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  1. geob

    Happy B-Day DEER MEAT And Smokerlover!

    Happy B-Day. Keep on Smoking. geob
  2. geob

    Not so new smoker

    Welcome Dave. The MES is a very nice smoker and I know you will enjoy it for sometime. The best thing about this forum is that everyone is willing to help with any question you may have. Just ask. geob
  3. geob

    wings, armadlillo eggs, abts, chucky

    We use jalapeno peppers and call them Armadillo eggs. Maybe you did to. Couldn't see the picture that well. Gotta keep the JPG's low so I get a faster connection. geob
  4. geob

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

    I use a MES and do a lot of ribs. Like everyone said, water in pan, 225 temp, use a dry rub, spray with apple juice and jack daniels, I use oak and apple most of the time because I get it free. Check you temp. The digital setting will be about 25 deg higher than the box. Welcome and keep...
  5. geob

    wings, armadlillo eggs, abts, chucky

    Ok I give up, where in Iowa do you get armadlillo eggs. I lived their 18 years and never saw any. The highway is a real good sign you don't have many if any at all. We get one or two every mile on the interstate. That's how we learn to shoot down here. Ever hear of Leporsey? St. Gabriel...
  6. geob

    newbie smoker with lots of questions.

    Welcome Andy. At least you got something going. Cold smoke is realy neat but you don't need a big fire for that. The neighbors won't even know your smoking. It depends on what you want to cold smoke. Sausage is good at 125 to 140 not over 150 it starts to cook. Cheese not above 80 it...
  7. geob

    Mustard on pork?

    Yellow Mustard Frenches. I like apple juice and Jack Daniel 50/50 best of all. I think it leaves a better bark. Just my openion. geob
  8. geob

    Cleaning the MES

    I clean the seal around the door when deer season opens. That way I don't over do it cause I ain't here. I use a wire bursh to remove the scale off the door and leave the rest alone. Smells like smoke all the time. geob
  9. geob

    Another Frustrating Smoke . . .

    Bigger fire? Then the wind will change or quit then you got a hot enough smoker to melt tires. Wind break, the way to go. geob
  10. geob

    newbie from ohio

    Welcome the the SMF. Greatest smokers anyplace. Eager to learn, just ask.. geob
  11. geob

    Leftover brisket enchiladas w/qview

    Looks real good. Will have to try this. geob
  12. geob

    Let's see your Maters!

    Looks good. Don't forget to have some holes in the bottom of the 5 gal buckets. Don't want to waterlog the plants ya know. geob
  13. geob

    newbee from Md.

    Fatties are great. Glad you tried one. Welcome geob
  14. geob

    Spare ribs

    Looks great. Makes me hungry. I want more!!! geob
  15. geob

    fatty goof up

    Fatty Wrap. A new method. Do you season the outside of the pp or not? geob
  16. geob

    Newbie....checking in!!

    Welcome aboard. This is a great place to learn the art of smoking. geob
  17. geob

    High or Low

    I fill up from the botton to the top. geob
  18. geob

    Rub Question???

    Put some more rub on them when you place in the smoker. Spray with apple juice, keeps moist. geob
  19. geob

    Need help pulled pork

    The amount of fat inside the butt makes the plateau stall longer. You did it right. Just hang in there geob
    • geob
    • Post #11
    • Forum: Pork
  20. geob

    Wrap in FOIL???

    Hey you just had bad luck with the foil. No reason to scrap the idea. Get some heavy duty foil. Double wrap, the foil serves a purpose as to hold the heat like Texas-Hunter said. geob
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