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SMOKING MEAT FORUMS
Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more. CHAR-GRILLER 980 FIRST IMPRESSIONS I've had my 980 about 2 weeks now. Here are some of my impressions. I have an Akorn and Traeger Pro 575. Like them both, use them interchangeably, although the Traeger has had a lot more use lately because its just so easy. I've wanted one of the Masterbuilt Gravity Series since they came outCHARGRILLER 9800
Char-Griller® Gravity Fed 9800 Charcoal Grill. Introducing the charcoal grill perfected: the Char-Griller the Gravity Fed 980 Charcoal Grill. Get the unmatched flavor and versatility of charcoal in a fraction of the time. Go from low and slow at 200 degrees to a quick and hot searing 700 degrees in 20 minutes. www.chargriller.com. GASKET FOR KETTLE: WORTH IT? I will soon be purchasing my first Weber kettle, a 22" Master Touch. I'm new to charcoal, and this cooker will be used mostly for short grilling sessions but occasional smoking as well. I know that even without the gasket, the kettle will be a major upgrade from my gas grill. I am wondering if CHARCOAL VS PELLETS VS WOOD VS GAS VS ELECTRIC I own every type of cooker except the electric smoker. My first smoker was electric so I do have experience with that type also. This is my experience with all of them, keep in mind your experiences will be different. I will dive into electric smokers first. An electric smokein my opinion is
EMBERS CHARCOAL
The red bag Royal Oak Ridge contains perfect stamps. Embers, etc, are the seconds that don't pass the stamp muster but perform exactly the same as the red bag. Below is the link to a test I conducted comparing Kingsford to RO Ridge. Note, I tested the Kingsford formulation prior to the current briquette on the street.4 LB FLAT BRISKET
At 275F smoker temp you can bet on about an hour a pound. Sometimes a little more sometimes a little less. The time is helpful for planning but not for knowing when the brisket is done. I always suggest trying to plan for the brisket to be done about 4-5 hours short of your eating time. If it is done then you just double wrap in foil, wrap in3
TROUBLESHOOTING MASTERBUILT SMOKER NOT SMOKING Hi there and welcome. I'm sorry to hear that. In any case the A-Maze-N Pellet Smoker tray will give you 12 hours of perfect smoke so basically every MES owner uses it and abandons whatever onboard smoking mechanism that comes with the MES.Also with AMNPS u can cold smoke where u wont be able to do that with the onboard chip smoking unit. Again it sucks that u cant use what you SAFE TO SMOKE IN GARAGE? 180. Joined Sep 8, 2011. I believe with the MES you need a minimum 12 gauge extension cord, anything smaller (with wires the bigger the number the smaller the wire) will cause problems with the smoker. Also the shorter the better. Jul 12, 2013. SKINLESS SALMON QUESTION Hi Atomic, I smoke salmon regularly without skin (and personally prefer it this way) and don't have much of an issue with them falling apart. If you form a good pellicle it gives them some structural strength. I like them cut up into small parts as well - not big steaks. Bryce. Jun 14, 2015.SMOKING MEAT FORUMS
Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more. CHAR-GRILLER 980 FIRST IMPRESSIONS I've had my 980 about 2 weeks now. Here are some of my impressions. I have an Akorn and Traeger Pro 575. Like them both, use them interchangeably, although the Traeger has had a lot more use lately because its just so easy. I've wanted one of the Masterbuilt Gravity Series since they came outCHARGRILLER 9800
Char-Griller® Gravity Fed 9800 Charcoal Grill. Introducing the charcoal grill perfected: the Char-Griller the Gravity Fed 980 Charcoal Grill. Get the unmatched flavor and versatility of charcoal in a fraction of the time. Go from low and slow at 200 degrees to a quick and hot searing 700 degrees in 20 minutes. www.chargriller.com. GASKET FOR KETTLE: WORTH IT? I will soon be purchasing my first Weber kettle, a 22" Master Touch. I'm new to charcoal, and this cooker will be used mostly for short grilling sessions but occasional smoking as well. I know that even without the gasket, the kettle will be a major upgrade from my gas grill. I am wondering if CHARCOAL VS PELLETS VS WOOD VS GAS VS ELECTRIC I own every type of cooker except the electric smoker. My first smoker was electric so I do have experience with that type also. This is my experience with all of them, keep in mind your experiences will be different. I will dive into electric smokers first. An electric smokein my opinion is
EMBERS CHARCOAL
The red bag Royal Oak Ridge contains perfect stamps. Embers, etc, are the seconds that don't pass the stamp muster but perform exactly the same as the red bag. Below is the link to a test I conducted comparing Kingsford to RO Ridge. Note, I tested the Kingsford formulation prior to the current briquette on the street.4 LB FLAT BRISKET
