Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smoke83340

    Saturday Cue-view

    Greg, fish is easy and fast.  I brine the fish in saltwater with some creole seasoning for about an hour.  Rinse and pat dry with paper or cloth towels.  Rub goes on and immediately into the smoker.   I don't use any water in the smoker tray.  I tend to like smoked fish on the drier side, as it...
  2. smoke83340

    Saturday Cue-view

    Here is the after.  This was storebought trout that is farmed near here.  about 40 minutes at 150 and 40 minutes at 224.  applewood chips in a MES 30
  3. after.JPG

    after.JPG

    • smoke83340
    • Media item
    • Comments: 0
    • Album: Saturday Cue-view
  4. Saturday Cue-view

    Saturday Cue-view

  5. smoke83340

    Saturday Cue-view

    trout with Jamaican Jerk, Korean chili.  Before pic...
  6. photo.JPG

    photo.JPG

    • smoke83340
    • Media item
    • Comments: 0
    • Album: Saturday Cue-view
  7. smoke83340

    How Many Mes Owners Here?

    As noted I found it in a thrift store next to my office.   It is all stainless and super solid.  No idea where it came from.... Adam 
  8. smoke83340

    How Many Mes Owners Here?

    Hi, which cold smoke attachment did you get? thanks, Adam
  9. smoke83340

    How Many Mes Owners Here?

    That is a great price!!  Mine was 189 with free shipping
  10. smoke83340

    How Many Mes Owners Here?

    I bought a MES 30 via Amazon [free shipping] and I love it.  I am new to smoking and absolutely everything has been a success: trout, steelhead, tri-tip and chicken so far. I bought the cheap vinyl cover but I doubt it will last long in Sun Valley winters. I have not had any sensor problems...
  11. photo.jpg

    photo.jpg

    • smoke83340
    • Media item
    • Comments: 0
    • Album: How Many Mes Owners Here?
  12. How Many Mes Owners Here?

    How Many Mes Owners Here?

  13. smoke83340

    Still thinkin' about ya Gary!

    Looks great.  Try the tri-tip with the cocoa-coffee rub from Saint Scarbelly.  It is AWESOME! COFFEE COCOA RUB from Scarbelly: This one rocks and has been tested by many folks here on the forum with great success BBQ Goddess Java Rub 1/2 cup coffee grounds (I use the Cuban coffee, its...
  14. smoke83340

    A Great Man Has Passed Away

    A man whom I never met but who was obviously incredibly generous and friendly.  I'm sure he will long be remembered as an extraordinary individual.
  15. smoke83340

    Sun Valley ID

    So sorry to hear of Scar's passing...
  16. smoke83340

    smoking times for larger cuts

    Here is a smoking time - temperature chart I found online: http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf
  17. smoke83340

    smoking times for larger cuts

    Agreed - I just want to get some parameters.   My middle name is Bruno! Happy smoking! Adam
  18. smoke83340

    smoking times for larger cuts

    Thanks very much, that is a good chart.  Eventually I'll nail down some fowl times-per-pound and post them as chickens vary greatly in size from small fryers to big roasters.  The chart simply says "4 hours."
  19. smoke83340

    smoking times for larger cuts

    Thanks very much Raastros - I do have a good thermometer and I'll keep some track of what happens. Adam
  20. smoke83340

    smoking times for larger cuts

    Hi Gang: I'm riding out the hurricane in MA and justifiably wishing I were in front of my smoker. Has anyone put together any approximate minutes-per-pound for larger cuts being smoked at  225 degrees? Chickens? Turkeys? Roasts? I realize there is a lot more to it than arithmetic, but some...
Top Bottom
Back
Clicky