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  1. CIMG5965.JPG

    CIMG5965.JPG

    • scubadoo97
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  2. scubadoo97

    Smokin-It # 2 Smoker

    Thanks for your report.  Still happy with it? I've been looking to upgrade my MES 30.  The Smokin-It is a knock off of a Cookshack.  The Smokin Tex is as well.   All three smokers look identical.  I know that the wattage on the Cookshack is higher and although watts don't tell the whole story...
  3. scubadoo97

    Smokin-It # 2 Smoker

    Watts don't tell the whole story.  Only the amount of energy used, not how efficiently it uses those watts. 
  4. scubadoo97

    Vietnamese style steak tartare

    Kibbeh neyeh Also saw toothed corriander is called culantro and can be found in some ethnic markets.  Easy to grow at home and has a stronger flavor than regular cilantro. http://en.wikipedia.org/wiki/Eryngium_foetidum
  5. kibbeh neyeh.jpg

    kibbeh neyeh.jpg

    • scubadoo97
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    Masterbuilt headache

    They are good smokers for the money.  Emphasis on for the money. Not sure if they have worked out the wiring problems.  I know they put better access to the connections but they didn't change the connectors from what I can tell.  Time will tell. I still own one and it's going strong for 3...
  7. scubadoo97

    Cold Smoked Salmon!! Q-view of course

    Looks real nice. I just cold smoked a couple of pieces of salmon I had purchased for dinner with friends that fell through last Sunday.  I tossed the fillets in a 20% brine for 16 hrs, refreshed for 1 hour and rested in the fridge to dry for a day.  Cold smoked it 3 days ago and have been...
  8. scubadoo97

    You can't lay on the beach and drink rum all day unless you start in the morning

    You can't lay on the beach and drink rum all day unless you start in the morning
  9. scubadoo97

    Salting instead of brining

    Here is a bird I did with the dry cure.  Was left to dry for 3 days before roasting.   I stuck Thai basil under the skin.  Roasted for about 30 min at 400* convection
  10. dry cured chicken.jpg

    dry cured chicken.jpg

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    Salting instead of brining

    I rarely ever brine a bird of any size.  I do a salt based dry rub and let it sit in the fridge a few days.  It's important to get your fingers between the skin and flesh to make a pocket and salt the flesh under the skin as well as a liberal use of salt on the exterior of the skin.  You will...
  12. scubadoo97

    Knive sharpener

    Unless it's a smooth glass or metal rod, you do more than realign the edge.  It does take off metal But what ever.  Most Euro designed chef knives will have a symmetrical edge of maybe 25* on each side.  Here's a trick to see where the edge is.  Lay the knife down on a wood cutting board and...
  13. scubadoo97

    Brisket charring

    at 225 you should get bark but char is a different animal.  You may want to toss your brisket on the grill before it goes in the smoker or as it's called the smokieokie method http://www.smoking-meat.com/october-2007-seared-brisket-method.html#SearingBrisket
  14. scubadoo97

    The great brining debate continues

    Around this time of year the topic of brining comes up a lot. Should I brine that turkey is a common question asked. From the website, amazingribs.com, I just read this article which I found very interesting and revealing if this is indeed true...
  15. scubadoo97

    Electric Smoker pros and cons

    Electrics are great for what you are looking for.  I'm an MES owner but advise you to forgo the MES for a Cookshack or Smokin Tex.  They are far superior in construction and because you can use chunks instead of chips you don't have to feed it wood every hour or two.  You can safely load it and...
  16. scubadoo97

    Water or dry in pan

    Water will slow your cooking so expect it to take longer than if you used no water or sand.
  17. scubadoo97

    soldering iron and cold smoking

    Dave, the last photo shows my tin can upgrade before drilling a hole for the iron.  Sorry for the confusion.  I think there is already a post about MES enhancements some where on here whereI posted about this smoke generator.  It was last year I think.  Yes, sharing information is what forums...
  18. scubadoo97

    soldering iron and cold smoking

    Here are a couple of pictures of my tricked out tin can/soldering iron smoker.  It works very well and a full can will smoke for about 2 hrs. I recently cold smoked a side of salmon for 4 hours, refilling the can once. 
  19. CIMG6175.JPG

    CIMG6175.JPG

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  20. CIMG6173.JPG

    CIMG6173.JPG

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