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Recent content by ggrib
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Michael Symon recently opened a BBQ restaurant in Downtown Cleveland, OH. One of the sides is "smoked beets with horseradish". I thought it was excellent. Does anyone have a copycat recipe by chance. It is not like his "horseradish beet salad", which is posted on the internet.
My attempt was...
Did a smoked turkey in my Mez 30 Thursday. Took 2 hours for a 12 lb at the max temp of 270 on my unit. Meat was moist and had a good smoked taste, [used hickory and apple wood] Great taste in the meat, the drippings all went into the drip pan which was filled with innards and water. The...
After reading Jeff's "smoking ribs, Individually technique", I decided to try a bit of the same logic with a Boston Butt. I took the Butt and split it down the middle. [Due to the bone it was about 6 lbs/5 lbs] I layed the two halves in my smoker, set it at 225 [Mes 30] and smoked it 1.25 hours...
Using MES 30
My AMPS went out yesterday. I had followed the ideas in the forum but it went out in about 20-25 minutes. I had the old wood adding gizmo half out and upside down. So remembering how coal fires burn underground for years, I lit the end again [propane torch] then went to the...
Bear
I think you're telling me to use the Maverick to set/control the smoker temperature, not just check the meat, correct? As far as I can see, the meat probe was telling me the correct temperature.
Sunday as I finished some Baby Backs where I was not using the meat probe I noticed the probe temperature was a lot lower than the smoker temperature. Today I did some tests.
1-- Initially, the smoker was setting outside in the TX sun. The Smoker Temp was 108 and the probe temp was 99. If ever...
My local grocery store[ HEB] sells throw away racks in the BBQ section] that are jut a bit too big so I bend one edge up about 2" and they work fine. Of course I reuse, so for 98 cents, I have a fix. They are diamond shaped "expanded metal" made of aluminum. Very lightweight, can use for...
Bear inspired format.
4:15 Starting Beer Can Burgers. http://www.nola.com/food/index.ssf/2015/05/beer_can_burgers_with_bacon_ar.html
Planning on 1 1/2 hours at 240 set temp using mesquite and starting with a [120 F ] when the burgers went in. MES 30 smoker. I am using a higher heat setting...