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  1. martyj

    Where do I buy wood?

    Where are you at in Michigan? I just seen a guy on Craigslist that lives in Rochester that has a ton of different kinds for sale
  2. martyj

    Masterbuilt electric smoker brisket help

    Hello, I've got a MES 40 as well and have done a few briskets. Depending on your taste, I'd suggest using the same amount of Mesquite as you would normally use hickory. In my opinion, I've never had to much smoke on a brisket. Use chips for about half of your smoke. I've always used the second...
  3. martyj

    Wings on a WSM

    Quick question regarding wings on a WSM. I've been using a Masterbuilt electric for a few years now and just got a new WSM for my birthday. Looking to smoke wings for the first time on it. I'd like to cook them in the 325-350 range so that I don't have to throw them on the grill. Being that I've...
  4. martyj

    Short Smoke on A WSM

    Thanks for the replies. I really appreciate the help
  5. martyj

    Short Smoke on A WSM

    Just stepped up from a 40 MES to WSM 22. Put it together last night and want to do a short smoke this weekend to see if I can regulate the temps fairly easy before I put a brisket on. My question is, if I plan to do a short smoke, say 6 hours or so, for ribs or a fatty, doing the minion method...
  6. martyj

    First cheese of 2017

    Did you put the AMNPS directly in the smoker?
  7. martyj

    Question on Slicing Brisket

    Thank you sir. i appreciate it greatly. The only thing that's ever held me back from cooking it whole was the fear of not being able to separate them easily.
  8. martyj

    Question on Slicing Brisket

    In the past, I've always separated the point from the flat prior to cooking. I'd like to try cooking it whole this time and I'd still like to make burnt ends out of the point.Once the brisket has reached temp, do I just slice straight down and cut off the point or will there still be a...
    • martyj
    • Thread
    • Replies: 3
    • Forum: Beef
  9. martyj

    smoked turkey breast

    What IT did you cook it to?
  10. martyj

    221 Back Ribs a little tough

    I've run into this same problem with the 2-2-1. My wife likes them fall off the bone. I cook mine at 225 smoker temp, cook them for 2 hours unwrapped, then wrap them for the 3 hours in the smoker. I pull them off, throw them on the grill, and sauce them on the grill. They usually have a great...
  11. martyj

    Cooking for Large Group

    Sorry I misread. Yes wrapping at 160 and putting them back in until they get to your desired IT is perfect
  12. martyj

    Cooking for Large Group

    Sounds great. My only suggestion would be to bring them to an IT of 195-200 before pulling in wrap. Enjoy and good luck
  13. martyj

    Clean MES?

    What do you use to clean the glass?
  14. martyj

    Smoked Salmon Candy w/ Qview

    Where do you find Cure #1? Can you find it in your local grocery store and is it called cure #1? Thanks for your help and sorry for the dumb question. Looking to try this for the first time.
  15. martyj

    Help with pork butt for 4th of July

    It's funny you brought this up. I just ran into this exact situation. I had done a 10 pound butt 2 weeks ago that took 24 hours. It was a boneless butt at 225 smoker temp. I use a 30 inch MBS and I was surprised that it was taking so long. Yesterday, I put a 10 pounder in the smoker at 7:00 AM...
  16. martyj

    ...

    Dumb question. How do you know where the flat ends and the point starts when you cut to separate the two? Thanks for the help
  17. martyj

    Wanting to try Smoking Cheese

    I'm thinking of trying to do cheese for the first time. I have the cold smoker attachment for my Masterbuilt electric. From what I've read, an ideal temp is somewhere around 70. If I were to smoke around 65, how long would I smoke for? Thanks for the help
  18. martyj

    Smoking chips

    I have the same smoker. I don't close the damper and haven't had any issues. I leave it open about a quarter of the way open.
  19. martyj

    Hello Fellow Smokers

    Hello, This is Marty. New to this forum and live about 30 miles east of Detroit Michigan. Relatively new the smoking world. Purchased a 30' Masterbuilt about 4 months ago and kind of jumped right in. So far I've done 3 or 4 pork butts, multiple racks of ribs, a couple fatties, and baked beans...
  20. martyj

    First Brisket Smoke

    I sure will. Thanks for your help
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