At 275F smoker temp you can bet on about an hour a pound. Sometimes a little more sometimes a little less. The time is helpful for planning but not for knowing when the brisket is done. I always suggest trying to plan for the brisket to be done about 4-5 hours short of your eating time. If it is done then you just double wrap in foil, wrap in3
TROUBLESHOOTING MASTERBUILT SMOKER NOT SMOKING Hi there and welcome. I'm sorry to hear that. In any case the A-Maze-N Pellet Smoker tray will give you 12 hours of perfect smoke so basically every MES owner uses it and abandons whatever onboard smoking mechanism that comes with the MES.Also with AMNPS u can cold smoke where u wont be able to do that with the onboard chip smoking unit. Again it sucks that u cant use what you SAFE TO SMOKE IN GARAGE? 180. Joined Sep 8, 2011. I believe with the MES you need a minimum 12 gauge extension cord, anything smaller (with wires the bigger the number the smaller the wire) will cause problems with the smoker. Also the shorter the better. Jul 12, 2013. SKINLESS SALMON QUESTION Hi Atomic, I smoke salmon regularly without skin (and personally prefer it this way) and don't have much of an issue with them falling apart. If you form a good pellicle it gives them some structural strength. I like them cut up into small parts as well - not big steaks. Bryce. Jun 14, 2015. CHARCOAL VS PELLETS VS WOOD VS GAS VS ELECTRIC I own every type of cooker except the electric smoker. My first smoker was electric so I do have experience with that type also. This is my experience with all of them, keep in mind your experiences will be different. I will dive into electric smokers first. An electric smokein my opinion is
MASTERBUILT CONTROL BOARD Brad Willingham said: I have a Masterbuilt electric smoker Model 20076314. I was going out to start the smoker and the screen would not turn on. I opened the door in order to take the control panel off and noticed that the smoker was hot. Long story short, upon further investigation i discovered the circuit board had some burned spots onit.
MASTERBUILT ERROR2
Was gifted a new MES440. Used twice and it quit heating. Support has been good to work with. Over the last months they have sent new control panel, new main circuit board, new main burner and lastly a new box. Transferred door, burner, control panel. Fired it up and got an error2 message. At LANG 84 CABINET CONVERSION COMPLETED I just finished up my cabinet conversion. I couldn’t be happier with the results. As before pit cooks like a dream but access and interior room is substantially better. I still need to build the upper rack but waiting on some grates to arrive. Despite adding 30 gallons in volumeand being a
ANYONE DO OVERNIGHT SMOKES? I put the 3 8 lb butts on at 8:00pm and spritzed them with 1/2 apple juice 1/2 rum every hour till midnight. No problem holding 250* temp on my GOSM gasser. Crashed a little after midnight and got up at 7:30am. The internals on all 3 were between 160 and 165 so I foiled them and ran them up to 195. SMOKING WITH AN ALUMINUM PAN What is everybody's opinion on using an aluminum pan inside the smoker? I have a 22" Weber Smokey Mountain and have always cooked my meats directly on the grill. Someone once told me that I should put the meat (in this case a pork butt) inside of an aluminum pan instead of directly on the grill to help on some of the cleanup afterwards. SMOKING A SMALL 2LB BRISKET. Joined Mar 11, 2015. I'm going to try my hand at smoking brisket today. It's a 2lb flat, it's so small but it's the best I could find. The briskette will be rubbed with S/P and smoked with hickory at 220 on my propane smoker. I planned on wrapping at 170 in parchment paper and then checking for tenderness once I get closer to 200 IT. MAKING JEFF'S RIB RUB Slap the pieces on a rack, and into the smoker they go. Fast, easy, and YUMMY!!! Like Old Bones I've tried a lot of different rubs, and end up coming back to Jeff's. I'm slowly using up all the rubs I have, mostly by adding them in with Jeff's. As to heat and humidity, Raleigh has what I call 95/95 days. 95° and 95% humidity. AN IDEA FOR MAKING BISQUETTES FOR BRADLEY SMOKERS Curious to know if folks are having success making your own wood blends for the Bradley smoker. Got an idea for making them, and the parts are on their way. A variety of wood pellets in bulk will start showing up next week. I'm going to run the pellets through a corn kernel grinder to break TO SPRITZ OR NOT TO SPRITZ? 16. 10. Joined Jul 15, 2008. I don't spritz Its on there for the duration untouched and un-looked-at (is that a word - I think not lol). The only thing I open the lid for is to do a quick meat temp check, and I don't bother checking for the first 75% of estimated cook time. I have spritz'd in the past and have not found that it made muchof
SMOKING MEAT FORUMS
Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more. CHAR-GRILLER 980 FIRST IMPRESSIONS I've had my 980 about 2 weeks now. Here are some of my impressions. I have an Akorn and Traeger Pro 575. Like them both, use them interchangeably, although the Traeger has had a lot more use lately because its just so easy. I've wanted one of the Masterbuilt Gravity Series since they came outCHARGRILLER 9800
