Recent content by wildcard
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First Fatty - Didn't turn out?
Afternoon all, I tried my first fatty today and I must say I'm a little disappointed. I did a bacon weave, 1.25 lbs of ground beef, some onions, green peppers, shredded cheddar and bbq sauce. I had my MES 40 going at around 230 for three hours. The bacon didn't look too browned, but I pulled... -
RIb Preference
That's funny, I'm looking through your recipe and thinking "man this looks familiar." Then I got to the "this is why I leave the membrane on...." and realized I tried your method a month ago - they came out great! -
RIb Preference
Howdy folks, Wanted to get everyone's input on their rib process. Normally, the night before I smoke em, I'll remove the membrane and lather em in mustard and give em a nice rub coat and let sit in the fridge wrapped overnight. I usually smoke around 240-250 and do the 3-2-1 or 2-2-1 depending... -
Chicken Leg Question
Thanks all, I never considered foiling. I've been smoking for what'll be 5 years this summer and I feel like I learn something new every time I throw something on. I'm not sure what caused the chicken leg stall - be it a normal stall, the injection or whatever else. In the end, they came out... -
Chicken Leg Question
Evening all, I have a question on smoking chicken legs (which I've done before problem free). Today I bought eight chicken legs. I rinsed them,pulled back the skin, seasoned, injected and then put on a rack in the fridge for a few hours. I pulled them out to come to room temp, set my smoker to... -
RIb Differences
Thanks Jimmy, that foil recipe sounds fantastic. Al, your step by step instructions were great and the end result looked fantastic. You do make a good point, that, it seems everyone has their own special methods. I guess I will just keep trying different things until I'm thoroughly satisfied. -
RIb Differences
Howdy all, In the never ending quest to perfect some smoked ribs I've come to a few questions. 1. Baby back or spare ribs...and why? Which is better? 2. I've seen more 3-2-1 for spare ribs and 2-2-1 for baby backs. Will 3-2-1 work for both, or is one better for the difference in cut? 3. When... -
Full Cooked Ham, request for info
Alright everyone, I've got two 8ish pound fully cooked, semi boneless hams. I understand there's a difference between pre cooked and fully cooked. My intention is to smoke one or both of these because obviously they'll taste better smoked. Now, they're in packaging with some water, maybe a... -
Greetings
Hello all, New-ish to smoking. Picked it up as a hobby after living in the south around all of the great bbq places. Recently moved back to NE Ohio, and use a MES 40. Always looking for great tips and tricks to try along w/ new ideas. Cheers, Wildcard
