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  1. smokinfam

    Do baby back ribs need to "rest" before serving?

    With baby back ribs, is it necessary to let the meat "rest" once taken out of the smoker?  Or can they go right from the smoker to the plate :) Thanks
  2. smokinfam

    Questions for smoking chicken breasts.

    Here are the breasts ready to go in the smoke.  They aren't too pretty.  I couldn't get the bacon to wrap well.  It kept falling apart.
  3. smokinfam

    Questions for smoking chicken breasts.

    I am going to smoke some bacon wrapped chicken breasts today and I have a few questions: 1.  What temp for the smoker? 2.  What internal temp should I target for the breasts? 3.  Is there a guide for how long it will take? That's all.  I'll post pictures.
  4. smokinfam

    OK, this is gonna sound sorta dumb... need some advice here

    Here is the finished product.  Took about 12 hours: And here is a question.  This is my first full packer.  It seemed I had a bunch of left over fat which I show below in the trash.  I assume this is usual, right?  I picked through the fat and tried to pick out as much meat as I could...
  5. smokinfam

    OK, this is gonna sound sorta dumb... need some advice here

    I went ahead and pulled it out of the smoker.  I'll put it back in around 11pm.  I bet I don't make that mistake again!  I'll post more pictures tomorrow. thanks.
  6. smokinfam

    OK, this is gonna sound sorta dumb... need some advice here

    So today at work I was thinking about smoking a brisket overnight and having it ready for dinner tomorrow night. I figured to have it done by 6pm, I need to get it into the smoker tonight at 6pm (my math was a bit off doh!).  I was thinking from 6pm tonight to 6pm tomorrow night was 12 hours. ...
  7. smokinfam

    Breasts wrapped in Bacon

    If you don't mind me asking, what is the recipe for this?  I would like to try it out.
  8. smokinfam

    Reheating pulled pork for tomorrow and question about finishing sauce.

    I am a bit confused.  I wasn't aware that SoFlaQers sauce is for Carolina style (sour) pulled pork.  Actually, I don't like the Carolina style BBQ, so it sounds like the vinegar finishing sauce wouldn't be a good choice.  I really don't like sweet either.  So if I don't prefer sour or sweet, I...
  9. smokinfam

    Reheating pulled pork for tomorrow and question about finishing sauce.

    I am finishing up a 10lb boston butt for pulled pork on tomorrow evening.  The butt is right now around 205 DegF.  I am preparing to wrap in towels and put into a cooler.  I am going to try the finishing sauce everyone on here raves about (in the sticky).  If I mix up the recipe, how much do I...
  10. smokinfam

    Brisket smoke 2day

    The 4.5lb brisket was tender but drier than I would prefer.  Here is the process I followed: 1.  soaked overnight in buttermilk 2.  Put in smoker at 6am.  Smoker temperature 185F. 3.  Foiled around 12am.  Meat temperature was 155F. 4.  Around 2pm, I turned up temperature to 225F 3.  Pulled...
  11. smokinfam

    Brisket smoke 2day

    I started a 4.5lb brisket this morning around 6am. Here it is:
  12. smokinfam

    amznps issues using apple pellets?

    yes
  13. smokinfam

    amznps issues using apple pellets?

    I attempted to smoke salmon in my MES 40 today using my amznps.  I filled the amznps with apple pellets.  I used the blow torch to light boths ends of the pellets.  I lit the ends and let them burn for around 10 minutes as directed.  I closed up the smoker and checked around 15 minutes later and...
  14. smokinfam

    First time Salmon smoke - need some help.

    I have a 1.63lb salmon that we "caught" at the store.  I am wanting to smoke it tomorrow.  I've got a MES with amazen pellet smoker.  I have no idea where to start.  I've smoked brisket, pork ribs, chicken, turkey, but never fish! With this small a piece of fish, I imagine I'll have to use a...
  15. smokinfam

    Need advice on rib smoke.

    I ended up with a 3.82 lb rack of ribs. I used Chef Jimmy J's foil sauce and the 2-2-1 method.  I threw a couple potatoes in with the ribs.   Everything turned out FABULOUS!  Here a few pics:
  16. smokinfam

    Need advice on rib smoke.

    A week ago I had ribs at Texas Roadhouse and they were the best ribs I've ever had.  The ribs were fall off the bone tender, yet slightly crunchy on the outside - exactly how we like them!  My wife challenged me to try and smoke some ribs for Sunday dinner. I am not sure whether they use baby...
  17. smokinfam

    New MES 40 remote control odd behavior...

    Maybe I should rephrase my question, how is the remote control supposed to work?
  18. smokinfam

    New MES 40 remote control odd behavior...

    I just my MES 40 today.  I am in the process of seasoning it for the first time.  I set the time to 3 hours and temp to 275 DegF.  As I watch the remote, the set temp of 275 DegF shows along with the count down time.  The "Heating" indicator isn't on, but it is on the smoker.  If I press the...
  19. smokinfam

    recommendation

    Amazon has the 30 w/o window for $180 and with window for $375.  That's free shipping and no tax which I would have to pay with Cabela's.  I still think it seems that Cabela's would be a bit cheaper - probably end up around $300 shipped.  So, is it worth the additional cost?  I also notice that...
  20. smokinfam

    recommendation

    I checked on amazon and the MES30 with with window and RF controller is around $200 more than the MES30 without the window.  From those who own the MES30, is it worth the additional $200 for the upgrade to the window version?  If so, why? thanks.
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