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. whatamess

    How long does it take to smoke two 4-pound butts

    200* - 205* and give it a nice long rest in a cooler if you can, 2 hours is great, I was done early so I rested an 8 pounder last week for 4 hours and it nearly pulled itself. 
  2. whatamess

    New question

    You will probably want to take them higher than 160, I would hazard a guess they would be closer to 190-195 by the time your done but I don't know I have never took meat temp of ribs I always go by time and how they look, bend and wiggly bones. If it is your first rib smoke try the 3-2-1 method...
  3. whatamess

    Dutch/Canadian Smoker :)

    Welcome Anneke, you will certainly learn a lot here.  I have an aunt in Holland named Anneke, I haven't been for a visit in quite some time but it is a lovely country as well.  My other aunt and uncle came for a visit one time years ago, they thought they could ride across Ontario on their...
  4. whatamess

    Planning

    x2 what kind of smoker?  I have an electric smoker.  If I'm needing a quick smoke fix after work on a weeknight I'll usually toss in chicken drumsticks, start to finish it can be done in under two hours including preheat, cook, and final crisping up of the skin on the BBQ.  You can also do...
  5. whatamess

    Off-tasteing Q ???

    Looks white but I believe it's mainly an optical illusion caused by my iPhone flash and it's an Instagram pic so the colours and lux setting have been tweaked.
  6. whatamess

    Off-tasteing Q ???

    I find after 2+ hours of running is where you really notice the difference having the sand in there, if I'm just doing chicken drums or something for an hour it doesn't make much difference, but for long smokes once it's up to temp I have +/- 5* swings of set temp and especially when you open...
  7. whatamess

    Off-tasteing Q ???

    I have never cleaned the walls of my smoker I have an MES 30. You can see my setup on this butt I smoked last weekend. I do clean the grates of any large crud and I keep the drip pan wiped out afterwards. My water pan I have filled with sand and foil covered.
  8. whatamess

    hey who's from Canada besides me,hey

    Hamilton, ontario
  9. whatamess

    A little brisket

    Haha! I did some quality control samples before dinner.
  10. whatamess

    A little brisket

    Smoked a little 3 pound point yesterday while I fiddled around with yard work. It turned out great wife approved! Here are the specs 8:00 rub on. 8:15 preheat to 250 9:15 meat in hickory pecan pellets turned down to 230. 2:15 hit 165. Foiled. 4:00 205*IT. Into cooler to rest until 6...
  11. whatamess

    Can ANMPS burn wood chips?

    Hi there I'm from Kingston too (originally). Now in Hamilton. Try home hardware they usually stock traegar. CT has a growing selection of pellets and there is a Chadwick's and hacks in Ottawa that stocks traegar and I think another kind. If you ever go to Bass Pro stop at the worlds biggest BBQ...
  12. whatamess

    First time smoking: Question about pork spare ribs

    I don't know what kind of smoker you have, I have an MES30. I do a modified 3-2-1 idea I got from one of Jeff's email recipes. Rub with any rub you like if it's good on pork butt it will be good on ribs. I don't mop I just leave them alone for 3 hours set at 230* as wood of your choice, I...
  13. whatamess

    Need help identifying the age of an MES I found online.

    You can likely find it here, seems like a pretty complete list. http://www.smokingmeatforums.com/t/99348/all-mes-model-numbers Does this seem to be it? 20070110 SS door/with window, Black body, 800 watt heating element, internal light, meat probe, with heating element access door, ? wood...
  14. whatamess

    what all has everyone smoked/ favorite

    I did Dutch's beans two weekends ago and they were very good, I did stir often and also added smoked rib trimmings into the mix, they were very pleasantly smokey but not over-done. Next time for my taste I will go for less sugar and more bacon as my only tweaks.
  15. whatamess

    New Mes 30

    A couple very easy things you can do to improve the smoker, start with the AMNPS and go from there, you will be very happy with it. The second thing I did with it was fill the water pan with sand and seal it tightly with aluminum foil and put it back in and leave it. I don't get wild...
  16. whatamess

    Testing tapatalk error

    Works here maybe thread related
  17. whatamess

    Testing tapatalk error

    Tapatalk isn't working off my phone, getting error posting 2203.
  18. whatamess

    Pulled Picnic shoulder w/ qview

    Well Tapatalk gave me an error trying to post all weekend so I couldn't reply. Yes here is Jeff's recipe off his site: http://www.smoking-meat.com/august-15-2013-smoked-mac-and-cheese-with-bacon-and-pulled-pork. I made up a simple Carolina style finishing sauce for the pork I found on the...
  19. whatamess

    Pulled Picnic shoulder w/ qview

    Picnic shoulders were a 1.69/lb, so I picked up a 6.5 pounder. Rubbed with Jeff's rub the night before and got up early and started the MES30. 50/50 hickory apple in the AMNPS. I put in a new damper system in my chimney vent and it was first time smoking, temps ran a bit hotter than used to...
  20. whatamess

    Quick fix

    Yes and I noticed it seemed to light faster using just the blowtorch on it, I suppose added reflected heat.
Top Bottom
Back
Clicky