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  1. smokinfam

    Smoke time for two individual boston butts?

    If I have two 7 pound Boston butts, is the total smoke time for them together 7x1.5= 10.5 or 7x2x1.5=21 ?
  2. smokinfam

    Brisket smoke today

    I picked up a 13lb brisket yesterday at Costco and put it into the MasterBuilt smoker today at 4pm (EST). I am estimating around close to 20hours from start to finish. It's currently 7DegF outside and it's going to be around 3DegF by midnight. I plan to let it sit in the smoke until around...
  3. smokinfam

    Masterbuilt died with Boston But inside

    Last night at 12am, I put the meat in with chamber temp at 220F.  This morning at 7am when I checked, the chamber temp was 69F and meat temp was 140F.  The heating element was not on and the Masterbuilt was calling for heat.  I moved the meat into the oven at 220F. Should this be ok since the...
  4. smokinfam

    Masterbuilt died - boston butt inside ...

    I put in a 9 pound Boston Butt into my Masterbuilt smoker last night at 12am with temperature at 205F.  Then I went to bed.  When I checked at 7am this morning, the Masterbuilt showed it was trying to heat.  Internal chamber temp was 69F.  Heating unit was not on.  Internal pork temp was ~140F...
  5. smokinfam

    Smoke issues with MES40

    I have a MES 40 and the Amazn tray. I have been using hickory pellets. It seems no matter what I try, the pellets don't stay burning. I have held the blow torch on the pellets for 5 minutes to ensure the pellets were burning. I opened the top vent completely and opened the feeder tray. When...
  6. smokinfam

    221 rib recipe?

    Can someone post a link to the 221 method for ribs. I am going to smoke baby backs with a dry rub. Thanks
  7. smokinfam

    dagum thats good cookbook

    I have a Masterbuilt smoker and I am considering this cookbook. Is this a good cookbook? There are actually two versions. Is the first or second book better? Thanks Sent from my iPad using Tapatalk HD
  8. smokinfam

    Do baby back ribs need to "rest" before serving?

    With baby back ribs, is it necessary to let the meat "rest" once taken out of the smoker?  Or can they go right from the smoker to the plate :) Thanks
  9. smokinfam

    Questions for smoking chicken breasts.

    I am going to smoke some bacon wrapped chicken breasts today and I have a few questions: 1.  What temp for the smoker? 2.  What internal temp should I target for the breasts? 3.  Is there a guide for how long it will take? That's all.  I'll post pictures.
  10. smokinfam

    OK, this is gonna sound sorta dumb... need some advice here

    So today at work I was thinking about smoking a brisket overnight and having it ready for dinner tomorrow night. I figured to have it done by 6pm, I need to get it into the smoker tonight at 6pm (my math was a bit off doh!).  I was thinking from 6pm tonight to 6pm tomorrow night was 12 hours. ...
  11. smokinfam

    Reheating pulled pork for tomorrow and question about finishing sauce.

    I am finishing up a 10lb boston butt for pulled pork on tomorrow evening.  The butt is right now around 205 DegF.  I am preparing to wrap in towels and put into a cooler.  I am going to try the finishing sauce everyone on here raves about (in the sticky).  If I mix up the recipe, how much do I...
  12. smokinfam

    Brisket smoke 2day

    I started a 4.5lb brisket this morning around 6am. Here it is:
  13. smokinfam

    amznps issues using apple pellets?

    I attempted to smoke salmon in my MES 40 today using my amznps.  I filled the amznps with apple pellets.  I used the blow torch to light boths ends of the pellets.  I lit the ends and let them burn for around 10 minutes as directed.  I closed up the smoker and checked around 15 minutes later and...
  14. smokinfam

    First time Salmon smoke - need some help.

    I have a 1.63lb salmon that we "caught" at the store.  I am wanting to smoke it tomorrow.  I've got a MES with amazen pellet smoker.  I have no idea where to start.  I've smoked brisket, pork ribs, chicken, turkey, but never fish! With this small a piece of fish, I imagine I'll have to use a...
  15. smokinfam

    Need advice on rib smoke.

    A week ago I had ribs at Texas Roadhouse and they were the best ribs I've ever had.  The ribs were fall off the bone tender, yet slightly crunchy on the outside - exactly how we like them!  My wife challenged me to try and smoke some ribs for Sunday dinner. I am not sure whether they use baby...
  16. smokinfam

    New MES 40 remote control odd behavior...

    I just my MES 40 today.  I am in the process of seasoning it for the first time.  I set the time to 3 hours and temp to 275 DegF.  As I watch the remote, the set temp of 275 DegF shows along with the count down time.  The "Heating" indicator isn't on, but it is on the smoker.  If I press the...
  17. smokinfam

    recommendation

    I currently have a gosm smoker. I have to babysit it continuously. I am wanting to buy a smoker that has auto wood feed and temp control. Have around $300. Suggestions? There is a Stainless Steel digital Bradley Smoker 4 rack for sale nearby for $375. Thanks
  18. smokinfam

    Need some advice for a good meat for a quick smoke...

    I've got my brother and his family coming over on Thursday and he is begging me to smoke something.  He's never had home smoked food before!  His family is sort of picky, but he said they all like pork tenderloin.  I believe it's typically cooked whole and then sliced once done.  Problem is, I...
  19. smokinfam

    Cut brisket in two?

    I just bought a brisket 15" long x 9" wide.  It's about 3" thick at the thickest part. I have a GOSM smoker.  I am not sure the brisket will fit on one rack, so I was thinking of cutting it in two.  Is this advisable?  Will it effect how the meat cooks?  I like tender brisket so if cutting it in...
  20. smokinfam

    quick - need some advice...

    I have got my brisket smoked up to 145 internal temperature.  Its been in the smoker for about 4 hours.  I've got to leave for about 2 hours and can't tend to my smoker while gone.  So should I put it in the oven and set temp to 200 degF and leave it?  Or wrap in towels till I get back or?....
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