SmokingMeatForums.com - Recent Changeshttp://www.smokingmeatforums.com/livefeed.rssTrack the most recent changes to the smokingmeatforums.com community with this feedenHuddler 0.1Tue, 09 Feb 2016 03:18:04 +0000Exhaust stack questionhttp://www.smokingmeatforums.com/t/242163/exhaust-stack-question "Hey y'all, doing my first smoker build, going slow but making some progress.... It is a..."threadTue, 09 Feb 2016 03:18:04 +0000cpickettTue, 09 Feb 2016 03:18:04 +0000#2983560Smoked Cabbagehttp://www.smokingmeatforums.com/t/242143/smoked-cabbage#post_1524559 "I got to try this one...I have eaten and made a similar dish all my life but it is..."threadTue, 09 Feb 2016 03:14:11 +0000Chef JimmyJTue, 09 Feb 2016 03:14:11 +0000#2983558Green curry, the only way to break in a discada! http://www.smokingmeatforums.com/t/242162/green-curry-the-only-way-to-break-in-a-discada#post_1524558 "Looks good Dirt....    The gribenes look yummy....   I like them....   "threadTue, 09 Feb 2016 03:10:55 +0000DaveOmakTue, 09 Feb 2016 03:10:55 +0000#2983557Curing confusions? Prague #1 http://www.smokingmeatforums.com/t/239972/curing-confusions-prague-1#post_1524557 "Quote: Originally Posted by DaveOmak    OK, I reread your post.....   Yes , for jerky..."threadTue, 09 Feb 2016 03:10:40 +0000CajunSmoke88Tue, 09 Feb 2016 03:10:40 +0000#2983556Anyone use wood pellets in their MES?http://www.smokingmeatforums.com/t/101411/anyone-use-wood-pellets-in-their-mes/380#post_1524556 "With the mes, pellets are perhaps the best choice, try using a small amount of a..."threadTue, 09 Feb 2016 03:06:07 +0000novegan007Tue, 09 Feb 2016 03:06:07 +0000#2983552Issues with my Auber PIDhttp://www.smokingmeatforums.com/t/242073/issues-with-my-auber-pid#post_1524555 "I appreciate all the great advice. I am going to pick up a 12 gauge, 25' cord tomorrow..."threadTue, 09 Feb 2016 03:05:00 +0000usaftrevor87Tue, 09 Feb 2016 03:05:00 +0000#2983546Green curry, the only way to break in a discada! http://www.smokingmeatforums.com/t/242162/green-curry-the-only-way-to-break-in-a-discada#post_1524554 "Looks great Case. I assume that there is different heat ranges? Like the edge is..."threadTue, 09 Feb 2016 03:04:48 +0000c farmerTue, 09 Feb 2016 03:04:48 +0000#2983545Curing confusions? Prague #1 http://www.smokingmeatforums.com/t/239972/curing-confusions-prague-1#post_1524553 "OK, I reread your post.....   Yes , for jerky it is 24 hours for the cure to safely..."threadTue, 09 Feb 2016 03:04:17 +0000DaveOmakTue, 09 Feb 2016 03:04:17 +0000#2983543New member from Louisianahttp://www.smokingmeatforums.com/t/241771/new-member-from-louisiana#post_1524552 "Quote:Originally Posted by scrantny thanks bauch, that is actually at my camp on the..."threadTue, 09 Feb 2016 03:02:51 +0000bauchjwTue, 09 Feb 2016 03:02:51 +0000#2983541The beginings of my Disco Burner! http://www.smokingmeatforums.com/t/237718/the-beginings-of-my-disco-burner/20#post_1524551 "Dinner..."threadTue, 09 Feb 2016 02:59:49 +0000dirtsailor2003Tue, 09 Feb 2016 02:59:49 +0000#2983540Green curry, the only way to break in a discada! http://www.smokingmeatforums.com/t/242162/green-curry-the-only-way-to-break-in-a-discada "First cook in the Discada tonight. If you don't have one, you really should get one...."threadTue, 09 Feb 2016 02:58:04 +0000dirtsailor2003Tue, 09 Feb 2016 02:58:04 +0000#2983538Spare Ribshttp://www.smokingmeatforums.com/t/242160/spare-ribs#post_1524549 "Looks tasty,nice wood choice!"threadTue, 09 Feb 2016 02:57:47 +0000b-oneTue, 09 Feb 2016 02:57:47 +0000#2983537Croatian chips are ready.http://www.smokingmeatforums.com/t/242158/croatian-chips-are-ready#post_1524547 "Those chips look tasty!"threadTue, 09 Feb 2016 02:56:23 +0000b-oneTue, 09 Feb 2016 02:56:23 +0000#2983535Duke's First Kabanosyhttp://www.smokingmeatforums.com/t/242137/dukes-first-kabanosy/20#post_1524546 "Quote: Originally Posted by c farmer  Looks awesome. Your a sausage making..."threadTue, 09 Feb 2016 02:54:07 +0000DukeBurgerTue, 09 Feb 2016 02:54:07 +0000#2983534OK, second attempt tonighthttp://www.smokingmeatforums.com/t/242148/ok-second-attempt-tonight#post_1524543 "Quote: Originally Posted by HalfSmoked    180 is way out of date it was 160 now 145 is..."threadTue, 09 Feb 2016 02:44:50 +0000redrocker65200Tue, 09 Feb 2016 02:44:50 +0000#2983530Duke's First Kabanosyhttp://www.smokingmeatforums.com/t/242137/dukes-first-kabanosy#post_1524542 "Looks awesome. Your a sausage making machine. POINTS"threadTue, 09 Feb 2016 02:44:29 +0000c farmerTue, 09 Feb 2016 02:44:29 +0000#2983528Croatian chips are ready.http://www.smokingmeatforums.com/t/242158/croatian-chips-are-ready#post_1524541 "Quote:Originally Posted by AK1 Easy to make. Get your pork butt or shoulder, grind it..."threadTue, 09 Feb 2016 02:42:44 +0000c farmerTue, 09 Feb 2016 02:42:44 +0000#2983527Duke's First Kabanosyhttp://www.smokingmeatforums.com/t/242137/dukes-first-kabanosy#post_1524540 " Quote:   what was you pickle recipe?   Originally Posted by..."threadTue, 09 Feb 2016 02:38:01 +0000HalfSmokedTue, 09 Feb 2016 02:38:01 +0000#2983526Croatian chips are ready.http://www.smokingmeatforums.com/t/242158/croatian-chips-are-ready#post_1524539 "Those look great! I'm from near Zagreb... we didn't do paprika. "threadTue, 09 Feb 2016 02:34:18 +0000AK1Tue, 09 Feb 2016 02:34:18 +0000#2983522OK, second attempt tonighthttp://www.smokingmeatforums.com/t/242148/ok-second-attempt-tonight#post_1524538 "180 is way out of date it was 160 now 145 is considered safe at 180 it's going to be dry. "threadTue, 09 Feb 2016 02:32:04 +0000HalfSmokedTue, 09 Feb 2016 02:32:04 +0000#2983520Duke's First Kabanosyhttp://www.smokingmeatforums.com/t/242137/dukes-first-kabanosy#post_1524537 "Quote: Originally Posted by 1967RobG  Those look great! So many recipes I want to..."threadTue, 09 Feb 2016 02:28:44 +0000DukeBurgerTue, 09 Feb 2016 02:28:44 +0000#2983519Croatian chips are ready.http://www.smokingmeatforums.com/t/242158/croatian-chips-are-ready#post_1524536 "  Yell man anything with garlic in it has to be good that is in the food line. "threadTue, 09 Feb 2016 02:27:03 +0000HalfSmokedTue, 09 Feb 2016 02:27:03 +0000#2983517OK, second attempt tonighthttp://www.smokingmeatforums.com/t/242148/ok-second-attempt-tonight#post_1524535 "Quote: Originally Posted by c farmer  Pork only needs to be at 145 to be safe to..."threadTue, 09 Feb 2016 02:26:49 +0000redrocker65200Tue, 09 Feb 2016 02:26:49 +0000#2983516OK, second attempt tonighthttp://www.smokingmeatforums.com/t/242148/ok-second-attempt-tonight#post_1524534 "Pork only needs to be at 145 to be safe to eat."threadTue, 09 Feb 2016 02:24:35 +0000c farmerTue, 09 Feb 2016 02:24:35 +0000#2983514howdyhttp://www.smokingmeatforums.com/t/241471/howdy#post_1524533 " To SMF looks like your an old pro. Smoker looks great keep it full. "threadTue, 09 Feb 2016 02:23:36 +0000HalfSmokedTue, 09 Feb 2016 02:23:36 +0000#2983511Smoked salt, garlic and pepper mix.http://www.smokingmeatforums.com/t/242161/smoked-salt-garlic-and-pepper-mix "We got this as a gift and its good but I think I can make it to suit our taste..."threadTue, 09 Feb 2016 02:22:58 +0000c farmerTue, 09 Feb 2016 02:22:58 +0000#2983509OK, second attempt tonighthttp://www.smokingmeatforums.com/t/242148/ok-second-attempt-tonight#post_1524531 "My wife has now informed me that it should be at 180 or so to be cooked, so in it goes..."threadTue, 09 Feb 2016 02:22:22 +0000redrocker65200Tue, 09 Feb 2016 02:22:22 +0000#2983507howdyhttp://www.smokingmeatforums.com/t/241471/howdy#post_1524530 "Quote: Originally Posted by clint smokewood  Got it loaded down   Your smoker..."threadTue, 09 Feb 2016 02:13:30 +0000One eyed JackTue, 09 Feb 2016 02:13:30 +0000#2983504Croatian chips are ready.http://www.smokingmeatforums.com/t/242158/croatian-chips-are-ready#post_1524529 "And just like chips ....can't stop at 1-2-3-4... Don't know about "croatian"...this is..."threadTue, 09 Feb 2016 02:12:24 +0000atomicsmokeTue, 09 Feb 2016 02:12:24 +0000#2983499Anyone use wood pellets in their MES?http://www.smokingmeatforums.com/t/101411/anyone-use-wood-pellets-in-their-mes/360#post_1524528 "Quote:Originally Posted by ickyb0d I see a lot of talk here about using the AMPS in an..."threadTue, 09 Feb 2016 02:11:48 +0000irishpride114Tue, 09 Feb 2016 02:11:48 +0000#2983497Curing confusions? Prague #1 http://www.smokingmeatforums.com/t/239972/curing-confusions-prague-1#post_1524527 "Quote: Originally Posted by CajunSmoke88    Hey Dave, just to clarify, when you talk..."threadTue, 09 Feb 2016 02:09:30 +0000DaveOmakTue, 09 Feb 2016 02:09:30 +0000#29834961st Canadian bacon and dried beefhttp://www.smokingmeatforums.com/t/242125/1st-canadian-bacon-and-dried-beef#post_1524526 "Looks really good....   super job.....     Dave "threadTue, 09 Feb 2016 02:02:36 +0000DaveOmakTue, 09 Feb 2016 02:02:36 +0000#2983494OK, second attempt tonighthttp://www.smokingmeatforums.com/t/242148/ok-second-attempt-tonight#post_1524525 "Sorry. Feel free to delete my pists. I cannot figure out how to get pics to load."threadTue, 09 Feb 2016 01:59:47 +0000redrocker65200Tue, 09 Feb 2016 01:59:47 +0000#2983492MES displaying incorrect temps when first turned onhttp://www.smokingmeatforums.com/t/241646/mes-displaying-incorrect-temps-when-first-turned-on#post_1524524 "Excellent.....  You can be our go to guy for fixing these things....    Glad you got ..."threadTue, 09 Feb 2016 01:59:17 +0000DaveOmakTue, 09 Feb 2016 01:59:17 +0000#2983490OK, second attempt tonighthttp://www.smokingmeatforums.com/t/242148/ok-second-attempt-tonight#post_1524523 ""threadTue, 09 Feb 2016 01:57:19 +0000redrocker65200Tue, 09 Feb 2016 01:57:19 +0000#2983484OK, second attempt tonighthttp://www.smokingmeatforums.com/t/242148/ok-second-attempt-tonight#post_1524522 " "threadTue, 09 Feb 2016 01:55:26 +0000redrocker65200Tue, 09 Feb 2016 01:55:26 +0000#2983482Croatian chips are ready.http://www.smokingmeatforums.com/t/242158/croatian-chips-are-ready#post_1524521 "Easy to make. Get your pork butt or shoulder, grind