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. mdgirlinfl

    Cold smoke attachment and bacon

    Question. After I smoke, do I cover/wrap to rest for five days or leave open? (I smoked three hours last night and going for four-six tonight) Sent from my iPhone using Tapatalk
  2. mdgirlinfl

    Cold smoke attachment and bacon

    Lol. So much different advice. But I have begun smoking in the evenings. After 7pm and I'm at 70 with a frozen bottle of water in the chamber. In summer I will try hot smoke method or rely on what I freeze. I still have to try pops brine and hot smoke. Sent from my iPhone using Tapatalk
  3. mdgirlinfl

    New Member from Maryland

    Welcome Randy! You will find great folks here ready to share recipes and experience... And new ideas. Cindy
  4. mdgirlinfl

    Cold smoke attachment and bacon

    It is breezy and temps are below 80 with low humidity. So the bacon goes in for its first cold smoke with a mix of apple and maple woods. Smoker temp is 78 and falling. I'll give it a few hours and smoke it again tomorrow am or evening, Sent from my iPad using Tapatalk
  5. mdgirlinfl

    Cold smoke attachment and bacon

    128077127996 no such thing as too much bacon Sent from my iPad using Tapatalk
  6. mdgirlinfl

    New member from Connecticut

    Hi Jeff. I am so sorry for your loss. I can't fathom it. Welcome! I am new to smoking as well and I too have the MES30. No Bluetooth or fancy window. I do have a Bluetooth multi probe temp/thermometer. The MES30 makes much of smoking easy. I also have the cold smoke attachment. It also...
  7. mdgirlinfl

    Smoked Wings--Tough Skin

    My awesome local BBQ joint smokes them 250 and then gives the a quick flash fry to give awesome crisp skin. This will be how I do my next wing smoke. Sent from my iPhone using Tapatalk
  8. mdgirlinfl

    Masterbuilt cold smoker kit

    I have the leg kit on my MES30 and used 3" pipe to connect. I'll be adding a 2' straight pipe to keep the temp down more. Sent from my iPhone using Tapatalk
  9. mdgirlinfl

    New member

    Hello and welcome. The folks here are fantastic! Sent from my iPhone using Tapatalk
  10. mdgirlinfl

    Smoked meatloaf?

    Thanks for sharing! I'll have to put one together and give it a try! It looks great. Sent from my iPhone using Tapatalk
  11. mdgirlinfl

    Well, I'm going pro

    Congratulation and good luck! It is a huge step and no small investment. Sent from my iPhone using Tapatalk
  12. mdgirlinfl

    Cold smoke attachment and bacon

    I'll post photos of the final product! But smoking and resting I expect to take several more days 129299 Sent from my iPhone using Tapatalk
  13. mdgirlinfl

    Cold smoke attachment and bacon

    Woohoo, fry test done on the smallest one and not very salty at all. Looking for a good cold smoke window early tomorrow morning and then again in the evening. I'll set up the probe to monitor chamber temp. Sent from my iPad using Tapatalk
  14. mdgirlinfl

    Cold smoke attachment and bacon

    Okay...fry test is underway. I sliced off two slivers and they are in the pan. Fingers crossed they are good to go so I can start smoking tomorrow evening, weather permitting. Sent from my iPad using Tapatalk
  15. mdgirlinfl

    Cold smoke attachment and bacon

    Not confused. Just trying to take it in and process. So many personal preferences. But our highs are only getting into the 80s. I think if I cold smoke in the evening in a couple 3-5 HR sessions it should be good. Sent from my iPad using Tapatalk
  16. mdgirlinfl

    Cold smoke attachment and bacon

    Oops. I have not cut any to test for salinity. It has been out of the cure air drying for 4-5 days. What would I do if it is too salty at this point? Still soak? I rinsed well for 30 minutes. But didn't cut and cook any. Sent from my iPad using Tapatalk
  17. mdgirlinfl

    Pimento wood

    Cool. Thanks Jodi and Gary. Do you have a wbsite? I have seen Amazon facilitating pimento. I am assuming they are doing it through you as the only importer of the wood. Sent from my iPad using Tapatalk
  18. mdgirlinfl

    Cold smoke attachment and bacon

    Thanks for taking an interest redheelerdog Ten days in the dry cure. Five days air drying in the fridge. Hope to begin smoking tonight or tomorrow night as temps in SWFL permit a cold smoke(s) Then I have three larger pieces (3-4lb each) in the freezer to get curing. I wanted to test and make...
  19. mdgirlinfl

    Breaking in the new smoker!

    Im not a fan of skin so I cook quarters, breast/wing or just large split breasts with a simple rub of light olive oil and seasoning in the MES with apple/hickory blend at 250F for three hours. No brining. No fussing IT. Temp and time just the way lical jjoint does theirs. (No water in pan or...
  20. mdgirlinfl

    Cold smoke attachment and bacon

    THANKS Al! I consider your advice "expert". Thanks for sharing. I need to log on the web to do the points thing. But Points! Sent from my iPhone using Tapatalk
Top Bottom
Back
Clicky