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  1. geegee 26

    Absolutely delicious

    Hello Frosty & NickyB Thanks for the words of encouragement.  I think you both might be right by the look of this tenderloin, the the taste was great.  NickyB-- just do one and post a few photos.
  2. geegee 26

    Absolutely delicious

    Hi all, and thanks for the kind words,  Gord
  3. geegee 26

    Absolutely delicious

     Hi, and thanks for pointing this out.  The temp was at 150 and went to 158 F. Thanks again Gord
  4. geegee 26

    Absolutely delicious

    Well, I cooked a Pork Tenderloin in the smoker and was it ever so scrumptious. Smoke was only for a ½ hour with apple chips as I just wanted a hint of smoke (I didn’t have any apple wood chunks) The smoker was at 255 - 265° F for 2 ½ hours, and then increased temp. to 300° F for last ½ hour to...
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  7. geegee 26

    Newbie from Canada

    Welcome to the forum Kathy. Have a smoker out in the open too, so I’m no help. But, this is a good place to find the help we (just new myself) need. Good smoking with your MES 30". Gord
  8. geegee 26

    Jeff’s Honey Glazed Orange Smoked chicken

    Hi cdIdriver. This is the link to the recipe http://www.smoking-meat.com/april-19-2012-honey-glazed-orange-smoked-chicken.html.  I received a news letter from Jeff  and this is one I had to try.  It turned out very delicious
  9. geegee 26

    Jeff’s Honey Glazed Orange Smoked chicken

    Hi and thanks, Pops6927, jrod62 & SmokinHusker. Your comments help and tells me I am on the right track with smoking. 
  10. geegee 26

    Jeff’s Honey Glazed Orange Smoked chicken

    Hi, Just tried Jeff’s Honey Glazed Orange Smoked chicken, and was it ever good. The 3.9 lb. chicken was in the brine about 6 hours. I used Jeff’s dry rub and then smoked it at 230 - 245°F. Did not have orange wood, but used apple wood with ½ an orange and ½ an onion in the cavity. The remainder...
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  12. geegee 26

    Hi from Scarborough, Ontario

    Hi JP61.  Sorry for the late reply, but computer went down for a few days, but I think I got it back for now. Thanks for the welcome. Gord
  13. geegee 26

    Cart Modification for MES. Nice!

    Very nice work Pignit.  Looks great and easy to reach the bottom, gives me something to think about.
  14. geegee 26

    Question on Meatloaf

    Hi RTBBQ2. The door was closed most of the time. Unless I needed to add water to the pan or add some home made BBQ sauce. (I read some where if you are looking you are not cooking)  But thanks for the thought.
  15. geegee 26

    Question on Meatloaf

     Hi Chuck.  Good thought, but yes. Had the temp gauge at the same level, just beside the meatloaf.
  16. geegee 26

    Hi from Scarborough, Ontario

    Hi Venture, and thanks for welcome.
  17. geegee 26

    Hi from Scarborough, Ontario

    Hi jrod62 and thanks for the welcome.
  18. geegee 26

    Question on Meatloaf

    Thanks, ChefJimmy J & Missed-Em and great to met you.  I don't know what happened either and you are right Missed-Em the sandwiches and dinner were very good.
  19. geegee 26

    Hi from Scarborough, Ontario

    Good morning, (RenoJohn & RTBBQ2) and thanks for the welcome.  Yes, I will have do a Pork Shoulder or Butt one day, with some photos. Thanks Gord.
  20. geegee 26

    Question on Meatloaf

    Hi DaveOmak The master forge has 2 vents at the bottom one on each side and one on the very top. The 2 vents at the bottom were open half way, and the top vent opened fully. So, I think I had good air flow. Thanks for your info. Gord
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