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  1. smoke king

    new at this smokin cooking not doing well

    I would suggest you switch to a milder flavor smoking wood. Hickory can have quite a bite!  Try some apple or cherry or even maple.  Home Depot and Walmart seem to carry the bags of chips (I am assuming nationwide) so that might be better to try than the pellets. If you are getting a bunch of...
  2. smoke king

    Oh. and it was sooooo good :)-

    Better than the Cheesehaven! Oh my! (actually I believe you) I've never had Jarlsburg, what does it taste like?  And where did you buy it?
  3. smoke king

    PopPop..Cookin Old Style!

    PopPop, When you update your location, I sure hope it says NW Ohio!  I'd love to see you in action at that place. That is one awesome setup......maybe in 35 years I'll have something that nice! I can only hope.
  4. smoke king

    Quickest way to thaw a frozen 6# Pork Shoulder?

    WC, You can start the thawing process by using the method suggested by Digg, but put it in your fridge all night.  When you wake up there will likely be some ice in the water since the cold transferred from the butt to the water.  Just change the water and then follow Digg's method.  You total...
  5. smoke king

    Tips for MES Owners

    I like the dishwasher method too.  I have also let them soak in soapy water in the sink and then used a soft scrub brush on them.  That usually does the trick.
  6. smoke king

    I love the bags from Vacum Sealers Unlimited!!! Pics included!!

    This may be a hunch....but you could always try 10May2012 
  7. smoke king

    Bigger Chip Tray for MES 40

    Contact Masterbuilt. They will send you the chip tray upgrade.
  8. smoke king

    Smoked Mixed Nuts

    Those must taste fantastic!  Almost like a smoked praline nuts recipe. Great job Todd!!
  9. smoke king

    UDS for Dirt!

    Wow, that is sweet! That is a PDS - Pretty Drum Smoker.
  10. smoke king

    Which Thermometer to trust - Butterball Turkey

    Don't trust the pop-up thingy.  I understand you should also check for 165 degrees in the deepest part of the thigh, being careful not to touch bone.
  11. smoke king

    PItmaster's Blend Pellets Now Available!!

    Just imagine if those pallets caught fire. You'd have the whole city asking what's for dinner!
  12. smoke king

    Hello... I want my baby back ribs!

    Welcome neighbor!  I am in Luckey, OH and also work in downtown Toledo. Where's the BBQ place you speak of downtown? (Saw your other post) I have a 40" Masterbuilt electric and it has worked great for me. I also have the Amazing Smoke generator.  That is the way to go for set it and forget it...
  13. smoke king

    Greetings Fellow Meatheads

    You'll get no flak here for having an electric! If your Weber grill is a charcoal kettle you can smoke with that too. I did for years.
  14. smoke king

    New to smoking

    Welcome! You will learn a lot!  Even if you are a smoking veteran.
  15. smoke king

    Need advice on cold smoking cheese

    I think Scar gave you very good answers. I wouldn't use the hickory for your first time because it can have a bigger bite than the apple-pecan. And regarding portion size, if you think you want to package and consume it 8 oz. at a time keep them whole. But if you think you will consume smaller...
  16. smoke king

    Masterbuilt Chip Tray Upgrade Or AMNPS? Help........

    The beauty of the AMNPS is that you will get a good consistent amount of smoke that is pretty much hands off for hours and hours once you get it burning correctly.  With the chip loader, you have to add more chips every half hour or so, and the smoke may not be as consistent as the AMNPS.  There...
  17. smoke king

    First time Tri-Tip

    Looks great! Did the wife try it and like it?
  18. smoke king

    Rubs on Cheese

    No I haven't, but I am intrigued! What kind of rub did you use?
  19. smoke king

    Valentine Prime Rib

    Did the wife get to eat the whole prime rib?  Now that's love!
  20. smoke king

    My first try at smoking a Beef Roast

    Bill, What kind of roast was it?  Unless it was a fatty cut like a chuck roast or a brisket, perhaps you would have had better results taking it to 130 to 140 and more of a medium rare?  I think most do that with sirloin roasts and round roasts.
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