Char-Griller® Gravity Fed 9800 Charcoal Grill. Introducing the charcoal grill perfected: the Char-Griller the Gravity Fed 980 Charcoal Grill. Get the unmatched flavor and versatility of charcoal in a fraction of the time. Go from low and slow at 200 degrees to a quick and hot searing 700 degrees in 20 minutes. www.chargriller.com.SMOKING WITH MAPLE
10. Joined Apr 26, 2010. A guy at work is selling truck loads of maple and cherry for $50! I don't have a truck, or live close to my office, so he's gonna bring me about 30-40lbs of each to throw in the trunk of my car all for $5! Looking forward to using each since I've GASKET FOR KETTLE: WORTH IT? I will soon be purchasing my first Weber kettle, a 22" Master Touch. I'm new to charcoal, and this cooker will be used mostly for short grilling sessions but occasional smoking as well. I know that even without the gasket, the kettle will be a major upgrade from my gas grill. I am wondering if PITBOSS 1230 PELLET/GAS COMBO REVIEW This thing rocks! Billows of smoke, but note in the picture the smoke stack is on the gas side of the combo grill. Nope not a mistake. What makes this machine unique from the others is that there is a connecting tube between the wood side and the gas side so you can generate smoke on the MAKING JEFF'S RIB RUB Slap the pieces on a rack, and into the smoker they go. Fast, easy, and YUMMY!!! Like Old Bones I've tried a lot of different rubs, and end up coming back to Jeff's. I'm slowly using up all the rubs I have, mostly by adding them in with Jeff's. As to heat and humidity, Raleigh has what I call 95/95 days. 95° and 95% humidity. SMOKING 2 PORK BUTTS AT ONCE? 1 1/2 hours per pound plus possible few hours stall time. 12-14 ish hours. 24 hours and you will have wood. Always go by internal temperature not time. I had an 8 pound butt stall for 6 hours once at 158 degrees. That was the best pork I ever did I think. AN IDEA FOR MAKING BISQUETTES FOR BRADLEY SMOKERS Curious to know if folks are having success making your own wood blends for the Bradley smoker. Got an idea for making them, and the parts are on their way. A variety of wood pellets in bulk will start showing up next week. I'm going to run the pellets through a corn kernel grinder to break 3-2-1 VS 2-2-1 METHOD WHEN SMOKING RIBS I've tried the 3-2-1 method and it turned out pretty good I guess (I'm still new to this stuff). I'm looking to get that "pulled pork tender" if you will. Some suggested on here a 2-2-1. Has anybody ever done this and if so what were the end results?SMOKING MEAT FORUMS
Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more. CHAR-GRILLER 980 FIRST IMPRESSIONS I've had my 980 about 2 weeks now. Here are some of my impressions. I have an Akorn and Traeger Pro 575. Like them both, use them interchangeably, although the Traeger has had a lot more use lately because its just so easy. I've wanted one of the Masterbuilt Gravity Series since they came outCHARGRILLER 9800
Char-Griller® Gravity Fed 9800 Charcoal Grill. Introducing the charcoal grill perfected: the Char-Griller the Gravity Fed 980 Charcoal Grill. Get the unmatched flavor and versatility of charcoal in a fraction of the time. Go from low and slow at 200 degrees to a quick and hot searing 700 degrees in 20 minutes. www.chargriller.com.SMOKING WITH MAPLE
10. Joined Apr 26, 2010. A guy at work is selling truck loads of maple and cherry for $50! I don't have a truck, or live close to my office, so he's gonna bring me about 30-40lbs of each to throw in the trunk of my car all for $5! Looking forward to using each since I've GASKET FOR KETTLE: WORTH IT? I will soon be purchasing my first Weber kettle, a 22" Master Touch. I'm new to charcoal, and this cooker will be used mostly for short grilling sessions but occasional smoking as well. I know that even without the gasket, the kettle will be a major upgrade from my gas grill. I am wondering if PITBOSS 1230 PELLET/GAS COMBO REVIEW This thing rocks! Billows of smoke, but note in the picture the smoke stack is on the gas side of the combo grill. Nope not a mistake. What makes this machine unique from the others is that there is a connecting tube between the wood side and the gas side so you can generate smoke on the MAKING JEFF'S RIB RUB Slap the pieces on a rack, and into the smoker they go. Fast, easy, and YUMMY!!! Like Old Bones I've tried a lot of different rubs, and end up coming back to Jeff's. I'm slowly using up all the rubs I have, mostly by adding them in with Jeff's. As to heat and humidity, Raleigh has what I call 95/95 days. 95° and 95% humidity. SMOKING 2 PORK BUTTS AT ONCE? 1 1/2 hours per pound plus possible few hours stall time. 12-14 ish hours. 