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First Ribs.JPG
- sarge1947
- Media item
- Comments: 0
- Album: so tomorrow it's bbr for the first time.
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so tomorrow it's bbr for the first time.
All dressed up for tomorrow's big dance ! Jury is still out on the wrapping. I think I will, Using a MES 30 digital. Described in my siggy.I'll use hickory smoke as this is my first smoke and i want to be quite sure I like the smoke. Using Store bought Burbon and brown sugar rub. Going easy...- sarge1947
- Post #4
- Forum: General Discussion
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Beef Jerky Packaging
My guess is that vacuum sealing and freezing will make it last as long as you need. I have a Food Saver and Vacuum anything that needs to be frozen for a long time. Always stays good and never any freezer burn. If you are thinking of just leaving it out like dried meat can be the glaze will...- sarge1947
- Post #2
- Forum: General Discussion
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so tomorrow it's bbr for the first time.
I have a large rack of ribs in the fridge in plastic wrap. Going into the smoker tomorrow. I'll try to figure out how to get pix into this thread in the morning. I think next might be beef jerky. I want to make it less hard to bite than the kind you buy in the store. What kind of meat should I...- sarge1947
- Thread
- Replies: 9
- Forum: General Discussion
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Masterbuilt 20077915 30" Digital Electric MES
I've seen many models of MES on the internet but never this model. Anyone else have one? If you do, what do you think of it. I have only used mine once, yesterday and it worked pretty much as advertised. I will be using it again tomorrow for BBR and will see how it performs for that.- sarge1947
- Thread
- Replies: 2
- Forum: General Discussion
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Not sure if internal thermometer in MES 30 is right
Seems like a remote therm would be best so you can see the temp without opening the smoker is that correct?- sarge1947
- Post #13
- Forum: General Discussion
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Sarge and the smoker.....first attempt
Right. at 1.5hr we had hit IT goal. Checked one and it was completely done, nicely smokey but way more juicy than necessary, meat a little tough and the skin was rubbery. I left it in for the full time and the skin was much better and meat was more tender and still not too dry. I didn't add...- sarge1947
- Post #3
- Forum: General Discussion
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Sarge and the smoker.....first attempt
OK I've read a lot and seems like way not enough. So wing it. Or leg it as it were. I'm smoking 16 chicken drumsticks. 3 hours at 250 degrees and using a mix of hickory and cherry woodchips in my MES 30 digital. All I did was oil them a bit, and sprinkle on some store bought chicken rub. ...- sarge1947
- Thread
- Replies: 3
- Forum: General Discussion
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which forum is my best choice?
I just started here yesterday. I have a ton of questions and haven't learned how to use the search yet. I mean I know how to search but am so dense I don't know what to search for.. So this question just is, which of the several forums is my best choice for seeing others questions and answers...- sarge1947
- Thread
- Replies: 2
- Forum: For New Members
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Hi I'm sarge1947
So you just decide the size you need and put it on the bottom grate?? I see the products but don't see an instruction or "how to" page. Does it make a big difference? Lastly, should I be asking these questions in another thread? -
Hi I'm sarge1947
So what is AMNPS and how does it work with my smoker? It's a 30" Digital Electric Smoker. I don't know what MES means. Told ya I don't have a clue....Maybe Masterbuilt Electric Smoker ?? -
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Hi I'm sarge1947
I just got a Masterbuilt electric smoker and I'm seasoning it now. I'm going to try to smoke two meals this weekend. Chicken drumsticks and baby back ribs. I have no clue about either except what I've read so far. I live in Lansing Michigan I was born in 1947 (hence my login name) Spent 14...
