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put this bad boy on about 2 a.m. this morning. have not opened the door or added chips yet. this amps gadget is the bomb. I.T. now at 189, want me long now.. fam will be in here in about a hour and i can assure you they will be hungry...
http://i269.photobucket.com/albums/j...5-15%20003.jpg
Going to be good. I love my new smoker
What amps gadget?
If internal temp. is 189° it is already done enough. Time to eat.:twocents
it is a stainless steel tray that holds hickory pellets and provides ample smoke for up to 12 hours. it has a learning curve but i went to bed at 230 and when i got up at 8 it was still providing smoke. goes in the bottom left on the mes 30 i got.
http://i269.photobucket.com/albums/j...5-15%20006.jpg
scrat, most of the folks that do these boston butts say 200-205 for pulling. works for me. taste is great.
http://i269.photobucket.com/albums/j...5-15%20005.jpg
How big was that butt?
I thought 190 was the magic number.
8 pounds. every thing i read says 200. don't really know if it makes a big difference. what i do know is it turned out great. that one right there has left the building....
It looks as great as you say is was. I've never done one and was just curious about the temp.Quote:
Originally Posted by windstone
Just curious, what are those pellet things? Smoke with that? Just curious, that's all.
I dont think you can hurt anything by over cooking a in a masterbuilt......I have run mine a extra hour before on some things and it was still good.
It looks real good to me I like mine with a lot of smoke flavor and bark for taste too. About 170° -180° for slicing and 190° -205° for pull pork or when bone is loose in meat. I was hungry when I seen your post of 189° and just could not wait to eat.:biggrin
http://i269.photobucket.com/albums/j...5-15%20005.jpg
tracker, it is just tray you fill with hickory pellets and light one end and it feeds thru the three rows one at a time providing just the right amount of smoke for hours on end...
I cooked a big one Saturday nite. One hour smoke, 17 more at 225 brought it to 199* and that's all the patience we had. Good stuff. Yours looks great.
Mastercraft here as well. Good smoker, timer pretty accurate. I out an internal probe in to an outside display. Very easy.
Windstone, where you get that tray and pellets? That's a slick idea, want to give it a try.Quote:
Originally Posted by windstone
i forget to tell you the truth. let me warn you there is learning curve to keeping it going. to little vent air and it goes out, to much it will burn out in a couple of hours, but once you get that down it works like a charm. go to smokingmeatforums.com and type in amnps in the search section. the guy that invented this tray is a regular on there...Quote:
Originally Posted by crappiebob
good luck, W.S.