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Hello all from minnesota

post #1 of 9
Thread Starter 

HI everyone, and thanks for having me.  I have been lurking around here for about a month, and have learned a ton so far, so thanks to all of you for your info that you have shared on smoking.


I am brand new to this, and sort of started because i kept having great ribs at a friends house.  So about 2 weeks ago I fired up my dads old brinkman electric, and smoked some ribs. unfortunately they got a little over done, as that smoker seemed to finish them in about 2 hours.  but they were still good.


any how I was hooked, and ordered my self up a MES 40 (old small window style) and seeing as i live here in MN, I went and visited Todd (great guy by the way) to pick up one of his AMNPS and some pellets, and a mav wireless thermo.


A couple nights ago I made my second attempt at smoking for a lady friend of mine.  It may have been a bit ambitious but I decided to do the whole meal in the smoker.


The menu was,


smoked jalapeno cheddar burgers, with fresh peppers from my winter indoor plants, and extra sharp cheddar cheese, and i used the reverse sear method with about 2 minutes on the grill to sear them.


smoked potatoes,  these were BIG baking potatoes so i wedged one into thirds and the other in half, slathered them in EVOO and then rubbed them down with Sweet Rub-O-Mine


Sweet corn,  slathered in EVOO with cajun seasoning sprinkled on and smoked with a thin layer of husk left on.


the potatoes ended up needing to be finished on the grill, but everything else came out just right. 

I smoked the burgers to an internal temp of 135


the smoker temp was 250 and adjusting for done-ness of the taters, i think that the following times will be perfect


potatoes, 3 hours to 3 hours 15 minutes

corn 1 hour to 1hour 15 minutes

burgers 55 minutes to 60 minutes



It was incredibly tastey, and came out a near to perfect as one could hope for, considering, not only was this the first smoke, in this smoker (other then seasoning it) It is only my second time smoking in my life. 


I owe it all to this sight.  Thanks, and thanks again for having me



post #2 of 9

Welcome to the forums, Theo!  It sounds like you're hooked!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!



post #3 of 9
Thread Starter 

Thanks red,  I am really looking forward making my first attempt at curing soon, and doing a few bellies for bacon.  I just need to find a extra fridge to put in the basement.

post #4 of 9

welcome1.gifto SMF!  We are so glad you joined us!


Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service


If you need any help roaming around the forums....just holler!  Happy to help out!



post #5 of 9
Thread Starter 

did both before i joinedbiggrin.gif

post #6 of 9

Psst...it seems the folks around here get a little cranky if you don't include photos.

post #7 of 9


post #8 of 9
Thread Starter 

OK you guys asked for them so here they are, kitchen and q view,  sorry no finished table pics, we were hungry  36.gif


and there is sea salt and black pepper on the burgers







post #9 of 9

Looks yummers to me!



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