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MES confusion - Page 2

post #21 of 23
Quote:
Originally Posted by Dr K View Post
 

 

 


Here's a couple of pics at $.87/lb. I got from from Shop n' Save instead of the $.69/lb. at Schnuck's, since they're a little closer to home.  Schnuck's lower price was if you bought an additional $25 of anything in the store.  Otherwise it's $1.19/lb.  I just wanted two butts without having to shop for other stuff so I went with $.87/lb.  Both places had a two per person limit at these prices unless you kept coming back in.  Pork is always on sale around here  $1.99/lb. for bacon.  $1.57/lb. for boneless pork loin and Spare ribs with tips/flap/brisket bone attached. $2-$3/lb. for BB ribs. Brisket is never on sale.  It's over $6/lb. unless it's close to St. Patrick's Day.

 

 

Rick,

The elevated rack is like a top rack in the MES (extra space.)  Put a butt on the elevated rack and one on the main rack below it.  In the pic below I was cold smoking cheese and hard boiled eggs on the top and Canadian bacon on the bottom.

 

 

Canadian bacon on top and belly bacon on the bottom

 

 

Abt's in a pepper rack with bacon on the top and bottom (bacon doesn't get crispy enough for me when it's wrapped on something even when I precook it a little.)  With the MES I hang each strip of bacon over two wires.

 

 

I don't eat much butter but I have heard of cold smoked butter and threw on some Kosher salt to keep the four sticks of butter company.  I have eaten one stick of smoked butter in six months.  It's good with grilled veggies.

-Kurt 


Kurt, gotta admit the Akorn looks really cool. I think the Egg-type smoker/grillers are the only Char-Grill products I'd ever consider. So that I don't have to do the research, what's the difference between the black and the red models?

 

I haven't smoked salt in 2 years. I just discovered last week, however, that McCormick is now marketing a bottle of smoked salt. It's probably fine grind instead of kosher but I only use it in some rub recipes anyway. Haven't gotten round to smoking cheeses. I enjoy doing it but then it turns out I'm the only one in the house who eats it unless I use it for making burgers or Panini sandwiches for dinner. I like the idea of smoked butter but I don't think I'd ever use it. The wife likes smoked stuff up to a point.

 

All those different types of bacon look very cool. I've never smoked any so I've never made ABTs. We buy pre-packaged round Canadian bacon for making breakfast sandwiches and eggs Benedict. I usually buy thick-sliced hickory smoked bacon from Safeway but not all the slices are thick (untruthful product label). Just too lazy to go to the local butcher for some true thick-sliced bacon and smoke it myself. I'm going to do cheeses within the next week or two. Our weather's getting more varied between sunshine and rain.

 

We have a local Cash & Carry store that I'm told has great meat prices but we already shop three supermarkets as it is. Besides with my small family and small MES buying a complete beef brisket or pork shoulder would just be too much meat. Yeah, I could cut it up but it would be a very expensive cash outlay.

post #22 of 23
Quote:
Originally Posted by jted View Post
 

I like to think I live in the land of swine. We have a lot of hog farms . Gwaltney,Edwards and Smith field farms are in the General area. You would think our prices would be comparable. From the look of things they aren't. With the occasional sales, I guess our prices aren't that bad but your sale prices are great.  Jted


July fourth and Labor Day seem to be the holidays for pork sales around here.

-Kurt

post #23 of 23
Quote:
Originally Posted by daRicksta View Post
 


Kurt, gotta admit the Akorn looks really cool. I think the Egg-type smoker/grillers are the only Char-Grill products I'd ever consider. So that I don't have to do the research, what's the difference between the black and the red models?

 

I haven't smoked salt in 2 years. I just discovered last week, however, that McCormick is now marketing a bottle of smoked salt. It's probably fine grind instead of kosher but I only use it in some rub recipes anyway. Haven't gotten round to smoking cheeses. I enjoy doing it but then it turns out I'm the only one in the house who eats it unless I use it for making burgers or Panini sandwiches for dinner. I like the idea of smoked butter but I don't think I'd ever use it. The wife likes smoked stuff up to a point.

 

All those different types of bacon look very cool. I've never smoked any so I've never made ABTs. We buy pre-packaged round Canadian bacon for making breakfast sandwiches and eggs Benedict. I usually buy thick-sliced hickory smoked bacon from Safeway but not all the slices are thick (untruthful product label). Just too lazy to go to the local butcher for some true thick-sliced bacon and smoke it myself. I'm going to do cheeses within the next week or two. Our weather's getting more varied between sunshine and rain.

 

We have a local Cash & Carry store that I'm told has great meat prices but we already shop three supermarkets as it is. Besides with my small family and small MES buying a complete beef brisket or pork shoulder would just be too much meat. Yeah, I could cut it up but it would be a very expensive cash outlay.


They are identical.  The red has a numbered vent opening like the bottom vent so you know exactly where to set it unlike the blank top vent I've seen on the black Akorn.  Mine has wood wing tables.   I've seen the black in all steel. 

-Kurt

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