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  1. homebrew & bbq

    food poisoning ?

    I got food poisoning just before Christmas from chicken (nothing I cooked). I have no desire to go through that again. And I wouldn't wish it on anyone one else. So I would strongly recommend that you play it safe and count it as a learning experience. I know it's tough to throw out meat that...
  2. homebrew & bbq

    first whole chickens

    I've never put stuffing in a chicken for the smoker. From what I've read Abelman has it right. The stuffing can cause problems with internal temps not making it up to the safe zone. Watch your temps really closely. And if there's any doubt, don't serve it. It's better to be safe than to have...
  3. homebrew & bbq

    Masterbuilt Electric Smoker

    I've got the same size MES as lawdog. It seems to work well for me. I like not needing to watch the temps so closely. My schedule can be sort of "spontaneous" and sometimes I have to leave on short notice. With the MES I can just ask my wife or daughter to keep an eye on things for an hour or...
  4. homebrew & bbq

    From Recipe to Reality

    I'm not sure where to put this so please move it if this is the wrong place. I just heard an ad on the radio for this workshop. It is called "From Recipe to Reality" and it is put on by the Food Entrepreneur Assistance Program at the University of Nebraska in Lincoln. "Seminar topics include...
  5. homebrew & bbq

    New member from CT

    Welcome to SMF, David! The folks around here have lots of experience to share about all kinds of outdoor cooking. Ask your questions and you'll have answers before you know it.
  6. homebrew & bbq

    New member from Tennessee

    Welcome to SMF! It sounds like you're off to a good start with your smoking experience. The size of the smoker doesn't matter much, it's what you do with it. For you and your wife, you're starting with one that is just the right size. If you've got questions, be sure and ask. Someone around...
  7. homebrew & bbq

    New member from Pace, FL

    Welcome to SMF! It sounds like you're all set to get rolling. Lots of folks here are ready and willing to share their experience, so don't be afraid to ask questions.
  8. homebrew & bbq

    My 14.5 hr pulled pork(1st time)

    Patience is the key to low & slow cooking. The meat's done when it's done. I've had several 7- or 8-pound butts go 12 to 15 hours and even one or two that took closer to 18. Looking forward to your pics.
  9. homebrew & bbq

    What do you recommend?

    A while ago I did an eye of round. It's really lean and I liked the way it came out. What I did is posted here: http://www.smokingmeatforums.com/for...t=eye+of+round
  10. homebrew & bbq

    Hello from Round Rock Texas

    Welcome to SMF! We're glad to have you with us. Lots of the people here are ready and willing to share their experience so don't be shy about asking questions.
  11. homebrew & bbq

    Greetings from St. Louis

    Welcome to SMF! It sounds like you're anxious to get rolling on this new venture. If you're planning on opening by May, I assume you already have a location. I lived in St. Louis for 5 years and still go back there every year or two, so if you let me know where you are I'll be sure and stop by...
  12. homebrew & bbq

    hello from crewcab4x4

    Welcome to SMF, Crewcab!! If you're looking for new ideas and help on things you've already tried, there are lots of folks here how will be ready and willing to share their experience.
  13. homebrew & bbq

    Ready For My 1st Smoke!!!

    Good luck on that first smoke!! Just remember... with pork butts the key to the whole deal is patience. You can't hurry them and some of them can be darn stubborn. The plateau is the hardest part because you never know how long it's gonna last. Patience and plenty of beverages to last you...
  14. homebrew & bbq

    Hello from Pa.

    Welcome to SMF, Nootch! Looking forward to seeing and hearing about your future smokes.
  15. homebrew & bbq

    Look What I Found!!! Dino Ribs!! Help?

    I've done beef ribs a couple of times, but I haven't been able to get the results I would like. I've only used a rub, not a marinade, and then smoked for 3 to 4 hours. They were still pretty chewy. Maybe the marinade would help them get more tender than just doing a rub.
  16. homebrew & bbq

    I Made It!!!

    Welcome to SMF! Glad to have you with us. The folks from Nebraska are growing in number around this place.
  17. homebrew & bbq

    Smokine an eye round roast

    I did an eye of round in my MES just a couple of weeks ago. Since it is so lean, I injected it with melted butter and some S&P. Then to add some flavor and baste it while it smoked, I laid thinly sliced onions on top of it and then draped bacon over that. Smoked it at about 220° until the...
  18. homebrew & bbq

    New Smoker (clueless)

    Welcome to SMF! Which smoker to get has as much to do with you as it does the particular smoker. You need to know how much time you are willing to devote to tending the smoker, how much space you have to work with, how much you want to spend ("a whole lot of money" means different things to...
  19. homebrew & bbq

    New guy from Nebraska

    Welcome to SMF, hunter!! Sounds like you're gonna be ready to handle all the meat you and your friends can come up with. It looks like your just down the road and over a couple of hills from me. I been up and had a burger and a couple of cold ones at Bob's Bar a couple of times.
  20. homebrew & bbq

    I have a dream

    When we were on vacation I spied this smoker (I think) and snapped a picture. Maybe it will provide a little inspiration.
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