Recent content by hendosmoke

So far I haven't had a problem using a bucket of really hot water and a wash cloth. Some spots take more elbow grease but it still comes off and leaves the glass pretty clean.

Thanks Dave. I wasn't planning on covering it since it is in the garage. But I didn't think about leaving the door open a little. Good tip!

Ok thanks for the info. If I do smoke anything in cold weather it will be in my garage so the wind shouldn't be a problem.

Hello all! I have an MES40 and live in Michigan. It gets pretty cold in the winter here. Is it ok to use an electric smoker all year when it's cold out? I keep it in my garage and open the overhead door when I use it if it's raining. Just wondering about the electronics in the smoker being ok if...

They look great! One question I have is what gives them the nice dark color? I just did some salmon without the skin and it turned out great but it didn't darken up that much. I have always seen smoked fish with a good dark color on it and was wondering what you did to get it

Hey Gary the marinade calls for tblsp ground black pepper, half cup brown sugar, tblsp onion powder, tblsp lemon juice, tblsp garlic salt, tsp paprika, half cup worcestershire sauce, half cup teriyaki sauce, third cup soy sauce. We added quarter cup of siracha hhot sauce also because the recipie...

Hey Gary. I didn't take any pictures but we had some venison chops that had to be used up. My son found a marinade that sounded good and put them in that overnight. We smoked them today at 170 for about 2.5 hours. Then put the temp at 190 until the internal temp of the biggest piece was 160...

Ok thanks a lot!

Good morning everybody!I'm gonna try some venison jerky today and was looking for some tips on meat prep and time/temp for cooking. Using the MES 40 smoker. It's been in a marinade all night. Any help would be greatly appreciated!

I'm wanting to try making some venison jerky over the weekend. Looking for some good prep and smoking advice. Maybe some brine/marinade recipes and time/temp for smoking. First attempt at this, need all the help I can get!

A friend of mine did one and he injected it with beef broth at 165 IT, wrapped it in foil and got it up to 200 to 210. Then he wrapped it in a towel and put it in a cooler for 1.5 to 2 hours like a brisket and he said it basically fell apart when done.

Welcome aboard! This is a great site with lots of great people and info. It's been a big help for me as I am new to smoking also. Good luck and good smokin'!

Thanks Gary! This has been a great site to be on for sure. When I get a little more time under my belt hopefully I can offer some tips to help somebody out too.

I know, rookie mistake. Trust me it did happen and from now on there will be pics!128521128077

Sorry no pics. I will take some mext time. I covered them with a rub and wrapped them in bacon. About a half hour before pulling them I put barbecue sauce on them. Pulled at 165 I.T. and rested for about 30 minutes in foil.