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  1. nabo4u

    Heating element died

    Hey guys, put up a pork butt in my MES 30 last night. Woke up this morning and butt IT was 165. Foiled it up and went about reloading AMZNPS and prepping brisket. Came back to smoker and found that temp was at 113 and falling. The heating element has died on me. I think I'll be able to salvage...
  2. nabo4u

    Soooooooo bummed out

    So I put my 8lb boneless pork butt up last night using my MES 30 and a loaded AMZNPS. Got up this morning, butt at 165, pellet tray all ashes. Good so far. Foil up the butt, reload tray and go pull my brisket from fridge. After the pellets get going I go to smoker. Smoker temp is down to 113...
  3. nabo4u

    First pulled pork of the year

    Got invited by a friend to go to an outdoor evening picnic event at a local winery. This was my contribution Figured I'd try something new. I usually hit it with a rub, wrap it and put in the fridge overnight. This time I brined in 1 gallon of water and one cup each of kosher salt, brown and...
    • nabo4u
    • Thread
    • Replies: 6
    • Forum: Pork
  4. nabo4u

    Bottom round

    Quick Q-view on an inspired dish that I had today. Purchased a 3+ lb bottom round roast at publix today Did a quick rub down of evoo, salt, pepper, dried rosemary, onion powder,and garlic powder, and placed over Chef Jimmy's Au Jus veggies of red onion, celery, carrots, and garlic, Smoked in...
    • nabo4u
    • Thread
    • Replies: 16
    • Forum: Beef
  5. nabo4u

    Smoked pork tenderloin

    Ok so this is my first time smoking a tenderloin. I apologize for my lack of pics. So on a whim I purchased a 2+ lb tenderloin at the grocery store. I got home and threw it in a simple brine of equal parts kosher salt, sugar, and brown sugar. I also threw in black peppercorns, garlic cloves, and...
    • nabo4u
    • Thread
    • Replies: 8
    • Forum: Pork
  6. nabo4u

    1st cheese smoke

    So this week the weather was low enough in south Florida that I was inspired to cold smoke some cheeses. So I got extra sharp cheddar, Brie, Colby Jack, Monterey Jack with jalapeños, and fresh mozzarella I fired up the AMZNPS with some cherry pellets. I then placed the cheeses, the AMZNPS...
  7. nabo4u

    First pastrami

    So my father in law was over this last Friday and he was commenting on how he'd like to find a good deli that serves a quality pastrami sandwich. I told him to fret not, that I would make it for him. So I searched this forum as well as the Internet and came across a staggering amount of recipes...
    • nabo4u
    • Thread
    • Replies: 7
    • Forum: Beef
  8. nabo4u

    My first attempt at bacon

    Ok so here went my first go at bacon. I joined this forum after I had put it up to cure, do I don't have any pics of the curing process. I got about 3.5lbs of pork belly at my local publix. I used Rulman's basic cure rub of salt, sugar, and pink salt. This is what it looked like after an 8 day...
  9. nabo4u

    Which A-MAZE-N product should I get?

    Hey guys, I want to get started with cold smoking. After reading a few of the topics here, I came across the A-MAZE-N Products website. I currently own a 30" MES. My question is which of the products would work best in my unit? Any info you could provide would be much appreciated. Thanks in...
  10. nabo4u

    Greeting from South Florida

    Hey all, glad to be here. My name is Jose. I first started smoking meats a couple of years ago with a ECB. I had a really hard time achieving steady and desired temperatures. I since bought a Masterbuilt electric smoker. I've had decent results with it. But now that I've found this forum, I'd...
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