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Recent content by tadams1967
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I don't post very often, usually so busy getting everything prepared. Decided to make a conscious effort to take pics. Tried Jeff's Coffee Brine recipe, and I have to say I'll be doing it again in the future.
Here is the Tri-Tip after marinating 3hrs. Also smoked some Russet & Sweet potatoes...
After pulling my pork butts, I vacu-seal them into meal portions. Then when I want to reheat, I toss the package into a pot of boiling water. I take em out after 10-15 mins. I'm not a big fan of microwaves.
My Dad recently bought and Horizon, I got to play around with it. I liked it a lot but you are constantly monitoring your temps and adjusting the damper.
I know with my MES there wasn't a whole lot of fine tuning. Everything I smoked was in the 225 degree range, sometimes that was with the rheostat set at half-way to all the way max out. You should be getting smoke even at 165 degrees. What are you using for chips? Are you presoaking them?
I have the MES 30 which looks real similar to what yours looks like. I never had issues with not getting it to smoke. Is there a drain hole at the bottom of your smoker? Hate for you to start drilling holes into it if you don't have to. What does the temp gauge read, when you have been trying to...
I started with mixing some venison sausage with some wild hog sausage. One fattie got bell pepper, onion, jalepeno, and pepper jack cheese. The second fattie received poblano peppers, chorizo, and pepper jack and cheddar cheese. Smoked at 225 until I reached 165 IT.
I really liked how the...
Well I followed the 2-2-1 method, holding temp at 225 degrees. The result was a little dry, but still tasty. The bones came right off the meat. I did not put BBQ sauce on them in the last hour, cause I wanted to get the full flavor of the rub. Going forward I think I will try a modification on...