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So, I have a good bit of meat to smoke for a friend of mine. I have a whole brisket, pork butt, 4 chickens, and 4 slabs of ribs, and they need to be delivered tomorrow morning. The big problem is that I can't fit all of the meat in my smoker at once, and the MES only goes up to 275 (so hot and...
I have a slab of spares, 3 chicken quarters, and about a dozen ABTs to smoke today. I'm trying to figure out what method and temp would be good to smoke all of these at the same time. I see that many people like to smoke their chicken at a little higher temp, but spares need to be at around 225...
I have a slab of spares, 3 chicken quarters, and about a dozen ABTs to smoke today. I'm trying to figure out what method and temp would be good to smoke all of these at the same time.
I see that many people like to smoke their chicken at a little higher temp, but spares need to be at around...
Maybe someone could help me.
I totally forgot to put a dripping pan under my rib roast while I was smoking it. Can I use the drippings in the water pan to make gravy or au jus?
thanks! Merry Christmas and happy smoking!
Tony Staires
I've been reading the forums for a couple of years now, so I figured I might should finally join in on the community if I'm gonna hang around. Thanks to all who post because if it wasn't for you I would have ruined many many pieces of good meat. I'm 20 years old and I own a Cajun Injector MES...
I have one of the Cajun Injector MES Smokers and I seem to be having a little problem. The last few times I used it the meat seemed to come to temp a lot quicker than I expected. I started a 10.5lbs brisket last night @ 225 degrees about 11:30pm, and headed to bed at 1:30am after applying my...
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