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.
-
Beer Can Burger
Do you know if the bacon is just for flavor or if its structurally necessary to hold the shape. I'd love to be able to do it without, but if they fall apart without, then I'd go to the effort. I just don't have bacon on hand and don't want to make another stop. Thanks!- cael
- Post #26
- Forum: General Discussion
-
First Pulled Pork
That looked fantastic. I did my first Butts this weekend and they were great too. My pics look nearly identical to yours so no sense posting. Heh. -
Going to use my MES 30 for the first time
Hey there. Sorry the first one wasn't a hit for you. But my first one was only ok too. My hubby and I don't care for too strong a taste of smoke either. Usually only smoke for half the time on a shorter smoke, and less on a great long one. For ribs we did 3.5/7 hours, and for this...- cael
- Post #47
- Forum: General Discussion
-
Shelter for my smoker
Thanks Bear, that's great info. I am so glad I bought this. I'm not a big DIY person, so something clean and easy was great. And thanks micrometereye for the bump.- cael
- Post #40
- Forum: Charcoal Smokers
-
Going to use my MES 30 for the first time
Yeah I think cooking at 275 is the way to go. Many folks talk about the fact that chicken doesn't need to go low and slow since it doesn't have much to break down. If you care about crispy skin, lots of folks recommend letting it sit in the fridge to air for 2-4 hours after you rinse and pat...- cael
- Post #27
- Forum: General Discussion
-
I'm smoking for my first time
I did ribs for my second smoke ever, on July 1. After reviewing the forums I opted to go simple my first time out and just put a rub on (from a local specialty spice store), and just put them on the racks. Overall I'd say I had them in at about 235 +/- 3 degrees average temp for almost 7...- cael
- Post #5
- Forum: General Discussion
-
Pork butts in MES 30"
I know this thread is a year old, but i'm hoping your still 'listening' :biggrin: You did two Butts in your MES 30, did you have room for a pan underneath to catch the drippings? I am doing my first ones on Friday night and would love to do both and have a pan on a sperate rack, but I... -
Going to use my MES 30 for the first time
To be fair, they were right in between. Super tender, but still with structure. But no tug like I get at my local smokehouse. I seriously did nothing but cook them for 7 hours @about 240.- cael
- Post #20
- Forum: General Discussion
-
Bacon wrapped stuffed pork loin
That is what I am curious about. I am wondering if it will be 'firm' but not crisp. I did some boneless skinless chicken breasts cut in half wrapped in bacon last night. Because they were only in for 40 min @275 the bacon was still....umm...wiggly. Cooked, but not a nice texture. ... -
Bacon wrapped stuffed pork loin
And I'm keen to hear if the bacon crisped up nice on the outside with your cook time and temps. This looks like something I would really enjoy making. -
Going to use my MES 30 for the first time
Hey canada3! No worries, I'm glad you are feeling better. I'm sure if you air out the smoker after and clean it well it will be fine. It would truly suck if you could not do fish and other things in it. So far I have done 2 small sirloin tip roasts, and those were ok, but need to be...- cael
- Post #18
- Forum: General Discussion
-
Shelter for my smoker
After seeing your post I went out and bought essentially the same unit given that I'm sure you know exactly what you are doing. I have a MES 30. So I assume there is no real issue with heat transfer or the like? Given that this is an older post, you would know if he ever experienced warping...- cael
- Post #27
- Forum: Charcoal Smokers
-
No foil ribs....
So ribs turned out excellent. Olive oil and a rub, then in the smoker at about 240 for near to seven hours. Might have been able to take off at six, but had a hard time coming back to temp after putting the ribs in. Fluctuations for almost 2 hours. Added some Italian sausages for the... -
No foil ribs....
- cael
- Album
- Comments: 0
-
No foil ribs....
Quick question about the bend test. I had to cut my rib racks in half. So will the bend test still reliably predict doneness without the extra weight to pull them down? Or should I use a toothpick test? If so, slide in like butter? Or just go in easy? Thanks. Got about 2-3 hours... -
No foil ribs....
And its rubs with sugar for the win! Thanks everyone, and I will let you know how it goes. :biggrin: -
No foil ribs....
I think I would like to try no foil ribs tomorrow for Canada Day. Any thoughts on a rub that contains or does not contain sugar? I was wondering if the time outside the foil might cause more burn in a rub with sugar in it. But perhaps some of you have tried it and like that... -
Technique for wrapping to rest - question
As a newbie I am very grateful for the long winded type. :) That was very helpful to know. I had not thought of the size of the piece of meat, but that makes real sense to me now. These were small roasts.- cael
- Post #5
- Forum: General Discussion
-
Technique for wrapping to rest - question
Ahhh...thanks. I poked it at 20 and juice ran out in a stream, so I left it another 10. At that point all the juice stayed in the slice. Any thoughts on if a hard cooler would be better at keeping the heat than the soft?- cael
- Post #3
- Forum: General Discussion
