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Recent content by mab007

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  1. mab007

    Smoked Cheese Questions

    I go 3 hours. Fruit wood. Overnight - Wipe - Seal. Age 6 months or more to let the flavor seep in. My 2 year old Manchego is so smooth and tasty, but the one year old is pretty good too, and who can wait that long? Just purchased my next years batch - Keisarinna, Pepper Jack, Cheddar...
  2. mab007

    Thanksgiving turkey

    I found a 3% bird, planning on using 1/4 the amount of salt/sugar, but all the herbs in my 12 hour brine before Jeff's rub / butter mix...maybe I use even less salt/sugar - Thoughts?
  3. mab007

    Newbie question, chicken jerky

    What wood did you use?  Did you ever check IT for it to be above 165?  Was thinking of setting MES on 200 or 215 to get IT to 165 w/in 4 hours.   (Winter here, cold out)  Thoughts?
  4. mab007

    Ideas on attaching Cold Smoker to MES 40in w/stand

    I only use the cold smoke for cheese, and a fully cured salmon.  If you are doing brisket, you will need heat.  I had the rig attached for a few hours each time.
  5. mab007

    smoked turkey deli style

    Wow, seems like an ambitious project.  I have been smoking, and before my smoker, I was roasting turkey breast for years for  sandwiches.  I now purchase 3 full breasts per smoke, that gives me 6 sides.  I smoke with the meat on the bone, with applewood primarily.  when 165-170 I remove and let...
  6. mab007

    Ideas on attaching Cold Smoker to MES 40in w/stand

    I have the same issue, and I just use the cold smoke bolt/hook and let it hang.  it has worked so far, you have to be careful not to tighten too much, or you will bend the inside of the MES.  I have thought about attaching a plate to the bottom of the MES as a support, but have not gotten around...
  7. mab007

    What Flavor Smoke for Chicken?

    I usually use Apple, and finish with Cherry in the last 30-60 minutes.  Brings up the skin color.  Apple is a nice mild flavor, lets the chicken come through.  Also used a combination of apple with mesquite, mild yet smokey.  From what I can gather of your style, you like strong and robust, so...
  8. mab007

    On The rack X3 - - HELP

    Gals and Guys:  I have a MES 40 with three possible rack placements, The lowest possible rack placement is for the drip pan.  I have three birds, 10# - 13# each.  Two will fit on a rack side by side. My plan is to put the two smaller birds on the lower rack, and the larger bird on the upper...
  9. mab007

    New MES Bluetooth Digital smoker

    Two things:  Bluetooth, buggy and limited range at best.  While it is nice to be able to turn the light on, adjust the temp, and see the temps from your phone, do like most here, get a wireless:  Maverick or new Thermoworks.  Wireless range, much better than bluetooth.  At the very least, you...
  10. mab007

    Vacuum Sealing

    Has anyone experimented with using less vacuum?  For example, using the WET setting, or manual to not extract all of the air (and moisture) from the bag and meat.  Does this yield a moister product when it is time to thaw, reheat and eat?  Does this impact its longevity? I have VacPacked smoked...
  11. mab007

    New MES Bluetooth Digital smoker

    What version of the MB APP are you running?  I have 1.2.0 and the interface seems the same as it always was on my Android.   I sometimes have to re-pair my MES with the app, is that what you mean by "register"? You may need to delete the app from your phone and re-install.  What type of phone?
  12. mab007

    swap onion spice for?

    Any of these tips work?
  13. mab007

    New MES Bluetooth Digital smoker

    I have the MES40 from Sam's with the legs and wheels.  Living in Maryland, similar winters.  Purchased MES in May.  Covered with an old DUCANE double width grill cover.  The cover did not have any tye-downs, but I attached a lot of strong magnets to the "hem" of the cover.  Legs are exposed, but...
  14. mab007

    swap onion spice for?

    Shallots or green onions can be used for your allergic to onion friend.  Not sure if I have ever seen dried versions....you may have to dehydrate a batch yourself
  15. mab007

    Sliced turkey breast for sandwiches?

    Anyone ever smoke and then freeze a turkey breast?  do you leave it on the bone?  should I vac seal?  how does it hold up in freezer?  how is texture later?  Just smoked two 3 lb turkey breasts, now I have 3lbs too much...how long does a smoked turkey breast keep safely in the refer?
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