24 hours and you will have wood. Always go by internal temperature not time. I had an 8 pound butt stall for 6 hours once at 158 degrees. That was the best pork I ever did I think. AN IDEA FOR MAKING BISQUETTES FOR BRADLEY SMOKERS Curious to know if folks are having success making your own wood blends for the Bradley smoker. Got an idea for making them, and the parts are on their way. A variety of wood pellets in bulk will start showing up next week. I'm going to run the pellets through a corn kernel grinder to break 3-2-1 VS 2-2-1 METHOD WHEN SMOKING RIBS I've tried the 3-2-1 method and it turned out pretty good I guess (I'm still new to this stuff). I'm looking to get that "pulled pork tender" if you will. Some suggested on here a 2-2-1. Has anybody ever done this and if so what were the end results? WHERE TO BUY CURE IN CANADA (LIST) Hey all, as I see a lot of people asking where to buy Prague powder #1 or other curing agents. I am starting with canada, because there are less major cities, but I am going to try to list here places to buy your curing products. Please make sure you verify what you are buying,and the % of
4 LB FLAT BRISKET
At 275F smoker temp you can bet on about an hour a pound. Sometimes a little more sometimes a little less. The time is helpful for planning but not for knowing when the brisket is done. I always suggest trying to plan for the brisket to be done about 4-5 hours short of your eating time. If it is done then you just double wrap in foil, wrap in3
AN IDEA FOR MAKING BISQUETTES FOR BRADLEY SMOKERS Curious to know if folks are having success making your own wood blends for the Bradley smoker. Got an idea for making them, and the parts are on their way. A variety of wood pellets in bulk will start showing up next week. I'm going to run the pellets through a corn kernel grinder to break LANG 84 CABINET CONVERSION COMPLETED I just finished up my cabinet conversion. I couldn’t be happier with the results. As before pit cooks like a dream but access and interior room is substantially better. I still need to build the upper rack but waiting on some grates to arrive. Despite adding 30 gallons in volumeand being a
PELLET VS GRAVITY
21. Joined Dec 6, 2016. a large pellet grill has less than 4.5 cubic foot of air capacity while the fan produces around 110 cfm that changes the air in the grill aprox 25 times per min. Normal rate of convection of 200 degree air through a 3in pipe is less than 1 cfm now granted a firebox pulls air in which will push more air out and wouldCHARCOAL BASKET?
After 20 minutes or so I will dump the charcoal into the basket and place the wood on top. *Tip for starting a chimney, use 3 pieces of newspaper, crumble each piece loosely, place in bottom of the chimney starter, drizzle a little oil on the paper and ignite. I will quickly go into fire management here. DO YOU LET YOUR RIBS REST? 3,409. 80. Joined Apr 23, 2010. Sure dofor about 10-15 minutes or longer. Any meat once cooked should be rested to allow the juices to redistribute. Lots of folks think there is not enough meat on ribs to worry about thiswrong! Plus, there is usually time before everyone sits down to allow the rest. Of course, the cooks and assistants TO INJECT OR NOT TO INJECT (BRISKET) OK!!!!!!!!!! Here's the deal. I have cooked briskets a lot, sometimes they are good and then well sometimes they !@#$%. I was wondering about injecting. Heared of it, saw it on the net, but have never done it. Dont even know what injection to use. If someone can give me anidea, or that i'm
WHEN DO YOU SEPARATE THE FLAT FROM THE POINT? The question you ask is going to get a lot of answers. This is a personal preference to separate before, after, or during the smoke. I personally trim all the fat & silver skin off the brisket & separate them before I smoke them. SPRITZ OR LIQUID FOR BRISKET? Most of the time, I do not wrap a brisket but when I do, I place it in a foil pan, add a little beef stock and cover it. I only season the brisket with salt, pepper, onion and garlic. If you wrap the brisket in foil, you can add some liquid. If you use butchers paper, you can't add any liquid. Of course, the brisket will cook faster if it getsSMOKING MEAT FORUMS
Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more. CHAR-GRILLER 980 FIRST IMPRESSIONS I've had my 980 about 2 weeks now. Here are some of my impressions. I have an Akorn and Traeger Pro 575. Like them both, use them interchangeably, although the Traeger has had a lot more use lately because its just so easy. I've wanted one of the Masterbuilt Gravity Series since they came outMASTERBUILT ERROR2
Was gifted a new MES440. Used twice and it quit heating. Support has been good to work with. Over the last months they have sent new control panel, new main circuit board, new main burner and lastly a new box. Transferred door, burner, control panel. Fired it up and got an error2 message. At MASTERBUILT CONTROL BOARD Brad Willingham said: I have a Masterbuilt electric smoker Model 20076314. I was going out to start the smoker and the screen would not turn on. I opened the door in order to take the control panel off and noticed that the smoker was hot. Long story short, upon further investigation i discovered the circuit board had some burned spots onit.
