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  1. MJB05615

    Masterbuilt Slow & Cold Smoke Generator Question

    I see. Not only an odd arrangement, but it gets tiresome as I have to adjust it for each cook. Not the end of the World as it does generate a lot of smoke.
  2. MJB05615

    Masterbuilt Slow & Cold Smoke Generator Question

    I've used the Masterbuilt Cold Smoke attachment for years and have dealt with the 1 J bolt issue. I was able to put a few wood slats under the Cold Smoker feet and adjusted it so it doesn't move too much. That's the only issue I've had with that.
  3. MJB05615

    Seasoning Cast Iron - So it doesn't stink up the house

    Great job and great idea. I've stunk up the house a few times seasoning, lol.
  4. MJB05615

    Smoked Turkey Advice

    I've never been able to get crispy skin out of the Turkeys. Been smoking them for 7-8 years now. Love the flavor, but also remove the skin. This year I'm going to leave uncovered in Fridge for 24 hours as mentioned above. Cover the breast with foil for a bit. Also considering smoke til...
  5. MJB05615

    I was forced I tell yeah!!!

    Oh yes, those look great Steve. Great work.
  6. MJB05615

    First time making a pastrami and...Wow!! (With pics)

    Great job. Looks excellent. For me it's hit or miss when I try either from a Corned Beef Flat or a Packer Brisket from scratch.
  7. MJB05615

    Just a Thank You To a Bunch of Great SMF People

    Perfectly said, Brian. I also agree 100% with all of the great comments. I've learned so much here, and really appreciate all. I also have one of the pickiest Wives and she loves most of what I cook.
  8. MJB05615

    SORRY, for the long absence, hope i am back for good. DRKsmoking

    Glad you're back and OK healthwise David. Life gets in the way more often as we age, it seems. Positive attitude always helps get you through. Looking forward to some Smokes, on the smoker lol.
  9. MJB05615

    1st PBC rib cook

    Looks great Keith. I can almost imagine the aroma and flavor.
  10. MJB05615

    OTBS Member Squirrel has passed.

    I didn't know her either, RIP Cheryl. Sad when we lose folks.
  11. MJB05615

    Another @inkbird failure.

    Agree with all above. I got the Tempspike last month on a great deal, and it worked perfectly right out of the box. No setup etc. I have several Inkbird products, most work right. The wireless one is hit or miss whether it will work or not. I also have a Thermoworks Thermopen instant read...
  12. MJB05615

    Long time no see…..

    Glad to hear from you Jim. Happy for you and the Family, things are getting settled.
  13. MJB05615

    Life Gets in the Way, Times Whatever

    So sorry to hear this Mike. Like said above, stay as positive as you can, try not to dwell on too many negatives.
  14. MJB05615

    Beginning to hate my MES40

    I added the Auber PID a few years ago and it was a game changer. Also did the chip tray removal as Rich recommended. That enabled me to use wood chunks as well. Add the Cold Smoke attachment and the tube and I'm very happy with the performance as well as the flavors. I tried a Pitboss pellet...
  15. MJB05615

    Hey, look who's having a birthday!

    Happy belated Birthday Steve!
  16. MJB05615

    ReIntroduction of an old Smoker From NC

    Welcome back Aaron. I remember you as well. I have a few of your recipes from a few years ago still using. Glad you're back.
  17. MJB05615

    A little pastrami for the boys.

    Looks great Steve. We love Pastrami. I agree, some nice Rye bread etc is perfection.
  18. MJB05615

    Sauteed 16-20ct. Shrimp in Olive Oil and Butter with Garlic, Lemon and Herbs!

    I'm a little late, but that looks great! I love Shrimp, and always looking for easy recipes. Definitely trying this soon. Nice work Keith!
  19. MJB05615

    Man cave!

    Very nice Steve. And great setups to @civilsmoker and Rich. You Guys are way more skilled than me, lol. Steve, can't wait to see the finished product.
  20. MJB05615

    Labour Day Weekend 2024

    Did some Spare Ribs. It was just we 2. Lazy day. Here they are fresh on the smoker. Got a lot of smoke to begin with. Finished nicely. A little darker than I like don't know why. Smoked for 3 hours, then 2 hours wrapped. All sliced and ready to go. They were very good and tender...
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