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Looks Great. The wife is wanting something sweet. I am trying to figure out the best way. Maybe butter and brown sugar? Not sure. And smoke with Maple pellets! Keep everyone posted! BTW, Scarbelly, we are practically Neighbors. I am in Lake Elsinore!
wow, I like that Idea. Do you have specs. The only issue with the AMNPS is it is prone to go out:) Make sure you check the FAQ's on Todd's site (amazenproducts.com) on some tips about using his product with the MES. I am trying some new techniques this weekend to hopefully not have blow out...
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I have a similar issue. I have a redi check ET-72 and a maverick ET-732. How do I know which probes go where? Also, does anyone have info on re calibrating for both ET's as well as manual meat thermometers?
I have 2 birds and a ham to get out the door this year, so I will need about 6...
I also took advantage of this great offer. I have been having some challenges with the Dust smoker, not realizing it is not supposed to work well over 175! Opps. Hoping for better luck with the Pellets and to not have to check inside my box every hour to ensure it is still producing!
I look...
Has anyone tried the Grill glove? www.grillglove.com The look interesting but they dont seem very long so forearms might be exposed a bit.
http://www.texasbbqrub.com/tools.htm looks interesting as well!
Thanks,
Ken
So no foil? How long were these on? They look fantastic. I need to pick up some ribs this weekend and give it another shot! My first batch was good, but nothing like that! What did you use to keep them so moist? They almost look "Sauced" but I am sure that is not the case!
Ken
Hello All,
Here is some Q-View of my Ribs and the process. I took a sample of each rack. One in particular was a bit dry, so I sauced! I used the 2 2 1 method. I did have an incident during the last hour when the water pan decided to fly out! Glad this was not a charcoal smoker!!! During...
I have a new MES 40!
I am doing my first 3 racks. I had a bit of an issue with my first shot at Chicken. (My fault, went too long and too much smoke) The Pork Ternderloin did fine though!
So I have them in the fridge now with a Rub / Mustard baste.
When I do the first 2 hours on a 2 - 2 -...
So I am in the middle of seasoning my new MES 40! I would go with the 40 for sure. As Capsly mentioned, you can always do less. I could not see having to cut a rack of ribs down to have them fit. Even if it is 1 rack for the wifey and myself. (This was one of the reasons I did not go with a...
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