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Thread: Smoked Goodness

  1. #1

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    Default Smoked Goodness

    Seasoned my Masterbuilt this weekend with an outstanding smoke. Did a whole chicken, Corn Casarole (corn, jalapenos chopped up, cream cheese, season salt to taste), 4 cheese MAC & Cheese, and some Ribs in an outstanding Vodka Sauce. Everything turned out excellent. Smoking some cheese this week using my Amazen Smoker so I can cold smoke in the Masterbuilt now. Pics or it didn't happen.

    BTW my Polk Atrium 60s + Squeezebox Touch+ Ipod with Sqeezepad app= made it all fun and worthwhile as well.
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    Shoot the jumper.....................BALLIN.............!!!! !

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    Ain't life grand?!
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    Quote Originally Posted by mdaudioguy View Post
    Ain't life grand?!
    It was a great weekend, trying new things. Food had excellent flavor to it.
    Shoot the jumper.....................BALLIN.............!!!! !

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    Nicely done.What kind of chips did you use?
    Did you soak them first?

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    No soaking since you don't need to with the Masterbuilt. 1 cup of chips per hour, using mixed cups of Jack Daniels/Hickory for the meats, Hickory for the sides. I used a Maverick ET-73 Wireless Thermo, and just let the smoker " do it's job". The Thermo buzzed when I needed to foil the ribs, etc. It really is a kind of set it and forget it type smoker. I also used my Amazen, which performed well.

    http://www.amazenproducts.com/SearchResults.asp?Cat=12
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    Smoked goodness is a nice Afghani Kush !!!!

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    Quote Originally Posted by decal View Post
    Smoked goodness is a nice Afghani Kush !!!!
    I knew it was just a matter of time.

  8. #8

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    Looks mighty tastey!

    Can you give us a review of the smoker?

    Easy to use, good temp control, clean up?

    Any tips or things you wish it had?

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.

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    You son of a bitch. :tongue:
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    Quote Originally Posted by Sherardp View Post
    No soaking since you don't need to with the Masterbuilt. 1 cup of chips per hour, using mixed cups of Jack Daniels/Hickory for the meats, Hickory for the sides. I used a Maverick ET-73 Wireless Thermo, and just let the smoker " do it's job". The Thermo buzzed when I needed to foil the ribs, etc. It really is a kind of set it and forget it type smoker. I also used my Amazen, which performed well.

    http://www.amazenproducts.com/SearchResults.asp?Cat=12
    Excellent -Thanks!

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    Quote Originally Posted by Erik Tracy View Post
    Looks mighty tastey!

    Can you give us a review of the smoker?

    Easy to use, good temp control, clean up?

    Any tips or things you wish it had?
    Sure no problem. The 30" version is what I purchased. As for space, there was plenty for everything I wanted to smoke. I did have to pull a rack, since I put the chicken on a beer can and smoked it that away. Very easy to use, set the digital temp control to 225, set the timer to 4hrs and that was pretty much it. As for the wood, there is a chip tray on the side, just open the chip tray, add your wood and close. As mentioned earlier I also used a Maverick wireless thermo so my smoker was about 5 degrees off with it, not a biggie though. As for tips, open the vent fully, have a cheapo measuring cup or scoop for your wood. I had all my wood there, and made the sauce while smoking, not much else to it. I had a great time cooking it all up though.

    Being your in the USA and may plan on buying one, you may want to choose the 40" version if you plan to smoke alot. The 30" proves just fine, as you can see I did a whole meal with it.
    Last edited by Sherardp; 08-14-2011 at 11:35 AM.
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    You do brisket? Is that even available over there?

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    Looks like ribs from here. Damn tasty lookin ribs...
    I smell ass, burning ass, glowing cherry red spanked ass.

    RT1

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    Quote Originally Posted by DSkip View Post
    You do brisket? Is that even available over there?
    Brisket is possible, just have to decide when I want to do one. Doing some cheese and a dessert this evening.
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    Since you're in Japan, try some fresh tako, marlin and yellow fin tuna. Smoke them bad boys for a few hours, bro. Broke da mouth!

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    Quote Originally Posted by Keiko View Post
    Since you're in Japan, try some fresh tako, marlin and yellow fin tuna. Smoke them bad boys for a few hours, bro. Broke da mouth!
    Sounds awesome. I did a Red Snapper on the grill about a month or so ago, that was very good. Got some pics coming here shortly.
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  17. #17

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    Default Smoked Red Apples

    Well as promised. I smoked some red apples with lots of butter, ground cinnamon, brown sugar, added some caramel candies for flavor. I used apple wood to smoke with and it was yummm......Served with a side of french vanilla icecream. If you plan to try this, core your apples leaving the bottom in tact. Peeling is optional.

    Pics for ya.
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  18. #18

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    If your over in Japan you should be able to get a Kobe Brisket. Bet that would be pretty tasty.
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