GASKET FOR KETTLE: WORTH IT? I will soon be purchasing my first Weber kettle, a 22" Master Touch. I'm new to charcoal, and this cooker will be used mostly for short grilling sessions but occasional smoking as well. I know that even without the gasket, the kettle will be a major upgrade from my gas grill. I am wondering if SMOKING A SMALL 2LB BRISKET. Joined Mar 11, 2015. I'm going to try my hand at smoking brisket today. It's a 2lb flat, it's so small but it's the best I could find. The briskette will be rubbed with S/P and smoked with hickory at 220 on my propane smoker. I planned on wrapping at 170 in parchment paper and then checking for tenderness once I get closer to 200 IT.EMBERS CHARCOAL
The red bag Royal Oak Ridge contains perfect stamps. Embers, etc, are the seconds that don't pass the stamp muster but perform exactly the same as the red bag. Below is the link to a test I conducted comparing Kingsford to RO Ridge. Note, I tested the Kingsford formulation prior to the current briquette on the street.SMOKING WITH MAPLE
10. Joined Apr 26, 2010. A guy at work is selling truck loads of maple and cherry for $50! I don't have a truck, or live close to my office, so he's gonna bring me about 30-40lbs of each to throw in the trunk of my car all for $5! Looking forward to using each since I've TROUBLESHOOTING MASTERBUILT SMOKER NOT SMOKING Hi there and welcome. I'm sorry to hear that. In any case the A-Maze-N Pellet Smoker tray will give you 12 hours of perfect smoke so basically every MES owner uses it and abandons whatever onboard smoking mechanism that comes with the MES.Also with AMNPS u can cold smoke where u wont be able to do that with the onboard chip smoking unit. Again it sucks that u cant use what youPELLET VS GRAVITY
21. Joined Dec 6, 2016. a large pellet grill has less than 4.5 cubic foot of air capacity while the fan produces around 110 cfm that changes the air in the grill aprox 25 times per min. Normal rate of convection of 200 degree air through a 3in pipe is less than 1 cfm now granted a firebox pulls air in which will push more air out and wouldSMOKING MEAT FORUMS
Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more. CHAR-GRILLER 980 FIRST IMPRESSIONS I've had my 980 about 2 weeks now. Here are some of my impressions. I have an Akorn and Traeger Pro 575. Like them both, use them interchangeably, although the Traeger has had a lot more use lately because its just so easy. I've wanted one of the Masterbuilt Gravity Series since they came outMASTERBUILT ERROR2
Was gifted a new MES440. Used twice and it quit heating. Support has been good to work with. Over the last months they have sent new control panel, new main circuit board, new main burner and lastly a new box. Transferred door, burner, control panel. Fired it up and got an error2 message. At MASTERBUILT CONTROL BOARD Brad Willingham said: I have a Masterbuilt electric smoker Model 20076314. I was going out to start the smoker and the screen would not turn on. I opened the door in order to take the control panel off and noticed that the smoker was hot. Long story short, upon further investigation i discovered the circuit board had some burned spots onit.
