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  1. mvincent42

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    Mines a mes 30 but I would think same concepts. I have a serious man crush on mine. Check on the link humdinger posted or even just post a new thread with your problems with the 40. I can't imagine anything not turning out in mine. I do smoke lower temp generally 200* to 225*. Even my first...
  2. mvincent42

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    Hey smokingvic, just curious if you had water in the water pan. I haven't tried ribs but I have done lots in the oven both rubbing and slow cooking in the oven and marinading then finishing in the oven. Not sure why they wouldn't take the smoke...did it seem to be smoking well? Give me some...
  3. mvincent42

    This really is a lot of fun!

    Got my mes in november and I can't believe I used to cook without it. I know how you guys feel!
  4. mvincent42

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    Definitely do! Can't wait to see. Since I got mine in november I have also been smoking anything and everything!
  5. mvincent42

    smoking cheese in mes

    Ok so here is what I do. I get a 2lb chunk of Cabot super sharp white cheddar and cut it in quarters so each piece is about 1/2 lb. I fill my water pan with ice. I put my top rack in my mes with 4 frozen 1 liter bottles. The next shelf down I put my cheese. I usually put my probe thermometer in...
  6. mvincent42

    Jrod's New Years Eve smoke.

    Wow...wish I was closer I could help you with that...just saw those little taco shell cooker things on tv this morning. Seems like they work pretty good huh? Man...looks like a fairly impressive spread you've got there! Ring in that new year right!
  7. mvincent42

    Pizza Fatty on the Kamado Kooker

    Looks awesome man...I really need to do another one. You people make me hungry!
  8. mvincent42

    QUESTIONS FOR THE BUSINESS OWNERS HERE

    Let me start by saying I know nothing about Georgia, but here in Colorado we have a small business administration (SBA) that was super helpful when my mom was setting up her own business (pet sitting not bbq.) They have many resources available to help out if you have something similar there...
  9. mvincent42

    frozen smoked meat

    Good thoughts jarjar. When I have frozen meat after smoking it has been pork loin frozen in 1 lb(ish) hunks. The pig roast leftovers were basically pulled off the pig. I have some leftover wings in my freezer right now. When I eat them I will pass on info on how they held. Also thanks smokinb...
  10. mvincent42

    smoking cheese in mes

    Here is the link to my second time smoking cheese: http://www.smokingmeatforums.com/t/131355/second-round-of-cheese-first-batch-awesome#post_892974 Next time I do a batch I will do a definitive qview. For all of us out there with just regular old cabinet smokers. The guys here gave me great...
  11. mvincent42

    smoking cheese in mes

    Yeah the ice bottles work amazingly. I don't have an amnps and for a 2 1/2 smoke with ice above and below I don't think I need one (blasphemy! I know!) Please pm if you have more questions. I am no expert but I have done 2 batches of delicious cheese in my mes. The worst part is waiting the 2...
  12. mvincent42

    frozen smoked meat

    I was also talking to a friend of mine tonight and he recently pulled some pig they had roasted in the backyard out of the freezer after a year. He was planning on dousing it in bbq sauce and taking it in sandwiches for lunches this week and couldn't bring himself to sauce it the flavor was so...
  13. mvincent42

    frozen smoked meat

    So I have noticed when you smoke meat and freeze it, it really intensifies the smokiness. Has anyone else noticed this? I have a friend that used a small piece of smoked pork in his green chili and it really made the smoke flavor permeate the whole batch of chili. Best green I've ever eaten. Is...
  14. mvincent42

    looking for brunswick stew

    Saw this one on diners, drive-ins, and dives. It looked awesome! http://www.foodnetwork.com/recipes/brunswick-stew-recipe/index.html
  15. mvincent42

    Should Fatties Rest Before Smoking?

    Looks freaking awesome man! Good job! Makes me hungry for one! Also apparently makes me want to use a lot of exclamation points!
  16. mvincent42

    couple ?'s on a prime rib

    Nice man good luck! Your mouth will love you!
  17. mvincent42

    Need help with my Turkey

    I have a 30" mes and I have only done one turkey and it was a 14lb. (I know you shouldn't really smoke bigger than 12 but I was out of the tdz in less than 4 hours. It took about 5 hours to get to 175 internal with smoker at 220*. There's a great how to on turkeys somewhere on here but I can't...
  18. mvincent42

    Should Fatties Rest Before Smoking?

    I have only done one but I left it in the fridge overnight and it was awesome. In case you haven't yet, check out the fatty sticky it was a huge help. There was also a tutorial on bacon wrapping I found that was a huge help. Here are the links: Bacon weave...
  19. mvincent42

    couple ?'s on a prime rib

    Barefoot is a nice, inexpensive wine for drinking and cooking. I used the merlot in my au jus because that's what I had laying around. Followed jimmy's recipe and it was awesome. I pulled at 130 and let rest for about a half hour while I made the au jus. Then reheated in the au jus to order. My...
  20. mvincent42

    chili advice

    Ok so february 9th I am going to a baby shower/chili cookoff (which says something about my friends.) I am getting a reputation throughout the group as a fairly decent smoker. I have made green chili at the restaurant I used to work at many times, and have made red chili only once before I got...
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