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  1. mfreel

    How to get A-MAZE-N-PELLET-SMOKER to work as advertised???

    Yep.  Contact Todd.  He's very helpful and willing to problem solve with you.  I love my AMNPS and I have no problems.   However, I DO microwave my pellets for about 90 seconds (more for a full tray), any brand.  I remove the chip tray.  Pull the chute out about 2".  I have a 3" right...
  2. mfreel

    Can't get TBS while cold smoking with MES 30" and AMNPS

    Just to add my two cents, remove the chimney and replace it with a 3" elbow.  That seems to help my draw.  Also, why are you using the mailbox mod?  Why not just put the AMNPS inside the smoker?   I vacuum seal cheese pretty much after I cold smoke it for 3 hours.  I let it sit for as long as I...
  3. mfreel

    First Attempt in MES with pictures

    That's about it.  Nicely done.  Jerky is even more so an art.  You have to keep checking it. Did you need my address?
  4. mfreel

    Help please! $65 in meat ruined?

    I vote to crank it up and get some smoke on it, but definitely think about finishing in the oven.  You won't get the crust, but I think you'll be fine.
  5. mfreel

    How much meat for 70 people (mostly men)?

    I use 1/4 pound per person as a general rule.  But if you're a great cook and they're hungry...1/3  pound might be what you want. I agree with the 50% loss.  I've weighed some past butts and I've had about 40% loss.
  6. mfreel

    Fish smoking time

    Take pics!!!!
  7. mfreel

    Fish smoking time

    To stir the pot... How are you preparing the fish? Brine? Cure? I don't do fish much over 180 for a few hours.  It's different if I'm making salmon candy.
  8. chocolate covered bacon

    chocolate covered bacon

    • mfreel
    • Album
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  9. mfreel

    chocolate covered bacon

    It's easy. Fry bacon.Melt 1/2 cup dark chocolate morsels and 4 squares of chocolate almond bark.Cover bacon with chocolate and place on a piece of waxed or butcher paper. (melt some peanut butter morsels and drizzle if you want)Let cool.Eat
  10. Chocolate covered bacon.jpg

    Chocolate covered bacon.jpg

    • mfreel
    • Media item
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    • Album: chocolate covered bacon
  11. mfreel

    New to electric smoking.

    Ditto.  Remove the chip pan. Also, MESs are famous for being inaccurate.  Consider using a reliable external thermometer for measuring your IT of your smoker as well as the meat.
  12. mfreel

    First Brisket

    It freezes well.  Do you have a vacuum sealer?   The uses are endless.  Do a search on here for recipes. Chili. Make giant ABTs but instead of jalapenos, use pablano (sp)  peppers  Open-face sammys I'd eat it with ice cream!
  13. mfreel

    First Brisket

    You made it!!!!!  Everyone's going to love you at your house. Like was said, you probably need to invest in a good probe.  I recommend a Maverick from Amazen Products.  Todd is a sponsor for SMF.  He's always got a special going on. I think your smoker temp was off a lot more than you thought...
  14. mfreel

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    So when do you smoke them?   
  15. mfreel

    Thin Brisket

    Darkening depends on temp, time and rub.  It will darken up.  Don't get in a rush.  What temp are you running at...and...do you have a reliable probe to make sure it's at the right temp?  What rub did you use?
  16. mfreel

    Thin Brisket

    Improv.  I've never heard of a wrapped up brisket, but I don't know why it wouldn't work.  There's folks with more experience than me.  I hope they chime in.
  17. mfreel

    Thin Brisket

    I wouldn't change your technique, but you'll want to keep a close eye on it.  There's going to be some guess work.  I wouldn't put the point back on top of the flat now that it's removed.  Stick to your basics.  IMHO, 225 is my preferred temp.  Just keep tabs on it.  You're still looking at an...
  18. mfreel

    First Brisket

    But wait...... there's more.  I like SPOG but I also add some coarse ground mustard seed and coriander seed. I do mine at 225-235.  I figure about 1.5 hours per pound to start with.  I also have a MES 40.  Leave your vent wide open (I added a 3" elbow) and the chip tray out and the chute...
  19. mfreel

    Bacon Slicer???

    Slicing bacon with my slicer isn't the problem.  I want to slice a whole belly at one time.  The butcher can do it but the machine is huge and not something one guy could do for the periodic bacon slab.
  20. mfreel

    MES grates are way too heavy.......

    Ok, but why not just use some of Todd's Q-MATZ? http://www.amazenproducts.com/SearchResults.asp?Cat=46
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