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Grilled Lobster Smörgås & Aussie Chard!
Leah as always a great wright up with great pics. I would eat that in a few seconds. Happy smoken. David- themule69
- Post #6
- Forum: Winos & Wood Chips
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Brisket, Burnt Ends, and Bacon Bomb
It all looks TASTY with a nice smoke ring. Happy smoken. David -
Maverick ET-733 probe wire - worried
Get a piece of shrink wrap and put it in place and use a heat gun to shrink. Happy smoken. David- themule69
- Post #8
- Forum: Meat Thermometers
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How to keep 35 game hens warm after smoking !
Due to the possibility of violating the 40° -140° for 4 hours rule I would see if you can find a larger or second grill. I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome. Happy smoken. David- themule69
- Post #2
- Forum: Grilling Chicken
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NEVER , EVER, NEVER AGAIN
I have made a lot of sausage and have never even thought about using my grinder for a stuffer. I got a Lem stuffer and have never looked back. Happy smoken. David- themule69
- Post #7
- Forum: Sausage Makers
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Deer hunters....
I'm going to think of this next time I go hunting. Every deer that I didn't drop in it's tracks ran down hill. The truck is always uphill with no way to drive down to them. 400' of elevation change down and then backup 400' over the 195 acres I hunt on. That is why I am a head shot kinda guy...- themule69
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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A Couple of Butts and A few Rack of Ribs
The butt idea is great. The ribs cook all the way then reheat that day. Happy smoken. David -
Pork Butt Questions
That should work just fine. If it is done early it will hold for hours wrapped and in a cooler. If it is running long you will have a shorter rest. I hope you have checked the actual temp of your MES so you know you are really cooking that hot as some are way off. Remember to post a Qview... -
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Greetings from Arkansas
What part of Arkansas? Happy smoken. David -
Rump Roast Help
It would be as tough as shoe leather. Med rare to medium and sliced. Happy smoken. David -
venison bacon help
If you are using trimmings I'm thinking your making sausage instead of bacon. For sausage I use 73% ground beef mixed with equal amounts of venison then season to taste. Use the search bar for recipes. Happy smoken. David- themule69
- Post #2
- Forum: Hot Smoked Bacon
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Yet another first time fattie
It looks good. You didn't say what smoker or temp you were smoking this at. A smoker and your oven are just a heat source. So anything you can cook in the oven you can cook in a smoker as long as the smoker will get as hot as the oven. Happy smoken. David -
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MES40 Model# 20070311 - Heating Issues
Contact Masterbuilt again. Happy smoken. David- themule69
- Post #2
- Forum: Electric Smokers
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MASTERBUILT Model: 20072514 OWNER
Glad you joined the group. The search bar at the top of any page is your best friend. About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing and the list goes on has probably been posted. Remember to post a QVIEW of your smokes. We are all smoke junkies here and... -
Hello from Maryland
Glad you joined the group. The search bar at the top of any page is your best friend. About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing and the list goes on has probably been posted. Remember to post a QVIEW of your smokes. We are all smoke junkies here and... -
Just joined
Glad you joined the group. The search bar at the top of any page is your best friend. About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing and the list goes on has probably been posted. Remember to post a QVIEW of your smokes. We are all smoke junkies here and... -
Butt Rub
Glad you joined the group. The search bar at the top of any page is your best friend. About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing and the list goes on has probably been posted. Remember to post a QVIEW of your smokes. We are all smoke junkies here and... -
New smoker
Glad you joined the group. The search bar at the top of any page is your best friend. About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing and the list goes on has probably been posted. Remember to post a QVIEW of your smokes. We are all smoke junkies here and...
