Recent content by gosteelers

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. gosteelers

    2nd Real Smoke - 12lb Turkey

    Thanks for all the praise.... Yeah, it was my second time. Guess I got lucky. I'm glad I had the remote thermo when it rose to 245 from holding at 223. The water pan was empty..... So now I know what the pan does.. LOL Bob M
  2. gosteelers

    2nd Real Smoke - 12lb Turkey

    I'm not sure if the flash was set. Pretty sure it was tho. Sun was about 12:00 from bird so I tried to get the quasar like reflection out of the lense by croutching down. Thanks for your compliment.. I thought it would have been darker but I made sure that the smoke remained light throughout the...
  3. gosteelers

    2nd Real Smoke - 12lb Turkey

    Well I decided to brine beforehand because I was too hung over to sit with a smoker when the turkey was thawed out.... (I have the week off, wife off on trip)...I used the 2 gal water and 2 cups kosher salt, 3 tsp cure #1, 1 cup brown sugar, fresh herbs brine, boiled it - cooled it - injected...
  4. gosteelers

    MBP trials

    Well I finally had time to test out the propane smoker and I made my smoke sticks. I set the flame as low as I dare without it blowin out. After a time oh I dunno maybe 30 mins I checked the temps: Lowest flame setting?? At the flue damper shut I got this temp: Above the Bowl this temp...
  5. gosteelers

    Jerky part 3 tomorrow

    Me 2. If I knew that the jerky wasn't cured I'de politely pass, this goes for any or anybodys jerky. Life is way to short as it is and I know what gastrointestinal infection pain means..... Is an ounce of prevention really worth a pound of cure? Mitch (Just got done carving up some jerky meat...
  6. gosteelers

    Newb from the Nutmeg State

    Thanks one and all... Yes, Virginia there is a Nutmeg state... BUT it isn't my birth state.. I am from 6burgh, Pa. Born n raised.. Oh I'm sorry I meant to say Pittsburgh.... I came here in 1978 the day before the big blizzard to attend sub school while in the Navy. After that I picked up a boat...
  7. gosteelers

    Newb from the Nutmeg State

    Howdy all! The name is Mitch. I just yesterday picked up my new Masterbuilt vert propane smokehouse (MBP)?? Looking forward to complement my fresh and semi-dry sausage making and also to refine and add to my yankee Q-skills.
  8. gosteelers

    First time in 42 years I don't have to say wait till next year

    Congrats NO! From a 6Burgh, er Pittsburgh Native!!
  9. gosteelers

    Baby back Disaster!!!

    Howdy all... First time caller... I too have a Masterbuilt 7 in 1 that I haven't used yet (the green Cabela version) and after reading the forums here I see many of you fine chefs cook up a heap of bacon, ribs and lots of fowl. I'm glad I read about using the water bowl because I couldnt see...
Clicky