-e

    wood chunks or slivers

      This has probably been over a hundred times, but, Will I get better smoke and flavor, using chunks of wood or these little slivers from a bag??    How about fresh cut (new wood) or old aged??
  6. don-e

    ABTs

    Thanks guys, they are pretty good.  OK, Jck 07, They are whole, I just split the peppers and removed the seeds, stuffed them with "little smokies" that I had wrapped with  a slice of cheddar cheese, wrapped a strip of bacon around the peppers, put them in the smoker at 250*, for 2-1/2 hours. ...
  7. ABTs

    ABTs

    • don-e
    • Album
    • Comments: 0
  8. don-e

    ABTs

    Had to show off my first A.B.T's.  Came out pretty good...
  9. DSC01798.JPG

    DSC01798.JPG

    • don-e
    • Media item
    • Comments: 0
    • Album: ABTs
  10. don-e

    Pics of first ABT's

       These bacon wrapped peppers look great for Thanksgiving day foot ball.  What kind of temp and how long do you smoke them??                   Thanks                         Don-e
  11. don-e

    smokeing beef roast

      Thanks KC for the reply.  I agree with you about the roast being dry, like cotton dry.  Now and then I long for a bbq beef sandwich, like I got many years ago, so I do a roast of some sort, only to be disappointed a little.  I know, pulled porker is better but I still have to try.   Thanks...
  12. don-e

    New from Kansas

       Good morning all.  This might be the right place, might not, but here I am.   I posted yesterday about smoking a roast, Thanks to everyone that responded.  Good help, Great information.
  13. don-e

    smokeing beef roast

      Howdy all.  I am not new to smoking, but I still have one problem I can't get past.  How do you get a beef roast to "easily" pull apart??   I have no problem with pork shoulders, butts, or any type pork, but for the life of me, I cannot get the beef to pull like pork.  I smoke them 6-hrs...
    • don-e
    • Thread
    • Replies: 5
    • Forum: Beef
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