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  1. sundown farms

    From Texas

    Welcome from a Houston guy. 
  2. sundown farms

    Seasoning after curing and before smoking

    I have used the tube smoker half filled with pellets and it burned fine. Less smoke and in my MES 4.0 that was good. It does burn them faster. 
  3. sundown farms

    MES 40 - Troubleshoot cause of temp reading on display higher than actual temps

    Sigmo - I bow to your hard work and knowledge. For me the built in sensor and read out is only relied on as a relative indication of where the individual grates might be. I use a Thermoworks Chefalarm's air probe on the grate with the most important piece of meat (if there is more than one being...
  4. sundown farms

    My birthday is tomorrow, Saturday. I'm getting old!

    Happy birthday and many thanks for the hours you spent helping all of us this past year. You gave the most significant gift of all--your time.
  5. sundown farms

    Oil-less turkey fryers - Pros? Cons?

    I also have had a Big Easy for 4-5 years. It does a great job with the turkey. It also does a great job with a pork roast as the fat and edges get that seared crunchy goodness that smells like heaven.   I want to try it with a leg of lamb with the rosemary. Thinking about this makes me want to...
  6. sundown farms

    This has been posted before... It is very interesting and worth the read....

    Thanks Dave. I enjoy old cookbooks and reading about how things were done years ago.  Although this is not what would be thought of as a cookbook it really is. If anyone is interested in such things then here is a link to a page of links...
  7. sundown farms

    This has been posted before... It is very interesting and worth the read....

    Thanks Dave. I enjoy old cookbooks and reading about how things were done years ago.  Although this is not what would be thought of as a cookbook it really is. If anyone is interested in such things then here is a link to a page of links...
  8. sundown farms

    8 lb pork butt at 170 IT after just 4 hours

    I have seen butts go to 170 and stall. You could pull one,wrap with beef broth and finish in the oven so you know you will have one or the other to serve. But, four hours is about how long mine take to the stall.  The one I did yesterday was in the MES for four hours and very little drippings...
  9. sundown farms

    Elephant in the room

    Politics is important but good smoked food is really important.
  10. sundown farms

    Elephant in the room

    Politics is important but good smoked food is really important.
  11. sundown farms

    Make own "chips" ??

    I have not tried the "cookie" approach but have tried ~1/2" squares made by splitting the slices with a large wood chisel. They did not smoke as the MES heating element does not stay on long enough to get them to smoldering. It will cycle off and then they sit until the next short run to get the...
  12. sundown farms

    Thermometer Discrepancy

    DaveOmak is on target. My MES 40 Gen 2.5 is within 10 degrees if I put the ChefAlarm air probe within an inch of the MES probe mounted in the back wall. When I move the air probe to the second grate between a cold 8# pork shoulder there can be up to 30-40 degrees difference at first when the...
  13. sundown farms

    So, how are you suppsed to apply a rub anyway?

    I usually do not have the gloves but a 1 Qt ziplock works great on the hand doing the rubbing. All the rub stays on the meat.
  14. sundown farms

    MES Mailbox Mod! for use with AMNPS

    @tjdcorona  - I had similar issues with Trafalger Hickory and CookingPellets. Finally did everything you did with one exception. That is I nuked them for 2 minutes in a pyrex dish, open the microwave to let the moisture out for maybe 1-2 minutes. Then nuked again for 2 minutes and let them cool...
  15. sundown farms

    Comp pork, Money muscle

    Thanks. Maybe that was my problem.
  16. sundown farms

    Comp pork, Money muscle

    Chef JJ - Good idea as the last one I trimmed competition style (I do not compete) the money muscle totally fell apart when the larger pieces were up to temp. I will pull it early and return it as you suggest. Thanks.
  17. sundown farms

    bought a new Thermoworks toy

    I also have the ChefAlarm and have read about the dual probe units, blue tooth connected and all the latest enhancements. I decided a good solution for me was to buy the Air Probe, and use both probes plugging in the one that I want to know the temp. When it is in the first part of the smoke I...
  18. sundown farms

    The SMF Smoking Commandments...

    Thou Shalt have no other Smoking Site Bookmarked. Thou Shalt Smoke Beef Rib Eye Medium Rare. Thou Shalt Pullith thy Pork Butt. Thou Shalt get Ground Meat from 40 to 140 in 4 hours. Thou Shalt Smoke meat over Beans. Thou Shalt NEVER boil thy ribs. Thou Shalt never trust the manufacturers...
  19. sundown farms

    New to curing, Would like help

    I am a few months ahead of you in learning how to cure so in 15-20 years I will be where many others here are. I was referred to a site that helped me and I want to offer it in case it helps...
  20. sundown farms

    My view, and it isn't QView or exciting!

    Kinda like being in a smoker with a lot of other sausages sitting up in holders waiting on the lady to come by with a little marinade to make you feel more tender. Stay safe.
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