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  1. 20150426_172226.jpeg

    20150426_172226.jpeg

    • dartguy
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    • Album: Goose jerky on MES30
  2. 20150426_101504.jpeg

    20150426_101504.jpeg

    • dartguy
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    • Album: Goose jerky on MES30
  3. 20150426_093941.jpeg

    20150426_093941.jpeg

    • dartguy
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    • Album: Goose jerky on MES30
  4. dartguy

    Trying my hand at ground beef jerky today

    Mixed up a batch of ground goose jerky tonight.  Will sit in the fridge tonight and then I will shoot it with my jerky gun in the AM, then into the MES using the temp methods described here.  I've only done this jerky in the oven before so I am excited to add some smoke flavor.  Thanks, Dave for...
  5. dartguy

    First smoke on the MES30G1

    twoalpha, thanks for the tip on the brining container.  Wife suggested some 6 qt plastic bowls with lids she saw at the local Sam's.  These should do just fine for brining more birds!
  6. 20150421_214929.jpeg

    20150421_214929.jpeg

    • dartguy
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    • Album: Wild turkey legs
  7. Wild turkey legs

    Wild turkey legs

    • dartguy
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  8. dartguy

    Wild turkey legs

    Only my second smoke in my new MES30.  Friends got lucky with birds!  Thought I would try smoking the legs. Brined in salt/dark brown sugar/water for 24 hours. In they go!  Coated them with olive oil and Tony Cachere's Creole.  Using hickory in the AMNPS. Put some Johnsonville brats on...
  9. 20150421_204449.jpeg

    20150421_204449.jpeg

    • dartguy
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    • Album: Wild turkey legs
  10. 20150421_193312.jpeg

    20150421_193312.jpeg

    • dartguy
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    • Album: Wild turkey legs
  11. 20150421_170737.jpeg

    20150421_170737.jpeg

    • dartguy
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    • Album: Wild turkey legs
  12. 20150420_190633.jpeg

    20150420_190633.jpeg

    • dartguy
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    • Album: Wild turkey legs
  13. dartguy

    First smoke on the MES30G1

    Rick, didn't crisp the skin.  It was a bit chewy but tasted pretty good!  Will have to work on that.  And yea, the AMNPS was great!  I didn't have to open that thing up till about two hours in to put my temp probe into the meat (only a single probe unit at the moment and I wanted to monitor the...
  14. dartguy

    First smoke on the MES30G1

    Gary:  The flavor was outstanding!  Every few bites you distinctly got a taste of the lemon that was stuffed inside.  I'm sure that contributed to the moistness of the meat, too. Ryan:  Thanks!!
  15. First smoke on the MES30G1

    First smoke on the MES30G1

    • dartguy
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  16. dartguy

    First smoke on the MES30G1

    Decided to do a chicken first.  Brined it for 24 hours in a simple brine of water/salt/brown sugar.  Stuffed the inside with chunked up apple/lemon/onion/garlic cloves - with some olive oil and salt and pepper.  Sprinkled some salt and pepper, cayenne and paprika on the outside after slathering...
  17. 20150412_163724.jpeg

    20150412_163724.jpeg

    • dartguy
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    • Album: First smoke on the MES30G1
  18. 20150412_150431.jpeg

    20150412_150431.jpeg

    • dartguy
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    • Album: First smoke on the MES30G1
  19. 20150412_123447.jpeg

    20150412_123447.jpeg

    • dartguy
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    • Album: First smoke on the MES30G1
  20. 20150412_122150.jpeg

    20150412_122150.jpeg

    • dartguy
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    • Album: First smoke on the MES30G1
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