GASKET FOR KETTLE: WORTH IT? I will soon be purchasing my first Weber kettle, a 22" Master Touch. I'm new to charcoal, and this cooker will be used mostly for short grilling sessions but occasional smoking as well. I know that even without the gasket, the kettle will be a major upgrade from my gas grill. I am wondering if SMOKING A SMALL 2LB BRISKET. Joined Mar 11, 2015. I'm going to try my hand at smoking brisket today. It's a 2lb flat, it's so small but it's the best I could find. The briskette will be rubbed with S/P and smoked with hickory at 220 on my propane smoker. I planned on wrapping at 170 in parchment paper and then checking for tenderness once I get closer to 200 IT.EMBERS CHARCOAL
The red bag Royal Oak Ridge contains perfect stamps. Embers, etc, are the seconds that don't pass the stamp muster but perform exactly the same as the red bag. Below is the link to a test I conducted comparing Kingsford to RO Ridge. Note, I tested the Kingsford formulation prior to the current briquette on the street.SMOKING WITH MAPLE
10. Joined Apr 26, 2010. A guy at work is selling truck loads of maple and cherry for $50! I don't have a truck, or live close to my office, so he's gonna bring me about 30-40lbs of each to throw in the trunk of my car all for $5! Looking forward to using each since I've TROUBLESHOOTING MASTERBUILT SMOKER NOT SMOKING Hi there and welcome. I'm sorry to hear that. In any case the A-Maze-N Pellet Smoker tray will give you 12 hours of perfect smoke so basically every MES owner uses it and abandons whatever onboard smoking mechanism that comes with the MES.Also with AMNPS u can cold smoke where u wont be able to do that with the onboard chip smoking unit. Again it sucks that u cant use what youPELLET VS GRAVITY
21. Joined Dec 6, 2016. a large pellet grill has less than 4.5 cubic foot of air capacity while the fan produces around 110 cfm that changes the air in the grill aprox 25 times per min. Normal rate of convection of 200 degree air through a 3in pipe is less than 1 cfm now granted a firebox pulls air in which will push more air out and wouldCHARGRILLER 9800
Char-Griller® Gravity Fed 9800 Charcoal Grill. Introducing the charcoal grill perfected: the Char-Griller the Gravity Fed 980 Charcoal Grill. Get the unmatched flavor and versatility of charcoal in a fraction of the time. Go from low and slow at 200 degrees to a quick and hot searing 700 degrees in 20 minutes. www.chargriller.com.SMOKING WITH MAPLE
10. Joined Apr 26, 2010. A guy at work is selling truck loads of maple and cherry for $50! I don't have a truck, or live close to my office, so he's gonna bring me about 30-40lbs of each to throw in the trunk of my car all for $5! Looking forward to using each since I'veNO WRAP RIBS
1. Opening my lid on my UDS for the length of time required to remove the cooking grate to a table will send my temps a soaring. 2. It makes a mess to have the ribs dripping all over the place. 3. I have found that even a half hour in the foil creates too much bone pull and I usually end up with 100% meat separation. WRAPPING RIBS WITH BUTCHER PAPER (NOT FOIL) I've gotten to the point lately that I don't wrap my ribs at all, I just let them ride it out. However, one of the things I miss by not wrapping is the juices from the foil pouch. I always liked to add those juices to my sauce/glaze. Now I've finally gotten a roll of pink butcher paper and I'm HOW TO FINISH MY RIBS IN THE OVEN? My MES isn't heating as high as it should. Using the 3-2-1 method for baby backs, I've had some on my MES for about 3 hours at about 210. Then I foiled them. They've been foiled for about 30 minutes, still at about 210 degrees. How can I finish these in the oven? I don't thinkmy MES is working
HOW FAR IN ADVANCE CAN I PUT ON DRY RUB? I've got time tonight to rub a brisket I'll smoke on Saturday. I typically put on rub 36-48 hours before smoking, but this would be more like 72. I've heard some suggestions that this is ok as long as my rub isn't salt-heavy. I use a variation of the Thrill of the Grillrub recipe, just
TOUGH SAUSAGE CASINGS A couple of months ago I posted q-view of some German sausage. My problem was the casings came out tough. I am getting ready to do another batch and would like some input on how to prevent this. I will be using natural hog casing from high mountain seasonings. Any EXTENSION CORDS AND ELECTRIC SMOKERS A 15/3 extension cord nomenclature means it has 15 gauge wire with 3 wires inside the sheath, the 15 has nothing to do with Amps. Like already stated match the Amp draw of the device along with the length of the extension cord to choose the right one. DO YOU LET YOUR RIBS REST? 3,409. 80. Joined Apr 23, 2010. Sure dofor about 10-15 minutes or longer. Any meat once cooked should be rested to allow the juices to redistribute. Lots of folks think there is not enough meat on ribs to worry about thiswrong! Plus, there is usually time before everyone sits down to allow the rest. Of course, the cooks and assistants BRISKET IN PAN OR ON RACK? I agree with Al, If it's a full packer then on the rack. If it's a flat then in a pan. Since full packers are very scarce around here and I have to do flats most of the time. I have a rack that sits in the pan that holds the brisket above what ever liquid I put in the pan or that drips into the pan. It helps prevent the soggy bottom brisketblues.
SMOKING MEAT FORUMS
Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more. CHAR-GRILLER 980 FIRST IMPRESSIONS I've had my 980 about 2 weeks now. Here are some of my impressions. I have an Akorn and Traeger Pro 575. Like them both, use them interchangeably, although the Traeger has had a lot more use lately because its just so easy. I've wanted one of the Masterbuilt Gravity Series since they came outCHARGRILLER 9800
Char-Griller® Gravity Fed 9800 Charcoal Grill. Introducing the charcoal grill perfected: the Char-Griller the Gravity Fed 980 Charcoal Grill. Get the unmatched flavor and versatility of charcoal in a fraction of the time. Go from low and slow at 200 degrees to a quick and hot searing 700 degrees in 20 minutes. www.chargriller.com.MASTERBUILT ERROR2
Was gifted a new MES440. Used twice and it quit heating. Support has been good to work with. Over the last months they have sent new control panel, new main circuit board, new main burner and lastly a new box. Transferred door, burner, control panel. Fired it up and got an error2 message. At MASTERBUILT CONTROL BOARD Brad Willingham said: I have a Masterbuilt electric smoker Model 20076314. I was going out to start the smoker and the screen would not turn on. I opened the door in order to take the control panel off and noticed that the smoker was hot. Long story short, upon further investigation i discovered the circuit board had some burned spots onit.
