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New to smokers grill
welcome to SMF. I have used the masterbuilt electric smoker (MES) for many years . Do some reading about your smoker and buy the AMNPS to go with it. i know what the directions from mes say but run your exhaust vent fully open . If i can help you with anything just send me a PM. -
Shrimp & Corn Soup ~ Foamheart
I will have to file that recipe away for when i want a lighter corn and shrimp soup . The recipe i use has cream ,butter , cream cheese and cream of potato soup as the base . more of a corn and shrimp chowder.- eman
- Post #34
- Forum: Chili, Soups, and Stews
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Pine Rosin removal
I would burn a couple of hot fires in it then hauj it to a car wash and high pressure soap and rinse a few times . Then build a fire w/ the proper wood and re season it.- eman
- Post #4
- Forum: For New Members
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New to site with a couple questions!!!!
Hey E . baton rouge here I have used the accue rite brand of thermos from acadamey sports w/ good success. I dont know about the gasket. never used that smoker. but if it leaks you can use high temp silicon to make a gasket. If you need to do that i can help you w/ how. -
Sharpened a knife for a friend, he's scared of it now...
As long as the owner of this properly sharp knife is taught and uses proper knife skills ,his fingers don't need to worry. My kitchen knives are that sharp. almost 2 years ago i was chopping an onion and wife walked in the kitchen and said something to me. i took my eyes (and mind) off what i...- eman
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Its 0600 on a Saturday Morning and I'm Taking Pictures of Meat...HELP!!
Looks great! Score that and pour a jar of pepper jelly over the top while hot. -
Gumbo 2nd try
Fine looking gumbo! Like tbrtt1 says gumbos down here in Louisiana vary from not only town to town but even from family to family. The Cajun part of the state makes a good dark roux and yes we Love a scoop of tater salad right in the middle of the bowl. The new Orleans area / creoles do...- eman
- Post #14
- Forum: General Discussion
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I failed!!
The great thing about this hobby is we get to eat the mistakes. Or if they're really bad The dog gets to eat them.- eman
- Post #15
- Forum: General Discussion
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Camp Chef Smokepro DLX
Welcome to SMF! practice practice practice . keep a log so that when something comes out great you can repeat it. -
new member
Welcome to SMF! Post some pics of that smoker when you get it finished. -
ScotF from St. Louis
Welcome to SMF! Enjoy your stay and just remember . Nothing better than a hobby where you can eat your mistakes. -
Smoking cheese
I have cheddar in my fridge vacuum sealed that has been there 2 years and is fine. everyone says 2 weeks rest before tasting. but i go a minimum of 30 days.- eman
- Post #32
- Forum: Smoked Cheese
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Freezing bell peppers?
They contain so much water that freezing them just makes them mushy when they thaw.. Nothing you can really do about that but dehydrate .- eman
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Tough Pork
no matter what the thermo says .Grab the bone and wiggle it. if it pulls out of the butt easily it's done. -
Cheese Cracking After It's Smoked
I buy some 3 and 4 yo cheese and it crumbles when you try to cut it . Smoking it didnt change it it still crumbles. sams sells it under the black diamond label . Most of the retail cheese slicers w/ the wire are to small to cut more than an 8 oz block. you can buy a cheap coping saw at...- eman
- Post #14
- Forum: Smoked Cheese
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Simplicity
us folks in Louisiana eat most anything that crawls walks flys or swims But this guy does not eat goat or lamb. tryed it many different ways and just don't like it. -
Simplicity
as long as you are using only a palm full of chips at a time you will get the right amount of smoke. Leave the exhaust vent fully open. if you can smell smoke it's smoking. -
