PICS -- MOINKS on the FE1000PC

Very nice. I can smell 'em. I can taste 'em.

Good looking MOINKS Smokin! I see you used thick bacon, that makes for the best MOINKS. Making me hungry!

Vegemite MOINKS??

I have never tried those, but they look killer!

They look awesome...mouth-watering.
But why (and when) the Vegemite? Do you mix it in with the sauce?

Let's see...After looking at these pics, I think that I need the FE Pellet Cooker...Mother's Day is coming up....what a great gift to give my wife :-)

The vegemite was something for an Aussie who posted in another forum. KInda an inside joke. I didn't really use it.

If you didn't know, KRAFT invented Vegemite years ago as a way to sell off beer by-products; it's basically made from a yeast/byproduct at least that's what the Kraft people told me when I lived there.

It makes salt taste plain. It's WAY saltier.

Also practicing my photo skills, trying to do a little macro work so when I update the 101's I'll add some better photos.

Russ

quote:

Also practicing my photo skills, trying to do a little macro work so when I update the 101's I'll add some better photos.

Russ

Russ, your photo skills have me drooling

You had me Russ...I was wondering if you had accidentally photographed your secret receipe !

Well the secret IS in the photo, it's in the three bottles on the left and the one hidden behind those three.

And no you can't tell, all three of them have Smokin Okie labels, I do that to prevent shigging

What temp do I cook MOINKS on a FEC 100?

quote:

Originally posted by j-pouchman:
What temp do I cook MOINKS on a FEC 100?

That's something you'll have to experiment with, lots of variables. I'd start at 300.

Some issues:

Depends on the bacon and the meat you use.

If you used fresh meat and thick bacon, it will take longer to cook the bacon.

If you use precooked meatballs (the REAL MOINKS) and thick bacon, you'll have issues with lower temps.

My thoughts:

Use precooked meatballs, and precook thick bacon (or use thin) and do them in the 325 range. The precooking helps a lot.

I also like to bump up whatever temp once I put sauce on them, I want the sauce to carmelize