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  1. ryanhoelzer

    My best brisket yet

    Yep, It was Shop N Save.  I took him some back and I think he was surprised at how good it was.  People in NC just don't know what you can do with a brisket.  I had him slice me some jerky meat too.  He used some misc roast pieces that would go into hamburger and only charged me like $2.97/lb...
  2. ryanhoelzer

    My best brisket yet

    I got a brisket from a local meat market Friday.  It was a fair amount more expensive than the cryopacked ones I've done before but I think it might just be worth the money.  I'd have to do the math but I didn't have to trim it at all.  It had a nice thin fat cap on the bottom and that was it. ...
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    point.JPG

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  4. flat.JPG

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    brisket 1.JPG

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  7. ryanhoelzer

    My best Craigslist find ever..

    Found a 40" new style MES for $100.  Picking it up in the morning.  They guy's had it 3 months and only used it a few times.  He has a BBQ restaurant and was trying to simplify some things but it just didn't work for what he wanted.
  8. ryanhoelzer

    New MES 40 for $200 in Statesville, NC

    http://charlotte.craigslist.org/for/1865085456.html I should really buy this and give my dad my 30...
  9. ryanhoelzer

    Diners, Drive-Ins And Dives Features KC BBQ

    I've been to the Johnnys in Shawnee Mission and the one in Olathe.  The ribs were good at both but actually a little better from the Olathe location for some reason.
  10. ryanhoelzer

    Test. Last pics were too, too, too large.

    I'm sure there are plenty of other thread discussing pic sizing and in the old forum I always shrunk mine before I uploaded them to my host.  With the new site it's easy to just upload them to the forum and then while you're in your post edit, right click on the picture and hit properties.  You...
  11. ryanhoelzer

    Soaking wood is a NO NO

    The reason for soaking is to keep the wood from flaring up and the heat spiking.  If you're using a stick burner it's designed to burn and keep the right temp range.  In many smaller smokers a flame will raise the temp 30*.  The MES has a chip tray and part of the design is to keep the chips...
  12. ryanhoelzer

    Masterbuilt smoker vent position?

    The first thing I noticed was than none of those manual model #s listed are the new ones, 20070110, 20071009, or 20070810.
  13. ryanhoelzer

    Baloney.

    I've been wanting to do some bologna.  There's a local meat place that has 9lb bologna for $1.99/lb.  Any tips on how long, what temp, etc?
  14. ryanhoelzer

    LEM Smoker At Sams

    Saw this tonight looking at other stuff on the website. http://www.samsclub.com/sams/shop/product.jsp?productId=prod1480458&navAction= Looks like a very affordable electric smoker.
  15. ryanhoelzer

    Decided on a smoker....but can't find it!

    I would refuse to pay $399 at BassPro when Sams had it for $299, then $269. 
  16. ryanhoelzer

    watch what you buy at Sams

    That's good information about packaging and weight.  I wonder if it's as simple as someone packaging it wrong?
  17. ryanhoelzer

    watch what you buy at Sams

    That's actually a good question about scale adjustment.  When I buy steaks they don't weigh them until they're wrapped.  Granted, butcher paper is pretty light but you're still paying for it.  The packer briskets I buy aren't weighed until I get them so I'm paying for the cryo, there's a little...
  18. ryanhoelzer

    Brisket for the 4th

    Looks like your pic links are on a secure site.  With the new forum, the easy way is to upload them directly to the site.
  19. ryanhoelzer

    MES 800 upgrade to 1200 & ADD 800??

    I didn't realize that if it wasn't in the mod thread that no one had ever done it..
  20. ryanhoelzer

    My 1st Brisket - Que view

    Hmm, worked in the preview but then it lost them..
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