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  1. IMG_2668.JPG

    IMG_2668.JPG

    • milkman55
    • Media item
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    • Album: New Smoker, First Smoke
  2. IMG_2666.JPG

    IMG_2666.JPG

    • milkman55
    • Media item
    • Comments: 0
    • Album: New Smoker, First Smoke
  3. IMG_2667.JPG

    IMG_2667.JPG

    • milkman55
    • Media item
    • Comments: 0
    • Album: New Smoker, First Smoke
  4. milkman55

    Why my Anova is the perfect smoker accessory

    Not only reheating, but I create meals in vacuum sealed bags with spices and freeze them. Just drop them in the Anova frozen and cook at the desired temp and time. I keep my Anova on the counter filled with water to drop bags in for reheating or cooking. Microwave is last resort for heating food.
  5. Why my Anova is the perfect smoker accessory

    Why my Anova is the perfect smoker accessory

  6. IMG_2647.JPG

    IMG_2647.JPG

    • milkman55
    • Media item
    • Comments: 0
    • Album: Why my Anova is the perfect smoker accessory
  7. milkman55

    New Smoker, First Smoke

    This smoking is addictive. I posted my first smoke 13 days ago and now I just finished my 5th smoke of 10 lbs of chicken thighs on sale for $3.90 per 10 lb bag. 1 - two whole chickens and pork butt 2 - two spatchcocked birds and brisket 3 - beef snack sticks 4 - Andouille sausage 5 - 10 lbs...
  8. milkman55

    First Sausage in my MES30

    OK, after six hours on the MES, the IT finally hit 155f. Pulled the sausage off to cool and then into the frig before I vacuum seal tomorrow. I solved the low temp smoke issue with the MES by placing a load of apple in the hopper and then using my creme brûlée torch to light a few chips and...
  9. IMG_2653.JPG

    IMG_2653.JPG

    • milkman55
    • Media item
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    • Album: First Sausage in my MES30
  10. milkman55

    First Sausage in my MES30

    3 lbs of pork. I was basing it off 1 tsp per 5 lbs. Probably going to add the MES cold smoke attachment to smoke at lower temps. Just remove it when it's not needed. I like using a variety of wood chips which are very easily obtained at my local HEB.
  11. First Sausage in my MES30

    First Sausage in my MES30

  12. milkman55

    First Sausage in my MES30

    I picked Andouille sausage using Emeril's receipe and added 3/4 tsp of cure #1 since it didn't contain any. I pricked both sides of the casing to release any bloating tendency. They are drying in the frig right now to smoke later today. I had done some beef sticks with collagen casings, but...
  13. IMG_2649.JPG

    IMG_2649.JPG

    • milkman55
    • Media item
    • Comments: 0
    • Album: First Sausage in my MES30
  14. milkman55

    Best practices for sausage making

    Doing my first batch of sausage in my MES. how much does everyone prick the natural casing to prevent bloating during cooking?
  15. milkman55

    Sous Vide Experiment

    These clear foodgrade 12 qt containers are available online. Works great for sous vide and I had handled a full pork loin bone in rack without issue. Going to try the sausage next round. The sous vide imparts unbelievable tenderness.
  16. Sous Vide Experiment

    Sous Vide Experiment

  17. IMG_2647.JPG

    IMG_2647.JPG

    • milkman55
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    • Album: Sous Vide Experiment
  18. milkman55

    Best wood chips for MES 30

    Thanks for the cold smoker thought. I will check it out.
  19. milkman55

    Best wood chips for MES 30

    Our local HEB has 3 lb bags of wood chips for smoking for $1.87 each. I bought Hickory, Oak, Mesquite, Cherry and Apple so far. They have a few more fruit woods available. I am on my third smoke and making beef snack sticks. I had used hickory for the first two smokes and they went well with...
  20. milkman55

    Brisket Rub?

    Going to smoke my first brisket today on the MES 30 and debating between Emeril's Texas-Style Smoked Brisket recipe or the Oklahoma Joe's Brisket recipe. Both look very good and balanced.
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