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  1. dog1234

    HELP MES 30 amnps won’t stay lit

    Been their did dat............. add a mailbox mod drill two 1" holes in door and all your troubles will go away. Trust me on this one........
  2. dog1234

    SMOKE RING

    One guy said add charcoal to the smoke it will produce a some ring? Any truth to this? How would a person do this with a a-maze-n pellet tray in a mail box mod?
  3. dog1234

    stuffed loin And stuffed peppers

    looks really tasty, I may try the pepper idea!!!!!!
  4. dog1234

    SMOKE RING

    I watch Pitmasters on TV often, and have talked with a few people on this issue. I am looking for facts if their are facts in my issue. My question is I can't seem to get a smoke ring on my meats in my smoker. I use a MES 30 with a mail box mod......... I generally use pecan pellets, but also...
  5. dog1234

    Could I simply not have the knack for smoking?

    I use a MES 30 for years now and love it. My suggestion is get a good thermometer use it and keep trying man. Its not that hard. I have mastered rib in mine. My personal challenge now is finding that exact seasoning package and duplicating it. Keep trying and you will get it.
  6. dog1234

    Brisket questions????

    Thanks for the help, good information
  7. dog1234

    Brisket questions????

    Ok I have a brisket on MES30 now. I injected it with some marinate and Tiger Sauce. Left it whole about 9 lbs total weight. Smoker on 245 degrees. First question is where do I locate the thermometer in the brisket. I have read countless threads about it being ready when a tooth pick can be...
  8. dog1234

    MES 30 wont heat

    I have a MES 30. It probably about 5 years old. I have changed the element about a year ago. Tried smoking a chicken and it heated up and then next i me I went to check on it the temp was dropping. The control panel has green and red lighting light and seem to be funciting normal. I checked...
  9. dog1234

    SMOKING TIME AND TEMP

    Thank you
  10. dog1234

    SMOKING TIME AND TEMP

    HOw long do you recommend adding smoke to it? Till it get to 155 or ?
  11. dog1234

    SMOKING TIME AND TEMP

    CRAZY, Thank you for the fast reply. It does have cure in it. I will drop temp to 110. Thanks again!!!!!!!
  12. dog1234

    SMOKING TIME AND TEMP

    Can some one either tell me or send a link on the time and temp to smoke deer and cheese sausage. I am king it right now and cant seem to find anything on that stuff. Got smoker at 130 and ready to put sausage in!!!!!!!!!!!!
  13. dog1234

    Two questions

    First question is: I made jerky for the firsr time a few weeks back. Taste was ok, however my question is i cut across the grain but found the meat to be chewy and overly tough. I used bottom round. Second question is: After chewing every piece we had a small piece of meat that just would not...
  14. dog1234

    Cure question

    Thanks for the guidance team.
  15. dog1234

    Cure question

    I used the right amount of cure according to threaded I read here. As far as time, thats the part I am not sure about, lets say the red spots did not get the cure during the 36 hour marinate. Them in the final mixing process I got cure on those spots and immediately put in somker. Is that...
  16. dog1234

    Cure question

    First tr at Jerky. I marinated sliced meat for 36 hours with cure in it. My question is I just took the meat out of the ziplock bag and started hanging it in rack. I noticed that some area on some of the slices look red like possibly no cure got on that area. I shook marinate around a few time...
  17. dog1234

    First Jerky

    First question: Is their a good tasting and safe sticky on repairing and smoking jerky? If not can any one list the main bullet points on cure, marinate and smoke time and temp? Thanks in andvance!!!!!!!!!
  18. dog1234

    Pork Butt Pricing?

    .99 cents a lb on sale. South Louisiana
  19. dog1234

    Smoke Suasage?

    Ok thanks for the help. Gonna get on it tomorrow morning. We got 80 lbs of deer and 80 lbs of pork to process!!!!!!
  20. dog1234

    Smoke Suasage?

    Good clear info, One more question. If I understand correctly it will take over seven hours right. If I start at 100 and increase 10 degrees every hour then hold this runtil the meat reaches 155 IT. That over seven hours?
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