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Propane smoker under $250
Any recommendations for a propane smoker under $250? My MES just quit working after about 3 years of lots of smoking. Looks like the thermostat part quit working, it doesn't turn on when I turn the knob anymore. I think this time I wanna try a propane version. I don't do a ton of food at once so...- paaco1981
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- Replies: 3
- Forum: Propane Smokers
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Ideas for a solid diy smoker
I've been using my mes for a couple years now and also just started using my ecb. I like the ecb a lot but it's a little small to do any real smoking for a crowd. I'm also not rich and live on a budget. Any suggestions for cheaper diy smoker projects? Would love to do something in the yard out...- paaco1981
- Thread
- Replies: 3
- Forum: Smoker Builds
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First fatty for 4th of July.
Doing my first fatty tomorrow because I couldn't think of anything more American than a big hunk of meat wrapped in a bacon weave. Filled with spinach, mushrooms, provolone, and jalapeño. Here are pics of me putting it together, I'll wrap it in bacon and throw it on the smoker tomorrow with more... -
Smoking up some turkey Drumsticks today!
Doing some turkey in the MES today and thought I would get some advice. My girlfriend wants me to sauce half of them, at what point should that go on? Brined them for about 18 hours in: Water Kosher Salt Sugar Tony Chachere's Cajun Seasoning Onion Powder Garlic Powder Rinsed them well... -
Doing some Ribs today.
Gonna do a couple racks of ribs today and had a question about smoke. I have some Peach wood, which I have never tried. Should I go all in on peach or mix in a little hickory with it? If you think I should mix, what kind of ratio sounds good? Sorry for the noob questions I'm always asking, you... -
Amount of smoke for Boston butt
Just wondering, when you guys do boston butt in the smoker, how much smoke do you give it? Hopefully not a crazy question but I never feel like I get enough smoke. I have one in right now that I let smoke for about the first 5 hours. Just waiting on 195 now. -
Wrapping pulled pork after smoking
Just a question about wrapping. What exactly does it do for the meat? Everything I read says to smoke to an IT of around 190 or so, then wrap for a couple of hours in a cooler. What would be the difference in taste, texture, etc if you were to just take it off at 190 and start pulling? Also, is... -
Smoked Chuck Roast on my new MES
Just got my new MES last week and decided to throw a cheaper piece of meat on there just to try it out. Came out better than I ever could have hoped for, thought I would share and maybe get some suggestions and tips as well if anyone has any. I'm pretty new to this. Smoked at 225-250 until my...
