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  1. tstaires@cableone.net

    Nelsons Chicken Recipe and Pit-tatoes Help

    I do my whole chickens 2 ways. 1. EVOO and Bad Byron's Butt Rub 2. EVOO and fresh garlic, onion powder, italian seasoning, salt, pepper, cayenne. Seasoning both on and under the skin. Hickory and apple wood. Never had complaints. For the potatoes I would just oil the skins and season...
  2. tstaires@cableone.net

    Nelsons Chicken Recipe and Pit-tatoes Help

    Are you looking for the recipe for the potatoes or the chicken? I know a few people who've work for them in the past and they've said the seasoning for the chicken has many ingredients. To be honest. I'm not a fan. Actually my work is about to use them tomorrow to serve chicken for about 1000...
  3. tstaires@cableone.net

    Hot & Fast Bristket with a 40" MES

    I did the smoke last Sunday and the brisket was finished in about 9.5 hours at 275 degrees. Seem to turn out well! Thanks again for the help.
  4. tstaires@cableone.net

    Hot & Fast Bristket with a 40" MES

    Thanks for the response. I appreciate it.
  5. tstaires@cableone.net

    Hot & Fast Bristket with a 40" MES

    Oops. Sorry... 10 1/2 lbs untrimmed brisket and a 8lbs butt. Any idea how long it would take 275?
  6. tstaires@cableone.net

    Hot & Fast Bristket with a 40" MES

    So, I have a good bit of meat to smoke for a friend of mine. I have a whole brisket, pork butt, 4 chickens, and 4 slabs of ribs, and they need to be delivered tomorrow morning. The big problem is that I can't fit all of the meat in my smoker at once, and the MES only goes up to 275 (so hot and...
  7. tstaires@cableone.net

    MES 30 Ordered! Now what's next?

    Wow, I didn't know that. I've been using pellets in my MES for years. First with my MES 30 before it died, and the past year with my MES 40. I'd been looking at the AMNPS but didn't see the benefit other than not having to reload.
  8. tstaires@cableone.net

    MES 30 Ordered! Now what's next?

    What's the reason for using an AMNPS over just using pellets in the chip tray?
  9. tstaires@cableone.net

    1st butt question hope I didnt screw it up

    you should be okay from my understanding. I used to work with a registered dietitian and he always stressed food safety. Of course a lot depends on how long it was below 140, but I believe as long as you cook it fully you're in the clear. 
  10. tstaires@cableone.net

    Spares, Quarters, and ABTs (HELP)

    @eman: Thanks! I didn't think about that. 
  11. tstaires@cableone.net

    Quarters, Spares, & ABTs

    I have a slab of spares, 3 chicken quarters, and about a dozen ABTs to smoke today. I'm trying to figure out what method and temp would be good to smoke all of these at the same time. I see that many people like to smoke their chicken at a little higher temp, but spares need to be at around 225...
  12. tstaires@cableone.net

    Spares, Quarters, and ABTs (HELP)

    I have a slab of spares, 3 chicken quarters, and about a dozen ABTs to smoke today. I'm trying to figure out what method and temp would be good to smoke all of these at the same time.  I see that many people like to smoke their chicken at a little higher temp, but spares need to be at around...
  13. IMG_5308.JPG

    IMG_5308.JPG

  14. tstaires@cableone.net

    Rib Roast Gravy

    Maybe someone could help me. I totally forgot to put a dripping pan under my rib roast while I was smoking it. Can I use the drippings in the water pan to make gravy or au jus? thanks! Merry Christmas and happy smoking! Tony Staires
  15. tstaires@cableone.net

    MES Electric Smoker Cooking Too Fast???

    I just went and bought a new oven thermometer and instant read as well. I'm checking it now as my ABTs smoke. I'll reply w/ my findings. Thanks!
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