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Recent content by richiesracks

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  1. richiesracks

    Mold.....

    has any one ever gotten mold in there MES and if so how did you get it out?
  2. richiesracks

    Smoking store bought bacon????

    Smoke it then eat it and it’s sliced
  3. richiesracks

    Saintlouis style

    Thanks AL
  4. richiesracks

    Saintlouis style

    lathered up in mustard coated with a mud rub went in fridge over night will go on the MES GEN2 40inch around lunch time.
  5. richiesracks

    Super Bowl Sunday smoke!

    What is a UDS?
  6. richiesracks

    Super Bowl Sunday smoke!

    MES gen 2 40 inch
  7. richiesracks

    Ducks

    has any one smoked duck breast? If so how did you season it what time and temp did you cook on?
  8. richiesracks

    Super Bowl Sunday smoke!

    STlouis style ribs for me seasoned up real good last night and went in the fridge will go on smoker around 11
  9. richiesracks

    Smoking store bought bacon????

    can it be done or would be it easier to just fry it? If it can be done what temp to smoke and how long?
  10. richiesracks

    MES warnety

    I called Masterbuilt and gave them all my information and they told me that they don’t make replacement cords for the model smoker i have
  11. richiesracks

    MES warnety

    What’s masterbuilts Warenty policy?
  12. richiesracks

    MES warnety

    well seems as if the dog thought he liked how cords taste, even worse i has my ham seasoned and ready to go on the smoker come out to turn it on and this is what i see
  13. richiesracks

    Smoked ham

    What kinda rub do you guys put on a ham
  14. richiesracks

    Smoked ham

    gonna try smoking my first ham for thanksgiving, I’ve got. A 8.78 lb ham spiral cut ham dosent day bone in or boneless ham it says it has a apple cinnamon glaze on it. So my questions are #1 should i brine it? #2 how long should i cook it and what temperature should i cook it at
  15. richiesracks

    First time using the 3-2-1 method

    well I’ve always just cooked my ribs by just laying them on the rack in MES. Had to see what all the talk about the 3-2-1 method was, well now I see most tender and juicy ribs and falling off the bone might I add. The best ribs I’ve cooked says the wife!
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