Recent content by scubadoo97

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  1. scubadoo97

    Chuck Roast hit the WALL

    You hit the stall. Just need to wait it out. Foiling will shorten this stall which occurs due to natural moisture loss. That chick roast should have been pull tender nearing 195*-200*
  2. scubadoo97

    Chicken Skin

    TBS=Thin Blue Smoke
  3. scubadoo97

    Mom Wants Smoked Salmon

    Brining the salmon helps reduce the oozing of albumin from the flesh
  4. scubadoo97

    Grilled Marinated Beef Heart with Balsamic Butter Reduction

    I did beef heart awhile back. Opted for a quick sear and served with a beet salad. Still more texture than I would have liked. Braising will be my next attempt
  5. scubadoo97

    Smoking boneless skinless chicken thighs

    Nice job CS. Looks great I really like doing boneless skinless thighs on the smoker. I lay them out flat which makes them cook faster. They say pretty moist. Usually just hit them with some Dizzy Pig rub or similar just before going on the smoker They pull nicely too
  6. scubadoo97

    Cleaning MES 30?

    No, no and no I do clean the grates
  7. scubadoo97

    Smokin-It Smoker Temperature

    True. My post was really just poking fun at what we do to reach smoker nirvana I am thinking about replacing my MES 30 and have been looking closely at the SI 2 or 3
  8. scubadoo97

    Smokin-It Smoker Temperature

    This thread is making me look closer at the Cookshack. Memories of all the mods needed on the MES to correct all the issues to make it an excellent smoker. Well let's buy a smoker, take it apart and rewire it and modify it and now it's a good smoker. Are there products out there that are...
  9. scubadoo97

    FIRE in MES 40

    Nice to see you back Bear
  10. scubadoo97

    SMOKIN-IT SMOKER

    Your electric smoker becomes more stable with food in it because you increased the thermal mass of the oven
  11. scubadoo97

    SMOKIN-IT SMOKER

    As old sarge detailed above, wouldn't that be normal? A non PID thermal control will vary ~ 20 degrees +\- the set temp. This is what happens in a home oven. The set temp is the average. You should not expect to see a constant temp. Just not how it works. Check it out in your oven
  12. scubadoo97

    SMOKIN-IT SMOKER

    Wouldn't that be normal? A non PID thermal control will vary ~ 20 degrees +\- the set temp. This is what happens in a home oven. The set temp is the average
  13. scubadoo97

    SMOKIN-IT SMOKER

    For those with a #1, do you have any issues with a full rack of ribs?  15X15" is pretty tight for a full rack.
  14. scubadoo97

    SMOKIN-IT SMOKER

    The biggest problem I see with model 1 is the 350 watt heating element. Just seems way too low. Recovery could be an issue. 500 watts would seem more appropriate
  15. scubadoo97

    Getting ready for daytona 500!!

    Nice mods Bruce  
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