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  1. homebrew & bbq

    Masterbuilt owners & door seals???????

    I've had the 40" MES for about a year and haven't had any problems at all with the door seal.
  2. homebrew & bbq

    Need some ideals

    I think Desertlites was asking for more info about the meat you are starting with. Is it a fresh ham or one that is cured? Has it been injected with a "solution" by the manufacturer? How big is it? Stuff like that. In general, the more information you provide, the better answers you will get.
  3. homebrew & bbq

    "Too Much Smoke" --- Results!!!

    That's a good looking mess of ribs!! As many of us have discovered, improvement happens pretty quickly with the help of the folks here at the forum. Just keep asking questions and you'll get the benefit of all the experience gathered here.
  4. homebrew & bbq

    Looking for a honey/hickory sauce

    You also might want to consider changing the amount of rub you put on. For my first few smokes I was putting on waaay too much rub. Once I got a clue and eased up on the amount of rub, the heat/spiciness was in a more acceptable range for others in my family.
  5. homebrew & bbq

    BB, or Spare?

    I prefer the spares for the same reasons the others have said. Since I've been using the 3-2-1 method for them a lot of the fat seems to cook out of them leaving them almost as lean as the baby backs.
  6. homebrew & bbq

    Heat and Sweet Glaze

    Use a grater to scrape the green stuff of the outside of the lime, but stop before you get into the white pithy stuff.
  7. homebrew & bbq

    New to the forum from Oklahoma.

    Welcome to SMF! It sounds like you're an addicted smoker like a lot of folks here. Looking forward to seeing what you have to share.
  8. homebrew & bbq

    Just a newbie

    Welcome to SMF! If you're looking for information, there's lots of it on this forum. If you have checked yet, look through the topics in the left-hand column for lots of good basic stuff. I was just in your city in January. Spent some time at the Western Heritage Museum (while the Colt exhibit...
  9. homebrew & bbq

    Heat and Sweet Glaze

    I came across this while I was looking for something different to try on ribs. I haven't made it and probably won't. (My family doesn't appreciate that much heat.) But I know there are folks here who like food that bites back. Strawberry-Habanero Glaze from The Great Ribs Book 1/2 cup...
  10. homebrew & bbq

    ABT cream cheese

    I just use the store brand cream cheese. The last batch of ABTs I did had some pureed peaches mixed in with the cream cheese. Added some finely diced smoked fatty and a dash or two of cinnamon to help bring out the peachiness. Wrapped that with bacon. They were mighty tasty.
  11. homebrew & bbq

    What kind of wood is this?

    County extension agents (at least in Nebraska) are there to give folks a hand with information about gardening, farming, nutrition, environmental issues, etc. To find out about your county extension agent, contact the folks here. http://www.extension.uconn.edu/pages...itchfield.html
  12. homebrew & bbq

    Any Tips to Maximize Penetration?

    I've done quite a few pork shoulders in my MES and I've been happy with the amount of smoke flavor I get. When the smoker is coming up to temp, I set it at 250° so that when I'm done putting in the meat, the temps will be close to 225°. I keep the smoker temp in the 200° to 225° range for...
  13. homebrew & bbq

    spare rib trimmings?

    I always put the trimmings in. They go great in Dutch's Wicked Beans and they make nice snacks for the cook and any assistants.
  14. homebrew & bbq

    Hello from Virginia

    Welcome to SMF! There's lots of folks here who are more than willing to share their stories and smoking experiences. So make yourself at home and don't be shy.
  15. homebrew & bbq

    Outback Recipe

    Like the other folks, I tend to grill my steaks naked, but here are some places you might start and see what you think. http://www.recipezaar.com/52366 http://www.cdkitchen.com/recipes/rec...ing35728.shtml
  16. homebrew & bbq

    MES questions

    I run mine with the vent open all the way. I used to smoke the wood chips, but I stopped doing that a few months ago and I like the results I am getting. And I usually fill the water pan about half full after wrapping it with foil.
  17. homebrew & bbq

    New and need advice on smoker choice

    I've got an MES. It works well for me because my schedule can sometimes change with little advance notice. The MES has a thermostat that you can set and it usually maintains the temp fairly well (as long as you don't keep opening the door ;) ), so it doesn't require a lot of babysitting to...
  18. homebrew & bbq

    Hello from Reno!

    Welcome to SMF! There are lots of folks here who are willing to help new smokers learn the ropes. If you let us know the general area where you live, you will get more useful information because weather and climate can impact smoking times and results.
  19. homebrew & bbq

    Newbie

    Welcome to SMF! There are lots of folks here who are ready and willing to share their experience. All you need to do is ask. It DOES sound like there are some areas that you might be the one sharing experience with others.
  20. homebrew & bbq

    I'm A GrandPa

    Congrats, DonO! Don't spoil her TOO much. As she gets older the things she'll be asking GrandpaDon for will keep getting more expensive.
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