4 LB FLAT BRISKET
At 275F smoker temp you can bet on about an hour a pound. Sometimes a little more sometimes a little less. The time is helpful for planning but not for knowing when the brisket is done. I always suggest trying to plan for the brisket to be done about 4-5 hours short of your eating time. If it is done then you just double wrap in foil, wrap in3
TROUBLESHOOTING MASTERBUILT SMOKER NOT SMOKING Hi there and welcome. I'm sorry to hear that. In any case the A-Maze-N Pellet Smoker tray will give you 12 hours of perfect smoke so basically every MES owner uses it and abandons whatever onboard smoking mechanism that comes with the MES.Also with AMNPS u can cold smoke where u wont be able to do that with the onboard chip smoking unit. Again it sucks that u cant use what youSMOKING WITH MAPLE
10. Joined Apr 26, 2010. A guy at work is selling truck loads of maple and cherry for $50! I don't have a truck, or live close to my office, so he's gonna bring me about 30-40lbs of each to throw in the trunk of my car all for $5! Looking forward to using each since I've SMOKING 2 PORK BUTTS AT ONCE? 1 1/2 hours per pound plus possible few hours stall time. 12-14 ish hours. 24 hours and you will have wood. Always go by internal temperature not time. I had an 8 pound butt stall for 6 hours once at 158 degrees. That was the best pork I ever did I think. HOW TO FINISH MY RIBS IN THE OVEN? My MES isn't heating as high as it should. Using the 3-2-1 method for baby backs, I've had some on my MES for about 3 hours at about 210. Then I foiled them. They've been foiled for about 30 minutes, still at about 210 degrees. How can I finish these in the oven? I don't thinkmy MES is working
SMOKING MEAT FORUMS
Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more. CHAR-GRILLER 980 FIRST IMPRESSIONS I've had my 980 about 2 weeks now. Here are some of my impressions. I have an Akorn and Traeger Pro 575. Like them both, use them interchangeably, although the Traeger has had a lot more use lately because its just so easy. I've wanted one of the Masterbuilt Gravity Series since they came outCHARGRILLER 9800
Char-Griller® Gravity Fed 9800 Charcoal Grill. Introducing the charcoal grill perfected: the Char-Griller the Gravity Fed 980 Charcoal Grill. Get the unmatched flavor and versatility of charcoal in a fraction of the time. Go from low and slow at 200 degrees to a quick and hot searing 700 degrees in 20 minutes. www.chargriller.com.MASTERBUILT ERROR2
Was gifted a new MES440. Used twice and it quit heating. Support has been good to work with. Over the last months they have sent new control panel, new main circuit board, new main burner and lastly a new box. Transferred door, burner, control panel. Fired it up and got an error2 message. At MASTERBUILT CONTROL BOARD Brad Willingham said: I have a Masterbuilt electric smoker Model 20076314. I was going out to start the smoker and the screen would not turn on. I opened the door in order to take the control panel off and noticed that the smoker was hot. Long story short, upon further investigation i discovered the circuit board had some burned spots onit.
