Recent content by MR BBQ

I have used my 5D WIFI PRO to hold Brisket, Ribs, and pastrami over night, I have held brisket, pastrami and pork butts for up to 16hrs with great results, I have held ribs up to 10hrs. If I plan on holding them for quite a while say 8 hours or longer I wrap at normal temp then I finish...

The easiest way is to buy an Auber controller , they will tell you which one you need for the size Smikin Tex you have. It's about $180- $200 depending on which model and if you want WIFI, thats if im remembering right but it's in the ball park. It's a sealed unit that is plug and play and can...

What was stated above, also it is better in these electric smokers for the meat to go into a cold smoker so it starts warming slowly. These smokers keep lots of moister inside, if you put the meat into a hot smoker it makes the meat sweat too quickly and hinders smoke penetration. I have tried...

Old Sarge, the condensation is accumulating during the cook, I am having the same problem and it's quite a bit of water. When you turn on the fan its sounds like a boat motor propeller in the water, its not just a a little mist. I have actually had my fan dripping water on the out side of the...

Thanks old sarge, i appreciate it. I have done all those things many times with no luck. We are going to have some better weather her soon so I will pull it out one evening after the sun passes and give it another try. If I can get it hooked up so I can use the app to set up the cook it will be...

I have but having the Pro 5D Wi-Fi it's so tall and the screen on the controller is angled up like the smaller units you can't see the screen, especially if outside and there is any sun at all. I have to stand on my toes and as long as it takes to toggle through and set up a cook it's not fun, I...

The probe also has to be in plugged into probe plug #1 to work with the program, the second plug will only register probe temp.

Thevother thing you can do to help the skin get crispier id dry the turkey good, then get a pot of boiling water and slowly poor boiling water over the skin. Dry and then proceed to season and cook. I do that to my ducks I shoot and it works great.

I have put one or two small pieces of charcoal in some foil and put it in the wood box of the smoker, usually I will use some half burned charcoal from my weber that I shut the dampers on after being done with a cook. But I don't put too much and I wrap in foil and poke a couple holes in the top...

Pretty much been my experience, and I have owned an electric smoker of some sorts since the early 80's. This really holds true in these sealed insulated types like Smokin Tex and Smokin It type smokers. But there sometimes is an itch that needs to be scratched by a person to learn for...

I wrap my Pastrami at about 165*, sometimes I wrap brisket if Im on a time constraint. I wrap pork Butts usually because I like to have a little juice for them, lately I have been putting them in foil pans covered tightly with foil and it works to great. But cooking without wrapping is...

Don't be afraid to smoke pork tenderloin and turkey with no wood , if your smoker is well seasoned the meat will pick up some smoke flavoring. Both those cuts of meat take smoke and seasoning real easy. Also try something milder than Hickory , try some apple, cherry, pecan, oak or even peach or...

I was debating between a PRO 3.5 and a PRO Series #4 WIFI , I decided to go with the PRO #4 WIFI and when I went to finalize the order they ran out, I needed it right now so I ordered the PRO #5 WIFI and it is a monster, built like a tank but Im glad I went with it. It's nice I do a lot of big...

The butter won't hurt the browning process, butter, oil and sugar is a browning agent. What is going to hurt the browning in the smoker is if you keep opening the smoker and basting. First of all you are letting the heat out every time you open the smoker and heat is your friend when wanting to...

Don't use water pan.