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  1. mfreel

    Rookie mistake

    and....when you final pull the pork, add a little rub into it.
  2. mfreel

    Rookie mistake

    I try to stay around a smoker temp of 225.  Pull that thing at 200.  You're on the upswing.  2-3 hours I'll bet.
  3. mfreel

    Rookie mistake

    stalling.  Don't get impatient.  Don't up the temp trying to get it done.  It'll get there.  Patience!!!!!!
  4. mfreel

    Please tell me where I screwed up my brisket!!!!

    I think Al is right.  I don't want to take the chance that it will go longer than when I want to eat so I give it lots of time.  Even after 2 hours wrapped with towels in a cooler, it's too hot to hold.  I also think that brisket warms up nicely in a roasting pan in the oven.
  5. mfreel

    Rookie mistake

    Could be the BEST PIG EVER!!!!!! Won't be a big deal at all. Did it come out yet?
  6. mfreel

    First attempt at pulled pork

    Ditto on the IT of your smoker.  Sounds like it was probably a little low. I don't wrap, either.  
  7. mfreel

    Newbie MES40 in San Diego

    Common question.  Unfortunately, you have to keep adding chips if you don't have an AMNPS.  Keep it smoking.  For a butt, you're probably going to get tired of adding smoke after 4 hours...but that's probably all the smoke you'll need to put on it. Do your homework on here for how to smoke a...
  8. mfreel

    Newbie MES40 in San Diego

  9. mfreel

    Sharp & super sharp today

    Looking sharp!!!
  10. mfreel

    Craigslist find MES 40

    I hope you offer less than $250 to start.  I agree with tbern.  Plug the thing in and start it up.
  11. mfreel

    Love Bacon-Can't MakeIt.

    Take some pics!!!!!
  12. mfreel

    Finish this sentence - You know you're addicted to smoking when ...

    I'm totally hijacking David What's post, but finish this sentence.  Just for fun! You know you're addicted to smoking when ... You know you're addicted to smoking when you don't have ANY more room in the fridge but you smoke 10 pounds of cheddar anyway!
    • mfreel
    • Thread
    • Replies: 28
    • Forum: Beef
  13. mfreel

    I'm David, and I'm an addict

    Hello, David.  I'm Mike and I'm an addict, too. You know you're an addict when you have stew in the crock pot and leftover chicken to eat, BUT YOU SMOKE YOUR BUTTS ANYWAY!!!!!
  14. mfreel

    Love Bacon-Can't MakeIt.

    SO WHEN ARE WE CURING THIS HERE BACON?!?!?!?!
  15. mfreel

    Love Bacon-Can't MakeIt.

    Lurking. I prefer a dry cure. You can purchase a maple flavored cure, which is what I like to do.  You can also slather maple syrup on it before you cold smoke it.  In fact, I'd add another mess about halfway through the process.
  16. mfreel

    Potential Newbie

    And mine would be a 40" MES Gen 1. 
  17. mfreel

    Crispier Wing Help

    I agree.  When I do them in the smoker, I usually go 250 or more for 1.5 hours.
  18. mfreel

    Kinds of fish to smoke

    My favorite is smoked halibut, but unless you've caught it yourself, it gets kinda expensive!  LOVE smoked shrimp!!!
  19. mfreel

    Smoked Onion and Tomato Dressing

    We used a few romas, but we didn't have enough in the garden.  Made up the difference with Better Boys...I think. Definitely use a vidalia or sweet onion.  The white onions were a little edgy.
  20. mfreel

    How much exhaust?

    Sorry.  Why not make a 3" hole for a 90 degree elbow.  Or a 4"?
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