it coarse, add 3% salt, coarse..."threadTue, 09 Feb 2016 01:54:37 +0000AK1Tue, 09 Feb 2016 01:54:37 +0000#2983481OK, second attempt tonighthttp://www.smokingmeatforums.com/t/242148/ok-second-attempt-tonight#post_1524520 " "threadTue, 09 Feb 2016 01:54:28 +0000redrocker65200Tue, 09 Feb 2016 01:54:28 +0000#2983479Spare Ribshttp://www.smokingmeatforums.com/t/242160/spare-ribs "Did some spare ribs for the game on the WSM, went dry this time and they were tasty...."threadTue, 09 Feb 2016 01:50:59 +0000trueteamTue, 09 Feb 2016 01:50:59 +0000#2983471Wings and SBT'shttp://www.smokingmeatforums.com/t/242099/wings-and-sbts#post_1524517 "Quote:Originally Posted by SmokeyMose I'd eat those peppers.... I was surprised how..."threadTue, 09 Feb 2016 01:47:22 +0000b-oneTue, 09 Feb 2016 01:47:22 +0000#2983463Croatian chips are ready.http://www.smokingmeatforums.com/t/242158/croatian-chips-are-ready#post_1524516 "Looks great."threadTue, 09 Feb 2016 01:45:38 +0000c farmerTue, 09 Feb 2016 01:45:38 +0000#2983461A pig's (nose to) tale - cold smoked hockshttp://www.smokingmeatforums.com/t/242156/a-pigs-nose-to-tale-cold-smoked-hocks#post_1524515 "Looks good and a bit different than whats local. I have only had them hot smoked and..."threadTue, 09 Feb 2016 01:42:35 +0000Chef JimmyJTue, 09 Feb 2016 01:42:35 +0000#2983460SQWIBS Urban Garden Adventurehttp://www.smokingmeatforums.com/t/199599/sqwibs-urban-garden-adventure/60#post_1524514 "Busy man I see.  Hope the seeds work out for you and thanks for seeds and set up for..."threadTue, 09 Feb 2016 01:41:24 +0000JaxRmrJmrTue, 09 Feb 2016 01:41:24 +0000#2983459OK, second attempt tonighthttp://www.smokingmeatforums.com/t/242148/ok-second-attempt-tonight#post_1524513 "Pulled at 144, a bit higher than I wanted, but it snuck up on me.  resting now, waiting..."threadTue, 09 Feb 2016 01:41:09 +0000redrocker65200Tue, 09 Feb 2016 01:41:09 +0000#2983457Croatian chips are ready.http://www.smokingmeatforums.com/t/242158/croatian-chips-are-ready#post_1524512 "Looks good...JJ "threadTue, 09 Feb 2016 01:38:28 +0000Chef JimmyJTue, 09 Feb 2016 01:38:28 +0000#2983456Twice Smoked Ham Helphttp://www.smokingmeatforums.com/t/242159/twice-smoked-ham-help "Hi everyone I have a 10lb ham that I purchased and I'm looking for ideas on smoking it...."threadTue, 09 Feb 2016 01:38:03 +0000Northwood715Tue, 09 Feb 2016 01:38:03 +0000#2983455jpeacehttp://www.smokingmeatforums.com/u/111705/jpeace "Changed: Location"userTue, 09 Feb 2016 01:36:51 +0000jpeaceTue, 09 Feb 2016 01:36:51 +0000#2983454Pork butt in my MES 30http://www.smokingmeatforums.com/t/242157/pork-butt-in-my-mes-30#post_1524510 "Sorry, forgot to mention that my total cook time from start to finish was about 12..."threadTue, 09 Feb 2016 01:36:37 +0000LowandJoeTue, 09 Feb 2016 01:36:37 +0000#2983453Croatian chips are ready.http://www.smokingmeatforums.com/t/242158/croatian-chips-are-ready "Dried garlic and black pepper sausage. We used to call them Croatian chips just because..."threadTue, 09 Feb 2016 01:35:46 +0000AK1Tue, 09 Feb 2016 01:35:46 +0000#2983451Pork butt in my MES 30http://www.smokingmeatforums.com/t/242157/pork-butt-in-my-mes-30 "Hey guys.  Just thought I'd share a little Q with ya.  I started with a Pork Butt I..."threadTue, 09 Feb 2016 01:34:51 +0000LowandJoeTue, 09 Feb 2016 01:34:51 +0000#2983444