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Smoking some Whitefish Tomorrow
Elderly gentleman up the road from me made me an offer I couldn't refuse. He brought me 8 Whitefish fillets and said if I smoked 'em I can keep half! He has a sister in the nursing home who will be 98 this year and apparently she really perked up when he mentioned it. It's been years (maybe 20... -
Tried Cold Smoking Cheese
Thanks for all the feedback. I did pat them dry before packaging them. Got a foodsaver for my birthday so I rewrapped them this weekend and had another chance to smell them. One week to go!!!!- inno
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- Forum: Smoked Cheese
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Tried Cold Smoking Cheese
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Tried Cold Smoking Cheese
Ever since I got my MES30 just over a year ago, I keep trying new and different things. I quickly realized that because it is so well insulated, the element does not come on all that often when the outside temperature is warm. Enter the A-maze-n smoker. That quickly solved my lack of smoke issue...- inno
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- Forum: Smoked Cheese
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PRIME RIB (New Best Ever!!!)
Gotcha, I wondered if that might be the reason. Makes sense. I think I just need to start out at a slightly lower temperature. All mine have been thawed and go from being spiced and wrapped in the fridge overnight, straight out to the smoker. -
PRIME RIB (New Best Ever!!!)
Well if it's anything like the 9.5 pounder sitting on my counter right now, foiled and wrapped in two towels, it's been sitting around 140 for a good hour and a half to two hours. Pulled it off the smoker just after 2pm..........I think you'll be fine without even driving fast. Judging on my... -
PRIME RIB (New Best Ever!!!)
I think I need to check the temp of my smoker. Put a 9.5lb prime rib in at 10AM and it was up to 134° by 2pm..............I was beside myself!! Well, I noticed by 1:00 or so when I put my (sterilized) probe in that it was already about 118°. At that point I turned the smoker down to 180° then... -
A new tradition (thanksBear) - Christmas Smoked Prime Rib w/Q-View
Nope, pulled it and foiled it at 133°. The thread is here http://www.smokingmeatforums.com/t/152803/pics-of-a-prime-rib-smoke-mes30 -
A new tradition (thanksBear) - Christmas Smoked Prime Rib w/Q-View
Looks good! I've done a couple using Bear's method and the first one I pulled when it was around 145°, it was similar to yours, still good but not quite rare enough. The last one I pulled at 139°, I think, I'll have to check the thread on that one. It was perfect. -
Christmas Prime Rib cold day smoke
Beautiful looking piece of meat!! I've got mine planned for tomorrow, got the inlaws coming. Got one that's 9.5lbs. I've done ones that were about half that size with exceptional results. Looking forward to gettin' it on!! -
PRIME RIB (New Best Ever!!!)
Actually I started the smoker at 260° and set it back to 230° when I put the meat in. Because it was such a cold, windy day I don't think it stayed up at 260 for too long, if it ever got there. 230° seemed to be holding quite well. I was shocked at how quickly it went..........sure as heck, the... -
PRIME RIB (New Best Ever!!!)
I also could not find the thick Worcestershire sauce so I have just used the regular thin stuff, and while I have nothing to compare it to, I think it turns out great. When I'm cooking any meat, I always go for IT because cooking times vary so much. I will ballpark the time just so I know about... -
Pics of a Prime Rib Smoke MES30
Now you're asking all the tough questions...........I honestly didn't look at the package before I spiced and wrapped it. It had 3 ribs and I cut somewhere around 5-7 1" slices........all very approximate. I would guess 4-5 lbs. I don't think it really matters what the weight is, as long as you... -
Pics of a Prime Rib Smoke MES30
I did the same as Bearcarver did in his "best prime rib" post. I believe he says "small amounts" of all the ingredients but what I did was put one teaspoon of each in a bowl and mixed it up. It is simply salt, pepper (coarse is what Bear uses, I used regular table grind), onion powder and garlic...
