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  1. terry colwell

    Mail Order Wood Chips For My MES40

    24 dollars for 10 pounds seems quite high. I pay 4 bucks for a 10 pound bag at my local nursery for apple and peach chunks.  I would look for some place where it is a by-product and not a main product. You'll find it's a lot cheaper that way.
  2. terry colwell

    Another First -16 lb Brisket Final Pics!!!!!!

    X2,,,, All  I can think about is the 140 rule,, its screaming in my head now.. 14 hours to get to 118 degrees??  and 24 hours to get out of the "Danger Zone" ? What temp are you smoking this at?  I would be real concerned about eating this one.
  3. terry colwell

    Afghanistan Bound Jerky

     My son is the Tallest one on the left corner standing up, Is your son in this pic by chance Rick?  
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  5. terry colwell

    First attemps at Smoking Chicken and Ribs on MES 30

    I try to set mine to my target temp to begin with, If your running 300 you need to drop the temp to your target temp, make sure your vent is wide open. Mine runs real hot with a closed vent. Dont waste your time soaking the chips, i add chips about every 40 minutes or so, just watch the thin...
  6. terry colwell

    newbie

    Why not include on your list a MES30, electric smoker. and welcome to the site. I too am on a fix income from a disability
  7. terry colwell

    Water pan in a MES?

    I just used my water pan on a cook for the first time the other day making Pastrami. I put it in with water at the very end of the cook when it stated looking a little dry. Seems to have helped. The time before that one, while making Pastrami also, I went without the water in the pan and it...
  8. terry colwell

    Nepas BBQ In June

    Sorry to hear about your issues Rick, Take care of them and get better quickly. The sausage forum wont be the same without all your teaching post.Hope its nothing to major..
  9. terry colwell

    Smoking a Londron Broil cut

    Back when I could find decent LB I would grill them over a HOT fire searing the outside and then cooking them indirect till they reach a Med Rare. I would eat like a king and bring the leftovers to the guys at work. They loved it when I cooked red meat.....lol
  10. terry colwell

    Hello from Michigan

    Bob was born in Dearborn Michigan May 6th 1945. I think he still lives in Mich, couldnt find out where tho
  11. terry colwell

    Better late than never...My first batches of jerky, w/Q-view

    That Dehydrator is a killer. What in the world do you dehydrate to get one that size? Does it work as a wine rack after your done??/ lol
  12. terry colwell

    2nd attempt Brisket

    NYC???????  I heard they where famous for SALSA,,, Not BBQ...lol  In fact,,, out of all the BBQ show I have watched ,NEVER has NYC been mentioned....Sheeeesh...lol
  13. terry colwell

    Bacon Wrapped Meatloaf - Masterbuilt XL

  14. terry colwell

    Salmon belly

    They are horrible about draining the ocean of fish.They need to learn conservation to some degree and learn to eat pig...lol
  15. terry colwell

    chips will not turn to ash

    Mine turn to dust when I am done. You need to double check and make sure your unit is heating up correctly.
  16. terry colwell

    Salmon belly

    Its no secret about the belly fat. The Japanese have been commanding top dollar for the bell fat of their favorite fish,, Blue Fin Tuna. They have paid top dollar for these fish for years, They import 80% of the worlds Blue Fin, and the most sought after meat is the Belly Fat. They have paid up...
  17. terry colwell

    First time to smoke chicken pieces..

    I do my chicken with the following; Olive Oil salad dressing, SPOG and meat tenderizer. dust it with the seasoning and then put it in a ziploc bag and cover it with the Olive Oil dressing. Let it marry for a few hours. Turn your MES as high as it will go. I keep the water pan in while the...
  18. terry colwell

    Personal size brisket 1st time Cooking (help please)

    The common rule of thumb is "1 1/2 -2 hours a pound" plus rest time. Doesnt matter if its 2 pounds or 40 pounds, still the same.Cooked to a I.T. of 195 for slicing or 205 for shredding.
  19. terry colwell

    Help, first time grilling a pork sirloin roast today...

    You dont even have to soak the wood. That really does nothing for the smoking, just makes it longer as the wood has to dry out. I found that putting the wood chunks right against the charcoal instead of on top , I get a better smoke from them. They seem to smolder slower , when I throw them on...
  20. terry colwell

    Venison ham? Sort of...

    If your going to use TQ as a brine you might want to use their directions on the package for the brine. Secondly, if it was me I would call them or email and ask them about it. 1 cup of TQ to 4 cups water seems like a bunch.. I thought it was closer to 1 cup to a gallon of water.
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