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  1. first take at smoking corned beef

    first take at smoking corned beef

    • patg
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  2. patg

    first take at smoking corned beef

    Well smoked my first corned beef, and it was awesome. It was a 4lb brisket. Started by rinsing it no soak. Rubbed it down with course ground dijon mustard and set in a foil pan with half a bottle of guiness. Smoked around 250 for about 5 hrs with hickory and cherry wood.
    • patg
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    • Replies: 3
    • Forum: Beef
  3. 20160317_181124.jpg

    20160317_181124.jpg

    • patg
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    • Album: first take at smoking corned beef
  4. patg

    Need advice to achieve TBS on a MES

    My first suggestion is to ditch the chips for chunks and use a skillet instead of the stock chip pan. My experience was the chips just burn way too fast to achieve the lighter smoke. The chunks do not ignite as fast making it easier to achieve the tbs. My 1st tbs came this year after a year...
  5. patg

    fishy smell or taste?

    Thanks guys
  6. patg

    fishy smell or taste?

    Alright all I have a 40" Masterbuilt propane and was challenged by my friend to smoke some lake trout and salmon that he caught last week. Couple of questions: 1.) Good quick brine for both? 2.) Best woods to use and for how long/temp? 3.) Read about an after smell and taste left in the smoker...
    • patg
    • Thread
    • Replies: 5
    • Forum: Fish
  7. patg

    masterbuilt 40"

    Thanks guys. Haven't done the venturi tube yet but will tackle that this week. Going to order that needle valve mentioned above seems to be rather popular choice on here
  8. patg

    Chicken it's what's for dinner

    Sorry the finish shot is that in the bowl. Forgot plated pics yesterday was crazy. How do I post multiple pics in one post I for some dumb reason have forgotten
  9. Chicken it's what's for dinner

    Chicken it's what's for dinner

    • patg
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  10. patg

    Chicken it's what's for dinner

    So the women who would have killed me for cooking up dark meat chicken 3 weeks ago asked me to smoke and pull some more chicken for dinner tonight.so they marinated in a store bought garlic mango something or other overnight, then coated with F.D. Chicken rub and into the smoke they went to...
  11. 20150826_193435.jpg

    20150826_193435.jpg

    • patg
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    • Album: Chicken it's what's for dinner
  12. patg

    masterbuilt 40"

    Thanks Bill
  13. patg

    masterbuilt 40"

    Hey all I have a Masterbuilt 40" and I am recently getting high yellow flames. I have never been able to really reach a temp below 250. I am considering a needle valve so I can do jerky and other stuff that needs lower temps. Can anyone suggest a valve that is user/ rookie friendly and any...
  14. patg

    Party food

    Thanks b
  15. patg

    Party food

    Here is the pork pre rest
  16. 20150807_231507.jpg

    20150807_231507.jpg

    • patg
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    • Album: Party food
  17. patg

    Party food

    Realized today I forgot pictures of the pulled product. That day was way to hectic. I will tell you this though it was a huge hit. My pork has been missing something lately and I can't figure it out. Really starting to get to me. The chicken was a success for my first time
  18. patg

    Thai Jerky

    Seems simple enough. The only downfall is my 40" propane won't smoke that low temp wise, and I am still not confident enough to use cure.
  19. patg

    Thai Jerky

    Looks awesome! I have a craving for jerky now.
  20. Party food

    Party food

    • patg
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