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Recent content by chuckerg
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I was too paranoid they were the best I ever made or ever had for that matter
and my Daughter on her eighth birthday would not let go of a bone until she was out cold
all thats left....
in the last leg of the 3-2-1 and when took them out of foil the are almost falling apart and I still have to sauce them thinking about turning heat up to "firm" them up first any suggestions?
OK so I got one from Cabelas to replace the MES30 that got destroyed by an Ice slide. seasoned and one use for 4 racks and beans so far. heres what I can say the blue tooth bit is great if withing feet of my sliding glass doors and the smoker is right next to those so kinda pointless unless VERY...
On same note I always use the amnps in my mes30 but am looking at the cold smoke attachment and am wondering if the tray can go inside it for lower temps than I can get with normal setup. Main goal is to be able to smoke cheese in warmer months
yup that's the forecast here and still want to get another 6- 12 pounds done but tomorrow its looking like 65 so might be done weather I like it or not
I have the MES 30 and love about everything to do with it except the size. the 40 is bigger but not by much. I plan on doing a few larger beef briskets and pork loins this summer and there is just no way the will fit any recommendations?
just re-lit and tented the vent and added a windbreak on the side the last row is burning now so hope it is enough smoke since there has been quite a few periods with no smoke for extended time. if all else fails will re smoke but don't want to since am almost to the end of the cooler weather...