Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokeguy

    light smoke from new MES design

    I haven't seen the new one up close and personal, but my older (2 years) 40" will smoke plenty enough. It has more (much more) room then I ever use. I generally start with a piece of charcoal and 2-4 chunks and a palm size of chips in there all at the same time. The chips get going first...
  2. smokeguy

    Meatloaf w/Qview

    Those look great! I might have to pick up a seasoning packet too, but sheesh, 8 pounds! I thought 4 was a lot.
  3. smokeguy

    More than one Maverick ET73 at the same time?

    No problem using 2 of them as the others said. An added bonus is that you get to use the first one like you already are with one probe in the meat and one for the smoker temp, but on the 2nd one if you don't want to check another part of the smoker for temperature differences, you can use both...
  4. smokeguy

    Whole, split, or quarters?

    This thread was started back in 2007....better prices then!
  5. smokeguy

    Venison Meatloaf Comparison w/Qview

    I've had a couple of cold meatloaf sandwiches so far and I'll need a couple more before I can pick the winner of the leftovers contest. But since the venison will be slightly less fat and calories, I guess that should be the winner. Congratulations!
  6. smokeguy

    first ribs with q on the ecb

    They look great! What sort of sauce do you have on them?
  7. smokeguy

    ECB Rehab

    Bass Pro Shops used to have some spare parts for these. I don't know what or if they have anything now, but a couple of years ago I was able to get just the water and coal pan separately. Burnt through one and rusted through the other where even my tinfoil wouldn't keep everything in there...
  8. smokeguy

    Butt and bristket?

    No problems at all. Throw some ABTs and baked beans on there too!
  9. smokeguy

    Venison Meatloaf Comparison w/Qview

    First off I have to agree with some of the other folks that if you haven't had a smoked meatloaf you are missing out on a wonderful thing. Since this was my first smoked one and I was going to use venison, I had all the usual questions about taste and moisture so I made two of them so that I...
  10. smokeguy

    hot and fast brisket

    Patience Grasshopper. You said you knew very few people have done it, so when something is rare, you have to wait longer for it. 22 people read your question but had not done the fast & hot method so didn't reply. Someone will come along that has done it already. In the meantime, see this post...
  11. smokeguy

    Beef ribs question

    We've done them a LOT less time, just up to medium rare with the same seasonings as we do our prime rib. We call it our poor-man primes . It takes some gnawing, but they taste pretty good.
  12. smokeguy

    MES How to get to temp quickly

    This is what I do too usually. I at least have it preheating while I'm getting all of my other stuff ready and even if it's only up to 150 or whatever, that makes a big difference in time to temp. And I have the meat out of the fridge while I'm getting everything ready. Even though the manual...
  13. smokeguy

    Need opinions on logo

    Depends...blacks, greens, purples, blues and such are terribly hard to light up at night with lights behind it, or even with lights shining on it. They just don't stand out very well. So, if you are making a sign for outside and want it lit, I'd have to go for #5. If not, I like #1 with the...
  14. smokeguy

    prevent drippings to catch on fire?

    How about a water pan? Moderates the heat and catches some of the drippings.
  15. smokeguy

    Electric or LP

    I'd go electric. Cheaper and you (almost) never run out. But the propane is 4 inches bigger which is an advantage.
  16. smokeguy

    Smoked Pistachios with Pistachio Shells and Hickory

    They look good. How were they though? Better or worse than the original, or just different?
  17. smokeguy

    How fast can I cook a 10lb brisket?

    Temp and time are the main factors, and you could always smoke it for 2 hours and then nuke it to finish it fast and "legally" it's done, but like Jeff said in his newsletter, it's not done until it's tender.
  18. smokeguy

    Free range

    Looks great! And if you were serving me, you would either need to call that appetizers or FILL THAT PLATE UP!
  19. smokeguy

    40% Off Your FoodSaver® Purchase - 1 Day Only!

    http://www.google.com/search?q=40%25...x=&startPage=1 Looks like there might be 2 or 3 of them, but this should get you there if you need some.
  20. smokeguy

    Fuel for Smoking

    Electricity and wood chunks, along with charcoal for that little bit more of a smoke-ring I sometimes get is what I prefer most of the time.
Top Bottom
Back
Clicky