4 LB FLAT BRISKET
At 275F smoker temp you can bet on about an hour a pound. Sometimes a little more sometimes a little less. The time is helpful for planning but not for knowing when the brisket is done. I always suggest trying to plan for the brisket to be done about 4-5 hours short of your eating time. If it is done then you just double wrap in foil, wrap in3
TROUBLESHOOTING MASTERBUILT SMOKER NOT SMOKING Hi there and welcome. I'm sorry to hear that. In any case the A-Maze-N Pellet Smoker tray will give you 12 hours of perfect smoke so basically every MES owner uses it and abandons whatever onboard smoking mechanism that comes with the MES.Also with AMNPS u can cold smoke where u wont be able to do that with the onboard chip smoking unit. Again it sucks that u cant use what youSMOKING WITH MAPLE
10. Joined Apr 26, 2010. A guy at work is selling truck loads of maple and cherry for $50! I don't have a truck, or live close to my office, so he's gonna bring me about 30-40lbs of each to throw in the trunk of my car all for $5! Looking forward to using each since I've SMOKING 2 PORK BUTTS AT ONCE? 1 1/2 hours per pound plus possible few hours stall time. 12-14 ish hours. 24 hours and you will have wood. Always go by internal temperature not time. I had an 8 pound butt stall for 6 hours once at 158 degrees. That was the best pork I ever did I think. HOW TO FINISH MY RIBS IN THE OVEN? My MES isn't heating as high as it should. Using the 3-2-1 method for baby backs, I've had some on my MES for about 3 hours at about 210. Then I foiled them. They've been foiled for about 30 minutes, still at about 210 degrees. How can I finish these in the oven? I don't thinkmy MES is working
MASTERBUILT ERROR2
Was gifted a new MES440. Used twice and it quit heating. Support has been good to work with. Over the last months they have sent new control panel, new main circuit board, new main burner and lastly a new box. Transferred door, burner, control panel. Fired it up and got an error2 message. At MASTERBUILT CONTROL BOARD Brad Willingham said: I have a Masterbuilt electric smoker Model 20076314. I was going out to start the smoker and the screen would not turn on. I opened the door in order to take the control panel off and noticed that the smoker was hot. Long story short, upon further investigation i discovered the circuit board had some burned spots onit.
MEMBERS MARK GRIDDLE? SMF Premier Member. 235. 354. Joined May 9, 2020. Wasn’t sure where to put this post. (We need a griddle section). Girlfriend wants to get a griddle and is trying to compare the Blackstone to the Members Mark (Sam’s). They are about half the price. Specs look similar.SMOKING WITH MAPLE
10. Joined Apr 26, 2010. A guy at work is selling truck loads of maple and cherry for $50! I don't have a truck, or live close to my office, so he's gonna bring me about 30-40lbs of each to throw in the trunk of my car all for $5! Looking forward to using each since I've GASKET FOR KETTLE: WORTH IT? I will soon be purchasing my first Weber kettle, a 22" Master Touch. I'm new to charcoal, and this cooker will be used mostly for short grilling sessions but occasional smoking as well. I know that even without the gasket, the kettle will be a major upgrade from my gas grill. I am wondering ifPELLET VS GRAVITY
21. Joined Dec 6, 2016. a large pellet grill has less than 4.5 cubic foot of air capacity while the fan produces around 110 cfm that changes the air in the grill aprox 25 times per min. Normal rate of convection of 200 degree air through a 3in pipe is less than 1 cfm now granted a firebox pulls air in which will push more air out and would DO YOU LET YOUR RIBS REST? 3,409. 80. Joined Apr 23, 2010. Sure dofor about 10-15 minutes or longer. Any meat once cooked should be rested to allow the juices to redistribute. Lots of folks think there is not enough meat on ribs to worry about thiswrong! Plus, there is usually time before everyone sits down to allow the rest. Of course, the cooks and assistants BRISKET - SMOKE ONE DAY AND OVEN THE NEXT? Do you think this would work?-smoke the brisket one day for 4-6 hours and then put it in the fridge overnight.-the next morning wrap it in foil or in a pan and bake it for 4-6 hours more, so that it's ready for the afternoon BBQ. SPRITZ OR LIQUID FOR BRISKET? Most of the time, I do not wrap a brisket but when I do, I place it in a foil pan, add a little beef stock and cover it. I only season the brisket with salt, pepper, onion and garlic. If you wrap the brisket in foil, you can add some liquid. If you use butchers paper, you can't add any liquid. Of course, the brisket will cook faster if it gets HOW FAR IN ADVANCE CAN I PUT ON DRY RUB? I've got time tonight to rub a brisket I'll smoke on Saturday. I typically put on rub 36-48 hours before smoking, but this would be more like 72. I've heard some suggestions that this is ok as long as my rub isn't salt-heavy. I use a variation of the Thrill of the Grillrub recipe, just
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8TH BIRTHDAY PARTY SMOKE SmokinVOLfan May 28, 2021 Daughter's birthday was last week. Since we didn't get to have a party last year due to covid...*
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8TH BIRTHDAY PARTY SMOKE SmokinVOLfan May 28, 2021 Daughter's birthday was last week. Since we didn't get to have a party last year due to covid...*
GOOSE EGG FRITTATA WITH PIG SHOTS thirdeye Yesterday at 7:36 PM I guess 'Breakfast' is the most fitting forum since this involves eggs even though we had...*
NEW ENGLAND KETTLE STYLE GRILLED CHEESE PORKER SANDWICH gmc2003 May 28, 2021 Hey SMF family, first I just want to say sorry for not being around much lately. I work in the...*
8TH BIRTHDAY PARTY SMOKE SmokinVOLfan May 28, 2021 Daughter's birthday was last week. Since we didn't get to have a party last year due to covid...__
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