Recent content by mqqn

I don't see why you could not cut that in half - I did a 7 lb roast last weekend and that seemed about perfect - put it on at 10pm @ 225, and at 6:30am probe A was showing 165 - perfect for wrapping. Alternatively - you can always freeze the cooked pork. Good luck!! best mqqn

Congratulations on your new grill and welcome from South Central TN!! My RecTeq stays very steady to the temp I set - Love it! I expect to see some good tater recipes for our smokers with you aboard! best mqqn

Hi Folks - My wife bought a 7 lb pork shoulder/butt (boneless) and let me go with the bull on it. I did an overnight smoke, and put the butt on at 10pm my time @225 degrees. 8 hours later the roast was up to 165 degrees and I foil wrapped it and let it go about two more hours until the meat...

With the convection oven feature, I cannot do chicken on the grill, and still use my Masterbuilt analog electric smoker with great results. However, with the computerized interface, I can do overnight smokes with no worries. I love it! Check out my post about the pork butt I did overnight...

I did my first rack of baby backs (only one - it was what was left at the store...) - but this is the best thing I have done so far. I used Zack's Brisket Rub and did a 3-2-1 with honey, brown sugar and squeeze parkay in the foil step. I will take them off after 30 mins on the last step as...

Thanks again for the replies - I will keep experimenting with chicken, but I can report I did a low and slow 9 lb brisket that came out very good - plus it was cool that I could just start the grill and then took a nice ride in the mountains on the motorcycle while the grill did the work. best...

@Mac2bdr - I did this yesterday with 8 thighs - the meat was juicy and tender but once again I got rubber skin. I did like the corn starch coating, and this was the first time I used the temp probe, which was very cool. I am still thinking it is the convection fan that is causing the rubbery...

Thanks for all the tips - I have a long way to go to learn. The biggest issue right now is that there are no good rib or briskets at all to be found. I'll be trying more chicken probably tomorrow. Thanks again and enjoy your Memorial Day Weekend and thank a service man/woman. best mqqn

Thank you for the replies. I will try the 250 for 1 hour and then 400 til done, then broil them for the char/crisp. I know it will take some work to figure out the nuances. best mqqn

I have the same issue with rubber chicken skin. I will try the higher heat - and I do also have the sear-plates, but I usually put them in the oven under the broiler for a few minutes to crisp up the skins - I also like how the forum software puts related posts below the topic, I found this...

Hi Folks - Yesterday I did my second batch of chicken, this time thighs. I did the exact same process that I do on my Masterbuilt electric smoker: Trim rinse dry the thighs. Marinate overnight in teriyaki sauce Season with dry rub Smoke on 225 for 3.5 to 4 hours or until internal temp is...

I have not even opened the package my sear plates came in - but only being two weeks in - I am just getting a feel for things. Thanks for the post and delicious pictures! best mqqn

I have to stop reading this forum while hungry. Those butts turned out great - can almost smell them from here. Thanks for the pics and detailed cooking instructions. best mqqn

Good looking grill! Congratulations - best mqqn

Congrats!! Just got mine on Monday - liking it so far, but need to practice some more cooking on it to get proficient considering the convection part of it requires some adjusting if you are used to a more conventional smoker. I hope yours gets here quickly! best mqqn