https://scontent-b-atl.xx.fbcdn.net/...90888257_n.jpgGot it seasoning now!! Going to the grocery store in a while.https://fbcdn-sphotos-b-a.akamaihd.n...94604601_n.jpg
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https://scontent-b-atl.xx.fbcdn.net/...90888257_n.jpgGot it seasoning now!! Going to the grocery store in a while.https://fbcdn-sphotos-b-a.akamaihd.n...94604601_n.jpg
Yay........now you can eat good lol
Be time to fry that baby up before long, hope you enjoy it Major.
What would be a good n easy first time to cook?
Every thing is good and easy in a masterbuilt
Meat loaf is the fastest......275 degrees for about a hour and a half or hour and 40 min. If useing cooking thermometer or meat thermometer...about 160 degree core temp
You can get a electronic digital cooking thermometer with wireless remote at walmart for 15 bucks. Sit in the house when it gets to core temp it will flash and beep. Then its done. They have them over in the dept where the grills and stuff are. Thinks its called Backyard Cooking thermometer
may be a little late in the day to put ribs or pork on...
How long and what temp do you guys do a pork butt that weighs say 5 lbs or so
Smoking beef at a safe temperatureQuote:
Originally Posted by clfarms1
Smoke beef at a temperature of 225 degrees Fahrenheit. Keep it smoking for a duration equal to about an hour and a half per pound of meat. This rule applies to sliced or pulled brisket. For beef ribs, keep it smoking at 225 for three or four hours. Slice into it to check if the center has cooked before cooling the meat.
Smoking pork at a safe temperature
For pulled or smoked pork butt, smoke the meat at a temperature of 225 degrees Fahrenheit. It should remain smoking for an hour and a half for every pound of meat. For pork spare ribs, smoker temperature should be in the range of 225 to 240, and the meat should be left smoking for six or seven hours until fully cooked.
Not all pork is created equal. When you are smoking a lean cut like pork loin, cook it until it reaches 145 degrees Fahrenheit. Any more and you risk drying it out. For pork shoulder, especially if you are making pulled pork, smoke it until it reaches 195 degrees Fahrenheit. This melts the connective tissues, giving you that slick, finger-licking experience of good barbecue.
Smoking poultry pieces at a safe temperature
Turkey legs should be smoked at 250 degrees Fahrenheit for four hours. Chicken thighs should be smoked at 250 for one and a half hours. A turkey breast with the bone in should be smoked at 240 for anywhere from four to six hours. Adjust cooking time by the size of your cuts of meat.
Smoking whole poultry at a safe temperature
A whole chicken should be smoked at 250 degrees Fahrenheit for about an hour and a half, depending on its size. A whole turkey should be smoked at 240 for about six and a half hours. This applies to a 12-pound turkey, so adjust according to your turkey's weight.
Use a thermometer to test the temperature of your smoker. This way, you are sure you have achieved the correct smoker temperature for the type of meat you are smoking. Digital probe meat thermometers read the temperature from inside the meat during the smoking process and are extremely accurate. Smoke your meat safely and enjoy the delicious result
I did itAttachment 170351
Welcome to the lets spend money on more stuff daily club lol:RoflQuote:
Originally Posted by clfarms1
Ive got a gas smoker I just wanted this one to take to the camper and I can set and be cooking while I am out fishing.
ribs!Quote:
Originally Posted by majflyboy
i have been reading where a pork shoulder or butt has a period where it goes into what the pros call a stall. somewhere around a 150-170 the I.T. will stay in one place up to two or more hours. a meat thermometer is a must from what i see. can't strictly depend on pounds vs time.
Still waiting on mine to arrive. Can't wait to try it out.
Ok, I cooked a rack of ribs, they're wrapped in foil and cooling down. Will post pics later. How do you clean the cooking racks?
strmwalkers temperature post needs to go in the sticky.
he Can just copy it and ad it to majors smokeing sticky.....we have too many stickys already.....a lot of stickys is not good especially using phone. I printed out a copy of it and put it in my Crappie.Com Cookbook.Quote:
Originally Posted by BigRiverMarine
I put mine in the dishwasherQuote:
Originally Posted by majflyboy
Major ya gotta try the bacon wrapped pork tenderloins on the smoker, they are easy and prolly the best tenderloins I ever had, marinate them over night in your choice of marinade and wrap em in bacon end to end and smoke em about 1 and half to two hours on the smoker, I promise it will be do over.
Y'all got to stop. I got an HDS7 touchscreen on a swap out with Lowrance and I'm trying to save enough pennies to buy the LSS transducer so I can do side scan.(I had an Elite 7).
I have one of the Little Chief smokers and have used it for years, but it is limited and the temp is hard to control so these sound real good to me. Stop already, I need (read want) the LSS.
I think you all know this site but Maj asked about some simple recipes so here is a link to excellent recipes for smoking. This link is from today's recipe for smoked rib sandwiches and it will make you hungry. Any body tried the shrimp and sausage one I posted a few days ago??
Smoked Baby Back Rib Sandwich - Mother of All Sandwiches
Awesome!
That's what I meant. In Majors sticky.Quote:
Originally Posted by "G"
I hate walmart. Went there and they didn't know anything about thermometers for cooking. Glad there is an Academy Sports just down the road from me. Got one and used it.Quote:
Originally Posted by "G"
I did a pork loin around 10 inches long on mine yesterday. I marinated it over night in the fridge with Italian dressing and Dale's. Then I injected it with Creole Butter. 225 until an internal temp of 165. I sliced it and it would melt in your mouth. Attachment 170423Attachment 170424
Attachment 170434
Getting it seasoned, smoking tomorrow
My first ribs Attachment 170515
that's what I'm talking about!
ScottV, would you share the Italian and Dales seasoning recipe? I've used Dales but not with Italian seasoning. Is that a dry seasoning??
Y'all gonna keep on 'til I spend my side scan ducer money on a Masterbuilt smoker. nonono
As a marinade for a steak, I'll mix Dale's and Wishbone Italian dressing 50/50 and marinade the steaks in a zip lock for a couple if hours. For a pork loin roast or any lean meat, such as deer meat, I'll mix it about 3 to 1 Italian dressing to Dale's. I'll marinade the meat over night in the fridge. I'll then inject the lean meat with a commercial meat injection such as Creole Butter. The Wishbone Italian dressing is a liquid salad dressing.Quote:
Originally Posted by SeaRay