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  1. viciousgolden

    Wood Chips Not Burning Fully in an MES

    That is very good advice. I just cheked my smoker and the tray has a plate, but it's below the coil. Not sure what it's purpose is. Been thinking about just cutting it off since it makes the fit awkward sometimes. I definitely will add less chips at a time. Maybe I will put chips in during the...
  2. viciousgolden

    My first chicken

    I love it!  Thanks for all the replies.  It's awesome to hear from people so into this that they would respond to a thread with no real topic.   Great suggestions about smoking the sausage.  Any ideas on time and temp for smoking store bought sausages?  I don't make them from scratch.....  yet...
  3. viciousgolden

    My first chicken

    I'm not sure why I'm even bothering to post this, but I'm just excited to smoke my first chicken and I had to tell someone.  LOL.  I feel like a giddy schoolgirl.  I've got my plans to brine Friday and smoke Saturday afternoon for dinner.  I'm going to use the Slaughterhouse brine recipe from...
  4. viciousgolden

    Wood Chips Not Burning Fully in an MES

    That's good advice.  I can see how that would keep everything from getting too bitter.  But what about the chips not burning completely?
  5. viciousgolden

    Wood Chips Not Burning Fully in an MES

    After putting my new MES through its first smoke, I was very pleased with the results.  Both BB Ribs (2-2-1) and a tri-tip came out awesome.  But, when I went to clean it out a little bit and empty the chip tray, it looked like most of the wood didn't burn.  There was some white ash at the...
  6. viciousgolden

    White Smoke!!!

    Well, I took her on her maiden smoke yesterday with a tri tip and some bb ribs. Both were amazing. I'm very happy with the results. However, when I went to clean out the chip try, there was very little actual ash. It looks like most of the chips just turned to charcoal, not even close to burning...
  7. viciousgolden

    White Smoke!!!

    I was actually thinking about making sausage today.  But first, will be bacon.  I really want to make bacon.  
  8. viciousgolden

    White Smoke!!!

    That's the best news I've heard in a while.  I was really hoping I would hear a reply like that.  Thank you very much. I really put a lot of effort into the details, and numbers, and stuff like that.  I used to make beer and would really "geek out" on it.  Several thermometers and timers and...
  9. viciousgolden

    White Smoke!!!

    I was seasoning my new 30" MES the other night and I'm not sure it was all as normal.  I fired it up to 275 for three hours and added wood chips for the last 45 minutes, which is what I read on here.  I had a separate probe to check for accuracy on the MES internal thermo, and it was pretty...
  10. viciousgolden

    How did you come up with your screen name?

    I used to brew beer, and I named it Vicious Golden Brewery, after my dog.  I no longer make beer and decided to channel that energy and wizardry into smoking meat.  Vicious Golden Grillery was born.  Although, I'm thinking about making it Vicious Golden Smokehouse.  lol
  11. viciousgolden

    Dave from Vegas

    I'm Dave, from Las Vegas.  I'm very new to smoking meat, but not new to cooking.  I'm a New York Italian who has been cooking for years in one way or another.  I'm looking for a new hobby and I figured my love of ribs and slow smoked meats was perfect "excuse" to get a smoker and get down to...
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