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  1. shamong9

    Rusty loves cooking with fire!

    Please list the site. I don't do well with goggling.
  2. shamong9

    MES water pan?

    Using heavy foil as a liner is the answer, makes for fast clean up. Eman please explain about high acid stuff, were you talking about a cleaner?  
  3. shamong9

    this might be a stupid question, but....

    Try it soon, you have a real treat ahead of you. I like it on a bun with some wet coleslaw.
  4. shamong9

    Raising " MES SMOKE"

    Thanks for your help Dale5351 and Chainsaw, both of you have given me some great ideas. I am still working on what to build, but I will post pictures when its done. 
  5. shamong9

    Which injector to buy

    I also purchased a heavy duty injector with two needles. The large bore can really get the job done. I like to stick it in deep, and slowly with draw the needle inject all the time. This way you get the flavor spread out threw the meat. The first time I did injecting, some parts were stronger...
  6. shamong9

    Raising " MES SMOKE"

    I have found that my smoker "MES 30' " is to low to the ground for me. I am hoping that maybe someone out their has built a stand to raise it up and wheel it around. Need help
  7. shamong9

    Tough times in the coming months...prayers need

    Sorry to hear of passing.   GOD be with your wife and family
  8. shamong9

    Flank steak

    I haven't  found or heard of anyone doing a flank steak. I am thinking about tenderizing it with a mallet, then putting a good steak rub on it. While smoking I plan to spray it with a red wine. I would like to hear from you all. I am not sure what wood to use. please help me out.
  9. shamong9

    Root Beer Marinaded Boston Butts Q-View

    Good luck. I love root beer, but I cant find the stuff I drank as a kid. It had a stronger taste and less sugar. Let us know how it works out. 
  10. shamong9

    New Smoker

    I am not sure, I severed them with Tequila on the rocks.  
  11. shamong9

    New Smoker

    Another item you will find help full is the free course of Jeff's.  http://www.smoking-meat.com/smoking-basics-ecourse.html    Its made me feel like a MASTER rib smoker.  I've got a lot to learn, but its put me on the right track. In 2 months, I've cook 10 ribs, 4 brisket and received an A+ from...
  12. shamong9

    New Smoker

    One thing that I would add to the ribs, is spray them with a mix of 1 to1 apple juice and apple cider vinegar. Every hour on the hour.
  13. shamong9

    turkey breast

    The turkey looks great, send me some. How long did you cook it, and at what temp. This is probably a dumb question, but you made gravy from the dripping? if so let me know how.
  14. shamong9

    Nice Upgrade to the site Wednesday Afternoon

    thanks Jeff, your always on job.
  15. shamong9

    Wood chips: Peach Wood? Korean Pear Wood?

      I was wondering if anyone had ever tried peach wood chips? Maybe this wood is to soft? Another wood that I would like to know about is Korean Pear wood.  I just love this pear. I was hoping that someone wood have information to share on these two woods.  I may have a chance to obtain some...
  16. shamong9

    SMOKING TWO KINDS OF MEAT AT SAME TIME??

    Last weekend I cooked both ribs and chicken.  Chicken on the bottom and ribs on top "MES".  Everything was looking good until we lost power last hr of cooking. The chicken came out dry. The ribs were great as usual.  Temp 235 to 240. 5hrs plus cool down 1hr. in smoker. Maybe I ll skip the power...
  17. shamong9

    Any ideas for a Pork Roast?

    Please keep us posted.  I am looking forward to trying something new. Ribs and pork butt are great, but the family whats something new.
  18. shamong9

    1st Brisket on my MES 40"

    Great job, made ease with the MES. I started smoking two months ago, and have done it every weekend, I can help my self, the MES makes your food Great. Keep it up.
  19. shamong9

    ARRANGEMENT OF SMOKED ITEMS

    I am not shouting, bad eyes. sorry.
  20. shamong9

    SMOKER CLEANING

    ELECTRIC SMOKER-30' MASTERS. I CLEAN THE RACKS, AND DRIP PAN, WITH HOT WATER AND A BRUSH. BUT MY BOSS SAYS I SHOULD CLEAN THE INSIDE WALL OF THE SMOKER. I FEEL THAT THE WALLS SMOKE AND SPRAY ADD TO THE FLAVOR. WHO'S RIGHT?
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