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Now I did a face plant into my palm the other day. My MES 30 wasn't heating, seemed like it started but came back 15 minutes later and it's 92 degrees. I totally forgot you have to set the timer for it to heat. No time set, no heat. Just a thought.....since it just happened to me.
Just did a pork loin weekend before last. Pulled at 143 lb. and juicy, juicy, juicy! Thanks for the step by steps. I use it along with other smokers ideas and recipes to make all the things I do seem to come out super!!!
Well All, I went to Krogers today to get 2 briskets and 4 bags, 2LBs a piece of 16-20 tiger prawns, ie. shrimp for 11.98 for the 2 pound bag. Still have room in the freezer for 2 more bags of shrimp and I'm getting another brisket to put in the fridge. I'll rinse it, pat it dry. Oil and rub it...
Yup Bear, here in NW Louisiana we have shrimp this week, 16-20 per pound, 2-pound bags for 11.98, 5.99 a lb. Plus we have brisket for 1.77 a pound. Both at Kroger grocery.
Exactly twice $1.77 in the south. Now you know why people don't go up north to retire. Just joking. I just hope the pay up there is twice what we make down here......that won't be too hard to do let me tell ya. We get paid weakly down here. Very Weakly!
OK, here in NW Louisiana, Boneless chuck comes in at 2.69 to 2.99 a lb. on sale. That could be some inexpensive Prime Rib tasting Chuck Roast. Our bone-in Rib Roast on sale here is 4.99 a lb. Boneless rib-eye is 5.99 a lb. on sale.
Yer killin' me over 'ere!!!!
It actually depends on how much shrimp I buy. I'm figuring on 2-15 to 18 lb. briskets and 4-12.00 that's a 2 pound pack of shrimp. Those are 16 - 20 per pound size....NICE! If the shrimp are excellent I'll buy more shrimp if the shrimp are just OK I'll get 3...
OK, this week, 2_21 thru 2_27 at Kroger in zip code 71105 is Brisket, $1.77 a lb. untrimmed whole packer. I'm going to get 2 maybe 3. Let's see how much space I have in the freezer. Plus that shrimp looks awfully good.
Link;
https://www.kroger.com/weeklyad?cid=ema.pro.PDC_FD_20180223_ENT
I store my MES 30 in the laundry/mud room. Critters out in the country get after cooking stuff left out on the porch. I usually leave it open a couple of days after a smoke since I wash all the pans, grills, etc. Now I'll just leave it cracked and all will be fine. Thanks for the tip guys.
Welcome, Brett. I'm a newcomer myself. I got my MES 30 just before Thanksgiving. I've done a brisket and 2 pork shoulders. Both came out excellent. After research on this site on how to how to cook each item. The search icon is your friend. If you don't see it in Beef, Pork, Poultry, Seafood...
Click on the picture of the smoker and it takes you to an Amazon page. Look on the left side and there is a picture of the inside of the smoker you wanted to see.
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