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  1. E

    Smoked chicken thighs and jambalaya

    Slid some chicken thighs into the MES30 the other night for dinner, just a little olive oil and homemade rub on them. Had some leftover last night, so decided to make jambalaya (sausage bought from a local meat market, haven't gotten into that yet). Made for a nice hearty meal when it was 14...
  2. E

    11 hours for 4 pound brisket

    You can't really avoid the stall, just do your best to power through it. Like mneeley490 said, you can wrap it in aluminum foil (or pink butcher paper) to help it power through.
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    Bacon

    That bacon looks great! I'm attempting bacon for the first time this weekend, been curing for about 8 days now using Bear's method also. Tomorrow morning it goes into the MES, hoping it turns out as good as yours looks!
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    BLT AND LOADED POTATO SOUP

    Just ate lunch, and now I'm already hungry again lol. It all looks great!
  5. E

    MES 30 Digital to PID

    I could be mistaken this time, but in most cases there is no rewiring really needed to the controller. A temperature probe attached to the PID is placed in the smoker, and the smoker plugged into an outlet on the PID (think power strip, but only one receptacle). The PID is then plugged into the...
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    Please reel me in on Lang or Shirley - big or small stick burner

    That's understandable, and I can appreciate that. Thank you for your honesty! I hope you get a smoker that meets all your wants/needs! As for size, I am with you there. When talking with him, it didn't take much to convince me to buy bigger than what I thought now and grow into it. Even if I...
  7. E

    Accidentally Too Much Praque #2......Toss it?

    I would like to think that if that is the recommended usage that you would be fine to keep it. That's just my .02 though, and hopefully someone will be along shortly with more experience with Prague #2 than I to give you an answer.
  8. E

    Please reel me in on Lang or Shirley - big or small stick burner

    Was going to suggest Bellfab, but saw in the bottom of your post you already considered them. Out of curiosity (and not to sidetrack you post), was there something you've seen from his pictures that has caused you to lean away from him? I'm not trying to persuade you to get one, I'm more...
  9. E

    B for D

    Some mighty good looking food! Got me rethinking my dinner plans now!
  10. E

    MES 30 Digital to PID

    I'm guessing it does a much better job of keeping the temperature stable and is more accurate than the original controller.
  11. E

    Brisket trimmings

    Hello all - When trimming briskets, I know the meat trimmings can be used for sausage and/or burger grinds. However, I'm still unclear as to whether all off the trimmings can be used for this? I'm thinking more specifically of the hard fat and deckle. I've seen references around the forums but...
  12. E

    Gameday Brisket

    Correct. It feels similar in construction to the brown paper bags from the grocery store. Because you're smoking low over indirect heat though, the likelihood of it catching fire is quite low. Not impossible, but pretty unlikely.
  13. E

    Griddle Breakfast and Cheesesteaks w pics

    All of that looks amazing! Did you air fry the fries?
  14. E

    Dry Rub Wing Prep Questions!

    I've heard of using cornstarch (instead of baking powder) under the rub to give the skin a bit of a crispier texture when grilling/smoking. Haven't tried it myself though.
  15. E

    Wagyu Brisket from the MES40

    Looking great! Can't wait to see the finished product!
  16. E

    Old frozen steaks?

    Thanks for all the input! Pretty much confirmed what I was already thinking. Guess I'll pull one and see how it goes. Anything new going in will be vacuum sealed for sure!
  17. E

    Old frozen steaks?

    These were put in the freezer before I started to become aware of vacuum sealers and such. I have one now that will be put to good use though
  18. E

    Old frozen steaks?

    To my great shame, I found a couple ribeyes stashed in the deep freezer that date back to early/mid 2018. They don’t look horrendous, but I know they certainly won’t taste fresh. Would it be better to make into jerky or ground burger, or should it just be pitched? I hate throwing money away...
  19. E

    Wagyu Brisket from the MES40

    Wagyu brisket? Goodness, that's gonna be fantastic!
  20. E

    New member, long time lurker from Michigan

    I wish I had documented previous smokes, but I didn't think to. I just started curing about 20 pounds of pork belly using Bearcarver's TQ method, so I'll definitely document and share that!
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