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MES40 - Boneless pork shoulder - how much smoke? Other tips?
looks great..was wondering how long you left your rub on before you stuck it in the Smoker? g- papa g
- Post #12
- Forum: Electric Smokers
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2nd smoke in my MES 30
Looks great to me. Two hours at 225 does sound like a long time for Salmon...anyone know what the done temp is for salmon? Cant wait to try some salmon. g- papa g
- Post #7
- Forum: Electric Smokers
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My first smoke.
Welcome to the site, you will find yourself on here a lot. g- papa g
- Post #11
- Forum: Electric Smokers
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Bucket O' Bones BBQ
Welcome to the site, As you can see, this is a great place to hang out and no matter how long we've been doing this, there is always something to learn and drool over the pictures people post. g -
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i just got my smoker today
Welcome to the site. Chicken is something you can turn fast and impress your family with..but be sure to season your smoker before you use it. have fun on the site. g -
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New Member and Beginner Smoker
You have to have your own smoker...sharing jsut doesn't work...lol! enjoy the site, g -
Yet another newbie.
Welcome, Hope you find a good recipe and glad your nephew made it back safely! g -
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Hey from Buford
Welcome to the site and you'll probably hear this a lot, "make sure you post photos" of your finished work. g -
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Need recipes for Duck Breasts
I've had duck wrapped in bacon a long , long time ago and it was wonderful..I might have to hit up some of my Duck hunting buddies. Welcome to the site. g -
Hello from Nashville!
ummm, the Baloney looks great. Welcome to the forum. g -
Pastrami from scratch, lots of Q-view!
Oh my God, Al...I don't even like pastrami, but your finished product looked amazing....Maybe I need to try some "Real" pastrami. g -
