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  1. lowcountrygamecock

    Issues with Amazen Pellet Smoker in MES model 20070512

    Anybody?
  2. lowcountrygamecock

    Issues with Amazen Pellet Smoker in MES model 20070512

    Yeah I know, another thread about not being able to keep the pellet tray lit.  Quick synopsis.  I light the pellets with a propane torch, let them burn hot for 5-10 minutes, gently blow until they are glowing red hot and then blow out the flame.  The last time it was burning so well I had...
  3. lowcountrygamecock

    calculating how much pulled pork

    I figure around 30-35% loss off pre cooked weight and 1/4 to 1/3 per person post cooked weight depending on how many heavy eaters we have and what else is being served. I'm sure someone with more experience than I have will be along to give more details.
  4. lowcountrygamecock

    Struggling to find pork belly

    I want to start making bacon and thought I had some good pork bellies lined up but when I got to the meat market it wasn't what I was expecting.  They were small 4-5 lb pieces with ribs attached.  Maybe I'm not using the right lingo when asking for what I want.  I told her I wanted pork belly...
  5. lowcountrygamecock

    What are people paying for pork bellies now ??

    My local butcher told me 3.69 per lb skin off last week and I thought that sounded high.
  6. lowcountrygamecock

    Bacon Cure Help

    Wow I missed that part.  Thanks for the clarification.  I think I have a scale that will work.  I'll double check tonight. Thanks guys
  7. lowcountrygamecock

    Bacon Cure Help

    I read through that step by step this morning which is great by the way.  I guess the part that's still throwing me is this line... "Then I weighed out the right amount of Tender Quick (on paper plates) for each piece, and set them aside." How do you know what that right amount is?  Does it...
  8. lowcountrygamecock

    Bacon Cure Help

    OK I want to make some bacon.  I'm in the process of running down some fresh pork belly.  Planned to cure then cold smoke.  I looking for a good cure recipe and have some questions about that whole process.  What's a good cure to use that's readily available?  I see some recipes calling for so...
  9. lowcountrygamecock

    1st Brisket Questions

    Oh yeah I know from experience with butts that time should only be a guide. That's all I was looking for. I always cook to temp. I was just shooting for a general idea.
  10. lowcountrygamecock

    1st Brisket Questions

    Looking to smoke my first brisket this weekend.  Sounds like my local Sams has a few in stock around the 14lb range.  I'd like to have it ready to eat around 5 pm Saturday night.  What time should I plan on putting it in the smoker?  I would prefer putting it on Friday night and letting it cook...
  11. lowcountrygamecock

    Foil Tray in MES 40 Question

    I have always used one of the foil pans from Sams in my MES 40 to catch drippings.  Someone mentioned on here the other day that the pans may block heat.  It got me thinking that my last batch of ribs had a slightly different color to them like they didn't get as hot as usual.  They were done in...
  12. lowcountrygamecock

    BEST SMOKED OYSTERS EVER (recipe)

    Took the family on a little boat ride this morning and picked up two five gallon buckets of oysters from the inlet. About as fresh as you can get. We normally just steam them but I saw this recipe about a week ago and saved three or four dozen for smoking. I didn't brine them and they were still...
  13. lowcountrygamecock

    Globe Meat Slicer

    $200. Everything supposedly in working condition. It's at least 10 years old. Worth it if it checks out?
  14. lowcountrygamecock

    Globe Meat Slicer

    Are globe meat slicers any good? Looking at a used slicer that appears to be in good shape. I just don't know anything anout them.
  15. lowcountrygamecock

    Bear's "Step by Step" Index

    Man I'm on here all the time and somehow I missed the step by steps.  I'm interested in making bacon and those tutorials are great.  How are you slicing all that bacon?  I've been reading up on slicers and read a couple of the discussions here and it sounds like even the commercial grade bass...
  16. lowcountrygamecock

    9 lb Pork Shoulder into pulled pork (Q View)

    Did you foil at any point? How long did it take? I normally foil at 160 in my mes but I don't get that good looking/tasting bark. Wondering if it increases cook time if you don't foil. Thoughts? Anybody ever foil to 185-190 and take back out to firm back up?
  17. lowcountrygamecock

    HOLIDAY SALE

    Thanks.  Placing an order now and will add a bag of both.
  18. lowcountrygamecock

    HOLIDAY SALE

    New to the pellets. Just used my new tray for the first time on a couple butts this weekend and loved it. It was so nice not having to feed the mes chip tray every 30 minutes. I was hoping the sale would be extended so I can get some more pellets. How are the specialty favors. Do the charcoal...
  19. lowcountrygamecock

    Smoked Deviled Egg Question

    Looking to make some deviled eggs for Christmas gatherings.  Is it better to; A) smoke eggs in smoker from raw state, then make deviled eggs B) Hard boil, peel, then smoke for a bit and then make deviled eggs C) Hard boil, make deviled eggs, place on tray and cold smoke for a couple hours
  20. lowcountrygamecock

    Amazen tray questions

    What works better in the MES, the dust or the pellets?  My typical smokes are ribs or butts so 6 hour smokes or 12-15 hour smokes.  Is there anything to tell you how much dust/pellets to use depending on how many hours you need smoke?  Planning on ordering today.
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