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  1. Bologna.JPG

    Bologna.JPG

    • kusinskij
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  2. 5-23-10 TBE Chicken and Sweet taters.JPG

    5-23-10 TBE Chicken and Sweet taters.JPG

    • kusinskij
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  3. kusinskij

    Pork shoulder help

    You cannot worry about hitting the stall.  The temp is differeant everytime, just keep checking and let the meat do its thing. Be Well, Jim K. Brinkmann Smoke 'N Pit King Weber 22" Kettle Char-broil Quantum 3-burner IR Grill Big Easy 1600 "Coals, smoke, meat and beverages - Life is great"
  4. kusinskij

    smokers

    The best smoker is a matter of personal choice.  Whatever works best for you is the best smoker for you. Be Well, Jim K. Brinkmann Smoke 'N Pit King Weber 22" Kettle Char-broil Quantum 3-burner IR Grill Big Easy 1600 "Coals, smoke, meat and beverages - Life is great"
  5. kusinskij

    Smoking multiple meats

    I agree that it is a matter of personal taste.  I normally put my pork below because of the basting liquids I use.  I use a beer base for brisket and vinegar based for pork. I can handle the beer on the vinegar but not the vinegar on my beer..... Jim K.
  6. kusinskij

    Bought first wood/charcoal smoker

    Nemo,     Decide what type of meat you like (beef, pork, chicken, etc.).  Read the posts under that heading and find you good tips/recipes.  Good luck and post your results.  Everyone here will help point you in the right direction. Jim K.
  7. kusinskij

    sugar free rubs and glazes

    I'm diabetic myself, so I can speak some what informed on this subject.  When a receipt calls for brown sugar I use splenda brown sugar.  If it calls for regular sugar I use splenda (You can use what ever type you like). If a receipt calls for honey I use an imitation honey. I also take splenda...
  8. kusinskij

    MES 40

    Thanks for everyone's input.  I checked my local Sam's and the only units they have are the older (pre-2012) units.  I'm going to check the Bass Pro here in Southern Indiana. Jim K.
  9. kusinskij

    MES 40

    Chef Jimmy, Thanks for the reply.  To me the smoke ring is just for looks - you're right about not really affecting the flavor.  I am a little surprised that with using the AMNPS that you still do not get a ring.  I do have another question for you:  I have read a few different threads here...
  10. kusinskij

    MES 40

    Thanks Guys.  I've been smoking for years, but always on a unit with a side firebox using either lump or wood.  I love the favor and nice thick bark you get but have decided I really do not want to keep trending the smoker so much since most of my smokers are for 8+ hours (or even over-night)...
  11. kusinskij

    MES 40

    I'm thinking about buying my first electric smoker - the MES40.  I have a few questions. 1. How well does it work with meats like Pulled Pork and Brisket? 2. How well does it do "Burnt Ends?" 3. Do you need to get a ANMPS to truely smoke food or just to cold smoke? Thanks for your input.
  12. kusinskij

    Wrapping pork

    I never wrap.  Just how I do it, but I think it makes the bark soft.  Once I pull my pork I either cover it and let rest for 15 to 20 minutes or wrap in towels and place in a cooler for a few hours if needed.
  13. kusinskij

    To inject or not to inject...

    I am not a fan of injecting anything other than a ham or maybe a turkey if I'm deep frying it.  With pork, chicken and turkey (smoked) I prefer to brine. With beef (or any type of ribs) I prefer to use a dry rub.  When you brine a meat you are adding moisture and favor (Based on what you put in...
  14. kusinskij

    New to the Forum

    Hello all, While I am new to this forum, I'm not new to smoking.  I started about 20 years ago with an ECB.  I now use a BSKD which I'm starting to modify.  I was searching for mods here, but have not found many.  Any one using this smoker who has done some mods (Pictures help)?
  15. Rib Roast - Out of TBE.jpg

    Rib Roast - Out of TBE.jpg

    • kusinskij
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