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  1. sseriouss1

    Just another newbie

    So much time has passed. Sold the MES with the smoke generator. Now have a Pit Boss Laredo. Nice size grill and large capacity pellet hopper. I love the Smoke It App for keeping an eye on things while I'm not standing at the grill. Doing brisket today.
  2. sseriouss1

    5 new rubs 3 new BBQ sauces

    Went well. 300 until 180 then 400 to finish. Delicious. Would prefer crispier skin though so next time going to try 250 until 150 then 400 to finish.
  3. sseriouss1

    5 new rubs 3 new BBQ sauces

    Would've been great if you'd gotten a response. I'm getting ready to put on a batch of legs and thighs in my new Pit Boss Laredo. I'm going to 300 degrees for about a half hour then I'll crank it up to 450 to finish. Hoping to get crispy skin. I'll update after with details and pics.
  4. sseriouss1

    First Smoked Chicken - Questions inside

    Just did a whole chicken and a dozen legs. Ran the MES at 275 with the Masterbuilt side smoker puffing on mesquite and no water for 5 hours until the skin on the bird had enough color. The only thing we did to the meat before tossing it in was to rinse it, dry it, and rub it with home made...
  5. sseriouss1

    How Many Mes Owners Here?

    I've got the 30 with the window from Home Depot. Love it for chicken, got the Masterbuilt smoke generator attachment for salmon and other low temp stuff. I recently got very good reviews from a couple old timers who have both always used charcoal. So proud.
  6. sseriouss1

    Pellicle on my salmon??

    So I finally did a good salmon. One part canning salt and four parts brown sugar. Skin on, cure on, covered and in fridge for 14 hours. Rinsed and paper towel dry. Air dry for pellicle 3 hours. Smoked with hickory at 100 for 2 hours then up to 150 for 2 hours, final 2 1/2 hours at 175. Pushed it...
  7. sseriouss1

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    Just ordered a Masterbuilt cold smoke generator for my mes30. Guess I'll be making some cold smoked salmon soon. I hope that link worked, I haven't done that before. If you're wondering what I'm talking about then it must not have worked.
  8. sseriouss1

    Learning how to "cold smoke"

    Has anyone used a functioning refrigerator for cold smoking? I have a small older one that still works and wondered if it might work if I plumbed through the side for a smoke generator and through the top with an adjustable valve for exhaust. Refrigerator on, smoke on, salmon in... Hmm Maybe...
  9. sseriouss1

    First Smoked Chicken - Questions inside

    So here's my first chicken in my new mes30. Somebody got to it before I got the pic! I thought it was going to be a chicken jerky because it was up to 160 before it got any color so I took it down from 225 to 190 and let it ride for another 2 hours. So that's a total of four hours of smoke. I...
  10. First Smoked Chicken - Questions inside

    First Smoked Chicken - Questions inside

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    20140519_185418.jpg

  12. sseriouss1

    Just another newbie

    Haha, can't wait to try out my new 30" MES!
  13. sseriouss1

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    Cardboard box idea is cool but it's not shiny. I thought about building my own or just sticking with my Brinkman electric or using parts from the Brinkman in my home built, but then I saw the stainless all around the window on the front of that 30" mes and I lost my mind.
  14. sseriouss1

    Learning how to "cold smoke"

    OK, thanks for the tip. I think cold smoking is not for me.
  15. sseriouss1

    Learning how to "cold smoke"

    So, other than bacon, what types of meat would you cold smoke and would it be cooked later?
  16. sseriouss1

    Learning how to "cold smoke"

    Ahh, that makes it the way my wife like it, like the store bought stuff. The stuff I had when I was a kid was dryer like it had been smoked over a fire almost.
  17. sseriouss1

    Learning how to "cold smoke"

    I've been curious about cold smoking also, how long would you leave your salmon in the smoker? Also, what's the benefit of cold smoking if you're going to have to cook it anyway.
  18. sseriouss1

    Just another newbie

    Considering getting a Masterbuilt. That will also take out the guessing:-)
  19. sseriouss1

    Just another newbie

    Thanks for the tip Gary, unfortunately the Brinkman I have doesn't have a temp gauge or control. I am going to try a dry brine next time and see if that works. My petite filet was over cooked by the time it was up to 140f today but lots of smoke. Hickory and cherry all the way. Next time I'll...
  20. sseriouss1

    Pellicle on my salmon??

    Well I think I'd call that a win!
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