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    New to the forum

      It may have come with directions but if not, wash the cooking racks with soap and water to remove any residue, Then spray/wipe the racks and the inside of the cooking chamber with vegetable oil. (like a can of Pam). Build a medium size fire in the firebox and let it burn for several hours...
  4. so ms smoker

    New to the forum

      Welcome Steve. Glad to have you with us! What kind of smoker did you get? Be sure to season it on Saturday. This will also get you used to how to control temps. Probably start with chicken for a first cook. Maybe leg quarters or a whole spatchcocked bird. Feel free to bring on the questions...
  5. so ms smoker

    Cornish game hens - my first experience with a smoker

     Cornish hens look great! Brine the turkey breasts as you did the hens. Smoke to 160 IT then let them rest under foil about 15-20 mins. Should be well done and juicy. Remember to take pics!   Mike
  6. so ms smoker

    Davy Crockett tailgater

      Sounds awesome!   Mike
  7. so ms smoker

    Davy Crockett tailgater

     Haven't seen that smoker before. Does it use pellets? Nice looking legs too. (Chicken legs)    Mike
  8. so ms smoker

    Chicken sausage with sundried tomatoes

      Nice ! I will have to try that one.    Mike
  9. so ms smoker

    New, new & more new

      Nice job on the bacon weave. Fattie looks good too!    Mike
  10. so ms smoker

    Mmmm Ribs in the MES 40

     Finally done...  And the leftovers.   Turned out really good!    Mike
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  14. so ms smoker

    First Pork Butt

      The first tip would be to start early and allow plenty of time. You can't rush good Q.    Mike
  15. so ms smoker

    Hey everybody!

      Glad to have you with us Carl! Feel free to ask any questions that come up. Don't forget to post pics of your smokes for us to drool over.    Mike
  16. so ms smoker

    Hickory for pork?

      Pork shoulder should do well with hickory. Really depends on the flavors you like and how strong a smoke flavor you want. I prefer pecan for pork, but there are no rules. Try different woods to see which you like best!    Mike
  17. Mmmm Ribs in the MES 40

    Mmmm Ribs in the MES 40

  18. so ms smoker

    Mmmm Ribs in the MES 40

      Haven't smoked any ribs lately and decided it was time. Pulled a large rack out of the freezer yesterday to thaw. I believe this rack is from a wild pig killed at the deer camp this past season.   Cut in half   and then rubbed   And in the smoker   Temp set at 240 and using pecan...
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