Recent content by The Stone Coyote

I'm pretty lucky to have an assortment of Ohio smoking woods here at the farm. I have a stash of cherry, maple, oak, and apple. Hickory soon to be added to the list. I've had really good luck with hard maple in the smokers. It gives a nice, light, flavor. And free....LOL!

Thanks!!! I think I'll try them all and pick a winner. Anyone ever use Shagbark? The woods here are full of it. If the Bitternut is close to Pecan, I'm sure I'll like it. Rudy

Hi, I have several types of hickory trees on my farm, Bitternut, Shagbark, Shellbark, and Pignut, and plan on cutting and drying a nice stash for my 2 smokers. Is there a variety that makes the best wood chunks for smoking, or will any type work well? Rudy

Sweet, that's what I was thinkin'. I suppose leaving the chip tray out completely would be the way to go, and use the loader to control intake?

Hi! All the literature that came with my MES30 says not to use pellets or chunks, only chips. Does anyone use pellets in their MES? I've got a ton of pellets that I'd like to use up, but I don't want to nuke my new electric. They work great in my old gasser, but I'm new to electrics. Any...

Anyone ever use mango chutney as a glaze?

We have a local butcher that will cut them from time to time. But, it's expensive. I usually buy the packer and cut it down myself.

Thanks!

oops, 'point'. LOL!

I was wondering which part of the brisket is the most popular with the members for a long smoke, flat or point? I'm partial to the point cut. Your thoughts? Rudy

My voice recorder let me down again. I meant you have done well. LOL

Well done! I would recommend always wrapping and letting your brisket rest before carving. Personally I use 30 minutes to 1 hour for resting.

Today I cold smoked some sausage patties and hamburger patties over Mesquite and Hickory blend for 1 hour before grilling. Turned out pretty good, and this is something to experiment with

Ribeyes on the basic Grill are always awesome. But I'm always looking for a way to tweak them and kick it up a notch.

LOL! Having you described that makes me want to start slobbering. Enjoy buddy