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  1. DSCF1505.JPG

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    • toesmasher
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    • Album: 1st Fattie
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    • toesmasher
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    • toesmasher
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    • toesmasher
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  10. toesmasher

    Set up time

    I am thinking about throwing a fattie in the smoker. Probably be a breakfast sausage,scrambled egg, cheese, and diced peno's or similiar.  Once you place the filling into a fattie and roll it up, how long should you let it set prior to placing into a hot smoker? Or is it just a matter of...
  11. toesmasher

    Finally

    Which one would do better AMNS or the AMNPS? Dust or pellets? Also is there a guide or something to look over to help decide?
  12. toesmasher

    Finally

    The smoke flavor was overpowering, bitter....to great of a quantity of chips(hickory) I guess.
  13. Finally

    Finally

  14. toesmasher

    Finally

    Here's the picture of my shame . In retrospect I do not believe I opened breather vent, put to many woods chips in tray. Set the temp @ 250 and about 1hr 45 minutes or so. After finding a couple of video's (youtube) I know where I went wrong (I think). I didn't mix items prior to putting them in...
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    • toesmasher
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    DSCF1492.JPG

    • toesmasher
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  18. toesmasher

    Finally

    It went bad. It had such a strong smoke smell and taste that hours afterward I could still smell and taste it. I set the smoker for 1hr 45min at 250. Guess practice makes perfect. Tried to attach pics bad box said I wasn't allowed. Any Ideas? Also is there any unit specific cookbooks out there...
  19. toesmasher

    Finally

    Well just put a pan of mac and cheese in it. Will show pics later after its done. For better or worse.
  20. toesmasher

    Finally

    Finally got around to seasoning my MES-30 that Santa brought me with hickory chips. This might start a fight but I want to do up some turkey legs and mac and cheese. Which type of wood chips would work best ( already have a four pack I bought at Wal-Mart  Apple,hickory,cherry, and mesquite) and...
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