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  1. lancep

    New member.

    Glad to have you aboard Steve :welcome1:
  2. lancep

    Hello from South Central Texas

    :welcome1: Glad to have you here Michael! A lot of MES users here that can answer whatever questions you might have. You can also use the search function to learn just about anything. So jump on in and have fun. :grilling_smilie: Lance
  3. lancep

    Mike from Arkansas here.

    Hey Mike, glad to have you here! :welcome1:
  4. lancep

    Help me...brisket!

    Let it ride until 190ish and then start probing for tenderness. When you can slide a probe, skewer whatever in with little to no resistance, it's done. For me that's usually in the 200s.
  5. lancep

    Help me...brisket!

    First, just take a breath. At those temps it Should hit the stall soon and slow down for a while. Is it a whole packer or a flat? If it gets done early you can wrap in foil and then an old towel and put it in a dry cooler. It will stay hot for hours.
  6. lancep

    Pork tenderloin

    Tasty lookin tenderloin for sure! :points:
  7. lancep

    Hello All

    :welcome1:
  8. lancep

    Smoking a chicken

    I would spatchcock it and smoke it at 325-350. If you can, let it sit uncovered in the fridge overnight to dry the skin.
  9. lancep

    First Chicken Question

    Whole or spatchcocked? Spatched at that temp would be about an hour and a half.
  10. lancep

    Grilling some chops on the WSM

    Grilling this way is great for burgers, dogs, etc, no flare ups. For anything that you want to put close to the coals for searing, just place the charcoal grate over the lower cooking grate and build your fire there. I did that for five years, works like a charm.
  11. lancep

    New member in Tennessee

    Hey Jon, good to have you here! :welcome1:
  12. lancep

    First Paper Smoke w/Q-View

    Hey thanks Gary! I think I have a roll in my not too distant future...
  13. lancep

    Hi from ECI!

    Hey Tony :welcome1:
  14. lancep

    Hello from New Mexico Newbie

    :welcome1:
  15. lancep

    New Wisconsin smoker

    :welcome1:
  16. lancep

    Hello from Pennsylvania

    Hey Jack! There are plenty of MES cookers here as well as a ton of knowledgeable genuine folks willing to share their experience. Looking forward to seeing some of your smokes! :welcome1:
  17. lancep

    First run at Beef Ribs

    Beef ribs are my favorite, those look amazing! :points:
  18. lancep

    New here

    Hey Jason :welcome1:
  19. lancep

    Hello! From Warner Robins GA!

    Hey Warren :welcome1:
  20. lancep

    Pig Candy and some Spare Ribs

    Nice bones and the candy looks delicious! :points:
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