Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. murrgh

    Incoming: Breakfast Fatty

    Had my machine at 240ish, ended up taking about 3.5-4 hours to get to 165. Very much so. Was pretty surprised that it turned out as well as it did. Also opted out of the maple glaze at the end.
  2. murrgh

    Incoming: Breakfast Fatty

    Sent from my iPhone using Tapatalk Pro
  3. murrgh

    Incoming: Breakfast Fatty

    In she goes! Sent from my iPhone using Tapatalk Pro
  4. murrgh

    mobile phone app

    Use Tapatalk. This forum is supported on there and it works great! Sent from my iPhone using Tapatalk Pro
  5. murrgh

    Incoming: Breakfast Fatty

    Well, here's the pictures from the prep. Will be starting about 4am! Sent from my iPhone using Tapatalk Pro
  6. murrgh

    Incoming: Breakfast Fatty

    Definitely. I'll be sure to post how that part goes. 
  7. murrgh

    Incoming: Breakfast Fatty

    Thanks for the advice! I'll probably hit it in the last hour or 30 minute then?
  8. murrgh

    Tony's Drunk Smoked Chicken

    Thanks! I lost my Mac knife and had to settle for something a little less sharp. Was happy overall. 
  9. Tony's Drunk Smoked Chicken

    Tony's Drunk Smoked Chicken

    • murrgh
    • Album
    • Comments: 0
  10. murrgh

    Tony's Drunk Smoked Chicken

    I've made this a staple in my smoker, with results that people love.  What I do: Brine in Tony's for at least 2 hours  Seasoning: Don't rinse after pulling out of brineGenerously apply Tony's to the outside of the birdCrack open favorite beer, take a sip, violate the chicken and apply the beer...
  11. IMG_0183.JPG

    IMG_0183.JPG

    • murrgh
    • Media item
    • Comments: 0
    • Album: Tony's Drunk Smoked Chicken
  12. IMG_0190.JPG

    IMG_0190.JPG

    • murrgh
    • Media item
    • Comments: 0
    • Album: Tony's Drunk Smoked Chicken
  13. IMG_0186.JPG

    IMG_0186.JPG

    • murrgh
    • Media item
    • Comments: 0
    • Album: Tony's Drunk Smoked Chicken
  14. IMG_0185.JPG

    IMG_0185.JPG

    • murrgh
    • Media item
    • Comments: 0
    • Album: Tony's Drunk Smoked Chicken
  15. murrgh

    Incoming: Breakfast Fatty

    So I know my posts here are sporadic, but I've recently replaced my MES 30in with a MES propane smoker that I've Mailbox'd among other mods.  Anyways, to the point: I've never done a fatty before - this is my plan, outside to inside: Bacon Weave (Coat in real maple syrup after rolled, before...
  16. murrgh

    Pork Picnic Question

    Hey y'all, been watching the forums, just haven't had a chance to smoke anything. I've done butts, but this is the first Picnic I'm doing. Should I trim any of the fat on the bottom of it, or just leave it as it? Thanks in advance.
    • murrgh
    • Thread
    • Replies: 3
    • Forum: Pork
  17. murrgh

    Help a newbie pick out a new smoker!!

    Jeff (The site admin/starter) has a really good book on smoking. Within the first 30 or so pages it goes over all smoker types with pros/cons of each. I'd highly recommend picking this up because it makes as a good learning tool and reference for anything you could think of smoking. EDIT...
  18. murrgh

    Newbie MES questions

    Welcome and congrats on your MES! I've got a 30in so I'll attempt to answer your questions.... I know it's not much help but it's something!
  19. murrgh

    Hi guys! I have a few days and I want some opinions for my first cook.

    I did whole chickens for my first smoke. Following that, I tried smoked burgers, ribs, boston butt, a turkey, etc. Chicken did seem like an easy go-to for my first smoke as well.
  20. murrgh

    Meater - Wireless Meat Probe

    Interesting. I've never heard of that before. All I could find was probes that were wired back to a receiver... not wireless probes like the Kickstarter Meater.
Top Bottom
Back
Clicky