Recent content by specialblend07

Considering Lake Superior doesn't encompass all of Minnesota, yes I'm driving north from Minneapolis to Lake Superior to take a charter out with some friends to fish for Lake Trout and the random Salmon if we can manage to get into one. Mainly Musky and Walleye fish, so it's something new for us...

Great! Should I remove the skin? Most if not all the smoked fish I've ever had has always had the skin still on and it doesn't bother me

Thanks for all the links guys!!! I'm curious about that dry brine, does the fish absorb flavor from the brown sugar? It seems pretty simple and being we'll be on a boat and likely having a few pops I'd rather not get too in depth and mess something up. Do you think I'd be fine with just the...

I have a trip planned to Lake Superior for some Lake Trout fishing this week. I'm guessing I'll be coming home with some fish. I'd like to smoke them in my Yoder. What's a good easy brine, and then temp for the smoker and meat I should go with?

This will be my first time smoking a whole bird, did chicken breasts the other day and they were terribly dry... I'll be following this recipe to a T! I plan on using my MES though as our Yoder is at the cabin. Hopefully it turns out just as good as yours looks!! If I don't have an amazn tube or...

Yeah I'd prefer not to go back. I was having issues less than 30' away.

Just wanted to bump this. The Meater apparently only has a 33 foot range from what I'm reading on the website. Anything else with range? The Tappecue looks promising

So I currently have an ET-732 and It doesn't work if my smoker is in the garage and I'm in the house. (40-50ft away). I'm VERY disappointed in the unit and would like to use a different brand. What I'm wondering is who else makes a good unit. Cost really doesn't matter. If at all possible I'd...

Well just left the butcher. Ended up with a 9lb pork shoulder. It will be my first one, but pretty excited for some pulled pork. I'll be using a Yoder YS480. I'm guessing I should take it right to around 200-205 for pulling? Should I just use a basic pork rub? Seems some people wrap, some don't...

How are people getting that awesome smoke ring!!

Well completed my second brisket. Was about 20 times better than my first. I did this on my Masterbuilt and noticed the Redicheck thermometer would show 170 and the one on the unit would say 225. So I ended up cranking the machine to 250 to get the RediCheck to say 225. Must have been why the...

Not at all! Thanks for the post, I'll be sure to chime back in when every things cooked!! I like your idea about the broth too, should I inject or not?

Ok, I just bought a 7.9lb brisket. It's fairly flat, so I'm assuming it's a flat brisket and not the other type. It also appears fairly lean. Got it straight from the butcher. Actually your estimate isn't far off. None of them smoke meat so I may be in luck here! This will be my second brisket...

Anyone?

So I'm cooking a brisket for some friends this weekend and was curious about wrapping in tinfoil and putting back on the smoker at a certain temp. Is it necessary? I was going to cook ribs and brisket together at 225 and once the brisket reached 195 I was going to remove and wrap in tinfoil but...