Hello from NW Ohio!

Discussion in 'Roll Call' started by chad1109, Jan 13, 2016.

  1. chad1109

    chad1109 Newbie

    Hello all,

    My name is Chad I live in Toledo Ohio. I just recently bought a Masterbuilt 40" propane smoker. The first thing I smoked was a 7 pound brisket which turned out really good. I have not messed with it since because I was awaiting the arrival of my new Maverick thermometer. First question I have is how to run the thermometer (I have not gotten it yet should be here today). Like should I run the probe through the back vents, through the door, or what? Also maybe some advice, I am looking to smoke a bacon wrapped round roast this weekend. Any good ideas for time, temp, ect?
  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC, Chad. It's good to have you on this great site. Don't run probes thru a door. It makes opening the door a real pain. I'm not familiar with your particular smoker, so I can't give you any advice on where they should go. There should be a ton of folks who will help with this.

    Good luck and good smokin', Joe
    chad1109 likes this.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    First off, welcome to SMF. I was born in Toledo, graduated from Sylvania High & attended T.U. Left in 1970 for Ft. Lauderdale & been in Florida ever since. I run the wire thru the door on my Smoke Vault. It won't damage the wire. For the round roast I would run the smoker around 225-250, this will help crisp up the bacon. You will be looking for an internal meat temp of 130-135 for med rare. I would cook it in a pan with some beef stock or onion soup, chopped carrots, celery, onion, & garlic. This will make the base for an au jus. Just strain it. There are several good au jus recipes on here. Just use the search bar. 

    Last edited: Jan 13, 2016
    chad1109 likes this.
  4. chad1109

    chad1109 Newbie

    Thanks for the quick advice! 

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