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  1. nozzleman

    Twas the night before the night before Christmas with Q-view

    Good job, don't the MES and the AMNPS pair up nicely.
  2. nozzleman

    Electric Smokers

    I have this brand smoker from a few years back it is the same as the MES. Anyone with a MES that lives in a cold climate can answer this question. I have used mine in the low 30's with no problem but have not used it in the single digit temps.
  3. nozzleman

    Another WSM prime rib with q view

    I know everyone ejoyed this one, good job.
  4. Pre-cooked additional smoke added Christmas Ham

    Pre-cooked additional smoke added Christmas Ham

  5. nozzleman

    Pre-cooked additional smoke added Christmas Ham

    Well I bought a Christmas ham and a 5lb prime rib to do for Christmas. Things were all set for a Monday smoke for a Monday evening meal with the family and leftovers traveling to the other side of the family today. But I ended up having to attend a funeral instead so I asked my brother-inlaw to...
  6. Ham2012.JPG

    Ham2012.JPG

    • nozzleman
    • Media item
    • Comments: 0
    • Album: Pre-cooked additional smoke added Christmas Ham
  7. nozzleman

    How do you mix your spices into you sausage meat?

    I do it by hand, I am always doing small batches of 5lb or less. Stuff with a vertical and I guess the emat lubes everyting I have never added anything to the grinder or stuffer parts.
  8. nozzleman

    From hog leg to Christmas Ham- Thanks Pops!

    Looks great, isn't it good when all your efforts pay off with a jcakpot!
  9. nozzleman

    First attempt smoking.....Worst. Ribs. Ever.

    I am thinking there was anything but thin blue smoke coming out of the smoker during the rib smoke. Use the AMNPS as a guide for what you are looking for when it comes to smoke.
  10. nozzleman

    NO DIFFERENCE IN TASTE

    bump
  11. nozzleman

    Never to cold to smoke!

    The smoker is fantastic amd I like the weather station you have too!
  12. nozzleman

    Been lurking awhile...First time post

    Feels good to come out of the shadows don't it. I can promise you that you can learn all you ever want to know about smoking meat. The search bar is your friend, as you know people like qview (pictures) and questions are encouraged as well. Welcome
  13. nozzleman

    Smoking on the Smokin-It

    Great job, I know everyone will enjoy their smoky tasty gifts.
  14. nozzleman

    pork rinds

    Just bought a 1 lb package on amazon for about $12 to give this a try.
  15. nozzleman

    The Food Lab: The Truth About Brining Turkey----Let the debate begin

    The link will take to an article about brining titled  "The Food Lab: The Truth About Brining Turkey".  It is interesting to say the least and bound to stir up opinion...
  16. nozzleman

    Jalapeno/Cheese SS

    Looks great, how did it taste? Did you mix your venison with pork or some other kind of meat?  What ratio? This is on my to do list.
  17. nozzleman

    first pork butt

    Usually it will hit a stall where the temps don't go up for awhile. Depending on what you are trying to accomplish you could always lower the heat down to the 225-250 range to slow things down.
  18. nozzleman

    What brine have you had the most success with (turkey)

    X 2 on the slaughterhouse brine
  19. Not just another pork butt

    Not just another pork butt

  20. nozzleman

    Not just another pork butt

    Well I know everyone has seen tons of Qview on pork butts so I thought I would share the plated finished version. This butt was done low and slow using a mixture of pecan and hickory. Smoked in my trusty MES for 14 hours, pulled at an IT of 190 and hand pulled with a moderate mix of bark...
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