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  1. uncletork

    Last years tailgates (i finally got around to posting)

    Bravo sir. You have one heck of a wife and certainly know how to have fun!
  2. uncletork

    Canadian Bacon for Easter Brunch

    Wow! That looks delicious.... Now I'm hungry
  3. uncletork

    First Smoke Complete!

    Congrats! I remember my first smoke (also a pork butt and delicious), The addiction will now take over!
  4. uncletork

    Smoked wings, take 2!

    I agree, Can't beat the fryer crisp.
  5. uncletork

    Smoked wings, take 2!

    Those look tasty! I always smoke mine at 275 for 45min-1hr15 depending on the wings. I then pull them off and toss them on a very hot preheated gas grill for a minute or two per side to crisp up the skin. Seems like this would help speed up your process for crisping skin as you are only doing 4...
  6. uncletork

    Now that's a rotisserie!

    I get that it is more for a continuous fire or hot hot coals. But they clearly show it in a smoker. Also they show it on a weber style charcoal grill as well as a kamado. I would think trying to keep coal hot enough for long enough to cook using this method is going to be difficult. Just my...
  7. Now that's a rotisserie!

    Now that's a rotisserie!

  8. Capture.PNG

    Capture.PNG

    • uncletork
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  9. uncletork

    Still smoking after all these years

    Welcome Tom,  My recommendation is after you pull those wings off the smoker toss them on the gas grill (Preheat and get it nice and hot!) a minute or 2 per side will give the skin a nice crisp. 
  10. uncletork

    Got a package this morning.

    Still on my list of kitchen toys to pick up. Good luck and have fun testing it out with the boy!
  11. uncletork

    Now that's a rotisserie!

    Neat concept but like Al said, Spendy for something you can't shut the lid on. 
  12. uncletork

    I have been cited by the wife.

    I think she has provided you a golden opportunity. I mean I understand each smoker has a purpose but now you have to opportunity to get the one you have been eyeing up. You didn't say she gave you a price limit. Therefor by all means get rid of the three that don't get used too often and buy...
  13. uncletork

    Dutch's "Wicked Baked Beans"

    IMO they are better the next day! I make them all the time the day before. 
  14. uncletork

    Teriyaki Pheasant Sandwich

    This looks amazing! I just ate the last of my pheasant in the freezer and this makes me wish i still had some. Looking forward to seasoning starting so i can make some of these.
  15. uncletork

    Mrs Bear's Surgery

    Best wishes being sent your way! I'm sure she will be back on her feet kicking you around again in no time 
  16. uncletork

    Brisket taking way too long

    What are you using to measure the smoker temp? I would venture to say your smoker isn't actually at 225.
  17. uncletork

    BRISKET/MES 40 QUESTION (WHERE'S THE MASTER, BEAR?)

    Best thing to do would be to use multiple third party thermometers and figure out the different temperature readings throughout the smoker. Each rack and each corner can vary. I would suggest picking up a cheap pork butt or rack of ribs and do a test run before throwing a big ole brisket on for...
  18. uncletork

    Hello from Minnesota

    Welcome fellow Minnesotan!
  19. uncletork

    Bacon Wrapped Backstraps on the MES 40 w/ Que-View```

    Man that is beautiful cooked venison. 
  20. uncletork

    Brisket for the boys

    Looks like it turned out perfect. Nice work
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