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  1. homebrew & bbq

    Sanitizing agents

    Here is a sanitizer that is used for beer and wine making equipment. It doesn't need to be rinsed off. It is environmentally "friendly." And it comes as a powder that mixes one tablespoon to a gallon of water. http://www.midwestsupplies.com/produ...px?ProdID=6978
  2. homebrew & bbq

    Tough ribs on an ECB?

    Welcome to SMF, ChainSmoker! When you get a chance, head over to Roll Call and introduce yourself. As far as your rib questions, 2 /12 hours doesn't sound long enough for the typical rib smoke. You didn't mention whether you were cooking spare ribs or baby backs because that will make a...
  3. homebrew & bbq

    Masterbuilt not working properly

    I had the same problem as Tim so I made sure my camera was handy when I did the repair so they could be added to this thread. Thanks for the guidance, Tim. Here's the back after it's opened up by drilling out the rivets and taking out about a half dozen screws. This is the box that...
  4. homebrew & bbq

    Cleaning the MES

    I do pretty much the same thing as Tim. I don't necessarily smoke on a regular basis so I prefer not to have the food residue on the grates serving as food for things I'd rather not know have in contact with what I'm gonna eat.
  5. homebrew & bbq

    Newbie + MES + Pork Ribs = Questions...!!

    MossyMO has given you some good advice. If you only have the damper partially open the "good not great" taste may come from a bit of creosote sticking to the meat. If the bones are falling out after only 3 hours I would check the temps to make sure they are accurate. With spare ribs 3 hours in...
  6. homebrew & bbq

    Mustard on pork?

    I remember reading about some folks using mayo as a base for their rub on poultry. I don't know how it would work on pork, but it might be worth a shot.
  7. homebrew & bbq

    newbie from the Congo!

    Welcome to SMF, congo! Glad to have you with us. I'm looking forward to seeing and hearing about your smoking experiences. It's always interesting to hear how things are done in other parts of the country and the world.
  8. homebrew & bbq

    First Run for Repaired MES

    I haven't been able to do any smoking in quite a while. The wires to the heating element in my MES had burned off. I finally found the right wiring and the time to get it fixed. I bought some "assorted" pork chops (about 1/2 inch thick) on sale because they were about to outdate. I thought I'd...
  9. homebrew & bbq

    Greetings

    Welcome to SMF! How about telling us a little about your smoking set up and how experienced you are, maybe even a general idea of where you live? All those things will help folks when you have questions.
  10. homebrew & bbq

    First Time Poster

    Welcome to SMF! Looking forward to seeing and hearing about your smoking experiences.
  11. homebrew & bbq

    New to the Whole Smoking game

    Welcome to SMF! There are lots of folks here who love to share their experience, all ya need to do is ask. As you get to know the "personality" of your smoker and get a few more smokes under your belt, you'll see your results improving more than you can imagine.
  12. homebrew & bbq

    New Masterbuilt smoker

    I use an MES and have found out I don't need to use nearly as many wood chips as the owner's manual says. A handful will last for hours. How much smoke is enough is a matter of personal taste. As long as the smoke is thin and blue and not thick, billowing white smoke you should be okay...
  13. homebrew & bbq

    Fattie Rookie

    I'm with bbq bubba on smoking some "plain" fatties. Almost every smoke I through one or two in right out of the wrapper. They're great for making sausage gravy to pour over some biscuits!! I also usually take fatties up to about 170° rather than 160°. It was an accident the first time, but my...
  14. homebrew & bbq

    Self taught, but want to get better

    Welcome to SMF! Lots of the folks here are ready and willing to share their experience, so don't be shy about asking questions. I look forward to hearing what you have to share from your varied experiences.
  15. homebrew & bbq

    Let's help each other out......

    I'm sure this varies somewhat across the country, but if you've got the freezer space Sam's Club usually has really good prices on pork butts if you buy a case of them (8 butts, about 60+ pounds). A few days ago it was 93 cents a pound in Sioux City, IA.
  16. homebrew & bbq

    OK.. whats next? YOUR chance to decide.

    If you haven't done a fatty or ABTs or meatloaf yet, I would suggest that you give those a try soon. They're really hard to mess up and once you get started on any of them, they will be a regular item in your smokes. If you're going to do a brisket, don't plan on company the first time. That...
  17. homebrew & bbq

    Just Getting Started

    Welcome to SMF, Kyle! What kind of smoking set up do you have? If you let us know, the folks around here will be able to give you better answers to whatever questions you may have. Lots of the people around here include that info in their signatures. Take some time and look around. Check out...
  18. homebrew & bbq

    Hi From the Great White North

    Welcome to SMF, Jack! How about telling us a little about yourself? Just where is "the Great White North?" What kind of smoking set up do you have? Are you an experienced smoker or just starting out? We like to know those things so if you have questions we can give you better answers.
  19. homebrew & bbq

    Fatty Trouble

    How much sausage you need depends upon how much you're trying to stuff in the fatty. I've done fatties with one pound or with two pounds of sausage. If you use less sausage, ya need to use less filling. You want the sausage to be thick enough that it won't leak as it cooks. The wax paper...
  20. homebrew & bbq

    Basic questions before I get started

    I've had an MES for about a year. I agree with erain. Don't leave it out in the weather. I've bought chips/chunks at Lowe's, Menards, Walmart and I think a couple of other places. You don't need to use nearly as many as the manual says. I usually put in a small handful rather than the "cup"...
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