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  1. smokeitifugotit

    Ready to go, but first...........

    Masterbuilt even suggests not soaking chips for their latest models. Most of us here use internal temp of at LEAST 190 for brisket. The butchers I know don't know much about smoking. Sorry to strongly disagree, but 8 hours at 165 will not produce a fork tender brisket. Just my opinion that...
  2. smokeitifugotit

    Ready to go, but first...........

    With the MES, no need to soak chips. Also, for brisket, suggest internal temp of 200-205 for fork tender brisket. Good Luck and Welcome. Fred. :yahoo:
  3. smokeitifugotit

    Bear's Absence!!

    Take care Bear! Lay off the pork, beef, chicken, taters, etc.  And above all, don't eat anything smoked.  Soon to be docs orders. See you on the flip side.  They'll fix you up in no time. Our thoughts are with you, Fred 
  4. Thought I'd pass this along.

    Thought I'd pass this along.

  5. smokeitifugotit

    Thought I'd pass this along.

    Waiting for kickoff time a couple Sundays ago, I was channel surfing and ran across the following: they call it an "Oragami Butcherblock Cart. I was looking for some more space and went ahead and ordered it from THE HOME SHOPPING NETWORK. $99 delivered. I was really surprised at how nice the...
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  9. smokeitifugotit

    Does anyone help you clean up after a smoke?

    Had to say goodbye to my helper a couple of weeks back. Ole gal had a massive stroke, but for the last 14 years, she was always cleaning up behind me.
  10. Does anyone help you clean up after a smoke?

    Does anyone help you clean up after a smoke?

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  12. smokeitifugotit

    QUESTION ABOUT RIND

    Hey Oregon, at first I didn't quite understand what you meant there. After reading through it again, I gets it. :yahoo:I'll remember that next time and try it. Thanks for the tip. Fred
  13. smokeitifugotit

    QUESTION ABOUT RIND

    here's the finished product. Perfect color for me. By Christmas they should be great. Here they are ready for the fridge. And here is the peace de resistor, or however that goes...PRESENTING THE JARLSBERG WEDGE Smoke on folks, Fred
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  17. smokeitifugotit

    QUESTION ABOUT RIND

    Okay, todays the day we're cold smokin' cheese. AMNPS putting out TBS, temp is @ 75 and holding: pics below.... If anyone wants to know "who cut the cheese"?, it's my wife...as usual. The TBS is looking fine. More pics to follow when it's done. By the way, the cheese is White Vermont xtra...
  18. QUESTION ABOUT RIND

    QUESTION ABOUT RIND

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