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. atomic dog

    Help with Beef Jerky in my MES 30

    I do a similar process.  But I start it at about 200 for maybe 10 minutes to get the chips going (on my unmodified MES).  Turn down when the thermometer hits 170 to about 140 -the temp slowly drifts down.  I let it sit there for hours until the meat is more than half way done.  Then up it to 160...
  2. atomic dog

    SMOKER CLEANING

    I burn clean my racks in my gas grill.  About 15 minutes and some brushing and they are sufficiently clean. I clean the drip pan (which I coat with foil for easy clean up).  And any fat at the bottom I'll just wipe with a paper towel.  The window I occasionally wipe with a damp rag and some...
  3. atomic dog

    Why was the "Science + Sous Vide" Thread Locked?

    Forums/web sites are not part of a democracy.  Owners of said items are benevolent dictators.  I know, I own a site with a 15k+ member forum.  It is VERY hard to balance free exchange with the overall good.  Anyway... I have never heard of sous vide, and I thought I knew a lot about cooking. ...
  4. atomic dog

    40" First time fail

    Chicken is my favorite.  I find that chicken, which should be cooked to 160 degrees minimum, just takes longer.  With beef there is latitude if a few spots are a bit cooler, but with chicken it is better to err on the side of caution.  Due to this I usually add time to most chicken recipes or...
  5. atomic dog

    What to do, what to do

    No matter what you do the skin on the chicken out of the MES is no good, but I really don't care for the heavy smoke taste of the skin anyway, and I never eat chicken skin no matter what, so it doesn't matter.  What matters is the meat under the skin. But chicken and turkey are the primary...
  6. atomic dog

    MES 40 Newbie fail

    I cook exclusively with the vent wide open.  Closing it at all gives my chickens a stale forest fire taste.  I also never use water.  To recap:  Vent open.  No water in water pan (just lined with foil to catch drippings), I never go lower than 230 degrees.  I cook most stuff around 235 until...
  7. atomic dog

    Am I the only one that trolls the supermarket for discounted meats?

    I find myself stopping by every couple days now looking for marked down chicken, turkey and beef ribs and briskets to smoke up.  I really like these little fryer chickens branded as "red bird" at my local market.  I usually find some really good deals most days. It has rather become an...
  8. atomic dog

    I think I'm done using water in my MES40

    Been experimenting and I find that when I go in dry the food has a better flavor and less creosote flavor. When I fill the water ban with a few ounces of water things tend to develop that forest fire flavor which my wife hates (and so do I).  I can't understand exactly why water in the water...
  9. atomic dog

    30 inch Masterbuilt

    I have a MES40 which is very similar to yours.  I am no expert but this is my experience... I had my butcher slice up some london broil for me a few days ago set at #3 or so on his slicer.  Marinated with a little soy, pepper and a little "very very teriyaki" marinate. Anyway, I set at 145, and...
  10. atomic dog

    It's all your fault! I hate you all.

    I live by that motto.
  11. atomic dog

    It's all your fault! I hate you all.

    This is a pic I snapped while it was resting.  Wife said it was even better than the German butcher shop I used to buy them from (though theirs were more cured imho).  She was very happy with such a fancy dinner on a weeknight.  And honestly it was not that much work -even the gravy.  I ended up...
  12. smoked1.jpg

    smoked1.jpg

    • atomic dog
    • Media item
    • Comments: 0
    • Album: Default
  13. atomic dog

    It's all your fault! I hate you all.

    I decided to telecommute today (life is so good right now because I have the best boss in the world).  The fryer is brining along with a couple turkey wings and a chicken breast.  They will get a good 3+ hours in a simple brine (salt sugar pinch clove, pinch allspice, one bay leaf -my standard...
  14. atomic dog

    It's all your fault! I hate you all.

    Just use the stainless water pan that came with the smoker? Seems like a good grease/drippins catcher and roasting pan.  I have all of these ingredients at the house -including concentrated stock.  I like your thinking...  So I am right in assuming smoking the chicken is pretty straight...
  15. atomic dog

    It's all your fault! I hate you all.

    What's better?  Snacks made for the dog from China for $7 per half pound, or snacks dried/cooked in the smoker for $2 pound for chicken, and about the same for marked down meat?  Can't be more money dried/cooked, and I know the dog won't die from food poisoning. Yea, I know, she's upset.  I...
  16. atomic dog

    It's all your fault! I hate you all.

    So my wife hates me at the moment.  I bought a MES40, per the gazillion good things I read about it here.  I now need to wow her, because the money I was going to use to fix our broken bedroom window went toward this smoker. I seasoned the smoker today.  Cleaned and baked it for a couple hours...
  17. Default

    Default

View older results
Top Bottom
Back
Clicky