Recent content by Lonzinomaker

I love doing racks of ribs, meatloaf and baked potatoes in my #1. Welcome to the forum.

if you like to do baby back ribs, I suggest the #3. Full rack of ribs fit in smoker without having to cut them in half.

There is some thought that once your meat reaches 140 degrees, it won't absorb much smoke flavor. For my taste smoking beyond the 4-6 oz of wood that is initially used would be way to much smoke flavor. So for me there is no need to add additional wood.

I think that crisp skin is not possible because of the low heat and low airflow through the smoker. I'm lucky because the skin is not part of the turkey I eat.

I love my #3. Welcome to the #3 club.

Oven cleaner works too.

The last ribs I did only took 4 hours at 240.

I second Swthorpe's suggestion to use chunks instead of chips.

I only use wood chunks in the smoker, I think I get better flavor. I do have a bella smoke generator that I use pellets in for cold smokes.

Brined my turkey for 2 days, smoked in my #3 using apple, Cherry and hickory. It looks like a mouse got into my fridge to sample the leg.

This is a brief "How I did it" for making the tray/boats from flashing instead of using aluminum foil. I hope it is not to hard to follow. I didn't want to do a step by step instructable because that would be to long for this forum. I use aluminum flashing that I buy from Home Depot to make...

I decided to create a “HOW-TO” post on making the aluminum flashing trays that I made for my wood box to keep the wood from combusting.  I prefer the trays over foil because they are easy to empty and re-use.  I also almost never have any ash after a smoke, only charcoal when using the trays. I...

I just got the Bella Smoke Generator and predrilled door for my #1. Did a trial burn with generator filled about 1/4 full (just above the holes in side). Even with the pump turned down to about a 1/4 turn on, there is A LOT of smoke coming out of the exhaust on smoker.  I'm not use to having...

Just took this turkey breast out of the #3. Brined in mix of 1.5gal water, 1.5c kosher salt, 2Tbs sage, 2Tbs onion powder, 2Tbs garlic granules, 1Tbs ground black pepper, 1Tbs ground celery seeds, 6 bay leaves and 1.5tsp Cure #1 for 12 hours. Put 4oz of cherry chunks in smoker. Cooked in #3 at...

My jerky drier moves too much air through the smoker for cold smoking, have to turn on the heat for wood to burn in the tray, reasons I'm not doing much cold smoking and hanging onto the MES30. So I've been looking for a way to get smoke going internally without modifying the smoker and without...