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  1. cueinco

    New WSM any additional equipment needed?

    Just another opinion. I have a WSM that is sitting covered outside on the side of our deck. It has been used about 10 times in the past six years or so.  The last time was about 1.5 years ago. The build the fire, get it going, try to control the heart, clean the mess up afterwards, has been an...
  2. cueinco

    Smoked trout spread

    Thanks to all the folks here for all the great information. I smoked some trout this past week and was looking for something to make with "the little bits" that you collect when you're taking the fish off the bones. By way of saying "thanks" for all the good info, I thought I'd post what I came...
  3. cueinco

    "beaver tail"? aka flank steak

    I updated the title to add Flank Steak to make the question a bit clearer. 
  4. cueinco

    "beaver tail"? aka flank steak

    A friend brought back some "beaver tail" from Minnesota. It was a flank steak that appeared to be marinated, lightly smoked, and perhaps dehydrated. The flavor and texture was great. Kind of like jerky but much much more moist.  I see notes for real beaver tail, but obviously that's not what...
  5. cueinco

    Question About Wood

    One issue I've heard of is the use of insecticides on fruit trees. Supposedly it can last a long time. Smoking with wood from trees that have been sprayed was not recommended. Of course, this is something I heard a long time ago. I've just avoided any wood from trees that have EVER been sprayed. 
  6. cueinco

    MES 30 and Pork Loin

    I'm new to the MES having been a charcoal (Weber) smoker in the past. I just fired up my new MES 30 for a pork loin. Since the one I picked up at Costco was too large for the rack, I cut it in half. I put the thicker half on the bottom rack, took out the middle rack, and placed the slightly...
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