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  1. callmetut

    BB Ribs Temp

    I have 3 racks of ribs on (BB) and was/am going about doing the 2-2-1 method but it occured to me that the ribs are coming right out of the fridge. Does 2-2-1 assume cold ribs or room temp ribs to start? (I'll most likely check at the 2 hour mark for bone showing but was just wondering what...
  2. callmetut

    Smoking Boston Butt Need Help. Bad 1st attempt.

    Hi Kevinstan... you might want to read my post: http://www.smokingmeatforums.com/t/107514/butt-from-hell Some pretty good feedback there... Like the others stated it sounds like the smoker wasn't up to temp, my Masterbuilt reads a good 25 degrees lower than it should be, a couple of things to...
  3. callmetut

    Turkey Brisket and Salmon smoke help

    I wish there was an Idiots guide to smoking forum on here somewhere... I'd be a constant reader... and requester! I have a MES 40 and have been asked to smoke a brisket a turkey and a salmon fillet at the same time tomorrow. The salmon is one of those half side fillet you get at Wallyworld...
  4. callmetut

    First fatties and a chicken

    Tried making a sausage and a beef fattie. I thought the beef came out better than the sausage (both tasted good), the sausage one just tasted too greasy with the bacon (mouth feel wasn't the best). I used apple chips and the bacon is was a thick sliced local (bulk) that has a great taste to...
  5. callmetut

    Cheesesteak Fatty (Q VIEW)

    Did that filling mixture have meat in it? Looks like there was also some sliced beef in there but I didn't see it in your list of ingredients.? Looks very tasty! Tut
  6. callmetut

    SAMS CLUB SCORE!!! MES 40" w/Remote for $209.90.....No Way!

    I got the same deal at my Sams and also purchased the warrenty... it was a "demo" model or so they said... happy so far. Tut
  7. callmetut

    What to do with Jimmy Dean pork sausage

    I see al lot of people smoking Jimmy Dean rolls of sausage rolls, I guess your all just sticking them on the smoker (I have a MES 40) and letting them go till 165 inside temp. What do you do with these afterwards? slice and fry for breakfast or slice and eat like summer sausage? Tut
  8. callmetut

    Smoked Wings 1st try with Qview

    First time trying to smoke chicken wings... I used apple chips (not soaked). I did brine them over night... Racked them up and used a bit of Jeffs rib rub on them.. After 2 hours... Cooked and out of the smoker at 3 hours... Came out nice and tender, but decided to sauce them up...
  9. callmetut

    Bostons and extension cords

    A good 12 hr cook including an hour rest or so... Here is the rub using the Jeff's naked ninney... The put to sleep... After cooking and resting 2 butts and a brisket (brisket is still wrapped and in the fridge to slice later)... The second butt came out the same way... nice and juicy...
  10. callmetut

    Butt and Beef Brisket help

    I'm cooking 2 butts tomorrow and was thinking of doing a brisket at the same time... Looking over posts about briskets seem to look like the same time cooking as doing the butts. I'm using a MES40 and will be using apple chips... water filled pan.. and a tin catch pan. I'm unsure the weight...
  11. callmetut

    Boston butt prices

    I just bought Boston Butts yesterday at Sams here In Spfld Mo to cook tomorrow... A single butt was 2.08 a pound The double cryopack was 1.77 a pound fwiw (for what it's worth) my wife refused to give any of the last one I made away to anyone to try... that was from my "butt from hell...
  12. callmetut

    Some Pulled Pork Fajitas....

    I just got back from a week in McAlester and couldn't find any good food down there... sure wish I had an invite for that feast... looks great! Tut
  13. callmetut

    Butt from Hell

    Eman the day before (the day I purchased and brought the smoker home), I did some temp checks first checking my old digital probe in boiling water, then setting it in the middle of the smoker and placing the smokers probe next to it. The smoker seemed to hold constant temps at 200, 220, and 250...
  14. callmetut

    Butt from Hell

    Talan... I gather you don't spray your smoking meat while it's cooking then? I'm wondering if opening the door with only one residual heat source besides the internal heater may of caused me too much heat loss over the cooking period. I may start my next one as you did, I currently work till...
  15. callmetut

    Butt from Hell

    A follow up.... I finally hit the 205 around 330am (I used 3 different thermos and they were all reading the same so I don't think that was the problem) and removed it then wrapped it in a couple towels. Put it in the cooler I had and told the wife I'll pull it when I got up in about 5 hours...
  16. callmetut

    Butt from Hell

    Okay... while I admit I'm a newbie to smoking... in a smoker... this is nothing like any of the threads I've read and read and read... I have pics and if this thing ever gets done I'll post the final outcome. Rubbed the butt (no jokes, ya'll know what I mean), the night before I was going to...
  17. callmetut

    MES40 Vent Question

    Thanks for the quick replies... I'll most likely get the AMNS in a few weeks, vent is fully open and I'm going to guess if I keep poking the butt with a sharp pointy stick it isn't going to make it move any faster... maybe the wife needs to take note of that...lol I am using soaked wood chips...
  18. callmetut

    MES40 Vent Question

    I'm getting ready to start my first smoke in my MES 40 and wanted a bit of advise on where the vent opening should be ...? I was going to start with it half open (or half closed ... if your a water half empty type person)... then after hitting temp on the meat and wraping it, close off the vent...
  19. callmetut

    Lost Newbie with MES40

    Lo all... like many, a newbie to smoking here... always loved smoked food, one of the many things I like about the Ozarks. While out at Sams I picked up a 6.5 lb butt today determined to do a pulled pork in the oven tomorrow, rounding one of the back corners they had a "demo" MES 40 discounted...
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