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  1. mrsmoklestein

    New smoker ....MES 35B Bacon?

    Sounds like a plan, will do. I actually swing through quite a lot as I routinely travel to Green Bay to Oneida and such lol.
  2. mrsmoklestein

    New smoker ....MES 35B Bacon?

    Sounds good! Our Fleet just plain sucks here, they have yet to repave the parking lot in the last 30 years....then you go to Appleton's and it's some kind of immaculate superstore lol On a side note....sounds like Im gonna have to drill holes in the smoker to get the amnps to work. Stumbled...
  3. mrsmoklestein

    New smoker ....MES 35B Bacon?

    One last thing, where are you guys putting the amnps in the unit?
  4. mrsmoklestein

    New smoker ....MES 35B Bacon?

    I think Ill crack and order the AMNPS along with a better quality door thermometer I guess. Fleet in Fondy (where I got the smoker actually) doesn't stock it but the rest do..go figure lol. Ive noticed at medium on the dial, the door temp is reading 350....which is kind of odd as its like 30F...
  5. mrsmoklestein

    New smoker ....MES 35B Bacon?

    I have the thermometer that came with the unit that sits in the door but I know those can be a little cheap, so I was thinking about swapping with a river country. Otherwise I do have a electric probe unit for meat temp. As for the damper, the only source of a vent on this particular unit is a...
  6. mrsmoklestein

    New smoker ....MES 35B Bacon?

    I believe it is. Biggest concern is that it doesn’t have a damper though. Idk if this will be a problem
  7. mrsmoklestein

    New smoker ....MES 35B Bacon?

    Hello all, I picked up an MES35B which is an analog (not digital) today and plan on using it for Buckboard bacon in a week. Do you see a problem generating smoke at 150 with this unit? Anyone own one? The only electric I’ve had before is a little chief but using that would be a problem as...
  8. mrsmoklestein

    Tenderquick Buckbboard Game Plan

    Sounds great, thanks for the help! Just a few questions though... The 24 hour rest to form the pellicle in the fridge....I assume I leave the meat uncovered? The one to two day rest in fridge after smoking....do I cover the meat then?
  9. mrsmoklestein

    Tenderquick Buckbboard Game Plan

    Well, after dethawing and trimming a bone-in shoulder roast, I have five pounds neatly trimmed up. Im planning on doing a dry cure with Mortons tenderquick after discovering conventional #1 curing salts arent available in my local stores. 1 Tablespoon Tenderquick 2 Teaspoons Brown Sugar 1...
  10. mrsmoklestein

    If you had 10lbs of bone-in shoulder....what would you make with it?

    Sounds like a plan, I think I might try the wet cure to start and see how it turns out. Last question for you: Does it matter which direction you slice? Against the grain or with?
  11. mrsmoklestein

    If you had 10lbs of bone-in shoulder....what would you make with it?

    Oldfatguy!?! I watched your BBB Youtube video and loved it! Didn't expect to get a response from you! Great content. Is there anything to gain from doing a dry cure like you did vs. a wet cure? Thank you very much to all the great responses and ideas by the way, awesome feedback. I love pulled...
  12. mrsmoklestein

    If you had 10lbs of bone-in shoulder....what would you make with it?

    I certainly like the idea of the BBB so far, every instructional I've looked at they are dealing with boneless though. I assume I want to debone before brining and smoking correct? That hatch breakfast sausage sounds amazing though.
  13. mrsmoklestein

    If you had 10lbs of bone-in shoulder....what would you make with it?

    I know this is an open ended question, but I have 10lbs of bone-in shoulder that I purchased two months ago sitting in the freezer because it was on sale at $0.99 a pound and I couldn't resist. I've never made sausage before, but I can get ahold of everything I need from a neighbor who has a...
  14. mrsmoklestein

    First smoker build

    What I'll leave this thread with is this: Don't bite off more than you can chew....and personally, this would be more than I can chew.
  15. mrsmoklestein

    Keeping burgers hot after grilling

    ....Well that's all fine and dandy my friend but you said "Cheboygan, WI" in your previous post. So one would naturally assume you're talking about Wisconsin. May I, (humbly of course) suggest you learn how to abbreviate states? I'll even help you out!...FOR FREE! Michigan is MI, Wisconsin is...
  16. mrsmoklestein

    First smoker build

    However, you can't actually tack weld EVERYTHING in place and then expect to weld it because you have numerous interior, and overhead weld spots that are not accessible after its been assembled.....Go ahead and tack weld everything, I just think you'll be paying for it down the line. I spent...
  17. mrsmoklestein

    First smoker build

    It looks like a great design to me, I see you REALLY like to design and weld though! What is the advantage to notching the seams for the cook chamber, the firebox, and everywhere else on the smoker if you're going to weld?....do you have access to a CNC laser or something that you have...
  18. mrsmoklestein

    Keeping burgers hot after grilling

    Haven't heard of Cheboygan, but I've heard of Sheboygan. Zwiller is spot on correct actually. A lot of people will toss a half stick to a full stick of butter in there as well. Common recipe used at brat fry locations used around the state for a reason.
  19. mrsmoklestein

    Preventing Door Spring Back on 20" diameter 1/4" wall pipe

    Gotcha, now I know what you're saying. My grate will sit on two pieces of 3/4 angle iron welded parallel to the length of the cook chamber (the long way)-so I'm doing things a bit differently and do not have to worry about tabs. Thank you for the feedback though!
  20. mrsmoklestein

    MES 20070215 vs cabelas branded mes

    Common on all models unfortunately. Could be remedied with an aftermarket damper and a plasma cutter I suppose....
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