Recent content by jbow

Thanks! Will do. The obvious never occurred to me, lol. J

Hi. I recently got a MB G800. I’m just getting around to seasoning the griddle. When I got it, shipped from Walmart, the bubble wrap was stuck to the griddle and it left a sticky residue and an impression of the wrap. I’m not sure how to get the sticky off without leaving a worse residue. I...

You bet!

I have an 8.20# cold Smoked ham. I'm thinking about smoking it in the MES either Saturday afternoon ( for Sundey) or Sunday AM. I have the wood and the time but am wondering how smoked ham with pollen will taste. We have an enormous amount of pollen right now. Hey, check for deals on Corned...

Hi, I misunderstood when I first read about applying mustard before the rub and I used DRY mustard. IIRC, I sprayed a light coat of olive oil, rubbed on the dry mustard, then applied a good coat of rub, then added a little raw sugar, wrapped in plastic  wrap overnight. Smoked the Boston butt...

Thanks. It was good. Tasted like, well... beef. Sort of like prime rib. I'm not sure if I will do it again soon. I think I like pork better. I'm putting on a Boston Butt and the leftovers from the brisket tomorrow AM. I'm going to smoke the butt, oh and some country style pork ribs. I'm going to...

Thanks all. It turned out OK, not tough but not quite pulling apart. It was as tender as a good bone-in ribeye with a taste very much like prime rib, in fact it was a lot like prime rib in every way. I think maybe I put just a wee bit too much smoke on it. I used almost all mesquite, I put one...

Thanks... foil it is! Julien

I've been at it since a little before 4:00 AM. I am new to the forums and I posted my initial post and questions in the MES group forum. Admin told me I'd get more answers here. I'll post questions like this here in the future. I hope this does not break any rules but I do have a couple of...

Hey everyone, I got up at 3:30 and got it in the smoker by 3:50, it was already 150 degrees and I had taken the brisket out of the ice around midnight but I left it wrapped in cling wrap and wrapped in a couple of towels so it was still a little colder than I had hoped but I think everything is...

Oh hey... if you're still around. Do you add water to the pan or no? I know some do and some don't, I am leaning toward adding some but I don't want it to make it not have a bark. Thanks! J

Wow, I knew that the temp of the MES was off, I was thinking about 20 degrees. I don't have a digital to lower through the vent but I do have a analog meat probe that I can put in there. I have a glass thermometer for clipping on a pot, I may put it in there too. I'll try to keep the probe part...

Thank you, I am going to go for a 4:00 AM start to be safe, and cook at 250 and maybe lower it a little, foil it like you said and take the foil off for the bark like you said. I use the probe to check for tenderness. I have been stressing a bit, but I'm trying not to. I just want it to be...

Is anyone home? Did I do something wrong? If I offended, I didn't mean to. I guess everyone is busy. I'll do it take my time, wait for the probe to go in like warm butter, and then eat. I probably am not going to trim much. I'll take some pictures since it is my first real smoke, well since a...

I'm Julien, aka jbow. I'm in Cartersville, GA. I've been grilling for a long time. I've had many grills and a couple of smokers. My grills right now are both Webers. I have a Genesis and I should have bought one years ago, it is an incredible grill. I also have a 22" Weber kettle that sits in...