Recent content by cornman53

A boneless turkey breast seasoned with some Rub Some Butt seasoning and smoked for 5 hours with mesquite. Then some homemade buns and Au Gratin Potatoes. I am ready for a nap now.

Ok.  Here is an update on the mod I did to the MES.  I have done a double smoked ham (bear's) for Thanksgiving,  A turkey breast for another family feast, and a rack of ABTs for football.  What I have found is that my temperature swings in MES that were usually in the 3-5 degree range have...

What I have found with mine, and it is the 2.5, its more front to back.  At lower temps 160-180 I was getting 5-10 degrees hotter near the back of the smoker on the bottom two racks.  then on the upper two it was directly under outlet was hotter.  The upper two racks on the right side is the...

One of the biggest gripes I have with my MES has always been the uneven heat and smoke. I had wanted to add some sort of heat deflection and smoke disbursement. My thought has always been a piece of perforated plate steel but it has been cost prohibitive. Until now. I always bring sausage...

I have never used a charcoal just my electric but the one thing I learned is about 120 was the right temp.  I had them at 160 and they were starting to burn. I used an apple/pecan mix.  It took a while (24+ hours) but finished product was phenomenal.

I did my 1st butt in the MES over the weekend.  It started out as a 13.4 lb boneless shoulder.  I was figuring about 26 hours at 225, and hoping for better.  I started it at 3 pm on Friday hoping to eat by 5 pm on Saturday, but would let the temperature dictate supper time.  I probed it for the...

Worse.......... Engineer.

I had some paddlefish left over from my son's catch last year and needed to clean out the freezer to make room for this years.  So I thought I would smoke up a small batch.  I have never smoked it before and I did find where some people had smoked it with various levels of success.  I used...

I can give you my opinion but I know others opinions will vary.  As far as the choice of wood, almond is a good choice with a sweeter smoke,  I have heard of smoking with olive and fig but I have no experience with it.  Not sure on the carob, orange, lemon or herb. As far as drying it goes...

It helps when you grow up on a farm and your mom is a certified horticulturist.  People laugh at my garden because its usually 3 or 4 tomato plants, a zucchini plant, a row of lettuce, about 50 pepper plants of various types, jalapeno, Thai chili, habenaro, etc, and then about 20 pickle plants...

Took some of the last harvest of jalapenos from the garden out of the freezer, sliced them in half and threw them on the MES. I had about 3 1/2 gallon bags that fit on the 4 racks and ended up with about one gallon bag almost full when everything was said and done.  I still have another 4 bags...

First off I want to thank everyone for all their posts on here.  I have been lurking for about 3 months on here now trying to learn all I can.  This was my first attempt at jerky in my MES.  I wanted to document it and ask for ideas/suggestions on how to improve as well as share what I learned...

Finally got the shed built for my smoker I got in Nov. Seasoning it now. Can't wait to start smoking. Needed a shelter for wind and weather protection up here in the Great White North.

I have a Wusthof that I got as a Christmas present a couple years ago and its a nice heavy knife.  More on the stiff side.  But my go to knife is a Victorinox.  I like the rubber no slip grip and it is a bit more flexible than the Wusthof.  I paid $20 for the Victorinox about 2 years ago on...