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  1. shaggy91954

    How much wood do i need?

    How much wood would a wood chip tray need if a wood chip tray needed wood?  A wood chip tray would need as much as a wood chip tray would need if a wood chip tray needed wood.  Damn I think I might be one beer over the limit. 
  2. shaggy91954

    Need a little help

    Is that a self proclaimed title or have you won the BMC?  LOL is that you KVD?  Where are you from and what lakes do you fish?  I'm in Kentucky and fish Barkley / Kentucky mostly.  Just learning to smoke and this it the perfect place to get pointers and advice.  Great to see another bass...
  3. shaggy91954

    Pineapple, Peach, Habanero, Crock Pot Loin

    When you get that recipe perfected be sure to post it.
  4. shaggy91954

    6" AMNTS

    There's a contest?  No one told me.
  5. shaggy91954

    MES cover

    I bought a generic cover for my mes 30 and it stays in the weather during warmer weather but put it in the garage during the winter.  It seems to repel water well, but as an added insurance, I put a large black trash bag over it under the cover.  Just to insure the electronics don't get wet. ...
  6. shaggy91954

    Pineapple, Peach, Habanero, Crock Pot Loin

    Where does one find Roasted Pineapple and Habanero Sauce?  And that does look good.
  7. shaggy91954

    Heres a crazy question.....

    Crazy is a relative term and I know this because I have lots of crazy relatives .  Any ideas on how you would go about doing this?
  8. shaggy91954

    Post a Photo Of Your Smoking / Cooking Presents Here!

  9. shaggy91954

    Bears’ 46th Wedding Anniversary Dinner

    Congrats Mr. and Mrs. Bear.  Here's wishing you another 46. 
  10. shaggy91954

    Wife doesn't like smoked food

    I've been using apple wood chips in the loader / tray.  I just ordered the AMNPS.  Well actually I ordered one on Dec. 22 from Amazon.  After waiting a week for them to "process" it, I canceled and ordered it from AMAZ N and it was shipped the very next day.  Should have done that to begin...
  11. shaggy91954

    Elevating My MES 30" Off the New Concrete Deck

    Thanks for that additional tread O.  Lots of ideas to share is why I joined this forum.
  12. shaggy91954

    Elevating My MES 30" Off the New Concrete Deck

    Check out this link: http://www.smokingmeatforums.com/t/73761/cart-modification-for-mes-nice Yeah I know you didn't want to spend the $ but this is a pretty awesome idea.  It gets it to eye level, provides side shelves and also mobility.  I checked Sam's Club and they are the cheapest you can...
  13. shaggy91954

    Wife doesn't like smoked food

    Okay I mainly use apple to smoke with and occasionally hickory.  I will try the light smoke for her portion next time but I really don't want to cut a turkey in half, so maybe cornish hens or something along those lines.  Smoked chex mix???????????  Actually think i'm leaning toward the stuffed...
  14. shaggy91954

    Wife doesn't like smoked food

    Thanks JD 07 some of those look intriguiging, especially the boudin stuffed loin.  And crazzycajun if I came home with a girlfriend it'd probably be the end of a shotgun barrel that was smokin not my MES. LOL.  But hey, maybe you have a good recipe for boudin.....
  15. shaggy91954

    Boudin Stuffed Pork Loin w Qview

    Where would a Kentucky boy find boudin?
  16. shaggy91954

    Wife doesn't like smoked food

    Hey guys and gals, my wife claims she doesn't care for smoked foods with the exception of the occasional pulled pork sandwich.  And it's not just the stuff I smoke because she doesn't like it done by proffesionals either.  So my question is:  What would be the perfect food to change her...
  17. shaggy91954

    Fruits on the grill

    I love grilled pineapple chunks skewered between shrimp body and tail with a teryaki marinade.  Also can't beat a cored and peeled pear.  Happy grilling.
  18. shaggy91954

    smoking crappie or bass fillets

    I wouldn't waste my chips, pellets, chunks, etc... on ruining those delicious fillets.  Batter - Fry - Enjoy.  If it ain't broke don't fix it.  Just my 2 cents.
  19. shaggy91954

    Meat Slicer

    How is the clean-up on this thing?  I have one that I darn near have to break down to 8 parts and clean each one.
  20. shaggy91954

    Soak or no soak wood chips?

    I never knew meat was mostly susceptible to smoke between 100 to 140 degrees internal temp.  I'm a newbie learning new tricks just by scouring threads.  So does this mean that I shouldn't worry about a slow starting smoke or smoke that fizzles between these temps?  It's always drove me crazy it...
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