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  1. farnsworth

    Discussion, how to produce smoke ring in electric smokers?

    Likewise, I'd read this thread back a few months ago and get a nice smoke ring when I add either some lump charcoal or a couple of briquettes. I appreciate the tip!
  2. farnsworth

    MES and longer smoke times

    I've used chunks of maple, about 1x2" and found they generated smoke thicker than I wanted, so I wrapped the wood in aluminum foil and put it in the tray. Started off nicely, with the foil slowing down the smoke production, but after a while it ended up accumulating the gases and they would...
  3. farnsworth

    Stuffed pork loin

    I like that! I posted one a little while ago with apple, mango, pear but didn't try the cherries or OJ. http://www.smokingmeatforums.com/for...hlight=piggies I like the colorful presentation you get. Well done.
  4. farnsworth

    Bacon Wrapped Pierogi

    You had me at 'Bacon Wrapped'! Great tasty idea.
  5. farnsworth

    First Q-view Post - Bock, Bock

    Great post, love to see recipes and tons of photos. Points! I've a question about brining chicken - do folk tend to use any sugar in the brine?
  6. farnsworth

    I am ready for a puppy – what breed is best for me?

    "I am ready for a puppy – what breed is best for me?" Wellllll.....it all depends on how you plan to smoke it..... -------------------------------------- Aw come on, I thought someone would have said it by now! (Ouch, I know, never joke about a man's religion, dog, truck or wife! - in...
  7. farnsworth

    Hello - New Member Colorado

    Welcome, as you've seen there are tons of friendly folk here who are glad to help out - of just appreciate your photos! There's too much out there to smoke it all yourself so some of it you do through others
  8. farnsworth

    Smoked Italian Beef for Sandwiches

    Looks very tasty - Love all the photos too!
  9. farnsworth

    Some fine Flanken style short ribs

    I love my local butcher. One of the regular items he has is chuck short ribs cut flanken style. I did this batch up with a dry brisket rub and a little brown sugar. I had a part rack of pork ribs from a trimmed rib roast that I threw on for my son at the same time Smoked in the MES at...
  10. farnsworth

    Hello from Canada

    Welcome from Ontario as well!
  11. farnsworth

    prime Rib and ABTs

    I LOVE prime rib. Can't understand the fussy folk who pare it apart on the plate and leave all the gorgeous melt in your mouth fat on the side. You can tease us a little more can't you? How are you smoking it? Temp? Wood?
  12. farnsworth

    What chuck roast for pulled beef?

    Darn butchers have too many names for the same thing, and the same name for different things sometimes too... Thought the good folk at the Cattlemen's association wouldn't mind helping us keep it all straight by posting a chart they've put out As Alton would say, them's all good eats!
  13. farnsworth

    1st try at bacon

    OOOOOhhhhh now I want to try making bacon tooooo I spend way to many hours at work , how can I let a whole freezer full of meet go uncured just because I'm not there??? Wait a minute, I could set myself up as a charity .... "Won't you Please Donate so that I can find a CURE for Bacon!"
  14. farnsworth

    Inside Round Roast - qview along the way

    Hi Donny, Yes, total wood use was just about 1/2 cup - I found it plenty for this roast. I used a small piece of maple about 1"x2" at the start and put a couple of charcoal briquets in the wood pan with it. The rest were hickory and mesquite chips and it really took just a couple every half...
  15. farnsworth

    Inside Round Roast - qview along the way

    I was going for well-done this time for tender slices so I foiled at 160F with about 2-3 ounces of the red wine/cider vinegar/worcestershire mop in the foil and kept heating to 180F. If I were to do it again, I would just foil at 160F and take it straight to the cooler to rest. It was so fall...
  16. farnsworth

    Inside Round Roast - qview along the way

    Very generous of you Cowgirl - I just took a look at your webpage and am still picking my tongue up off the floor - AWESOME range of great things you are into. Best wishes,
  17. farnsworth

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    Looks like a great spread. All the fixings of a very tasty meal! Points for a great start!
  18. farnsworth

    I lost A Dear Friend Last Night After A 9 Month Romance W/Qview

    Sounds like a peek in at the works and a spot check time to time would be good preventative medicine. If the darn snow ever goes away and I can work on it I'll do that . Thanks,
  19. farnsworth

    First Smoke on MES - DR Pepper Brisket and Jerky

    Sorry to step on your comments - I must have been typing at the same time as you....
  20. farnsworth

    First Smoke on MES - DR Pepper Brisket and Jerky

    Hi , and welcome, A couple of questions may help diagnose what was going on - a temperature spike of 170F to 217F in half an hour is awful fast... what temperature were you using on the mes for the brisket? how many hours in total? did you have a separate temperature probe inside the mes or...
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