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  1. trimmed fat.jpg

    trimmed fat.jpg

    • ryanhoelzer
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  2. brisket label.jpg

    brisket label.jpg

    • ryanhoelzer
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  3. IMAG0037.jpg

    IMAG0037.jpg

    • ryanhoelzer
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  4. ryanhoelzer

    Looking for a Smithfield Ham

    Yeah, I think they're scared to show you how much they're charging you for shipping..
  5. ryanhoelzer

    Looking for a Smithfield Ham

    I've been keeping my eye open and still hadn't seen one.  I got a thing in the mail for a free trial membership at BJ's Wholesale and went to check it out today.  They had them.  Bad news is they only carry brisket flats and their rib prices aren't very good..
  6. ham.jpg

    ham.jpg

    • ryanhoelzer
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  7. ryanhoelzer

    Cutting ribs for the smoker

    I can't see why not.  I've cut babybacks in half to experiment with cooking them different times.  Alot of people cut them in half to fit in some of the smaller smokers also.
  8. ryanhoelzer

    Masterbuilt not working properly

    That's more of what I was getting at.  Didn't mean to come off like I kind of did.. It sounds like MasterBuilt has addressed some of those issues.  I'm guessing the failure rate is still fairly small since there hasn't been a recall.  Out of curiosity, what kind of offer did they make you on a...
  9. ryanhoelzer

    Masterbuilt not working properly

    Is there any method that's 100% safe leaving unattended overnight? Hopefully breakers and GFI outlets work if there's a problem.. Has anyone that's experienced the MES wiring issues popped a breaker or outlet building up to the failure?
  10. ryanhoelzer

    MES 30 - Two models

    The digital shows $199 at Lowes and it seems like I've seen it even cheaper.  You can't go wrong with the analog at that price but you will need to use a thermometer and watch the temp/regulate it where the digital does it for you.
  11. ryanhoelzer

    3rd briskit and it was a home run.

    Where are the pics? I've used a McCormick Steak Rub on brisket that I like alot.  It's different from a Montreal, kind of hard to explain.
  12. ryanhoelzer

    Transporting a smoker while it's somking

    I've seen it being done, whether it was legal or not is another question.  One of the things I'd worry about would be the ashes bouncing and blowing around and ending up all over the food.  Maybe foil before moving?  How far are you moving it?  If it's a short distance a heat spike or drop might...
  13. ryanhoelzer

    Posting multiple pics

    I've had some issues too.  I find that if I post a pic at the end of what I've typed I can't get the cursor to appear after the pic.  What I started doing is hit enter a bunch of times and then go back up to one or two spaces from where I ended, enter my picture, and then I can hit the down...
  14. ryanhoelzer

    Looking for a metal box

    I'm working on an a way to use the A-Maze-N-Smoker externally with a MES.  I'm looking for a metal box about 8x10x8.  Not having any luck so far looking at project boxes, etc.  I might end up looking for a metal shop and see if they can build it for me but has anyone seen anything that might do...
  15. ryanhoelzer

    Are these prices high

    I have a hard time buying BBQ anywhere since I started a few months ago. 
  16. ryanhoelzer

    Smoke Daddy 8 inch

    Do a search for "smoke daddy mes" and you'll find a few threads.  Not a real big deal where you put it as long as the smoke flows..  The chip loader idea is cool.
  17. ryanhoelzer

    Having trouble finding a brisket

    Let us know what you find.  I live in NC but work in GA alot so I pick stuff up along the way home all the time.
  18. ryanhoelzer

    Having trouble finding a brisket

    I googled "upstate sc butcher" and found some stuff.  Where exactly are you?  There's an Anderson Butcher Shop I might have to stop at next time I drive by Easley.
  19. ryanhoelzer

    Are these prices high

    I travel alot for work and that might be the highest prices I've ever seen.  A good 30% more than some of my favorites that are worth their prices.. http://www.elmersbbq.net/index.html http://www.thompsonbbq.com/index.html
  20. ryanhoelzer

    First smoke with the AMS in the MES 30"

    It's a rub that a friend's dad makes.  I put it on just about everything.  He shares the recipe, I'll have to get it.
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