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. joel11230

    MES 30" bass pro model. Doesn't smoke unless she is upto 275

    Thank you for sharing, it's how we learn.
  2. joel11230

    MES 30" bass pro model. Doesn't smoke unless she is upto 275

    Ok, gotcha. Just like the above comments recommend, don't soak. If you watch YouTube videos from John himself he says not to soak the chips I bet it'll work fine then.
  3. joel11230

    First time-not as I hoped

    I'm curious as to why you guys don't use water in the water pan? I always do, usually apple juice. I can't see where it hurts.
  4. joel11230

    MES 30" bass pro model. Doesn't smoke unless she is upto 275

    Where's your chip tray? I'm not seeing it. I see the element but not the chip tray
  5. joel11230

    MES 30" bass pro model. Doesn't smoke unless she is upto 275

    Do not soak your chips, that's what's wrong I bet. Mine looks like yours and I never soak them unless I'm using my offset smoker.
  6. joel11230

    Please help me understand

    Nathan, your temp is fine for the ribs, I am not familiar with your smoker brand but I have a masterbuilt electric smoker and I use the water pan every time. I use apple juice or just plain water. Can you post a picture of your setup? That would help us figure out what's going on, Joel
  7. joel11230

    First brisket in a VERY long time!

    Late to chime in but I've been reading these posts. Good job, it looked delicious. Regarding your mes, ive always had good smoke flavor from mine but I usually fill the chip pan (not the little loading pan) to the top with chips to start with. Will smoke a long time
  8. joel11230

    Do you clean the glass on your smoker door (if it has glass)

    Flat razor blade takes it right off. I rarely clean mine though. I kind of like leaving it alone cause to me it means it's good and seasoned.
  9. joel11230

    First brisket in a VERY long time!

    Low & slow. 225-250 degrees. Smoke until internal temp is 180 then foil with apple juice or whatever you want, smoke until internal temp is around 195. Should be delicious.
  10. joel11230

    Jerky without using cure?

    Always use cure for summer sausage & jerky. Just too risky not to.
  11. joel11230

    Frustrated with Mavericks probes

    I agree with 3montes. I don't even check meat temp until towards the end of the cook. I just keep an eye on the smoker thermometers and if they're good then I know what I've got. While I agree that the probes are nice and convenient I also think they are a crutch. Once you use them you feel like...
  12. joel11230

    Debunking Beer Can Chicken

    It's a damn good tasting party gimmick if I do say so myself.
  13. joel11230

    Free pecan wood....should I get it?

    I paid 40 bucks for a truck load so getting it free is a must!
  14. Free pecan wood....should I get it?

    Free pecan wood....should I get it?

  15. image.jpeg

    image.jpeg

    • joel11230
    • Media item
    • Comments: 0
    • Album: Free pecan wood....should I get it?
  16. joel11230

    Free pecan wood....should I get it?

    Believe me when I say get as much as you can! Pecan wood is one of the favorites used by pitmasters everywhere! I have a Rick seasoning right now.
  17. joel11230

    Venison sausage fatty

    Very nice. Good lookin food!
  18. joel11230

    Venison sausage fatty

    I would say 160-170. Venison gets tough when cooked too long. I've made a couple stuffed venison fatties and that what I like the IT to be.
  19. joel11230

    Couple brisky questions before I dive in

    The key to good juicy brisket is low and slow . So get it as low as you can. If I were you I would def start the afternoon before. 16 lbs is going to take quite a while. I have come to really enjoy smoking with pecan. It isn't overpowering. Good luck and enjoy
  20. joel11230

    MES 30" Bluetooth

    Every 20-30 minutes?i fill my chip tray and it will last 30 minutes easy but I don't want constant smoke. Once it is seasoned it will smoke without having any chips in the tray . Just my 2 cents worth
Top Bottom
Back
Clicky