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Recent content by bsimages
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Thank you, it was actually done after 22 hours at 225, I lowered the temperature to 190 for fours to keep it hot before serving.
I guess I used the MES as a holding oven for the last part...
18 lbs. of pork shoulder the retro-kit did the trick!
I smoked them with apple and cherry wood chips, most excellent pulled pork!
26 hours of low and slow smoking did 'em right!!
Bones and skin, happy dogs!
I guess that I will have to wait until Tuesday to give it a real test, because Tuesdays are my Saturdays.
I hope that this post will be helpful to someone out there in SMF, because if it weren't for this forum I wouldn't have known about this simple and painless fix!
No Superbowl for me...
I received my smoker in January and am quite pleased with her but the smoke was on the light side, plus it only turned the wood chips into charcoal, not white ash as I had expected.
I called Masterbuilt last week and the gal was very polite and helpful.
I told her that the smoke was lighter...