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  1. kevin13

    My Attempt at Buttermilk Brined Chicken

    After reading the numerous threads about chisoxjim's buttermilk brined chicken wings....thanks Jim, I've decided to give it a try today. I bought Zach's Brisket Rub a long time ago and never got around to using it, so I figured now is as good a time as any. This is what is in the brine...
  2. kevin13

    Tomorrow is my "Coronation Day".

    You can always place a piece of charcoal into the chip pan. It will smolder and generally keep the chips burning during the heater cycles.
  3. kevin13

    Chipping Wood

    Great, thanks for the info. Is there an issue with leaving the bark on?
  4. kevin13

    Chipping Wood

    I have a friend that might have a chipper, not sure...just have to ask. Anything I need to watch out for? Do you just pick the chips off the ground or bag them directly off the chute? Regardless of method used, do I need to remove the bark? Does it impart any unwanted flavors?
  5. kevin13

    Chipping Wood

    Has anyone chipped wood to use in your smoker? I have a 30" MES that typically does best with wood chips and I just stumbled across the chance to get some freshly cut cherry wood. What would you use? Maybe a chisel or a bandsaw to cut into small pieces? Any info. is appreciated. Thanks.
  6. kevin13

    American Chopper Building a Smoker?

    It's Backfire BBQ http://www.chainleader.com/article/4...ue_Concept.php
  7. kevin13

    My Smoke Daddy Install on a 30" MES

    It went alot easier than I thought...I had visions of wrecking the cabinet and having to go buy the new 40" , but everything went smoothly. The biggest pain was the back and forth to Lowes to get the right length fittings, so hopefully my parts list helps a few others out. Thanks for all of...
  8. kevin13

    MES Hot Mods & related Mods or creations..

    Thanks for the Honorable Mention!
  9. kevin13

    My Smoke Daddy Install on a 30" MES

    Like others, I decided to install the Big Kahuna Smoke Daddy from Porky Pa's (http://www.smokedaddyinc.com/) on my MES. Others have asked for a parts list and I wanted to give back to the site and members that have helped me out, so here's a write up of my install. First off, I needed to drill...
  10. kevin13

    My Review Of The New MES W/Qview

    I'm assuming this is the 40" version Ron? EDIT: Nevermind, found in another thread that it's the 40"
  11. kevin13

    MES sausage upgrade

    I've used the wooden dowels with no problems of them rolling. The side rails have a "notch down" on the rail that allows the dowel to rest in there...unfortunately no picture as I'm at work, but if you look at yours you'll see what I'm referring to. The only drawback is that you're limited to...
  12. kevin13

    Jerkey Test Batch #1

    Do you use a slicer to cut the meat or have a jerky attachment for your grinder?
  13. kevin13

    MES Modification

    Sorry for the late reply, but to address Grandpajohn's question, the link to Piginit's cart is here: http://www.smokingmeatforums.com/for...ad.php?t=73761
  14. kevin13

    Deer Jerky

    Did you just take chunks of venison and slice prior to smoking?
  15. kevin13

    Looking for Jerky Info.

    So I've made plenty of ground beef jerky using Nesco's seasonings and dehydrator but now what to try my hand using muscle meat (eye of round, london broil, etc.) and my MES. At what temp should I smoke and for how long? Should I apply smoke the entire time or for just the first hour or two...
  16. kevin13

    Brisket Weight/Smoking Time Question

    Sorry if I hijack this thread, but any reason on why I can't hang the brisket using a bacon hook and smoke in my MES? The only drawback I can see would be uneven cooking and would be a pain to foil.
  17. kevin13

    Buttermilk brined Chicken wings w-Qview

    Thanks but forgot to ask at what temp. 275?
  18. kevin13

    Buttermilk brined Chicken wings w-Qview

    How long did you smoke the wings for? Typical 1.5 hours?
  19. kevin13

    The MES and hot outside temps...

    I probably should have clarified, I don't experience this at higher temps such at 225+, it's more at the lower temps that the element doesn't cycle enough to keep the wood chips burning. I've tried the charcoal and it seems to work ok, but still requires some adjustment. I'll try leaving the...
  20. kevin13

    The MES and hot outside temps...

    Panther...you make a very good point and that's what I originally thought was the issue, so I moved it underneath my deck where it was shaded and had the same issues. After reading Illini's comment provided by Deltadude above, I think I'm dealing with the "efficiency" of the 30" Masterbuilt...
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