Recent content by nate07

It is on the agenda for this weekend. Finally looks like the weather will be nice up here in Virginia (after the nor'easter blows through).

I am definitely going to give it a shot

That was my thinking, I feel like the bacon would need to be put on during the cook.. I had just never thought about doing anything like this.. But I have a request from my kids.. They rarely make requests of something I've never tried before.. So my pride kinda makes me wanna give it a shot..

Ok, so I am looking for any input.. I have done more briskets than I can shake a fist at.. But recently my kids said "dad why don't you do a bacon wrapped brisket??" I'm just curious if anyone has ever tried this with any success.. I would think that the bacon would pretty much be cooked to...

What temp does you MES40 run at? I have one and wide open it runs at 275. I will be doing the turkey tomorrow on my Dyno Glo Wide Body. It's is going to be cold up here in Virginia tomorrow morning when I fire up the smoker.

Looking for advice for a friend, they are looking at getting a smoker at some Black Friday sale. They asked me today my thoughts on a Cajun Injector electric smoker. I really know nothing about this brand. Any input is greatly appreciated.

The skin was drying pretty good after being in the fridge overnight. I added the dry rub to the bird and it's going back in the fridge for about 12 more hours. I will put the EVOO on in the morning while I'm waiting for the smoker to heat up. What kind of time am I looking at on a spatcocked...

I have been busy and have not been on in a while.. But it's getting close to turkey day and I'm trying to improve on my smoked turkey. I am trying for to get a more crispy skin. Based on what I have read the ideal temp is in the 300 degree range. I have brined my turkey for 24 hours and it is...

Thanks. First time trying smoked meatloaf and everyone loved it!!

So I have been thinking about doing a smoked meatloaf for a while. So I have been doing my research.. Tonight I decided to do my first meatloaf. I started out with 2lbs of 90/10 beef and 12 oz of bolners meat company chorizo. I added in the bread crumbs, onion, eggs, and milk.. Combined it...

Thanks

Thanks Gary!! I'm ready for dear season to come around again, seeing how that was my last tenderloin out of the freezer.

I had it in with my pork shoulders so my smoker temp was 250.. I smoked it for about 1 1/2 to 2 hours, it's hard to nail down an exact time limit.. But I shoot for an IT of 138, remove from the smoker and let it rest in foil, the IT will raise a little, when I sliced it my IT was 144. The trick...

The weather is helping keep my MES to a good temp, but it's sure hard to make smoke with the MES running at those low temps.. Looks like I'm going to have to add a mod or get the AMPTS (I have the AMNPS 5x8).. But I think the AMPTS I could use in the MES without having to do any mods..

I am traveling to the beach for the next week.. And while I'm there I was thinking about trying to smoke some oysters.. Has anyone done this?? Never tried it before.. Can you smoke them on the half shell or is it best to take them out of the shell? I was actually thinking of taking them out of...