Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. chef k-dude

    MES30 not burning chips hack

    Been a while since I've been here, but was clearing some picture off my phone and found these. One of the problems with the MES and similar style smokers is, its sometimes too efficient and holds temp so well the element barely cycles on. You can combat some of this by not preheating, using the...
  2. chef k-dude

    Tips for smoked sausage welcome here

    I have done a test run and have my recipe pretty well tweaked regarding ingredients. I'm going to be doing a run of 50/50 (roughly) deer meat and pork shoulder using natural casings. My test run of a few pounds turned out pretty good. I plan to tweak the recipe a bit flavor-wise but it’s...
  3. chef k-dude

    Smoked whole Trout (first run) Q-View

    In thanks to the three people from here that tried to help me with my questions before staring this, and the other people who may be looking for more info that goes beyond pulling the fish out of the smoker when done, I offer this Q-View to the community. My cousin working in the streams of...
  4. chef k-dude

    Few questions on smoking whole trout

    I plan to smoke some whole trout tomorrow that was recently gifted to me. I've done some reading and I'm looking for opinions. 1-I have seen everything from a 1 hour brine to 12 hours...12 hours seems long for fish, and I'm not going to brine that long on my first run (I'm going to start with...
  5. chef k-dude

    Menu ideas?

    Planning on doing a couple racks of back ribs for a small gathering in a week. I'm thinking mac and cheese, maybe potato salad...pasta salad...having a hard time deciding on the thousand combinations I could do. I want to do a second meat too. Doesn't have to be smoked but the smoker will be...
  6. chef k-dude

    Another couple Butts Q-View

    I'll keep this one relatively simple. Couple of butts rubbed with a great rub. I'm going to suck up to the site here for a minute and suggest you check out Jeff's rub. I rubbed them the night before, placed them on a wire rack in a sheet pan and let them rest open-air in my secondary fridge...
  7. chef k-dude

    The Mustard Option, a little Q-view and recipes

    Back around Easter, I decided to do a ham from a back yard pig my brother in law gave me. He takes his pig quarters and puts some pre-smoke on them, then freezes them and roasts them in the oven when hes ready to eat it. He gifted us with a rib roast, two shoulders and this ham. Home grown local...
  8. chef k-dude

    Smoked Turkey breast, etc. Q-View

    This is primarily a turkey breast smoking Q-View, but there are a few other things mixed in here 11.5 pound turkey breast. I cut the back and rib bones off of it so it lost about 1.5lbs. From those back and side scraps I “knife skilled” off a pound of meat for sausage. Seasoned and...
  9. chef k-dude

    First hot salmon smoke (Q-View)

    Well I've been eyeballing smoking some fish and for New Years Eve I bought a couple farm raised salmon fillets a local grocer had on sale for $6.99lb. After seeing so many people invest in quality poundage of salmon and stress their first attempt at smoking, I thought I should make my first...
  10. chef k-dude

    First wet brining salmon fillet questions

    Hey all, I'm planning to do some experimentation with the thin-tail ends of some salmon fillets after cutting and preparing the thicker portions for a special New Years Eve dinner for the wife and I. I have the little MES30 with digital and glass so it's easy for me to set up for a small smoke...
  11. chef k-dude

    Charleston!

    The wife and I are taking a road trip to Charleston, SC. She's always wanted to go there and I never got much time to play when I was there installing a glass floor support for a scale model of the city in the visitors center. I'm a big food and drink tourist. We love wineries, breweries, all...
  12. chef k-dude

    Pellet smoking? Clue me in...

    I'm taking the shortcut here. I have been seeing and hearing about the Amazen pellet smoker and others and I am a total newbie on this. Any info as to why and how, and what I would smoke using this with my MES 40 is welcome. I've read some DIY adaption threads and such but need a basic...
  13. chef k-dude

    Smoked Country Style pork Ribs

    So, here we go! Picked up these country ribs for a $1.50 a pound. For those who don’t know, what is sold as “country ribs” are actually usually pork butt/shoulder sawn in to thick rib like shapes. Sort of like thick pork steaks. For the first time, I used the yellow mustard pre-rub method. Not...
  14. chef k-dude

    need advice on smoking andouille

    I've search around a bit here and found plenty of folks making and smoking andouille, but haven't found specifics on the "how". I've smoked sausage before with varied results and reading around here I keep seeing something about an ice bath. I caught fresh made andouille 1/3 off at the Whole...
  15. chef k-dude

    Pastrami bits! (Pic)

    [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/>...
  16. chef k-dude

    Pulled smoked chuck roast, sandwiches and a butt too! (with pics)

    [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/>...
  17. chef k-dude

    Drippage

    [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/>...
  18. chef k-dude

    My "smokin'" introduction to the site

    [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/>...
Top Bottom
Back
Clicky