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  1. scubadoo97

    Three Kinds of Ribs (good score too)

    Bear, you sure know how to do it right.  It's 10:15 am and my mouth is watering.  Great looking food.
  2. scubadoo97

    New Zealand lamb chops with Q-View

    Another lamb lover here.  You've got company
  3. scubadoo97

    Brining Trout???

    For small lake trout I really don't find a need to brine.  Just season and smoke.
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  5. scubadoo97

    Bugs & The MES

    No stink bugs but the last time I was smoking I didn't catch that there were several mud wasps nests inside the smoker.  One fell down on my pork shoulder during cooking.  Now I keep my vent closed when not in use.  I've found these mud nests inside my grill as well.  Just that time of year.
  6. scubadoo97

    Chuckie (Step by Step) with Qview

    Bear, great looking chuck.  You always do a nice job with your tutorials.  Hope it inspired a few more people to try a chuck on the smoker.
  7. scubadoo97

    High Heat Gyros on the WSM w/pics

    Your gyro looks really good. I've use Alton Brown's recipe which also works very well.
  8. scubadoo97

    Makin' Chipotles

    GO GATORS! Gatorfan you should be able to walk into any Mexican market in our state and find dried chipotles.  More often than not they will have the little red moritas over the longer green jalapeno chipotles.  I like the moritas better.  Take them and grind them in a coffee/spice grinder to...
  9. scubadoo97

    yet another broken MES

    IMO the MES is the best of the cheap electric smokers.  There is a chance you will have an electrical problem over time.  Just look at the number of people that have reported an issue on this forum alone.  Yes and I know that there are many  more that have not had any problems but you can't...
  10. scubadoo97

    Alternative to brisket and pork butt?

    10 lb block of tofu would be a nice alternative. Okay you don't like that, how about a big shoulder clod.
  11. scubadoo97

    Has anyone ever Scotch-Smoked salmon???

    What I've tried for Scotch smoked salmon was a mixture of both dry curing and wet brining.  Started with a dry cure of salt and sugar for 24 hrs then a wet brine for 12 hrs, refreshed and cold smoked.  Worked great
  12. scubadoo97

    Smoked Coffee

    As a home coffee roaster I can tell you the smoke given off when roasting doesn't smell at all like the finished product. and certainly not like smoking wood.  Can beans be used as a source of smoke?  Well why not but it will taste different.  I've used pistachio shells to smoke food with and...
  13. scubadoo97

    Spatchcock or beer butt

    I've done both and I like to spatchcock more often.  The birds come out very juicy either way as long as you don't over cook them but the spatchcocked bird is easier to cut apart for serving and you never have to worry about your bird falling over or having to use an appliance to mount the bird...
  14. scubadoo97

    RAIN....RAIN....RAIN !!!

    Rain throughout the weekend here in the Tampa Bay area.  My smoker is on the covered lani but I need to get my blades changed out on my JD tractor and get the grass cut.  It's growing like weeds with all the rain.  
  15. scubadoo97

    What do I do with this filet mignon I bought?

    Tartare or carpaccio
  16. scubadoo97

    30' MES and black, charred chips

    I added an exhaust fan that I use when making jerky or when I first add chips and I'm getting a lot of white smoke.  Just a CPU computer fan stuck onto a vent tube.  Used a DC adapter to power it when needed.
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  19. scubadoo97

    MES - Need More Smoke

    Very interesting response.  Don't know how to respond to the first quote about steaming but my 30 inch old style MES burns the chips, pellets and chunks to ash.  I only emply my wood tray prior to smoking but can smoke hours and hours as long as I add wood and the heats not too low.  
  20. scubadoo97

    Today's brisket (Qview to come) Sad news...

    Sorry to hear you spilling the beans.  I use a half sheet pan to load and unload items into and out of my smoker.
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