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. scubadoo97

    MES Smoke Stack?

    Here's a pick of my MES vent with CPU fan. My MES is few years old and boy does it need a cleaning. I started using the fan when doing cold smoking but continued using it for hot smoking as well. Simply moving the fan closer or further from the vent will change the draw
  2. scubadoo97

    MES heating element error

    Nope the element just over the brackets. This put the element directly below the chip tray
  3. scubadoo97

    MES Smoke Stack?

    Tried the stack a first now use a CPU fan set a little distance from the vent and it helps to keep the smoke flowing gently through the smoker. With the use of chips you do get some white smoke when they first burn. The fan helps to reduce any harsh flavors
  4. scubadoo97

    RE: Bearcarver's health

    Sorry to hear about Bear but glad to hear he's getting better
  5. scubadoo97

    Slice a Chuck Roast for Sandwiches?

    Chuck can be done pink in the middle by sous vide cooking. Off your smoker it had best be done to 190 or so to be tender
  6. scubadoo97

    The dreaded stall has been cracked by science!!

    The take home message is if you cover your meat you will shorten the stall but then some of you already knew this
  7. scubadoo97

    Nose to Tail Items:

    Love sweetbreads and do them pretty much as you outlined. Can also be given less prep except cleaning and then braised with some veg like artichokes I tried beef heart once. No problem cleaning and cooking. It looked nice but a bit more chew than I care for. I've been told a long braise will...
  8. scubadoo97

    Orange Wood

    All citrus wood works well
  9. scubadoo97

    New Electric MES 30. Chicken delicious on the outside, kinda boring on the inside

    I go higher for chicken but you had the ribs on as well. Actually the last SL ribs I did on my MES I did at 275. They came out as good as the ones I've done lower and took a bit less time obviously
  10. scubadoo97

    New Electric MES 30. Chicken delicious on the outside, kinda boring on the inside

    You guys are correct. You don't and should let your chicken come to room temp when smoking. Icy cold is not good on a hotter surface like grilling but in a smoker it's not that hot and gives more time to accept smoke. Thanks for correcting my advice
  11. scubadoo97

    New Electric MES 30. Chicken delicious on the outside, kinda boring on the inside

    Ive never really seen a stall on chicken. Also make sure all meats come up to room temp before cooking. When cooking chicken alone I shoot for 275* and it's done in 60-90 min and has good smoke flavor inside and out. Not sure why you aren't getting internal smoke flavor in that time frame. How...
  12. scubadoo97

    My MES 30 Mods

    Tell us what it's purpose is. What's its function?
  13. scubadoo97

    Whats everyone smoking this weekend ...

    Doing some spares today
  14. scubadoo97

    Coffee Roasters

    Scarbelly, the Gene is an excellent home roaster one I will consider when my stircrasy/turbo oven home made roaster craps out for good. Still working on almost 10 yrs. Get most of my beans from the green coffee buying club
  15. scubadoo97

    Anyone grinding briskets for HB meat?

    Recently ground meat for burgers.  One third each of brisket flat, flap meat and short rib  
  16. scubadoo97

    Cast Iron Skillet Question

    The Sheryl Canter method I can vouch for this method of seasoning being excellent. It builds a tough as nails seasoning if done correctly. I reseasoned all my CI skillets this way and I'm very happy. I know lard and bacon grease is traditional but flax works so well and at high temps too
  17. scubadoo97

    Cast Iron Skillet Question

    The Sheryl Canter method I can vouch for this method of seasoning being excellent. It builds a tough as nails seasoning if done correctly. I reseasoned all my CI skillets this way and I'm very happy. I know lard and bacon grease is traditional but flax works so well and at high temps too
  18. scubadoo97

    "Memphis in May" Spareribs with Qview

    I placed in pork shoulder the second year of the Memphis in May BBQ. No way I could compete in today's contest We were drunk most of the time and presentation was not high on the list back then. Had a lot of fun though Can't wait to see your pics
  19. scubadoo97

    Weathering the Storm...one Pork Butt at a Time! - Q-view!

    Looking good Rip
  20. scubadoo97

    Weathering the Storm...one Pork Butt at a Time! - Q-view!

    Welcome to the neighborhood Rip. Sky's were mean but your food looks real good. Like your pagoda. Nice deck to entertain with
Top Bottom
Back
Clicky