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  1. smokeguy

    MES with full load of butts

    I started them at right around 8 pm in the preheated smoker (set at 225, which on mine averages 235-250 or so "real" temperatures) and they hit 200 at 6:15 am, so about 10 1/4 hours.
  2. smokeguy

    Citrus Sage Chicken Sausage

    Some seriously good sounding ingredients that has been added to my to-do list for sure!
  3. smokeguy

    MES with full load of butts

    I had the water pan filled pretty high to help keep the preheat temps up when I added all of the meat. When I was shooting the steam pictures I noticed that the overflow pan in back was almost full. Looked inside and the water pan was overflowing and the drip pan on the bottom was covered and...
  4. smokeguy

    MES with full load of butts

    Thanks folks! I've got some folks coming over for the weekend, and some of it is to restock for those times you've just got to have some pulled pork NOW!
  5. smokeguy

    Tuna Jerky??

    Tuna grilled with a buttery lemon-caper sauce - yuhmmmmm..... Or jerky. No contest for me.
  6. smokeguy

    First beef ribs in the smoker

    That's a lot of good lookin' ribs there! I love those things when I can find a good batch of them.
  7. smokeguy

    MES with full load of butts

    Time for a big ol' batch of pulled pork. Living in Texas I just had to go "big", so I got 8 of them critters for a total of 61.67 lbs of butts. Got them all rubbed up and into the MES around 8 pm. Here's a couple of interesting shots. These were taken at 2:30 and was in the high 30's. I...
  8. smokeguy

    Uds !......why ???

    Now you have my interest! I don't have a UDS but how and what type of fuel lets you go that long without adding more? Do you just make a thick layer of charcoal, put hot ones on top and then it just slowly burns down lighting the new coals? 12-16 hours is just amazing! And I thought the MES...
  9. smokeguy

    January Throwdown Voting Poll

    I'm able to see them all. Are you getting a red X in a box or are they just not showing, or?
  10. smokeguy

    Wet Or Dry Wood?

    For me, dry in the MES and a combo in the ECB to spread the smoke time out.
  11. smokeguy

    First Wild Hog w Q-View

    Ok, it's rested in the freezer long enough. How does it taste? It looks great! I'm just guessing, but the boil might be a way to flush any hair, poo, grass, dirt, etc off of it "just in case". It probably also pulls out some of the "wild game" tastes.
  12. smokeguy

    1st fatty help

    Sounds good. I haven't nuked mine yet, but don't see why it wouldn't work. A thought on the spaghetti sauce...you might consider using tomato paste and adding your own "sauce" ingredients like oregano and the like. The sauce is pretty watery when it mixes with the sausage grease and gets...
  13. smokeguy

    January Throwdown Voting Poll

    ROFLMAO!!!!
  14. smokeguy

    January Throwdown Voting Poll

    Wow! Great munchies all around here! I've GOT to try some of these. Now....if we just had that little poll area I'd be ready to vote! ETA: It's here now! I just love the idea of #6 Pastrami Reuben Portobello Caps all set up with little volcano radishes!
  15. smokeguy

    Highly reccomended PC Security Program

    A hovercraft would be nice to have! No, that's my portable generator and my welder sitting in my Otasco (anyone remember that company?!?) plastic boat. I was using that "rig" to weld on the boathouse reinforcing some of the wood areas with metal so I could make it sturdier.
  16. smokeguy

    Highly reccomended PC Security Program

    I don't really need anything else right now, but did look at the site http://www.winpatrol.com and there are a couple of "red alerts" that would have stopped me from downloading it without further review. And this is all just my opinion so feel free to ignore it (my wife does!). First, there...
  17. smokeguy

    Some Venison Fajitas

    Good idea - one of mine will certainly get done this way now. But...what is Rooster Booster?
  18. smokeguy

    Eggplant???

    We eat eggplant every couple of weeks and just put Parmesan, salt and pepper on slices and cook in the oven. I took a half batch and smoked it once....and we'll continue to do them in the oven. I don't know how to describe the taste difference, but neither of us liked it as much as the non-smoked.
  19. smokeguy

    Electric Vs. Wood

    I've got an ECB and a MES and there is certainly a difference in flavor. And work tending them. I don't think you can beat wood/charcoal for the best flavors because there is just "something" that gets added that way. But that being said, the MES is the one I usually use. We prefer to have...
  20. smokeguy

    New MES 40" what about?

    Nice comparison- thanks!
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