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  1. geerock

    Who taught you to cook?

    Italian mother and grandmother when I was very young, but was fortunate enough to spend some summers in Mississippi with an aunt and uncle, and my uncle was as crazy about smoking and BBQ as we are here. This was way back in the late 60's and he just had a cinderblock pit and a homemade barrel...
  2. geerock

    Merry Christmas from our house to yours

    Back at you radio, and everyone else.
  3. geerock

    Anyone use wood pellets in their MES?

    On a pellet grill where you have a convection fan you have the meat in the smoker a lot longer at lower temps. Its not the higher heat that dries it but the length of time that may take out more moisture when combined with no insulation and loose lid with no gasket. But again, whatever works...
  4. geerock

    First time brisket

    No i don't. Tried it both ways and really don't see much difference. But some folks swear by it so try it both ways and see what you like. For me its just one less step.... and, after 25 years of smoking, I make damn goid brisket. Its my favorite.
  5. geerock

    Anyone use wood pellets in their MES?

    Suzie Did they send you a new temp sensor with the new controller? Sounds like that may be the issue with the temps all over the place. As for smoked cheese, the difference between eating it right away compared to the 3 or 4 week rest is night and day. And all I'll say on the smoking below...
  6. geerock

    First time brisket

    First thing to check is will that thing fit in the mes30? It should but may be a tight fit. Remember on brisket you'll be cooking according to widest part of the meat so rarely do you go to an hour and a half / lb at those temps. Also, chances are the point is going to finish before the flat...
  7. geerock

    Greetings from a smoked meat lover!

    Welcome to the forum. Lots of great advice and great folks here. Use the search function and you'll get tons of info. According to what you posted I'm going to suggest you try out buckboard bacon. That craving for light/ dark on some dry cured pork butt may get satisfied real quick.
  8. geerock

    Electric Smoker

    Minimum hour and a half per pound at 235. I'd actually go to 250 in case you get a stubborn butt with a long stall. It may be done a bit sooner but a 10 pounder will stay for several hours if you wrap it nice and tight in double foil, wrap that in a heavy towel, and drop into a cooler. Its...
  9. geerock

    Using a foil pan for smoking Prime Rib

    I use a foil pan on the rack below the rib to catch the drippings but I don't put the meat in the pan.
  10. geerock

    Electric Smoker

    Bear55 I don't think hes going to be eating at 9pm with an 11am start and a 2 hour rest at 235 cook temp. You are only allowing an 8 hr cook for a 10 lb butt? No way.
  11. geerock

    Who's smoking what for Christmas dinner?

    I'll be in the dominican republic cooking up puerco asada, roast pig on a spit. The smoke and heat from the open pit fire is great. Thats kind of traditional holiday fare down there, but I have an offset stick burner at my place down there and I'll smoke some brined chickens, fresh caught...
  12. geerock

    Electric Smoker Newbie Needs Butt Help

    Bear 55 has you covered. All kinds of moisture in butts so just let it go. If you want to spritz every now and then fine but dont fret over butts. Hard to go wrong. As far as finish time just leave yourself plenty of time. If shes done early, just wrap tight in double foil, wrap that in a...
  13. geerock

    newbie "smokedupbbq"

    Meadow Creek in PA makes great products. They should be a couple hours from you. Definitely worth checking into.
  14. geerock

    better than masterbuilt? please?

    Rick we always agree that this smoking thing we do is always personal preference. All we do is make suggestions and let others try and see what works for them. Your advice is surely always appreciated. As for poor Suzie .... I think before long she is going to own one of everything. We got...
  15. geerock

    better than masterbuilt? please?

    Thanks, Sarge..... first time in 18 years. If I don't come back you'll know the smoke and rum were both flowing well.
  16. geerock

    better than masterbuilt? please?

    Sounds like that was pasted from a company trying to sell pellets. Someboby has to tell me why pellets have more "flavor" and "produce more smoke" than a comparable amount of wood in another form (like chunks).  Especially when we know they use an additive to bind the dust together.  Don't get...
  17. geerock

    Baby back ribs tough and rubbery

    Total cook time is what counts. Lots of folks get great ribs without foiling at all.
  18. geerock

    SMOKING BRISKET

    Yeah, 180 is too early. And a rest in double foil with a little liquid and wrapped in a towel or blanket for at least an hour, 2 better, is when the magic happens.
  19. geerock

    smoking brisket

    All cuts are different. And some cuts can be stubborn. You need to stay patient with brisket. I've done 2 briskets at the same time, same weight, and waited and extra hour to an hour and a half for the second one to be done. Look to get to around 195 and then use a probe or toothpick to...
  20. geerock

    SMOKING BRISKET

    What was the final IT of the meat? And did you let it rest?
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