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Recent content by jerryb52
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My first try last week with fish did not turn out well. Fillets too small, cooked too long at too high a temperature and didn't dry of from brine which made them very salty. Had to throw them out.
Now I would like to try chicken on my 30" Masterbuilt Smoker.
Any simple suggestions?
Please...
It was a solution of about a quart or so of water mixed with the salt, sugar and a little lemon juice.
Then put in the frdge
Oh, I put a couple cups of water in the container in the smoker too.
It was a solution of about a quart or so of water mixed with the salt, sugar and a little lemon juice.
Then put in the fridge for about 3 hours.
I'm going to try a chicken Sunday.
I hope it turns out better... :)
Took out the fillets after 1 1/2 hours. Very Salty tasting and somewhat dried out.
What did I do wrong???
I put a couple cups of water in.
Had fillets in brine mixture, (1/2 cup salt, 1/2 cup brown sugar a dash of lemon juice) for about 3 hours.
These were small fillets from freezer I caught...
I've put some pompano and whiting fillets in my new MES.
Not that many fillets so set temp at 215 degrees and 2 1/2 hours.
How often do I add chips?
I'm using half apple and half hickory..
Thanks, Jerry
Just bought a Masterbuilt electric smoker and yesterday, I seasoned it for 3 hours, (put in 1 cup of mesquite chips the last 45 minutes).
I had bought a smoker years ago when I was first married and owned a home down in West Palm Beach, Florida. I remember using it the first time and that was...