Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I use both sea salt and kosher salt. I keep sea salt in the salt grinder used mostly for seasoning prior to cooking, or on vegetales, etc. Use kosher salt for rubs. Use fine ground sea salt for brining.
Yes and a big yes. I find the smoke generated by the Mes burner a but acrid.
Here's my mail box mod.
Pretty simple, just 3" hvac pipe, duct tape, and a mailbox. Make sure you ventilate the box well--drill holes in bottom and sides.
It's has been a while but I used to regularly marinade pork spares and baby back ribs in dr pepper. Soak them over night before smoking them. Always had good results.
Hello everybody.
My name is Fred, I live in colleyville, Texas, and I smoke on a Mes 30".
I love to cook just about anything and will try anything once.
Fred
My personal rub is 1 part each, kosher or ground sea salt, ground pepper, garlic powder, and tony chachere's. I came up with this recipe a few years ago and have not needed to change it.
Rub the steaks then marinade the steaks in worshcherise sauce for a few hours before grilling the rest in...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.