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  1. craigdchang

    HOT LINKS, TEXAS STYLE

    Did it have a hot dog like texture?
  2. craigdchang

    HOT LINKS, TEXAS STYLE

    I tried this recipe for the first time and ran into some problems. The flavor was on point. I did my first grind with the large dye I created the slurry and mixed it into the meat. I then ran it through the smallest dye for the second grind. I then stuffed the casings I tried something a...
  3. craigdchang

    New smoker from Michigan

    Kyle, I have been using Nesco for all my jerky. I like the flavor of their mixes. It is the closest thing to store bought that I have found, and they are reasonably priced. What part of Michigan are you from?
  4. craigdchang

    The 2015 Third Annual Michigan Get-Together (June 6th-7th)

    Is there any empty smokers available. I was planning on riding but it is hard to fit a smoker on the motorcycle
  5. craigdchang

    MES 30 (New Generation) HUGE Temperature Swings

    I smoked a butt yesterday. I started it at 6:00AM and set the temp to 250. It was windy and cold so I noticed a swing of about 15 degrees. So I kicked the temp up to 270. I figured maybe the cold was coming in the vent. It was a 4.5 lb. butt and I covered it at about 11:30, and added some apple...
  6. craigdchang

    Q-View Spares

    I made some Chinese honey glazed spare ribs
  7. Q-View Spares

    Q-View Spares

  8. 20150315_180626.jpg

    20150315_180626.jpg

    • craigdchang
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    • Album: Q-View Spares
  9. craigdchang

    Cart Modification for MES. Nice!

    I am building a cart from scratch. I have a shelf on the bottom for my cold smoker kit. It is still in progress, will show pictures when complete.
  10. Cart Modification for MES. Nice!

    Cart Modification for MES. Nice!

  11. 20150412_181157.jpg

    20150412_181157.jpg

    • craigdchang
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    • Album: Cart Modification for MES. Nice!
  12. craigdchang

    First try w/Turkey drumsticks...

    What is a good temperature? I tried drummies for the first time and they were really dry. Great flavor but dry. I soaked in a brine for 24 hours. I used a cherry wood smoke and there also wasn't much color.
  13. craigdchang

    MES 30" vs 40" - cast your vote!

    I just bought a 30" electric with the window. I wish I bought the 40" electric with the window. Now I want to smoke everything and there is only so much room in the 30" 
  14. craigdchang

    Smoking a turkey breast in the snow

    Good catch. You are right that should have been a gallon of water.
  15. Smoking a turkey breast in the snow

    Smoking a turkey breast in the snow

  16. craigdchang

    Smoking a turkey breast in the snow

    Today I am smoking a breast. It has been sitting in a basic brine for 24 hours. It is freezing outside.. As you can see I am piping the smoke out the top with a 90 degree 3" elbow and 12 feet of dryer vent. The brine is pretty basic: 1 gallon water 1/2 cup kosher salt 1/4 sugar (white)...
  17. smoked.jpg

    smoked.jpg

    • craigdchang
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    • Album: Smoking a turkey breast in the snow
  18. 20150222_114658.jpg

    20150222_114658.jpg

    • craigdchang
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    • Album: Smoking a turkey breast in the snow
  19. cold.jpg

    cold.jpg

    • craigdchang
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    • Album: Smoking a turkey breast in the snow
  20. craigdchang

    Tips for MES Owners

    is it safe to put in the oven and do a self cleaning cycle in the oven to burn all the crud off?
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