Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. werdwolf

    Mes--40

    Your only smoking when the heating element is on, so it is variable.  I would say about every 30-50 minutes depending on smoking temp and outside temp. Still playing around with my Amazin smoker so can't comment on it, but gets good reviews.
  2. werdwolf

    First Smoke and One Beautiful Bird QView

    interesting. I may just have to run one up that high and see if it's as good as you say, since I usually pull mine at lower temps and then get the "not so crisp skin".  Thanks for the post.
  3. werdwolf

    New MES 40" Owner in the Bay Area of CA

    Welcome and enjoy!
  4. werdwolf

    The nitty gritty of foiling?!

    use the 3-2-1 for spares and the 2-2-1 for baby backs (the middle number is the foiling period). I use about a half hour after the ribs come out of the foil.
  5. werdwolf

    Desperate for HELP

    The environmental doctor in me is screaming. It is my understanding that there are some pressure treated woods that only use a copper salt, and this may be ok, but if you have anything else caution. I would at a minimum cover it with overlay (is this 1/4 inch luan?).  Personally, if it were...
  6. werdwolf

    first pastrami, will not be the last one for sure!!!

    First try?  That looks pretty darn good for a first attempt. Got some of my own finishing now, and hope it looks as good as yours.
  7. werdwolf

    Can't get smoke on almonds

    I think you need a little something to "hold the smoke on".  On almonds, I brine them and rinse.  then use a mixture of little butter, franks red hot, and molasses.  mix it up good. Seem to get a pretty good smoke flavor, at least they always disappear. O walnuts I use butter, dark brown...
  8. werdwolf

    Pizza Oven Progress with New Pics 3/6/2012 Finally Done

    Man, I'm slip'in.  I just picked up on this thread. That is a beautiful piece of work. Include me in this list of jealous folks drooling and waiting for picks from that. Congrats!
  9. werdwolf

    Anyone? What recipe for Smoked Salmon like the popular gift packages?

    I think the key for you will be to make sure you give it enough time to form the pellicle.  This is what helps to "retain the smoke"
  10. werdwolf

    Russian sausage from bush pig

    Was there enough fat on that bush pig?  probably should be aiming for 20% fat.  If not that could be part of the problem. But as above, give us some more info. They look good though.
  11. werdwolf

    Hello... I want my baby back ribs!

    Welcome, there is a pretty good size Ohio group here.  Enjoy!
  12. werdwolf

    Smoking Trout - hot & fast, skin & no skin *Now Trout Bites

    Wow, great little tutorial and Q view.  Thanks for sharing, especially the skin no skin thing.
  13. werdwolf

    Oh, so they have internet on computers now!

    Welcome and enjoy the forum.
  14. werdwolf

    Cajun Keilbasa for Fat Tuesday

    nice!
  15. werdwolf

    MES30 Pulled pork and how much smoke.

    For the chips most of us don't soak them. You will need to replace then every 20--40 minutes depending on there size. Don't over load it. a very small handfull is all you need.  If you can smell the smoke coming out the vent then the meat is getting it.
  16. werdwolf

    Nutrition and Cooking Tips

    Wow Pops, you've been busy. I just noted your barley post above,  also don't forget spelt and farro (whole grain not flour).
  17. werdwolf

    MY NEWEST DESIGN "meal of fortune'

                  words do not suffice here
  18. werdwolf

    Spatch--Cock--Turkey

    I used the buttermilk brine on here somewhere for poultry and got rave reviews.  I smoked it in the MES and used mesquite
  19. werdwolf

    Help On Smoking My First Whole Chicken Please.

    I smoke with mesquite usually.  probe in breast (don't touch the bone), I smoke at 275 degrees. I do not preheat my MES here (against conventional wisdom) for 1 or 2 birds, I only preheat if its really cold out or I am going to load the smoker up. I like to brine, but not necessary. I...
  20. werdwolf

    Very Random Question...

    The environmental physician in me is screaming don't do that to your dog. ( and also be careful if you spread it). It is a contact poison (and this means it will get absorbed from your lungs also).  It blocks the normal chemical that causes the nerves in your body to talk to each other. I did...
Top Bottom
Back
Clicky