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analog MES.jpg
- larrym
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analog MES.jpg
- larrym
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Lost my mind this past weekend
Grapevines ? I had thought about it once but never did it. Am getting ready to do some pruning on 2 8yr old plants, , do they do okay for smoking ? I dont have a chipper but could probably mash them up good enough with a 10# sledge. Should I debark them first ?- larrym
- Post #6
- Forum: Fruit, Nuts & Berries
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Forum Not Posting When Using Firefox
I use FireFox as my only browser, I have never seen this error when posting. I also run ZA Internet Security and Malwarebytes anti spam program.- larrym
- Post #2
- Forum: Report Issues
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Advise me on what smoker to buy...
If you are planning on doing some lower temp smoking,, you may want to look at the AMPS setup. Basically, there are 2 units,, 1 is for dust and one is for pellets. The way they set in the smoker, you are able to smoke at a much lower temperature with perfect smoke / flavor. I do not have one...- larrym
- Post #6
- Forum: General Discussion
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Advise me on what smoker to buy...
In all honesty,, my personal thought would be. How much do you plan to smoke at one time,, for how big of a gathering and how much time can you dedicate to watch it ? I suppose there is always a chance that a bad unit is out there though I think the odds might increase with a propane or...- larrym
- Post #2
- Forum: General Discussion
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Pork hocks FINISHED!!!! W/PICS!!!!!!!
Not sure about the hocks, but just a little curious on Pops post. Boiled dinner ? Thought that was just a New England thing ? -
Smoking some bacon wrapped chicken thighs stuffed with ham and cheese tonight
:) Being a noob,, I tend to not trust the MES and open door every 30 minutes :) But.. I am learning to be patient. -
Smoking some bacon wrapped chicken thighs stuffed with ham and cheese tonight
I have done chicken a couple of times at 225 for 3 hours. Not sure what the IT is supposed to be but no one has gotten sick yet :) -
11lbs shoulder. Cooking too fast??
Been there too :) This post may be late but let it ride until you hit the internal temp of 195 or so. Try to fix some snacks for them to eat while you wait on it, plus you have resting time,, 1 hour minimum. Hope it turns out well. -
Opinions and advice desired on PP for Pitch In
Moving up to the next level of cooking but leery :) I have been asked to do a pulled pork for the next pitch in. As I have just smoked for family n friends, I am a little nervous. I dont think I need to make any big changes in smoking as my last several results have been great but... Now... -
New Member
What more of an answer and welcome could anyone ask for :) From what I have seen and read, this sums it all up. So much info it can be overwhelming. Thank you from a noob MES user :) -
New Member
Hi ya Tony :) I dont have your prior experience but have to say,, everyone here and all the knowledge is refreshing. I have done several pulled pork roasts and hams plus just 2 fatty's, wife is always excited now when I mention smoking something :) Glad to have you with us and may want to... -
posting pictures
Yes, as a new member, your first pic is held for a little bit. It will show up soon, no worries. And welcome to SMF, lot of good and fun information here.- larrym
- Post #2
- Forum: Report Issues
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What to smoke??
hmmm,, how about a couple fatties ? Not sure if those are considered true meats but can practically guarantee they will go over well and they do not take too long too do. I think you could pull off a smoked butt, just go with the internal temps instead of hours cooking. Once I got that... -
Beer, Pork and Bread
Pig in a blanket w/QView. Couple of issues I found when playing with this idea. Pizza dough doesnt work well, it shrinks too much. It also sucks up juices so bark is a little dryer and bark tends to pull off when removing the crust. Dont think I will try this again but was worth a try... -
pulled pig.JPG
- larrym
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piginblanket.JPG
- larrym
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1st Pork Butt w/ Q
Have had a couple same size take different times. Go with the internal temp and you will be fine. -
Beer, Pork and Bread
First step done, sry no Qview,, didnt think it was necessary. 10# ham in fridge,, soaking in the rub. I did though vary the recipie down on the brown sugar,, 1/2 cup and then the rest I did in normal white sugar. Read somewhere that helps the bark form :)
