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  1. markusm

    Masterbuilt propane smoker HELP

    What a creepy name for an insect... That name, combined with their appearance, reminds of the things they put in Chekov's ear in "The Wrath of Kahn" 
  2. markusm

    Masterbuilt propane smoker HELP

    There was some webbing in there... but I'm not 100% sure it was spiders, it was clogged with these little guys (see pic below). It looks like it might have been a little nest of em. Either that or they all crawled in there and got caught in the web of a spider. (they're kinda hard to see, but...
  3. Masterbuilt propane smoker HELP

    Masterbuilt propane smoker HELP

    • markusm
    • Album
    • Comments: 0
  4. IMG_20140622_132337_zps92581fb4.jpg

    IMG_20140622_132337_zps92581fb4.jpg

    • markusm
    • Media item
    • Comments: 0
    • Album: Masterbuilt propane smoker HELP
  5. markusm

    Masterbuilt propane smoker HELP

    I'm assuming your comment was directed at my question. Thanks man, I'll pull that off and check it out. I really hope it's that simple, my GF had to do the ribs in the oven, she's normally an outstanding cook, but she followed a recipe online for "fall off the bone ribs" the result was not good. 
  6. markusm

    Masterbuilt propane smoker HELP

    Oh... for the water pan I just use aluminum baking pans.
  7. markusm

    Masterbuilt propane smoker HELP

    Yeah, before I bought the bigger skillet I was only smoking chicken breasts and burgers, to kind of get a feel for the smoker since I'd only done it on a propane grill... At 325 or so degrees those chips would start smoking immediately putting out huge clouds of smoke, and then burn completely...
  8. markusm

    Masterbuilt propane smoker HELP

    I use two different cast iron skillets. I use an 8" when I'm doing ribs at 225-250, but when I'm smoking chicken breasts or burgers I smoke them at about 325-350, and only for 1 hour for chicken or 30 minutes for burgers, I've found that my wood chunks will flare up with the 8" skillet so I...
  9. markusm

    Masterbuilt propane smoker HELP

    I was just about to throw some ribs on my smoker, (same smoker as this one) and I have flames erupting at that spot. I've never seen it do that before, and I've smoked some chicken breasts and burgers since I last got my tanks filled. I tried both tanks just to make sure it wasn't an issue with...
  10. markusm

    Masterbuilt propane smokers

    I bought the GS40 because I didn't want to have to worry about cutting rib racks to make them fit. I do wish it was a 2 door, and the temperature does drop quite a bit if you keep the door open too long, but it usually gets back up to temp pretty fast. If I have the door open too long and the...
  11. markusm

    Making your own rub (how to get started?)

    Thanks for the tip! I get the gist of it. This was basically the same idea I had for a recipe I tried (on the package of ribs) that I wanted to add to. I like just a hint of cinnamon/sweetness, especially with Mexican style stuff so I tried adding just a tad of cinnamon and brown sugar to the...
  12. markusm

    Making your own rub (how to get started?)

    I don't think I've ever seen cinnamon rocks, but I am a big fan of adding cinnamon, especially when grilling chicken fajita meat, and my girlfriend has won chili cook offs at work with a recipe that uses cocoa and dark beer.  Also.. what this? "1/4 cup cbp" **Edit** Nevermind... I assume it's...
  13. markusm

    Making your own rub (how to get started?)

    I have gotten much better about this... It's hard to resist the urge to try throwing every idea you have at something, especially when you're not smoking that frequently. (At least for me)
  14. markusm

    Making your own rub (how to get started?)

    Wow... for a thread that didn't really seem to go anywhere at 1st... this thing has exploded with a lot of great suggestions! Thanks everyone for putting in your 2 cents. 
  15. markusm

    Making your own rub (how to get started?)

    That sounds interesting... on the Fennel, is that Fennel seed or part of the plant? I know the girlfriend uses fennel seed making pizza sauce, but that flavor seems a little strong?
  16. markusm

    Making your own rub (how to get started?)

    Thanks for the tips, I also don't have much of a sweet tooth (drives my girlfriend that loves to bake nuts....) But I do like just a tad, I'm especially fond of adding a little cinnamon to mexican style rubs, and maybe a touch of brown sugar (though the time I did add some brown sugar, I added...
  17. markusm

    Making your own rub (how to get started?)

    Do you make the sauce to go with it as well? 
  18. markusm

    Making your own rub (how to get started?)

    Oh ok. I'll definitely check that out. While I like a little sweetness to my ribs, I only really like a hint of sweet, but I also like things a little on the spicy side. Do you have a rub you like on brisket? I've got about a 4 pounder or so in the freezer I need to do soon. 
  19. markusm

    Making your own rub (how to get started?)

    I'm at work and can't watch your video atm... when you say savory, do mean it's tasty or are you referring to the herb (related to rosemary and thyme)?
  20. markusm

    Making your own rub (how to get started?)

    That's pretty much what I've always done, sometimes just sprinkling a little of 2 or 3 different rubs/seasonings on, which has worked out pretty well in most cases. To be honest I've kinda given up on creating a rub from scratch. I haven't done a whole lot of smoking in the last few months...
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