Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. beretta92_fs2003

    Brine

    Whats a good brine for a pork loin? My buddy and I are both going to smoke pork loins for easter,But he is going to smoke his to a higher temp.for his wife,and I am going to smoke mine to a lower temp.He just wants a brine so its not dry,I am not going to use one I am just going to rub and...
  2. beretta92_fs2003

    Chicken Thighs

    I was going to put some thighs on the MES this weekend,but I need to know for how long.I was guessing about 4-5 hours at 250.I would put a probe in them but they are small thighs so I dont think I would get an accurate reading.Thanks for the help.
  3. beretta92_fs2003

    MES and jerky

    I hope this is the right spot for this.Anyway I want to make jerky and the MES manul said 140 for 12-16 hours.This seems a little to long,I want to make jerky not treats for my black lab and pitt bull.Oh And do I fill the water pan? Thanks.
  4. beretta92_fs2003

    MES Cleaning

    What about oven cleaner for the inside? My thought is it safe enough for the oven what about the smoker?Will It damage it?
  5. beretta92_fs2003

    Mes

    I picked up my 30" MES yesterday seasoning right now as we speak.Was wondering if you have to rotate the food in these like some other smokers?
  6. beretta92_fs2003

    Mes

    Anyone have any pics of the new MES with the glass door?I cant find one anywhere.
  7. beretta92_fs2003

    I did it

    I ordered the 30" MES should be here soon. Quick question how does the MES handle chunks Vs. Chips?
  8. Default

    Default

View older results
Top Bottom
Back
Clicky