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  1. huskerfan1414

    Help with Masterbuilt Dual black soot

    Update: I gave the entire smoker and grates a thorough cleaning and re-seasoned.  I also cleaned out the burner to the best of my ability.  I've had two smokes that went splendidly without any black soot.  Doing three racks of ribs today so I'm going to give it a quick clean again before I fire...
  2. huskerfan1414

    AMAZN pellet smoker in masterbuilt dual

    Hello, Can you use the Amazn pellet contraption in a masterbuilt dual pro smoker?  Do you just set it on a bottom tray?  TIA
  3. huskerfan1414

    Help with Masterbuilt Dual black soot

    Hello friends, I've done some good smokes on my Masterbuilt but the last three have left my meat and ABT's with black soot all over and pretty much ruined it.  I've done some searching on here but can't seem to find anything that helps.  Many have said to make sure to leave the vents open but...
  4. huskerfan1414

    Masterbuilt Pro Dual Fuel Smoker - First Smokes with Q-View

    Those ribs look good!  Part of the problem with temperature control probably had to do with having that many racks in the smoker.  You can certainly do it, but the more meat you add the higher the "degree of difficulty".  Looks like you did a great job, though.
  5. huskerfan1414

    weekend ribs

    thanks
  6. huskerfan1414

    Smoked Steelhead!!!! (Simple & Sensational)!!!

    Wow....that looks great.  Gonna have to start smoking seafood.  
  7. huskerfan1414

    ABT question

    Did it once.  Cheese, a little pork on top, wrapped in bacon.  Turned out good.
  8. huskerfan1414

    Pork Shooters

  9. huskerfan1414

    Super Bowl Brisket!

  10. huskerfan1414

    Round two Boston Butt and ribs.

    Have you checked out SoFlaQuer's finishing sauce for pulled pork?  If not I would type it in the search bar and use it.  Highly recommended.
  11. huskerfan1414

    Brrrr.....Pork Shoulder and baby backs w/Q

    looks good.  How long did it take ya?
  12. huskerfan1414

    Questions on first time ribs in new smoker

    Foil for 2.5 hours with a little apple juice for added moisture.  Don't worry you'll still have bark after the end. Just my two cents.  Had fall off the bone ribs yesterday.  Probably averaged 235 for a temp, too.  2-2.5-.5 for baby backs.
  13. weekend ribs

    weekend ribs

  14. huskerfan1414

    weekend ribs

    Just before foiling.  The Bear says "You sure they're not ready now?"  Fall off the bone tender, which is the way we all like them.  Very...very tasty.  Thanks for lookin.
  15. 1779771_10153757147375198_1322511206_n.jpg

    1779771_10153757147375198_1322511206_n.jpg

    • huskerfan1414
    • Media item
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    • Album: weekend ribs
  16. 1654217_738035939768_1638253790_n.jpg

    1654217_738035939768_1638253790_n.jpg

    • huskerfan1414
    • Media item
    • Comments: 0
    • Album: weekend ribs
  17. 1888575_738035969708_1024414364_n.jpg

    1888575_738035969708_1024414364_n.jpg

    • huskerfan1414
    • Media item
    • Comments: 0
    • Album: weekend ribs
  18. huskerfan1414

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    I'll be surprised if you need any bbq sauce after applying the finishing sauce...if the smoke goes well.  When I use it the bbq sauce sits on the counter untouched by the guests.
  19. huskerfan1414

    Brisket too big?

    Noggin, I believe you would only consider searing the ends where you make the cut if you forgot to cut it BEFORE rubbing and letting it sit.  However, if you cut it before you rub, you would do it just like SuperDave said and not have to worry about searing. I twined mine and it still rubbed a...
  20. huskerfan1414

    Blackberry BABYBACKS sliced shots

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