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Been lurking a while, figured I'd say hello!
Hello all, my name is Justin. I've been smoking meats and learning since I got my first chargriller Akorn about 3.5 years ago. Just upgraded to my Kamado Joe Big Joe about a month and a half ago, and I love it! Still haven't sold my Akorn. I still have quite the bond with it haha I also have a... -
Looking at going electric
Take it for what is worth, but I made the switch to electric and tried it out for a few months. It was nice to set it and forget it, but it just didn't turn out bbq like my charcoal smoker does and now I'm back to the charcoal. I still plan on keeping the electric and will probably do Boston...- ademily87
- Post #2
- Forum: Electric Smokers
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3-2-1 Ribs question
Also adding too much apple juice or apple cider vinegar during the foil stage can make em too tender as well (or whatever liquid you use, if any). I don't necessarily do the 321 method though. I cook at a little higher temp and do probably 2-1-1. And I put very very little liquid (apple juice)... -
Howdy from Tucson
Welcome. I also went from an akorn for about 3 years to an MES 30. Have been using it since about February. I went camping last weekend and took the akorn and smoked a 7lb butt, and have now covered up my MES. The mes made good food, but it just wasn't as good as the akorn with charcoal and wood... -
New at smoking
It is an addictive "hobby" for sure. As far as smoking birds you definitely want to use a more mild wood like pecan or cherry, and even apple. I like to use apple when I smoke a bird. I also go a little higher on the Temps too, around 275 to firm up the skin a bit. -
Beef shorties again!
And also instead of going a town over for the butcher, just ask the meat man at the place you get those cut up ones at what day the truck comes and see if he'll save you a whole rack. That's what I do. They sometimes have em in the fridge not sliced yet as well. My guy also trims the hard fat... -
Beef shorties again!
I only take mine up to about 180, 190 at the VERY max and they're good to go. Maybe try a lower internal temp and a higher pit temp? I smoke em around 280 degrees. Only takes about 4-5 hours to cook and they come out pretty good. Also, some of that fat is hard fat and won't render. And some... -
Beef shorties again!
Looks delicious! Have you ever done em whole and uncut? -
Thai Time
To get mine more even thickness and a little thinner I use the flat side of a meat tenderizer and just smash it. Fun and effective lol Just an idea. I like my jerky thin.- ademily87
- Post #11
- Forum: Making Jerky
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Smoked Lamb Shanks with Q view!
Walmart haha Thanks guys. I want to try again with some larger sizes. These were only under 3/4lb a piece and have heard you can get em around a pound each. I've never seen them anywhere else other than publix though. Time to do some research! 127867 -
First Pulled Pork Butt this Sunday
And I also don't foil at all during the cook. I love a good bark so I just set it in there and don't open the door until it's 205 internal temp. Works beautifully. -
First Pulled Pork Butt this Sunday
I don't pull mine off until internal temp is 205. I also have an MES 30 and set it at 275. Have had great success with this method and I haven't had any bad stalls either. I also double wrap in aluminum foil then wrap in a towel and throw it in an empty cooler for a minimum of 2 hours to rest. I... -
Picnic Brine
It won't absorb very much in 24 hours so I'd say you are okay to inject it as well.- ademily87
- Post #4
- Forum: General Discussion
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Smoked Lamb Shanks with Q view!
Did smoked Lamb Shanks for the first time yesterday. Got them in a pack of two at the local publix supermarket for about $6. After some research on here and Google, I went with a red wine reduction with beef stock, worcestershire sauce, garlic, and chopped up onions. I just let the shanks smoke... -
New member, seeking guidance!
Hello all! I've been smoking meats for a while now (a few years), and I'm having an issue today that I was hoping someone could help me with. I've recently acquired a MES, 30 inch. I purchased an approximately 8# brisket flat yesterday morning and rubbed it down and wrapped it and put it in...- ademily87
- Thread
- Replies: 0
- Forum: For New Members
