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  1. gmebey

    My Electric ECB is getting weak

    Thanks for the advice. Most of the time running at 230 isn't a problem until it gets colder outside or I'm doing poultry. By any chance do you know if it is the element that gets week or is it the connections between the cord and the element? Maybe it is time to upgrade
  2. gmebey

    My Electric ECB is getting weak

    I'm sure this has been asked and addressed before, so sorry in advance. I have a old charcoal ECB that I converted to electric with the $45 conversion kit, which was nothing more than a element on a metal plate. At first it would easily run up to and above 275F, but now it struggles to get...
  3. gmebey

    Didn't know where else to post this...

    Welcome aboard the addictive path to smoking anything and everything. I feel a bit guilty to luring you in....heheheh...NOT! BTW I got a weird email from your MES saying supper will be ready in a couple hours. Should I bring forks and knives?
  4. gmebey

    Need advice, newbie at cheese

    I got a Big Kahuna and really want to do cheese, but I'm at a lost, and need some advice. My plan is to tackle this Sunday. 1) What is a good basic cheese? 2) What is the proper temp, cold is defined as less than 100F. So how low can I go? 3) Aging, why and how long? 4) Fridge or freezer...
  5. gmebey

    what is pork loin back ribs?

    OK a dumb question is pork loin back ribs the same as spare ribs? Should I use the 3-2-1 method at ~230? I can use any help you guys are willing to offer.
    • gmebey
    • Thread
    • Replies: 7
    • Forum: Pork
  6. gmebey

    smokehouse and cold smoking

    Looking at all the information I'm even more lost. Here is the deal I live in the city (urban area) and have cool neighbors. But building a full blown stationary smoke house could be the final straw. So I was hoping to make a smaller one that is somewhat hidden. Maybe beside the shed, behind...
  7. gmebey

    baron of beef roast

    From my research the "baron of beef" has two meaning's (see below). unfortunately mine is the US cut.....so I would assume it is not that good, could be tough....so I was thinking of smoking it. Any suggestions or experience? ==================== from http://www.ochef.com/562.htm Depends on...
  8. gmebey

    baron of beef roast

    We got a 1/3 of cow last year and now are down to the uncertain pieces of meat. So what is a "baron of beef roast" good for? Can it be smoked?
    • gmebey
    • Thread
    • Replies: 8
    • Forum: Beef
  9. gmebey

    smokehouse and cold smoking

    I'm wanting to get into smoking cheese but I'm also wondering if a smoke house will also do regular stuff like poultry? What advice do the experts have on this?
  10. gmebey

    How BAD ya Got it ?

    I started smoking about a year ago (April 2009 ) and now if I can't smoke something at least once a week I feel lost. I crave smoked anything, dream of smoking about every thing. I have become a critic of BBQ and smoked food from restaurants....most of the time wish I would have made my own...
  11. gmebey

    HELP need advice on a ham

    So is 250 a bit hot for "double smoking"?
  12. gmebey

    HELP need advice on a ham

    Thanks for all the advice. Since my original post I figured out a few things. 1) Mustard and Bad Byrons Rub....we have it so I need to use it up. UNLESS someone has a much better idea! 2) I plan to run at 250 since I'm also going some Cornish game hens 3) This could a test by trial for me...
  13. gmebey

    Mes explosion

    http://www.consumeraffairs.com/recal...6/smokers.html Look at this.
  14. gmebey

    HELP need advice on a ham

    My wife is starting to love my new addiction (smoking) and asked me to do a ham for Easter. But the catch is I only have this weekend to do a practice run, and my research as yielded little. Anyone do a ham? Need to know: 1) Rubs 2) Temp 3) Time per pound 4) Types of hams.....precooked or...
    • gmebey
    • Thread
    • Replies: 12
    • Forum: Pork
  15. gmebey

    Doing my First Meat Loaf

    Well I have to say it was OK, but for some reason it was a bit mushy. So at this time I need to tweak it a bit and see if I can get it firm up more.
  16. gmebey

    Doing my First Meat Loaf

    OK guys I'm trying my first meat loaf and decided to use Jeff's recipe for a beef meat loaf. I only made one modification and added a finally chopper jalapeno. Stay tuned a qview is coming soon.
    • gmebey
    • Thread
    • Replies: 1
    • Forum: Beef
  17. gmebey

    Foiling, sealed or not?

    I'm smoking a butt for today and just foiled it. As I poked the temperature probe through the foil....... I got to thinking...is this right or not. So the question is does it hurt poking one small hole in the foil for a temperature probe?
  18. gmebey

    Cold Smoked Ice Cream

    Hmm smoked ice cream My friends accuse me of smoking anything and everything. But I can't wait to tell them about this.
  19. gmebey

    My family is counting on me and I need a LOT of advice on my first Brisket

    UPDATE First of all, again thanks to everyone for the great advice. And I'm sorry there are no pictures The New Year started out great with the brisket being a hit. To avoid the complications of smoking in the mountains I decided to smoke in two stages. In preparation and to reduce the...
  20. gmebey

    My family is counting on me and I need a LOT of advice on my first Brisket

    First of all I have only been smoking for about 6 months but I couldn't have done it without the vast knowledge I found here and great advice everyone has given. All this help has allowed me great success doing fish, chicken (whole and drums), turkey and last time a pulled pork. I have...
    • gmebey
    • Thread
    • Replies: 10
    • Forum: Beef
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