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  1. deersmoker58

    Should I freeze my packer?

    Since the sell by date is past your use date it should be fine to let it sit in the fridge til then...that is what the retail would do till it sells or has to be pulled.  However freezing is ok to.  Just remember it will take several days to thaw in the fridge. As to aging....the research that...
  2. deersmoker58

    salmon!!!

    Looks good!
  3. deersmoker58

    1st Smoke...... Q-View

    A little confused by your temp for cooking.  MES has a max temp of 275deg.
  4. deersmoker58

    1st Smoke...... Q-View

    .
  5. deersmoker58

    Hi! this is Famous Dave

    Welcome Dave!  Give a heads up when you are going to be at your Annapolis store!  We can "smoke em if you got em".
  6. deersmoker58

    Smoking Brisket on MES 40.

    There should not be smoke billowing out.  here is a link from Todd showing what it should and should not look like.  Also here is a pic from a chuck roast I did.  I quite using the smoke tray and switched to Todd's AMNPS...much easier to use...
  7. deersmoker58

    1st Smoke...... Q-View

    Nice looking bird.   How long did you smoke, and what temp?
  8. deersmoker58

    SMOKER CLEANING

    Just tried a new way to clean the MES window....I used a razor blade scraper and it worked fantastic!  The whole window cleaned in just a couple of minutes..all the way to the edges.  Then just wiped it a wet paper towel.  The center I had clean recently, but the edges were pretty thick. Wish I...
  9. deersmoker58

    Maryland smoked meat lover

    Just a bit south of you in Calvert county. For meat, it's hard to beat Sam's.   Ribs, briskets, butts, salmon....  I shop the one in Annapolis all the time.  Matter of fact, boutght one of each last weekend! Wish I could go the BBQ contest, but visiting family over in O.C. that weekend.
  10. deersmoker58

    Smoked another whole bird

    Great looking bird!  But we need details....tempature, wood used, time...etc  
  11. deersmoker58

    SMOKER CLEANING

     The racks i throw in the gas grill and on high and burn it off.  then just use the grill brush on them. I clean the window of the MES every few smokes and around the door seal.  When the walls get too much build will knock it down some but never fully clean it. 
  12. deersmoker58

    Chuck Roast on MES 40

    In great anticipation of the Daytona race i decided to smoke a chuck roast that day.  The roast was great...still waiting to see the race. Rubbed it down with equal parts of dark brown sugar and McCormick rotisserie chicken seasoning (1/4 cup each) and a tablespoon of garlic and herb season...
  13. deersmoker58

    First time Smoked Salmon

    SPRKY, The brine was just 1/2 cup salt; 1/2 cup of sugar in about 1/2 gallon of water.  Used a bowl and dissolved in the some warm water..cooled the water then added the fish. The rub was 1 part McCormick's Rotisserie Chicken Rub mixed with 2 parts dark brown sugar....nothing fancy.  I get the...
  14. deersmoker58

    First time Smoked Salmon

    Went fishing at Sam's and picked up a couple of salmon fillets.  Put one in the freezer for cold smoking later but hot smoked this one. Soaked in a brine solution for 2 hours.  Removed, rinsed and dried then placed in the fridge overnight before smoking. Seasoned it up and placed in the smoker...
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  20. deersmoker58

    Venison Summer Sausage in MES 40

    I used fiberous casing which are supposed to allow the smoke to penetrate and they have a nice smokey taste.  I used all maple for these.  this is only my 6 time to smoke something so i am very new to this.  they go very nicely with the cheese i smoke last week using only the AMPS. btw...Todd...
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