Recent content by farnsworth

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  1. farnsworth

    Sad news to report:

    Funny, funny, funny! thanks a lot. Mike
  2. farnsworth

    Which butt do you prefer?

    Bone in. Aside from the flavor issue and what that adds to the drippings, I figure that by removing the bone and tying the meat back together you're just giving bacteria a chance to get to the middle of the meat - which I don't want on a slow smoke on a big piece of meat!
  3. farnsworth

    Final Smoked Salmon with recipe, instructions, and Qview

    Great post. My wife's been asking me to try some salmon. I appreciate all the note taking to get the process right! Points and thanks!
  4. farnsworth

    MES heating element MOD

    Points! Thanks for the description and handy photos. Mike
  5. farnsworth

    Pork loin rib roast with qview - Warning! - drool-proof Keyboard cover recommended!

    My local butcher had a good price on pork loin rib roasts. I'd done these before cutting the rib section off before cooking but left this one in one piece. This one was 5 lb. I made a simple rub of dry mustard, ground rosemary, and some smoked paprika with a little brown sugar, Sprinkled...
  6. farnsworth

    Mes Quit

    Well, as seems to be the pattern, just a month after the warranty ran out my element stopped working in the middle of a smoke. I was doing a roast, which got transferred to the kitchen for completion, so no loss on the dinner side. Luckily, all you good folk had forewarned me and I was able to...
  7. farnsworth

    MES smoking issue/question

    I like to prewarm mine to get the waterpan up to temperature before the meat goes in. While it's preheating, about 30 minutes before I'm ready to add the meat, I add 2 charcoal briquets to the pan and a few small chunks of wood. This way by the time I add the meat I've got a bit of ash and...
  8. farnsworth

    How Old Are You?

    I'm 49 at the moment but feeling younger now - with this economy I'm getting farther from retirement every day!
  9. farnsworth

    How Much Do You Weigh? For Men Only

    I like to think my Dad had it right - he always said he wasn't overweight, just undertall ! Cheers,
  10. farnsworth

    20 lb shoulder

    Here's some recent discussion on the issue of using a temp. probe that you might want to read. It covers the issue of possibly contaminating the interior of your meat by taking along bacteria from the surface. This is particularly important when you've got a big piece that will take many...
  11. farnsworth

    This is good!

    Now that's posted in the right place! Very funny.
  12. farnsworth

    Please, let me re-introduce you to the Fatty Pie! Q-View

    Absolutely great post! Points (and pounds) abound. Cheers,
  13. farnsworth

    A little ribbing, a little butt, and fillet of Salmon for the family

    Yes, a loaf of bread for the boys so they wouldn't tell me they'd starve before dinner and the buns for the pulled pork. My wife made up a pavlova merange for dessert with raspberries, blackberries and cherries to finish off the meal. And some 'smores by the fire out back... Well, that and...
  14. farnsworth

    A little ribbing, a little butt, and fillet of Salmon for the family

    My wife's sister came up from Jackson Wyoming for the week to visit us, just the excuse to try a bit of everything in the smoker . I trimmed up 2 racks of pork side ribs, kept the riblets for later in the freezer (after all, want to have the nice bits for visitors! ) and seasoned with a dry...
  15. farnsworth

    Brined Vs. Un-Brined Chickens: A Taste Off!

    Much appreciated for your own experimentation and for all the lively discussion it brought out . Points!
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