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  1. seapro220

    Foil or foil pans when doing the final process?

    Hello all. Just curious as to why people will foil/butcher paper their meats whenever they hit the stall point instead of using a foil pan, sealed up of course. I know the reasoning is to protect the meat (from drying out), getting any more 'smoke/darkness' to the meat but if you 'sauce' the...
  2. seapro220

    some friendly advice for 8.25lb boston butt and 3 slabs of ribs..

    Hello all, Started a 8.25lb boston butt today just before noon after it, and the 3 slabs of baby back ribs, were rubbed down all night in the fridge.  Internal temp of the BB was  61 degrees whenever I put it in - if I remember correctly.  It's been cooking in my MC40 for almost 3 hours at 260...
  3. seapro220

    pulled pork for the first time

    I didn't take any pic - forgot as I was doing to many other things, but wanted to share. here's how it went .. Friday - rubbed it down and left in fridge over night. sat am - pulled it out around 8 am to 'warm' up and added the rest of my rub to it. 9:30am - put the 4.9lb boston butt in the...
  4. seapro220

    cold smoking in a mes 40

    Hello all and happy new year. I bought a mes40 last year and know that it will only go down to 100 degrees, which I understand is kind of high for cold smoking. I also purchased a amnps and would like to try some cold smoking of bacon and possibly some fish and cheese. Not wanting g to...
  5. seapro220

    confused on per/lb of dry cure mix for bacon

    Hello all - I'm looking for some help on a per-pound mixture for a dry rub.  I picked up a little over 9 lbs of pork bellies but have cut it down into some manageable sizes for my baggies.  I've read several articles (should have book marked them) on the correct ratio of salt/cure/sugar per...
  6. seapro220

    My first smoke, and it's chicken

    I joined the other day after lurking around, have found some good advice, ordered some extra items (AMNS and dual temp gauge) and thought I'd dive right in.  So here it goes -  6.75 young tyson bird - washed and ready for brining  slaughterhouse bird brining receipe - will brine for about...
  7. seapro220

    Pulled the trigger - now what?

    After much deliberation (previous post and help - pellet smoker or not) I pulled the trigger and bought a MES40.  Still have some 'buyers remorse' as it was, for some reason - a lot of anguish.  Anyway, I spent just under 1/2 as much and figure, as I smart poster mentioned - I can have more $$...
  8. seapro220

    Hello all from Blythewood, SC

    I've been smoking for a couple of years, but not that much as I guess I didn't really have a 'real' smoker.  Now that I've been bitten from reading the charcuterie book, I want to get more involved and start making some sausages, bacon, and even more on the 'solid' meats.  As far as experience...
  9. seapro220

    pellet smoker or not???

    Hello all, Stranger and newbie here - so please don't stomp me too bad.  Experience includes, but not limited to ..anicient history with charcoal but mostly the last 10+ with gas grills and using smoke from a bag (soaked wood chips in foil packs)   Decision time - I want a new or better way...
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