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  1. flyhigh123

    My smoked salmon fillet recipe/process

    is this for like lox like quality, like the bagel salmon type, or is this a bit more cooked?? thanks for the help and great write up.. also, just to have an idea, how long are you typically smoking for?
  2. flyhigh123

    the lazy man smoke - less work?

    OK, so i bought my MES becasue i wanted the satisfaction of perfectly smoked foods, but yet the easiness and little time it takes to manage... I'm looking for ways to give me smoke without having to always add in more chips every hour or two.. I've looked at the smoke daddy, but that seems to...
  3. flyhigh123

    Cheesecake factory Beef ribs

    i'll try the foiling... just never tried beef ribs before... i typically foil my brisket and pulled pork.. :D thanks guys... lol... i can see the word "boil" is a word to be unspoken of...
  4. flyhigh123

    Cheesecake factory Beef ribs

    lol.. i know... i've smoked some really good briskets and pulled pork... i know boiling is the cheating method.. and really washes out some flavor... but those fall of the bones are like crack!
  5. flyhigh123

    Cheesecake factory Beef ribs

    i will try the foil technique... the 321 has worked well for me on babybacks and spareribs...
  6. flyhigh123

    Cheesecake factory Beef ribs

    hmm... i know what you mean... i know the boiling will lose some flavor.. but if i can get it that soft, i may be willing to sacrifice... if i just slow smoke, is there anyway to get them that soft and fall off the bone? its knifetender, meaning, i just use a fork/knife to get them to fall off...
  7. flyhigh123

    Cheesecake factory Beef ribs

    So i had the beef ribs at cheesecake factory, i kno who would have thought... lol but they were fantasic. I'm a big fan for fall off the bone, super tender beef ribs... How do I make them that tender? I read some people boil them for a while first... Can I boil them to soften them and then...
  8. flyhigh123

    Rib Pork Belly Question

    that looks like divine swine... Mmmmm
  9. flyhigh123

    Turkey Tune-Up

    Is it possible to smoke at a lower temp, I use a MES and i don't know if it gets to that temp... looks great!!!!
  10. flyhigh123

    Whole Tri Tip Roast smoked??? anyone try it?

    I was at my local smart and final yesterday. They had a 13 pound Trip tip roast @2.99 a pound. Has anyone smoked tri tip roast of this size like a brisket??? The brisket was 1.99 a pound so I picked up one of those. If the tri tip would taste better than the brisket with the low and slow...
  11. flyhigh123

    Hello, from Los Angeles!!!!!!

    thanks for the warm welcome... smoking is great.... u guys made it easy for me!!!
  12. flyhigh123

    A Fix For The MES Temp Problem Maybe

    Ceramic tiles should be a great way to disperse heat evenly. What you guys think about a ceramic tile? I should stop by and pick one up....
  13. flyhigh123

    Hello, from Los Angeles!!!!!!

    Hi Guys! Been surfing the board for a bit of time, lurking... Finally joined... should have done it earlier... i bought a MES I've smoked it twice and both times came out great! 1: 12 pound Pork Butt 2: 11 pound Brisket very happy to keep on smoking!
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