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  1. leosmith78

    Rec Tec RT-700 - Whole Piggy

    Greetings! I just got back to the USA after a year and a half in South Korea. (I'm a defense contractor) I've always used MEBs & offsets in the past but I pulled the trigger on a Rec Tec RT-700. I plan on getting it assembled next weekend. After the burn-in, I plan to smoke some fatties and ABTs...
  2. leosmith78

    Goose!

    I'd like to try to smoke a goose for Christmas. I searched the forums for ideas, but all I found was a lot of questions and not a lot of answers.  So, has anybody on the forum smoke a goose? If so what tips do you have? Finishing temp? Smoking temp? Breast up/down/variation?  tia, leo
  3. leosmith78

    How Many Thighs in MES?

    Fellow members, I'm doing a hog roast in the La Caja China for a Chief Master Sergeant that is leaving the squadron. I want to supplement with chicken thighs smoked in my MES.  So how many thighs do you think I could fit the MES? Of course, I need them to be spaced out a bit to facilitate good...
  4. leosmith78

    Lake Trout Help

    Fellow smokers, My buddy wants me to smoke him some lake trout that he caught in Lake Michigan. They are filets. I only ever smoked fish once, and I had the temp to high in my MES. So what would be a good temp for the fish? Also, I was planning to use my A-maze-n smoker for the first time...
  5. leosmith78

    Two Butts!

    I'm smoking two butts today for a reunion tomorrow. Well, one of the butts are for me to freeze after pulling. Both are a little over 8 lbs. 'Before' pics below...finished product pics will be on sometime tomorrow. I'm going to foil one and leave one sans foil to see what one I like better.I...
  6. leosmith78

    Brisket, ATBs, and fatties, oh my!

    I just started my brisket and fatty patties...gonna start some fatty rolls, wings and ABTs when I get some racks freed up. Here's the brisket mid-injection...
  7. leosmith78

    Beef Sausage Fatties

    All, My local Kroger has beef breakfast sausage in 2lb tubes. IMVHO, it is better than pork sausage fatties. Plus they are wider in diameter, so they are perfect for breakfast smmiches. I'll be putting one on today...just thought I'd share! Leo
  8. leosmith78

    Ribs!

    I haven't smoked in awhile, so I decided to smoke a rack of spares on my MES. Sorry about the quality of the image. I used the 4-1-1 method. I also made my own sauce, using a variation of Jeff's recipe. These ribs were off the half hog that I purchased a few months ago...it is fantastic pork...
  9. leosmith78

    whole hog questions

    All, Happy Saturday! I'm cooking a whole hog next week for a co-worker who is moving to FL. I've been doing a ton of research, both on here and the rest of the interweb, but some of the information seems to contradict other info. Here are the specifics: -60-80 pound hog, dressed (I'll find...
  10. leosmith78

    Smoking for charity

    I'm smoking 4 butts for the local halfway house...
  11. leosmith78

    mulberry dust

    My buddy is an awesome wood worker and he gave me a box full of mulberry tree sawdust. I'm not sure what to try it on yet. I'm thinking about using it to smoke cheese, chicken or fish.  Anybody have any ideas? 
  12. leosmith78

    How many pork butts in an MES?

    Greetings, friends! I want to throw together a BBQ for a friend that is moving and a bunch of people (not certain on the number yet) should be there. I have two MESs and I was wondering how many pork butts I can get 'em. They are the standard 30" smokers. I was thinking I could put two on a...
  13. leosmith78

    Baby Backs

    Greetings from Terre Haute! I haven't posted in awhile, so I thought I'd share my qview of baby backs and bacon-wrapped shrimp, fresh outta the MES. I did a all beef breakfast sausage too, which turned out better than its pork brethren, imvho.  
  14. leosmith78

    Jeff's rub on chix

    i bought Jeff's recipe today...it is pretty darn awesome. I threw it on some yardbird as I figured the somewhat delicate flavor of the chicken would give me a good idea on how to tweak it for my tastes and/or whatever protein that I'm tossing it on. It contained the same ingredients that my rub...
  15. leosmith78

    first brisket

    ladies and gents, doing my first brisket...a small one in case i mess it up. I was wondering, how long do you think it'll take a 3 pound brisket to get up to 170 F, with it being smoked at 220? leo
  16. leosmith78

    sausage and electric smokers

    Greetings! I'm new to the forum, but not new to smoking, I use a Masterbuilt 7-in-1 charcoal/propane smoker with pretty good results. I've done chicken, ribs, pork loin, boudin, and venison jerky on it. My father-in-law just gave me his sausage recipe, so now I need a bigger smoker with good...
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