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  1. krooz

    Boston butt question

    Yeah, it's probably plateaued. Sits there 2 or 3 hours and you think it'll never change then all of a sudden she starts creeping up to your desired temp....
  2. krooz

    New MES Bluetooth Digital smoker

    I've never foiled a butt and they've always come out great. If it gets done early just double wrap in foil and place in a cooler with towels - it'll stay screaming hot for hours....
  3. krooz

    First time smoking chicken breasts

    Cool - thanks....
  4. krooz

    First time smoking chicken breasts

    Those look great - time and temp?
  5. krooz

    Any Ideas

    Yeah, I have a photographic memory - but the pictures are fading fast!
  6. krooz

    Temperature probe on Mes 40 BT

    I monitored mine last weekend with another probe next to it ( both hanging from the 3rd rack) and the meat probe ran 5 to 6° less than the cabinet temp.....  But that's just my experience - yours may be different.
  7. krooz

    sausage fattie-1st try

    Congrats - looks like it came out well! What was your filler? I may have to roll one this weekend - thinking a pizza version.....
  8. krooz

    1 hour simple bite through juicy chicken

    Man that looks good! Wish my MES got that hot though!!
  9. krooz

    sausage fattie-1st try

    Looks good!
  10. krooz

    New MES Bluetooth Digital smoker

    I do it even less - like every 45 minutes to an hour gives us the smoke we like. Chip tray ash never comes close to needing to be emptied but the longest smoke I've had on the smoker has been 4 hours.....
  11. krooz

    New MES Bluetooth Digital smoker

    A little off topic since I don't have the AMZNPS yet and rely on the little MES chip tray. But I have a rack of baby backs going for a 4 hour smoke at 240°(came out great last time - no foiling). Also have some cubed up sweet taters going as well - experimentin'! Anyway, I was curious as to the...
  12. krooz

    Smoke-Cooked Salmon and Cob Corn - Parchment? Updated w/Qview

    Canada3 - I've tried corn 3 times. Twice slathered with softened butter and dusted with lemon pepper and once slathered with Italian Dressing - like the butter based better. In the husk is great - some soak it beforehand but I haven't seen a need. Going to smoke some cubed sweet potatoes with...
  13. Smoke-Cooked Salmon and Cob Corn - Parchment? Updated w/Qview

    Smoke-Cooked Salmon and Cob Corn - Parchment? Updated w/Qview

    • krooz
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  14. Salmon.jpg

    Salmon.jpg

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    • Album: Smoke-Cooked Salmon and Cob Corn - Parchment? Updated w/Qview
  15. krooz

    Dad's Braggin Beans

    x2 on that recipe!! - I got it several years back from a Weber grilling book I think. Always a BIG hit whenever I make it......
  16. krooz

    Smoking a whole chicken

    My understanding is that it won't, which is why I haven't smoked one in my MES yet. I don't want to smoke and then have to finish on a grill or in the oven so I guess I'll have to break down and try one solely for the meat - knowing the skin will be rubbery and have to be removed....
  17. krooz

    Just some spatchcocked chickens fresh off the smoke

    Man, those look great - how was the skin? I've been wanting to do one in my MES but was put off by the idea of having to finish it in the oven to get a crispier skin. Max temp setting is 275° and supposedly isn't hot enough for a good finish.....
  18. krooz

    Smoke-Cooked Salmon and Cob Corn - Parchment? Updated w/Qview

    Tomorrow I'm going to smoke-cook a skinless 3lb salmon fillet I bought at Sam's. I'm talking entree type salmon and not the long smoked/cured snack type ( I used to do that with Chinook when I lived near Lake Michigan back in Indiana). Anyway - hoping for opinions for my plan gleaned from posts...
  19. krooz

    What does everyone think of Sam's club meats?

    Was at Sam's today - don't go too often unless I'm in the area. Was hoping too buy baby backs but the 3 pack ribs were 50 cents more a lb than the ones I can buy at Walmart so I passed.....
  20. krooz

    Burger Bacon Shots !!

    They really were good reheated  - my wife took one to work and I reheated one before golfing today - yum!
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