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  1. saltysandman

    smoking a frozen pork shoulder

    hmmmmm...indeed. let's see!
  2. saltysandman

    Kitchen knife etiquette

    was it the conditioned reflex to try and break the knife's fall? i know i do that instinctually to prevent things from breaking on my tile floor. i see that many of us also have this reflex. i'll have to test it with a knife. maybe not.
  3. saltysandman

    smoking a frozen pork shoulder

    i used a kansas city rub and it was frozen solid before putting it in the smoker. thanks for the info. it's been in for 2 hours now and a probe can get to middle. IT in center is 32. i've lit the AMPNS and monitoring it now.
  4. saltysandman

    smoking a frozen pork shoulder

    can i smoke a frozen pork shoulder? was thinking of putting it into the MES at 225 till i could get a probe into center and then add smoke and prepare normally from there. anyone with experience here? should i or it be the guinea pig? besides it being a longer smoke, is there any red flags i...
  5. saltysandman

    Frozen butt

    can i smoke a frozen butt? was thinking of putting it into the MES at 225 till i could get a probe into center and then add smoke and prepare normally from there. anyone with experience here? should i or it be the guinea pig? precursor: dry rubbed a butt a week ago, found out the party...
  6. saltysandman

    Smoked and Seared Bulgogi Marinated Bone-In Ribeye

    most excellent. i normally use rice wine instead of the rice vinegar and if you puree about 1/2 an apple or pear, it's also good. with these variations, it will be a little sweeter of course. this marinade you can use for any meats. also for pork, you can add some gochujang (spicy fermented...
  7. saltysandman

    Cherry Smoked Quail and More

    when you say dry brined, do you mean the quail is lighted dusted like your second picture shows? about how much kosher salt did you use for the dozen birds? i was gifted about 20 quail and don't want to mess them up by having them too salty.
  8. saltysandman

    Amazn Cold Smoked Cheese

    i've made a block of ice with non-plastic container (plastic will crack). put block of ice with a tray to catch water. keeps inside of the smoker 70-80 degrees.
  9. saltysandman

    Dust or Pellets

    and just fyi https://www.smokingmeatforums.com/threads/need-wood-dust.295143/
  10. saltysandman

    Upgrading to Pellet Smoker

    ive been eyeing the CampChef woodwind sg 24 with side kick (propane searing attachment).
  11. saltysandman

    need wood dust?

    yeah my wood pellets are a blend.
  12. saltysandman

    need wood dust?

    that's why i love this forum. Thank you for this tip!
  13. saltysandman

    Cold smoked salmon

    thanks ray. i'll make some smoked beans as well. if i get sick, i'll blame it on the beans.
  14. saltysandman

    Cold smoked salmon

    thanks as always Al. I'll try this wet brine for the next one. I'll use the 4 hour suggested smoke time. My MES30 is sitting at a nice 70 degrees with the ice block in it.
  15. saltysandman

    need wood dust?

    hi all, i feel silly even admitting to this but so others don't have to....did you know that you can make your own wood dust from your wood pellets? i know i know....of course you do! well, for the select special few that have spent money on wood dust after buying wood pellets, this one is for...
  16. saltysandman

    Cold smoked salmon

    Hi all, I'm attempting for the first time a cold smoked salmon in my MES30 here in south Florida. It's a balmy 80 degrees. Ive frozen a block of ice to keep in the smoker to keep my temps down and of course not using the heating element. Ive turned the unit on to monitor temps and set to 35 so...
    • saltysandman
    • Thread
    • cold smoked mes30 mailbox mod salmon
    • Replies: 5
    • Forum: Fish
  17. saltysandman

    MES 30 element replacement to solve GFCI tripping

    hi all, before forking out $$$ for a new heating element try this fix. it worked for me. link below shows how Burning off any residue on the heating element with a torch may prevent tripping of the gfci.
  18. saltysandman

    MES 30 Issues

    ***UPDATE*** PROBLEM SOLVED. this also solved my MES from tripping of GFCI outlet. i did check the terminals and it wasn't the cause of my problem. these were clean. I looked up on youtube to see about another solution. found that it may be caused by a dirty heating element. I took off the...
  19. saltysandman

    Newbie here on the fence

    you're probably 99.9% ok. safe food temp per the FDA for beef is 145. environment inside the smoke is certainly not hospitable for anything living. there have been some of us that have mismanaged our temps/had power outages/drank too much and fell asleep while smoking and had just fine results...
  20. saltysandman

    safe handling

    thanks again al. done. now the au jus is in frig so the fat layer can harden for removal.
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