Recent content by SMD

Awesome, great info! Thanks Browneyesvictim. Thanks for the fry test idea too Motocrash, definitely doing that from now on.

Thanks for the info - Are you talking about this Pops cure? https://www.smokingmeatforums.com/ams/pops-wet-curing-brine.9561/ It calls for 3 to 4 weeks curing time for a ham? We live in a small house and (row home) and only have one refrigerator. I don’t think I could steal a shelf from my...

I ordered a fresh ham from a local butcher in early December. They wet cured it for me from the 15th(ish) to the 21st. I picked it up and put it in my fridge until Christmas morning. I smoked it until it’s internal temp was about 150 and let it rest for an hour or so. The ham looked great...

That looks so friggn good!

yikes! I thought all that moisture was a good thing... I have a MES 40 gen 1. been using it for 3 years or so. Thanks for the knowledge transfer Bear!

Hi Bear - I’ve always put water into my MES’s water pan (never really questioned it). Can you elaborate on why this is a bad idea? Thanks for the info! P.S. I’ll give your step by step help guide a read, sorry, should have looked at that first.

Yum! Looks awesome!

Those are really neat.

Semper Fi!

Thanks :) Looking forward to meeting some PA folks this summer. My family and I are planning on heading out to the “Smoke in the Grove” event.

Thanks for the advice (or... excuse?).

Hello Forums! East PA smoker here. I’ve been lurking for a couple years and have enjoyed much of your advice, so I figured I should create an account and give you all a long overdue thank you! My wife bought me a smoker for Christmas 3 years ago (a Masterbuilt 40” electric) and these forums...