Recent content by billbfoot

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  1. billbfoot

    how much pork shoulder for 60 guys?

    Thanks for the responses.  That's in the ballpark of what I was thinking.
  2. billbfoot

    how much pork shoulder for 60 guys?

    I'm helping host a craft beer tasting party and have been asked to provide pulled pork sandwiches.  I plan on smoking Boston butts but am wondering about how much to get.  I have an MES 30" and 40" and have access to a buddy/neighbor's 40".  We are expecting 60 men to attend the party.  Was...
  3. billbfoot

    how did i screw up a beercan chicken

    I've done beer-can chicken several times.  On one occasion, I thought it was up to temp... checked with a meat thermometer, took it off the heat (grill), let it rest... when I cut into it, some of the meat was still not fully cooked.  Had to throw the whole thing out.  Very frustrating.  I...
  4. billbfoot

    New MES 40

    How'd you get it at $225?  Did you mean $325?  25% off their website price of $430 is around $325.  Can you clarify?  $225 is an unprecedented good price for the 40, right?  
  5. billbfoot

    temp fluctuation with older MES

    I smoked some ribs the other day.  I had it set to 225, but I noticed after putting in the ribs (I had pre-heated the smoker to 260 before dropping the temp down), the temp digital readout would jump up and down from 210 to 215 in the span of a few seconds.  After watching this for awhile.  I...
  6. billbfoot

    New MES wood catching fire

    Yes, I would think the soak factor is the most important thing here.  I've had great luck soaking my chips for 30 to 45 minutes.  I'm able to get a good consistent smoke for over 45 minutes, especially using larger chips.
  7. billbfoot

    Mes Worth Fixing?

    Similarly, my heating element went out after just over 13 months of use (maybe a dozen smokes). I called Masterbuilt, they had me cut off the power cord and serial number plate on the back and send it to them with the receipt of purchase, and they sent me a new box. All I had to do was take...
  8. billbfoot

    How Get Smokier Taste?

    I'm able to get plenty of bark on my pork butts. Try spraying with a 3:1 mix of apple juice and Captain Morgan's Spiced Rum about once an hour. This will enhance your bark and give you some added flavor. Of course, I think a big part of the bark is the type and amount of rub you apply before...
  9. billbfoot

    Cajun Injector Electric Smokehouse...$149

    I've really enjoyed it. It's nice to be able to set the temp for a long cook, load it up with food and wood chips, and leave it alone for a couple of hours until you need to replenish the wood chips or tend to the meat. I've taken it on dad-daughter campouts with friends... set up a bunch of...
  10. billbfoot

    Cajun Injector Electric Smokehouse...$149

    Dimensions are 33.3" H x 20.2" W x 20.6" D. You have to cut a full rack of BB's or spares in half, but with the four shelves, I've fit three whole racks (6 halves) with no problem. You could probably even fit more. Take a shelf or two out and put in a couple of Boston butts with room to...
  11. billbfoot

    Cajun Injector Electric Smokehouse...$149

    It looks identical to my MES (MN: 20070106)... Yes, it's small, but it will hold a decent amount of food. I got mine from Barbecues Galore for matching a Cabela's add. I had a BBQ Galore gift card for $150, but I know now that at that price, it's a great deal either way.
  12. billbfoot

    new masterbuilt, 1st go at smokin, 1st post

    Hey there, evandostert. Welcome to the forum. Fellow MES-owner and newbie to the forum myself (although I've been lurking and getting tons of info from here for a while!). I've done a few chickens in my Masterbuilt, and I've found that 225 degrees F for 3.5 or so hours does the trick...
  13. billbfoot

    removing the membrane from babybacks

    Great info, people. After having leftover ribs Monday and Tuesday, I'm convinced the membrane had already been removed. Nice!
  14. billbfoot

    newbie from Texas

    Thanks for the warm welcome, folks! Glad to be here.
  15. billbfoot

    newbie from Texas

    Hey folks, New to the forum and pretty green when it comes to smoking, but I've been grilling for years. We're in Dallas, Texas, and are just about melting right now with triple digit temps. But that didn't stop me from keeping the smoker temp in the triple digits for Father's Day yesterday...
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