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  1. babcockwi

    Hanging meat via toothpicks or skewers

    The metal hangers are exactly what I used to make my hooks. Sometimes its a two man operation hanging the skewers, otherwise it works great. C-Basd
  2. Chicken and Salmon

    Chicken and Salmon

  3. babcockwi

    Chicken and Salmon

    Another bitterly cold day in Wisconsin, fish are not biting anymore, couple more inches of snow last night, so what to do. I decided to brine a chicken over night in Pops brine. Had some extra brine left, so I grabbed a couple salmon filets from the freezer and decided to try them with pops...
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    20140301_085909.jpg

    • babcockwi
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  5. 20140301_071550.jpg

    20140301_071550.jpg

    • babcockwi
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  6. 20140301_063816.jpg

    20140301_063816.jpg

    • babcockwi
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  7. babcockwi

    Hanging meat via toothpicks or skewers

    You won't regret using the skewers. Remember we would love to see some q-view once your underway. C-Bass
  8. babcockwi

    Hanging meat via toothpicks or skewers

    I have never used toothpicks, I have always used skewers. I think it all depends on your application. I have bought skewers that fit in the rack supports on my mes30. I put the jerky on the skewers, spaced evenly, take racks out and hang jerky in the mes. On my larger homemade smoker that I use...
  9. babcockwi

    MES 30" Digital Readout

    I have had a mes only for a week, and have done two turkeys in it. I have noticed the same difference in temp. I would rely on the mav and adjust the temp higher to get what you need. I noticed both times the longer it ran the closer the mes temp was with the mav temp. There are plenty of posts...
  10. babcockwi

    DTG Smoke #7 - Practice turkey

    Looks great!
  11. babcockwi

    First time MES user.

    Hello everyone, and thank you in advance for all the great advice.I have been smoking for years using homemade rigs built out of old fridges and coolers, wanted to get something more convenient for smaller smokes so I just picked up a MES 30 yesterday and looking for any tips, tricks, etc. I...
  12. babcockwi

    Places to buy sausage seasonings?

    For jerky seasoning check out hi mountain. For fresh sausage seasonings, sticks, summer, casings etc, check The Sausage Maker and PS seasoning.
  13. babcockwi

    Summer Sausage

    I have never had a problem with sausage getting any water thru the thermo hole. I forgot a batch once, it was in the water bath for 6 hours, still no problem
  14. babcockwi

    Need Help with Using Oak

    I always use oak in my pig roaster. I will start with charcoal, then add small split oak that has been soaked in water overnight. Each time I add more wood I will put a few lumps of charcoal to keep the wood going.
  15. babcockwi

    Rainy day pig roast!

    Hambone we had a great time! Got a slight rod knock this morning, but it was well worth it(darn homemade wine). Now if it will ever quit raining I could get the mess cleaned up, fun fun. The party is this afternoon and should be a great time.
  16. babcockwi

    Rib Tips done!

    Tips look great!
  17. babcockwi

    Rainy day pig roast!

    We filled 3 nescos to the top with the pork. Finished it with a sauce made with beef stock, cider vinegar, red pepper flakes, and some other seasonings. Time to relax with a few beverages.
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    20131004_180447.jpg

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  19. babcockwi

    Rainy day pig roast!

    ALT=""]http://www.smokingmeatforums.com/content/type/61/id/259579/width/350/height/700[/IMG] Here she is all done and resting. IT was around 185 deep inside and around 200 everywhere else. The meat pulled apart easily and had a great smoked flavor. Got kinda busy pullin and couldn't take many...
  20. 20131004_181215.jpg

    20131004_181215.jpg

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