Recent content by smokeyj1
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Hello from the Great Lake State!
I would be glad to help out a fellow Michigander ! I am from the U.P. originally. have had my MES 40 for several years and have done alot of smoking. Lot's of jerky,smoked salmon,smoked turkey,etc.. Just getting into smoking cheese! Yum! Welcome to the site! You will learn a lot! -
Jerky W/QVIEW
Mine doesn't last long enough to spoil! I also vacuum seal and freeze, and take out at my leisure..- smokeyj1
- Post #36
- Forum: Making Jerky
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Jerky W/QVIEW
I marinate overnight then get pretty dried off and season with smoked pepper or crushed red pepper. I like my jerky sweet & spicy.. 5cloves garlic crushed 2 TBL granulated onion 1 TBL crushed red pepper 1 TBL cracked black pepper 2/3 cup brown sugar 2/3 cup soy sauce 1/2 cup teriyaki...- smokeyj1
- Post #35
- Forum: Making Jerky
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smoking a prime rib
In my opinion I would put a nice rub on it, smoke for a couple of hours at 250,with a good probe in the whole time, transfer to my house oven and when you are close to my magical # of 130 degrees,crank heat to 425-450 degrees to get a nice sear. Take out at 130 and foil and put in a dry cooler... -
Planning on smoking my first whole chicken along with some quarters. Am I missing anything important
4.5 hours is way too long at those temps..If your not opening the door to check,I would say maybe 1.5 -2 hours on the whole chicken.Maybe half that or more on just leg quarters.I would add 10-15of time if you open the door..otherwise trust a good probe... -
Planning on smoking my first whole chicken along with some quarters. Am I missing anything important
I've had great success making a compound butter and rubbing it under and over the skin of the chicken,the night before.Air dry overnight in the fridge. This gives a beautiful color and nice crispy skin IMHO. If you brine the chicken no need for the water pan, which will keep skin from getting... -
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Hi from CA.!
Let me know when your ready to smoke some salmon..I have had several great smokes. Also make a great salmon spread with cream cheese, fresh dill, lemon,and other yummy ingredients! -
MERRY CHRISTMAS Every One
I like that cheese on your head! Go Packers!!! Speaking of cheese, just smoked some the other day..- smokeyj1
- Post #5
- Forum: Messages for All Guests and Members
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Brining without Cure
1cup kosher salt 1cup brown sugar 10 whole peppercorns 2-3 bay leaves 3-4 cloves garlic half apple juice to water to fully submerge--1 gallon total perhaps- smokeyj1
- Post #7
- Forum: Food Safety
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Smoked Cheese for New Years
Right,I keep forgetting ,still looking for a heat source...- smokeyj1
- Post #15
- Forum: Smoked Cheese
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1st Attempt @ smoking cheese..1 question
Maybe because the Mozzarella is soft it doesn't take as long to absorb the smoke...And I think in response to another question , as Todd has said, If ambient temps are too low or too low in the smoker,cheese can't take on as much smoke.. I smoke my cheese at 70-85 degrees...- smokeyj1
- Post #19
- Forum: Smoked Cheese
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1st Attempt @ smoking cheese..1 question
Why no wait on the Mozzarella?- smokeyj1
- Post #15
- Forum: Smoked Cheese
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Smoked Cheese for New Years
How did you get the smoke to the box? Or did I miss something?- smokeyj1
- Post #13
- Forum: Smoked Cheese
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Hi from CA.!
Been lurking for some time and decided to join! Thanks for the welcome! I have had my MES for several years.. Also enjoy grilling on my Weber Genesis. Smoked salmon& sweet&spicy jerky are a couple of my favs! Smoked a batch of cheese for the first time a few days ago..Haven't tried any...
