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  1. melleram

    Looking into buying a electric smoker

    I have the Materbuilt Electric Smokehouse 30" (MES)  It has built in meat thermometer and remote.  Works great, I rigged up some venting to allow me to use it in the garage, vented out a window. If you have a Bass Pro near by they keep them stocked, and usually have a heck of a deal on them on...
  2. sausage (2).jpg

    sausage (2).jpg

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  3. sausage2 (2).jpg

    sausage2 (2).jpg

    • melleram
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  4. sausage2.jpg

    sausage2.jpg

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  5. melleram

    If I dream it......... will it work?

    I am just thinking that for some reason, that wind blowing unevenly across the chimneys might make one side draw more, or if one side of the grill gets hotter it will draw better and might pull all the smoke from below towards that side.  What would stop the smoke from wanting to go all to the...
  6. ribs.jpg

    ribs.jpg

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  7. melleram

    Jeff's Sauce (Too "ketchupy")

    molasses is the key to all store bought sauces.  If you want to make a sauce that is anything like store bought sauce you will need molasses. That being said What I do now is buy sauces from the store and experiment with adding and mixing (beer, honey, rubs, vinegar).  Cheaper in the long run...
  8. melleram

    First Smoke did not go great, advice needed.

    Close the chimney.  I run my chimney 90% closed.  Opening more than that lets heat out of the cooking chamber while really doing nothing to help the fire.  I run my intake vent at about 1/4 open thats all.  Also do not open the cooking chamber lid, every time it is opened it lets out a ton of...
  9. melleram

    If I dream it......... will it work?

    Double reverse flow.  So you will have 2 inflow stacks and 2 exhaust stacks? Yes you would want it like this, but I think you might run into issues with consitant heat left to right.  If there is any breeze or disruption all the heat might flow one way and leave the other side cold.  With...
  10. dual reverse.jpg

    dual reverse.jpg

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  11. melleram

    This is my version of the perfect Char Griller with side fire box

    SWEET Mods Only 1 question I could think of.  When the grease drips down on the baffel are there drain holes along the sides of the baffel? Or is it pitched so the grease will run towards the opening on the left, and then down to the catch can?
  12. melleram

    Turkey cure question ??

     You are MISSING OUT if you've never brine cured a turkey.  Have you ever had one of those smoked turkey legs at the fair, or racetrack? Here is a My go-to brine for curing and smoking poultry, and it dosnt require pink cure, just tenderquick 1 gallon water 1 cup Mortons Tenderquick 1 cup...
  13. melleram

    To Brine Or Not To Brine

    I've been getitng into the cured brines for my poultry, and pork loin for canadian bacon. This is my go-to brine 1 gallon water 1 cup Mortons tender quick 1 cup brown sugar minced garlic bay leaves peppercorns. Inject the bird or peices and then emerse in brine in the fridge.  For a...
  14. melleram

    uds startup procedure

    I like doing the minion with a basket of unlit briquettes and then dump lit lump on it.  Hotter at the begining, and lasts longer that way, 
  15. melleram

    New to the smoking game!

    The main issue I have had with my new 30" MES is the hotspot in the back.   Everything on the back of the racks would get done faster than food on the front of the racks (towards the door).     What I did to alleviate this issue was take some heavy duty foil, double it, and put it over the...
  16. sausage3.jpg

    sausage3.jpg

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  17. melleram

    Drink of choice?

    Bloody Mary in the morning followed by Beer in the afternoon, then finish off with Makers Mark.
  18. melleram

    Weekend Summer Sausage

    Yea, thats what I read as well.  I didnt know If 150 degrees would get the chips smoking enough, so I fired it up before I put the sausage in and ran the temp up to get the smoke started, then cooled and put the sausage on.  Now i know that it will smoke the chips at lower temps.  Trial and...
  19. melleram

    Weekend Summer Sausage

     Made 10 lbs of summer sausage over the weekend in my new MES that I got at Bass Pro on Black Friday. I rigged up some venting so I could do it in the garage. 50 % Deer 50 % pork. I used Excalibur summer sausage seasoning and about 3/4 lb of high temp pepper jack cheese. I got both of those at...
  20. sausage3.jpg

    sausage3.jpg

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