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New Smoker
Welcome to the forum, Alan and thank you for your service. I think you've come to the right place. Many of us started with an ECB (el cheapo Brinkman). You can actually knock out come great Q with one of those little devils. My brother still uses an electric one. If you use the search... -
Southern griller turned smoker newbie
Welcome to the forum. I'm glad you joined us. I have never used a WSM but you can't beat their reputation as a good smoker. I hope you enjoy your time with us. Chuck -
First crack at this jerky business....
That looks fine to me. I'm glad you had a favorable outcome. Chuck- stovebolt
- Post #2
- Forum: Making Jerky
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Hi Foodies.
Welcome to the forum. I'm sure that 9# butt will be a hit too. Chuck -
How to apply Prague Powder #1 ?
Great advice on the scale. They are too inexpensive not to have one (or two). Chuck -
How to make a tube burner help
Try searching for "pipe burner" here and on Google. Chuck- stovebolt
- Post #5
- Forum: Smoker Builds
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New to the Forum
Welcome to the forum, Nelson. Seems you have an ambitious project in the works. Good luck on that and I will be watching for your outcome. Chuck -
Smoked Prime Rib (Panned #3)
Another fantastic PR. Reading your posts is what made me smoke a rib roast and I never did thank you for that, so I will now. Chuck -
I just wanted to brag a little.....
Looks great, as usual. Now I want to do that. Chuck- stovebolt
- Post #5
- Forum: Grilling Pork
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Help. What to do with this cut
I think we are looking in different places. It does seem to have a rather thick fat layer on the backside of the picture. I would trim that back for sure to maybe 1/8 inch or so for basting. Chuck- stovebolt
- Post #8
- Forum: General Discussion
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Help. What to do with this cut
That's a rack of spares with the "skirt" still attached. Just the way I like them. That's all great meat. I wouldn't trim anything but the membrane. Chuck- stovebolt
- Post #4
- Forum: General Discussion
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Big Pork Loin
Pork loin is a very lean cut and will dry out quickly if overcooked. I would not cook it beyond 150° and it will be very moist. Chuck -
New Fella Here!
Welcome to the forum Steve. I have kin in the Dix, Kell area and all over the state for that matter. I hope you enjoy your time here. Chuck -
new smoker
Welcome to the forum, Cindi. To some extent the answers depend on what smoker you have and your personal tastes. I see no advantage to soaking the wood. Chips or chunks depends on variables as some smokers don't have room for chunks. Some people use smoke generators like the AMNPS (I... -
Hello everyone
Hello Kyle, and welcome to the forum. Looking forward to your input. Chuck -
Just starting to learn.
Welcome to SMF. Curt. I hope you enjoy your MES as much as I do mine. Chuck -
New from missouri.
Sounds like you're on top of it. Let us know how it works. Harbor Freight sells foot switches for a good price. They have press for on, and again for off as well as on when pressed, off when not. I have both and they seem pretty good to me. Chuck -
New from missouri.
Awesome grinder. Looks like it's geared to spin rather fast. Chuck -
Easy way to clean window in MES 40
Alcohol works just fine also. Chuck- stovebolt
- Post #5
- Forum: Electric Smokers
