4th of July Party!
- Thread starter pooldv
- Start date
ZcottD
0
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Ok I am very angry about photobucket however I am going to use imgur and see if i can get some pics here. Smoke turkey breast is out. Hopefully I can cool my anger with a shock top
Ribs still to come
Ribs still to come
- Jun 12, 2011
- 3,789
- Pool Size
- 19500
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pureline Crystal Pure 60,000
Brent,
Looks good. Is that a MES 40 smoker? Those make it so darned easy to turn out great smoked meat that they are banned in all the BBQ contests. I've been using one for years and love it. I would highly recommend you add the A-MAZE-N smoker tray to it. It works so well that it ought to be standard equipment in every single MES.
Looks good. Is that a MES 40 smoker? Those make it so darned easy to turn out great smoked meat that they are banned in all the BBQ contests. I've been using one for years and love it. I would highly recommend you add the A-MAZE-N smoker tray to it. It works so well that it ought to be standard equipment in every single MES.
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Yes it is a Masterbuilt 40. It has blue tooth so I can control it with my iPhone or iPad
- Jun 12, 2011
- 3,789
- Pool Size
- 19500
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pureline Crystal Pure 60,000
Mine is way too old to have any of that, but I do use a Maverick wireless thermometer when doing multiple meats at the same time. The smoker tray is the best addition you could ever make. It takes what is already easy to the next level. Funny that people who grew up in Texas eating BBQ, have said that I turn out the best brisket they have ever had. I don't think many BBQ joints use prime meat, but still, most of the credit goes to the MES and how darn easy it is to turn out great Q.
Here's my pork tenderloin made from joyfulnoise's recipe Tripled.
1 medium sweet yellow onion sliced thin
sauteed in oil and placed in oversized crock
7 1/2 lbs pork loin
grill master rub (could not find Stubbs)
seared in iron skillet
placed in crock
4 1/2 C root beer
2 bottles Stubbs mesquite
crocked on low 6-7 hours
chopped and returned to sauce
This was amazing!
Smithfield Prime Meat cost about $18 - fed 12 people, many had 2nds, and still have half a crock left. Everyone loved it. Many many compliments!
Thanks Matt.
1 medium sweet yellow onion sliced thin
sauteed in oil and placed in oversized crock
7 1/2 lbs pork loin
grill master rub (could not find Stubbs)
seared in iron skillet
placed in crock
4 1/2 C root beer
2 bottles Stubbs mesquite
crocked on low 6-7 hours
chopped and returned to sauce
This was amazing!
Smithfield Prime Meat cost about $18 - fed 12 people, many had 2nds, and still have half a crock left. Everyone loved it. Many many compliments!
Thanks Matt.
Attachments
- May 23, 2015
- 25,713
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
That's my everything salad
spring mix torn to bite size
cherry tomatos halved
sliced onion
carrot shreds
brocoli
dried cranberries
strawberries
almond
pumpkin seeds
feta cheese
anything else I have that sounds good
greek dressing
all organic
spring mix torn to bite size
cherry tomatos halved
sliced onion
carrot shreds
brocoli
dried cranberries
strawberries
almond
pumpkin seeds
feta cheese
anything else I have that sounds good
greek dressing
all organic
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
johnnysnok
Well-known member
- Jun 12, 2011
- 3,789
- Pool Size
- 19500
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pureline Crystal Pure 60,000
- Jun 12, 2011
- 3,789
- Pool Size
- 19500
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pureline Crystal Pure 60,000
Re: A-MAZE-N Smoker Tray
The tray holds wood pellets. Best I've found are Pitmaster's choice from the same supplier, but you can find lots of different wood pellets from various sources. It sets on the two bars that are next to the heating element, bottom right in my box. It can be used in smokers other than MES. The pellets are in rows so that it takes a long time to burn from one end to the other. Instead of using wood chips and smoke level going up and down as the heat cycles, the pellets are a consistent and long lasting source of smoke. You can even smoke foods with out the heat on (smoked cheese anyone), with this tray you could do cold smoking in a cardboard box.
Although some claims are for up to twelve hours of smoke, it doesn't really burn that long. Meats only absorb smoke flavor during the first few hours anyway. No chips in the tray, just leave the tray very slightly open to allow air into the box, also leave the intake vent/chip feeder ajar. Top vent full open. The pellet tray must be lit using a propane torch. Allow to burn for about five min or so, blow out flame, insuring you have a real good glowing "cherry" in the tray and put the tray in place. Just be sure grease doesn't drip in it. Now, consistent smoke, consistent heat, no flair ups, no adding chips every fifteen min. No fooling with the air supply to keep chips smoking without burning up.
Not cheap at about $30, but worth every penny. Check it out online.
Happy smoking.
Bill
The tray holds wood pellets. Best I've found are Pitmaster's choice from the same supplier, but you can find lots of different wood pellets from various sources. It sets on the two bars that are next to the heating element, bottom right in my box. It can be used in smokers other than MES. The pellets are in rows so that it takes a long time to burn from one end to the other. Instead of using wood chips and smoke level going up and down as the heat cycles, the pellets are a consistent and long lasting source of smoke. You can even smoke foods with out the heat on (smoked cheese anyone), with this tray you could do cold smoking in a cardboard box.
Although some claims are for up to twelve hours of smoke, it doesn't really burn that long. Meats only absorb smoke flavor during the first few hours anyway. No chips in the tray, just leave the tray very slightly open to allow air into the box, also leave the intake vent/chip feeder ajar. Top vent full open. The pellet tray must be lit using a propane torch. Allow to burn for about five min or so, blow out flame, insuring you have a real good glowing "cherry" in the tray and put the tray in place. Just be sure grease doesn't drip in it. Now, consistent smoke, consistent heat, no flair ups, no adding chips every fifteen min. No fooling with the air supply to keep chips smoking without burning up.
Not cheap at about $30, but worth every penny. Check it out online.
Happy smoking.
Bill
That sounds awesome! That is for that. I need one pronto.
More party preppin
Gilligan cleaning the pool
Game on!
More party preppin
Gilligan cleaning the pool
Game on!
johnnysnok
Well-known member
Thanks, i checked them out and ordered one. I've had my MES for about 4 years, i cant believe i never stumbled upon there earlier. Leave it to TFP to help me out!! Thanks Happy 4th everyone.
