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  1. john weeks

    Kielbasa Recippe

    Can't wait to try this.
  2. john weeks

    Basic Pulled Pork Smoke

    Doing my first one right now. I'm pretty stoked about all of the great information here. I'm doing low and slow. 225. Should take around 12 hours. What is the temperature of the stall?
  3. john weeks

    Rubs

    Also, how heavy do you apply the rub?
  4. john weeks

    Rubs

    I've smoked ribs about 6 or 8 times now. I'm pretty comfortable with the process; time, amount of smoke, meat prep. Now I'm struggling with the rubs. I've been winging/eyeballing it so far. Picking up little tidbits along the way. I tried a 9 to 1 black pepper/salt rub that had its merits but...
  5. john weeks

    LET'S TALK BRISKET!!

    Lots of great information in this thread. This one capped it for me. I have a 30" MES and on Christmas morning at 6am I put a 12 lb brisket in there. The whole packer was too big so, and I don't know why so please don't judge, I took just the point. I smoked it with apple at 225 until it...
  6. john weeks

    LET'S TALK BRISKET!!

    How long should you rest the brisket? What if you're not going to eat it for 24 hours? Rest it and refrigerate it wrapped in the towel? I've got my first brisket resting at the moment. 204°internal temperature and the toothpick slides in and out like butter.
  7. john weeks

    LET'S TALK BRISKET!!

    While there is no cut and dry answer how much time should be anticipated to properly smoke a brisket?
  8. john weeks

    Meat side up or down?

    Ribs came out great. Thanks for the tips. I kept the smoker shut up for the entire process. Meat side up of course. The meat came right off of the bone and was incredibly moist and tender.
  9. john weeks

    I have a problem.

    The more I smoke, the more I want to smoke. With each batch that comes out of the smoker, I'm already thinking about the when and how's for the next batch. I have a smoking addiction and the only cure I'm interested in is some form of apple wood smoked bacon.
  10. john weeks

    How much smoke?

    I have a MES. I'm smoking some pork ribs today. How many times do you recommend adding chips in a 6 to 7 hour cook cycle?
  11. john weeks

    Meat side up or down?

    I have a MES. How many times do you recommend adding chips in a 6 to 7 hour cook cycle?
  12. john weeks

    Meat side up or down?

    Cool. Thanks guys. They'll be hitting the smoke within an hour.
  13. john weeks

    Meat side up or down?

    Going to smoke some ribs tomorrow. Which is better? Smoking the meaty side up or down? Or do you turn it during the smoking process? If so, how frequently?
  14. john weeks

    Smoking some ribs this morning.

  15. john weeks

    Smoking some ribs this morning.

    I've been trying to post pictures but I can't figure out what I'm doing wrong.
  16. john weeks

    Smoking some ribs this morning.

    Getting ready to try my third batch of ribs this morning. I'm smoking three racks of St Louis style ribs in my MES. Ive had pretty luck with the first two batches. It's 46 degrees at the moment. Curious how well it will regulate the temperature throughout the smoking process. I cut the racks...
  17. john weeks

    Men from Maine

    I'm from Western Maine just outside of Fryeburg.  Looking forward to learning as much as I can.
  18. john weeks

    Good to be here.

    I live in Western Maine just outside of Fryeburg.  I've been wanting to try smoking for several years now.  I looked and looked and looked and finally decided to just pull the trigger.  Friday I ordered my Masterbuiilt 20070910 30" Digital Electric Smokehouse from Amazon. Monday morning when I...
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