Recent content by chef lynso

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  1. chef lynso

    Hello all you SMOKERS !

    Welcome! Deerjohn ! You officially have a whole fleet of smokers at your call to help you out! Best forum group ever! Tons of help on here and friendly people, best of luck and congratulations on your retirement. Lynsi
  2. chef lynso

    Smoke Blasted Prime Rib

    It was amazing! New tradition for the family for sure. I didn't get a shot of it between carving that and turkey before it hit the table 128555. No leftovers. Hope everyone had a great Christmas!
  3. Smoke Blasted Prime Rib

    Smoke Blasted Prime Rib

  4. chef lynso

    Smoke Blasted Prime Rib

    Merry Christmas Everyone!! Home with Poppy and family showing them how to really LOVE prime rib on Christmas. Crusted with ol faithful (salt, black pepper, gran onion and gran garlic). Rested over night in the fridge uncovered. Into the smoker revved up to a whopping 150°F, for 40 minutes...
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    • chef lynso
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    • Album: Smoke Blasted Prime Rib
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    • Album: Smoke Blasted Prime Rib
  7. chef lynso

    Ham question

    Yes absolutely! If your doing bone in don't forget to inject around the bone if using a wet cure (brine) to help the cure get to the center due to the size of the cut. :welcome1:
  8. chef lynso

    Smoking bacon in MES 40 2.5

    You need to purchase the side box for cold smoking in the mes if you aren't using the amnps. Mine works perfectly! Love my side box. Paid $75.00 for it. Ordered online.
  9. chef lynso

    Upcoming picnic for pulled pork

    Sounds like a good plan. Can't wait to see your results. Please share pics! Happy smoking!
  10. chef lynso

    New To The Forum

    :grilling_smilie: Welcome friend!! Ask and you shall receive on here. Tons of good input encouragement and advise . You'll have pork and beef mastered in no time I'm sure
  11. chef lynso

    Just sayin...

    :sausage::ROTF That's awesome! Haha!
  12. chef lynso

    Just sayin...

    :drool: I'm not a vegetarian but wow they still look amazing even if they are oink-less !
  13. chef lynso

    External Temp of an MES 30

    Gets warm but you can touch it. If that helps. Nothing like a traditional smoker. I keep mine in the garage up against the wall. I don't know that I would recommend to enclose it in the cabinet though if those are your intentions. If so I'd give it a good 4" gap on all 3 sides. And yes...
  14. chef lynso

    brining ham.

    If it is possible ideal temps for curing would be between freezing and the danger zone ( 33°F - 40°F ). That being said...for some people and some larger cuts it is not possible and the use of the next best thing comes into play... But only in colder months where the temp stays below 50...
  15. chef lynso

    Upcoming picnic for pulled pork

    Low and slow is the ticket. Some brine some do not. Either way Smoke at 200°F – 225°F until you reach and internal temperature of 205°F minimum for pulling. I think he's right about not giving it enough time. With a 10# shoulder you may need 12-16 hrs , the stall may be longer than you...
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