Recent content by chitown smoker

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  1. chitown smoker

    Smoking a De-boned Whole Turkey - 14lb - tips?

    Hey all - I've smoked whole turkeys before many times, even spatchcocked. This time I had a leftover frozen one that I wanted to smoke for sandwiches for a week or so. I deboned the entire thing so it's one big piece, with skin still on. I was going to roll it up and tie it, maybe spread...
  2. chitown smoker

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    why wait two months when you could eat it today?
  3. chitown smoker

    Cleaning masterbuilt electric smoker

    LOL I was about to post this.
  4. chitown smoker

    Memorial Day - Pork Belly Burnt Ends

    amazon has plenty. :)
  5. chitown smoker

    St Louis Spares

    thanks! I've done 3-2-1 before and also just straight up 6 hours of smoke. both were good in their own ways, but it's been awhile.
  6. chitown smoker

    St Louis Spares

    did they have some tear to them? looking to do the same exact setup for 6-8 racks on Saturday, but I don't want them falling off the bone.
  7. chitown smoker

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    sounds like you might have not had thin blue smoke, but heavy white smoke.
  8. chitown smoker

    I will do science to it! Smoke + Sous Vide

    FYI Sous Vide literally means "under vacuum". So, it does have to do with that. That being said, I'm on your side. Anything I don't smoke, I sous vide. I'm thinking of combining and doing a 72 hour brisket with a few hours smoked at the end.
  9. chitown smoker

    Mule's Packer Brisket in the MES 40 using AMNPS with Qview

    just curious why you didn't just use the included oval drip pan instead?
  10. chitown smoker

    New MES Bluetooth Digital smoker

    :-D
  11. New MES40 (BT): Maiden Voyage w/Brisket and Sausage

    New MES40 (BT): Maiden Voyage w/Brisket and Sausage

  12. chitown smoker

    New MES40 (BT): Maiden Voyage w/Brisket and Sausage QView

    Got a new 20070115 Bluetooth MES40 on a great deal to replace my old original MES30.   Seasoned it for 6 hours and then grabbed some Brisket over the weekend.  Picked up a 6lb flat from the local butcher. Trimmed with about 1/4 inch fat on the bottom.  Salt and pepper only. 225 degrees...
  13. 15894726_10154284984422039_8558498512900460155_n.j

    15894726_10154284984422039_8558498512900460155_n.j

    • chitown smoker
    • Media item
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    • Album: New MES40 (BT): Maiden Voyage w/Brisket and Sausage
  14. 15825977_10154284984337039_4826555872119128335_n.j

    15825977_10154284984337039_4826555872119128335_n.j

    • chitown smoker
    • Media item
    • Comments: 0
    • Album: New MES40 (BT): Maiden Voyage w/Brisket and Sausage
  15. 15781783_10154284984252039_8285896810527081049_n.j

    15781783_10154284984252039_8285896810527081049_n.j

    • chitown smoker
    • Media item
    • Comments: 0
    • Album: New MES40 (BT): Maiden Voyage w/Brisket and Sausage
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