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Bodyman....it took about 3 hours at 225 to get it to 165 internal. Do a search and you will find all you need to do it just like that. You will be Smoking a fatty in no time.
Thanks.....Reading is the trick thats for sure. Next?? Tomorrow it will be the Chicken Cordon Bleu that I saw on here. That looks sooo good. My list seems to be getting longer instead of shorter the more I read.
More firsts for me today. Smoked a fatty...a first. Used the MES 40 with heat .....another first. The Fatty turned out great. Used JD sausage added some cheese, onions, mushrooms and eggs. The family enjoyed it, and said we for sure need to have these often.
Started with the gallon bag and used...
Did my first cheese today. First time to use the A-Maze-N too. Used a cup of hickory and a cup of maple, we'll see how it taste in a few weeks. This is also the first time I have used the MES 40. Didn't use any heat just let it cold smoke. It never got above 50 degrees.
This is what I started...
Wow nice build XxLT250RxX that is a cool setup..... But I have to agree the A-Maze-N is the way to go for cost and ease of use. If price is not a concern go with the Bradley setup.
I would think that cutting down a block of cheese that size would produce more smoke flavor. Simple because you are hitting more surface area with smoke. I would cut something like that in at least 3 or 4 pieces. The apple would give a more delicate flavor so smaller is better. I think you are...
Got my MES 40 yesterday. It had some slight damage to top control plastic case had a piece broken off, looked like one of the wheels got loose inside duing shipping and did the damage. Nothing that will keep i from working. I guess I will call Masterbuilt and get it replaced. It came from Sams...
Question for long time owners of the MES 40. How does the glass hold up? I assume it has double pane glass...does it stain and cloud between the glass after years of use?
Welcome Scott. I'm new here too. I have read so much and learned quite a bit too. You will see that everyone here will help you learn all about Smokers. Try the Free E-Course for some great learning.
That looks like some good sausage. Well..that just got added to my ever growing list of things I want to try. It amazes me all the things you can make....better and tastier on the smoker. What kind of grinder did you use? I'm wondering what kind of money I should spend and still end up with...
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