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  1. smokesontuesday

    Give me your best whole chicken process!

    This sounds delicious. 
  2. smokesontuesday

    What to smoke

    You could smoke pulled pork before hand and reheat but 4-8 hours isn't going to be enough time to do it fresh. Boneless loin is easily doable in that time frame. Pulled chicken would be another option if you're wanting sandwiches. Big batch of thighs or 3-4 whole chickens would do you just...
  3. smokesontuesday

    OK GUYS & GALS! WHAT DID YOU GET FOR CHRISTMAS?

    I really want a National Triolian Mandolin from the same period to match but I can't swing the price tag either. They just didn't make many prewar.
  4. smokesontuesday

    OK GUYS & GALS! WHAT DID YOU GET FOR CHRISTMAS?

    The National is my baby. It is 78 years old and I'm the third owner. Grandma bought it from a guitar player/instructor in Pryor in 1951 or '52 for $25 when she wanted to learn to play. My dad was born in 1953 though and she never learned. It was under the bed upstairs in the guest room wrapped...
  5. smokesontuesday

    Found a MES on clearance

    The 30" is a great jerky smoker. It'll hold 12-15 pounds pretty easy if you're hanging sticks. I haven't done any whole meat jerky in it but I'd think you could get 8-10 pounds in there easily enough. That said, I bought a 30" and then upgraded to a 40" after a year because it makes ribs and...
  6. smokesontuesday

    What is this MES 40 worth? Does it work well?

    Looks like a good price as long as it is in good working condition. The cold smoker would be used in place of the AMNPS or tube.
  7. smokesontuesday

    Pulled Pork tomorrow, general discussion about situaiton

    I can imagine but don't let it. Don't overthink. Just do what you always do and it'll will be great.
  8. smokesontuesday

    Pulled Pork tomorrow, general discussion about situaiton

    Sorry to hear of your loss. Food is definitely secondary.
  9. smokesontuesday

    Pulled Pork tomorrow, general discussion about situaiton

    You won't end up with 25 pounds of finished product though. Your yield will only be 50-60% of uncooked weight.
  10. smokesontuesday

    Question on Kettle grill quality

    Like most things you get what you pay for. You could probably get the Masterbuilt and get through the summer then buy a Weber on closeout at the end of the season for ~$99 or you could just pay the same ~$149 up front and get the Weber from the start.
  11. smokesontuesday

    OK GUYS & GALS! WHAT DID YOU GET FOR CHRISTMAS?

    Yeah. I've played $3k+ acoustics that felt terrible (most Martins out of the box) and $150 dollar ones that were wonderful. It's all down to the craftsman who made it that day and the person who sat it up after the fact. My wife's Laguna 3/4 Lil' Brat is still the best feeling guitar I've ever...
  12. smokesontuesday

    Newbie experience and comments on first cook with new smoker (with photos, recipes, and links)

    I never use water in the water pan. So much moisture stays in an electric smoker anyway that adding more is completely unnecessary. I just keep my water pan clean and use it as a drip tray to capture juices for use later. 4 pounds, 6 oz from an 8 pound brisket is about a 53% yield. That's not...
  13. smokesontuesday

    Canadian Bacon Time

    If you ever want to get rid of that old thing let me know and I'll get you a brand new one to replace it. That's some awesome looking Canadian bacon.
  14. smokesontuesday

    Smoking Bologna

    Glad to hear it. Bologna is one of my favorite quick smokes.
  15. smokesontuesday

    Chopped vs. burnt end

    More chopped than burnt ends, I'd say. I'm not including the chains and places like Applebee's that sell "BBQ" along with everything else.   The long term established places (My Place and Mahylons in Muskogee, Oklahoma Style in Tulsa, etc.) serve both chopped and sliced brisket sandwiches. I...
  16. smokesontuesday

    Chopped vs. burnt end

    There are a few places in Oklahoma that serve them pre-sauced. I haven't eaten in any of them that were worth a darn but they do exist.
  17. smokesontuesday

    Chopped vs. burnt end

    We're really going to have to do an Okie meetup at some point. 
  18. smokesontuesday

    Smoking Bologna

    You can go either way. If you want more barky crusty bits then cut it in half. If you're wanting to slice it thin for sandwiches I'd leave it whole and just score it a bit. There really isn't a wrong way to go with bologna.
  19. smokesontuesday

    Pork Sirloin Roast Canadian Bacon w/ Q-View

    I don't know if a glaze will get me there either but I haven't heard of anyone having much success with adding syrup to a wet brine either. Guess I'll keep reading and experimenting.
  20. smokesontuesday

    Canadian Bacon and Dried Beef (cured & smoked)

    Points and thank you so much for this step by step Bear. I used it for a batch of Canadian bacon that hit the smoke today and it is delicious. Thread with Q-View for my cook http://www.smokingmeatforums.com/t/259791/pork-sirloin-roast-canadian-bacon-w-q-view I'll definitely be trying out the...
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