Recent content by Snorebaby

I turned mine out on the 700 to help my wife lift the lid. She is vertically challenged and if they were turned in she would hit her arm on the lid. Been this way since new (1 1/2 yrs) and I have not noticed any tweaking of the lid.

I use mine on my 380X more than my 700. I have a set for both. Haven't used the flat side yet. Probably gonna get rid of the set for the 700. The bullseye is more efficient with pellets at the higher temps than the bull. I put sliced zucchini, onions wrapped in foil, etc, when cooking on the...

The Red/Black (Scarlett) is a 2015 and for us is a great mile eater with the stock seat. Not the Black (KITT) 2021. I had to change the stock seat to an Ultimate to get more than 100 miles without discomfort. Some folks love the 2018+ stock seat, it just wasn't a good one for us. Now with the...

Some days this one.... Some days this one.....

I have a 22" Adventure Series Blackstone I use at least 3 times a week. I mainly do breakfast foods for the wife and I. Dinner is usually on the 700 or 380X. I do stir fry's and burger type meals (smashburger, patty melts, etc) on it occasionally. Advice already given is great and spot on so I...

Outside cuts or cut and finish their slice to well done in a skillet. My SIL only ate well done beef when he first started dating our daughter. I obliged him but over time I would cook it less and less done. Now he loves medium rare/medium and doesn't know why he ever ate it any other way.

Don't use a degreaser as this takes off the seasoning. Mild soap and water if you must clean them. I usually just brush them when done and leave on the grill.

We really enjoy our 380X. For quick small cooks, they are excellent. The longest cook I have done on it was ~6hrs. That was a brisket flat. For the larger/longer cooks I go with my 700. Meats and sides (complete dinner) is usually done on the 700. Burgers/wings/steaks/OTT Chili..etc. are...

If you are trying to duplicate a restaurant......good luck. They probably inject it with a special recipe, use a secret rub, cook for X amount of time at X temp and then wrap for X amount of time at X temp. Probe every X minutes until tender. Remember, they cook A LOT of briskets at a time...

Foil for the rabbit ears. Duct tape can't fix stupid....but it can muffle it!:ROFLMAO::cool: EDIT: Sorry OP. Didn't mean to jump in to help derail the post. I have never done a sirloin tip yet. But as other's have posted, check the calibration on your probe, use a third party probe to verify...

I never thought of it as a Ratio. It does make sense if you use it that way. 225 to 250 is my usual cook temp. 225 if only a couple of ribs, 250 if the 700 is full (6 St. Louis cut ribs) Your actual cook "times" are very close to mine. My bark is usually set to my liking around 2hrs and the...

I have done 3-2-1 ribs with success and failure. As said before, every cut of meat will act different than the prior cut of meat. I no longer do 3-2-1. I usually cook at either 225 or 250 and wrap (either foil or butcher paper, depending) and go until probe tender. If I wrap in foil, we...

I was thinking the same thing!

Like you, I have a Masterbuilt electric smoker also. That was my first smoker and it served it's purpose but couldn't get over 275. So much more you can do at higher temps. You are going to love it and all the things you can do with it. I have a 700 and 380X and love both. I got the 700...