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  1. IMG_20121228_171819_519.jpg

    IMG_20121228_171819_519.jpg

    • leosmith78
    • Media item
    • Comments: 0
    • Album: Baby Backs
  2. leosmith78

    Best Oink Grill Goods

    For grilling, I love pork butt steaks and Italian sausage! Country-style ribs are good for feeding a butload of people and taste incredible, too!
  3. leosmith78

    First Beef Fatties

    Just when I thought that a fattie couldn't get any better, I make one using Kroger brand all beef breakfast sausage...it is DELIGHTFUL!!
  4. leosmith78

    MES questions.

    Man, you got an awesome deal! I love my MES and I sure you will too.
  5. leosmith78

    Recomended Smoker

    Welcome Lee! I'll give ya my take on the different smokers I've used. I've used charcoal/wood offsets, propane masterbuilt (http://www.amazon.com/Masterbuilt-M7.../dp/B000A09SQW), and now I use the MES. I would probably still have the charcoal, but I've moved to a condo and my deck isn't...
  6. leosmith78

    Military Smokers?

    I'm an Air Force vet. Two tours in Iraq. one in Korea. I got out in 2007.
  7. leosmith78

    Jeff's rub on chix

    lolz...i won't comment, but...I'm sure many posters are itching to get their $ .02 in on your post! In response to sumosmoke, I have brined whole chix before, but not thighs...usually they are spur of the moment smokes, I throw them on when I have a hankerin for smoked chicken.
  8. leosmith78

    My First Cheese (cold-smoked) Qview

    Thanks, BC...I PMed TJohnson. Please explain the "gettin in trouble" thing... Was it cuz the cigs you were makin weren't of the tobacki nature, but more of a hemp nature? I spent two tours in Iraq (not comparing your situation at all) and we made our own hooch from chow hall grape...
  9. leosmith78

    My First Cheese (cold-smoked) Qview

    so where did you get the smoke generator? have you toyed with makin your own cheese?
  10. leosmith78

    Jeff's rub on chix

    i bought Jeff's recipe today...it is pretty darn awesome. I threw it on some yardbird as I figured the somewhat delicate flavor of the chicken would give me a good idea on how to tweak it for my tastes and/or whatever protein that I'm tossing it on. It contained the same ingredients that my rub...
  11. leosmith78

    A brisket question

    I was just about to ask the same question. We are a small family that doesn't eat much, even tho we freeze leftovers, I still like to cook smaller sizes. It gives me an excuse to smoke more. I've only made one brisket and it was a small one. I don't remember how long it took, but I figured an...
  12. leosmith78

    Looking 4 wood

    Bass Pro has a good selection of the regular stuff: apple, cherry, oak, hickory and maple.
  13. leosmith78

    How Many Mes Owners Here?

    I don't remember how big it is...I bought it off QVC in '08...they had the best price at the time. Now my bro works at Bass Pro Shop and gets a decent discount on them, should I need to buy another. I'm extremely happy with it. I've replaced the electronic do-hickey once.
  14. leosmith78

    first brisket

    Well, the brisket turned out great, tho my rub was a little off this time. The weather was nasty! Wings and poppers going on today...it'll be cold, but at least no rain. We were hungry, so I wrapped at 170 and finished it in the oven until 185. I shuoulda removed the fatcap prior to...
  15. leosmith78

    first brisket

    Well, the weather isn't lookin much better...looks like snow/rain mix...even worse than just the rain. I wanted to split my smoke up between today and tomorrow: brisket and fatty today, wings and peppers tomorrow for the big game. Dunno, may wait until tomorrow for everything tho. -leo
  16. leosmith78

    first brisket

    Sorry, I'm not smoking until today...that is, if the weather holds out. We are gettin some nasty rain here in eastern VA. I can smoke in almost any weather, but I hate smoking in the rain! I'll post Q-View, tho. I realize I'm just going to get a ballpark temp...I'm gonna use a probe. 170-175 is...
  17. leosmith78

    first brisket

    good call, i knew i was forgetting something! i want to sear it first, so the temp should be "up there"...sorry to be ambiguous. Weather is supposed to be in the upper 30's and I'll be using my MES with soaked, seasoned chips. it's insulated and hods its heat rather well. I want to pull it off...
  18. leosmith78

    first brisket

    ladies and gents, doing my first brisket...a small one in case i mess it up. I was wondering, how long do you think it'll take a 3 pound brisket to get up to 170 F, with it being smoked at 220? leo
  19. leosmith78

    What to smoke this weekend?

    well, i'll tell ya what i'm smoking: my first brisket some wings a couple of fatties a couple of hamburg fatties for smoked chili stuffed jalapenos chicken for gumbo that about covers it. i'll either be using hickory or jack daniel's oak.
  20. leosmith78

    What's your occupation?

    Well, I'm a government contractor, working for Raytheon. I work on and with Sun computers and networking equipment...yep, I'm a computer geek. It's also one of my hobbies. Other hobbies include mead, beer, wine making, and sausage/jerky making. I may delve into the world of cheese making soon...
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