Recent content by jkenow

I was going to try my hand at smoking cheese.  I was just curious as to how you prep the cheese if there is any prep?  Also i dont have a cold box on my MES so at what temp should I smoke the cheese?  Lastly, what are some good styles to try?

Just put the chips in the smoker.  MES does not like wet chips

Have you tried this in a smoker or just on the grill?

Do you also but a rub on the bird after the brine?

Whats the danger zone you are referring too with turkey?

Im thinking either a couple beer butt chickens or a pork butt.

Thanks all for the information, it was all very helpful.  I had trouble getting my temp up to 225 when i set the machine temp to 225.  So I turned the temp up to 250 and from there on it held at about 235 for most of the cook.  It ended up being 6 degrees with the windshield.   Pic from the smoke

Hello all, very new to this, in fact I was looking to smoke some St louis style ribs this weekend as my first item to ever smoke.  Had a few questions that have originated over reading other forms on this site and elsewhere.  The below questions don’t just pertain to the ribs I plan to smoke...

Hello all new to this form and smoking.  My name is Justin and i live in southeast Minnesota.  Im an avoid hunter and fisher and just enjoy the outdoors.  I just bought a Masterbuilt 30" with the SS door with window.  i will have some questions to post at another date before i begin to smoke...