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if you buy them fresh over your Local meat counter, just tell the butcher or guy behind the counter to remove it for you.....they will happily do so....I do it everytime I do ribs...the ONLY time I leave that skin on is for Beef ribs..because it cooks off of them.
Dan
OK GUYS
I just gotta chime in here for a moment. Todd Johnson and his products are first and foremost well thought out designs that work great! If you DON'T have one yet GET ONE! you will not be disappointed.
Next, as I said in an earlier post, I retired my old MES 30 finally, and sprung...
YUP.....I've been using the 6 x 8 dust smoker for years now..and LOVE IT on my MES..but ALAS, I've babied my old MES 30 for far too long, fixing, repairing, and band-aiding her up to keep it running...so I've retired her.....I just bought a GMG Daniel Boone pellet pooper....and will be getting...
just remember that Dr's "PRACTICE" medicine...just keep that in mind when listening to alot of what they tell you. They don't call it "practice" for no reason.
don't brine, but DO let that venison roast soak in cold water to let the blood leech out....keep changing the water until it stays clear...this will also rid the venison of that gamey taste as well. I've bee doing this to my venison for years.
If you have your heart set on an electric...get the Smokin' Tex 1400....SO MUCH better than either the MES or Bradley. I've had and ran both a MES and Bradley, and they both have their downfalls. I've yet to find one with my new Smokin Tex.
Dan
Can anyone point me to maybe a craigslist ad or anything for a used 30 gallon drum? 55's are easy to find, but I can't seem to locate a cheap 30 gallon drum.
Thanks
Dan
Welcome to SMF..I am just down in La Crosse..just south of you..Yeah we are warmer, and NO snow at all...just unheard of for this time of year. Good luck on your smoking ventures..this site is a very helpful tool to use.
Hey guys
I want to build a small 30 gal UDS to take camping with us. Are they capable to keeping and holding the low temps that the 55 gal UDS are? That is my main concern. 2. Can you find grill lids and grates to fit a 30 gallon build? 3. How many vents and what size do you install? I...
well there were two contributing factors you didn't include in the original post 1. that you didn't actually own the BGE and 2. that it wasn't XL or even an L BGE. Comparing a medium egg to a UDS is like comparing a wok to a crepe pan.
Anyway..glad you like your decision. I too liked the UDS...
I've red through this entire thread. I've owned just about every type of smoker you can have (UDS, Offset, MES, Kamado/BGE, etc.)
I think they all have their pluses and minuses. But with that said...you said you have A BGE.....why in the world would you need anything else???? It does...
Al..the bacon wrapped water chestnuts...are super easy and very delicious finger food. I wrap whole water chestnuts in a good quality bacon, and then put them in the Kamado at 300F for about 25 minutes...then I take them out..I make a sauce/glaze from 1 cup brown sugar, 1 cup ketchup, 2...
Well had a little "shindig" here at the house last night, so thought I'd post a few photos. Did some ABT's and bacon wrapped water chestnuts on the smokers. Abt's went into the MES and the salmon and Chestnuts went onto the Kamado...... So here's a few photos of the the "pre party" prep and...
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