- Dec 27, 2010
- 21
- 11
Using Shooter's CB recipe I let the 5lb. pork loin cure for 9 days. Yesterday I smoked it in my MES 40 using my new Amazn Smoker. I smoked it at 250 for 3 hrs. l5 min. to an internal temp. of l62. using the meat probe on the MES 40 and double checking it with my thermopen, the meat probe was very accurate. I let it cool and foiled it and placed in frig. overnight. Had some for breakfast this morning, very tasty. I just used the setting on the MES 40 as my Mav.
ET 73 is not in yet but should be here this week. I ordered it from Todd at A-MAZE-N-SMOKER.
I used the A-MAZE-N Smoker for the first time the 6 by 8 and it worked great, but it did jump over on the first turn so I got double smoke for the last hour or so.This did not create a problem as the CB was not to smokey.
Is there a way to prevent the fire from jumping over other than leaving one of the channels empty?
No pictures on this post. My digital camera is not working.
ET 73 is not in yet but should be here this week. I ordered it from Todd at A-MAZE-N-SMOKER.
I used the A-MAZE-N Smoker for the first time the 6 by 8 and it worked great, but it did jump over on the first turn so I got double smoke for the last hour or so.This did not create a problem as the CB was not to smokey.
Is there a way to prevent the fire from jumping over other than leaving one of the channels empty?
No pictures on this post. My digital camera is not working.