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  1. thegoodsmoke

    Pork Tenderloin Question

    I smoked a pork tenderloin in my MES30 today.  I checked it at 145 to take it out, and it had pink juices running out.  I left it in until 166, still tender, still juicy, but it was pink and the juice was pink as I was cutting it.  Is this normal?  Do you guys get that too?
  2. thegoodsmoke

    A Fatty, Beef Ribs, and a couple ABTs

    I wanted to try a bunch of new things today.  I started out by preheating the MES to 275.  Threw on the ribs with pepper, salt, garlic, and chili powder.  The membrane was hard as crap to get off so I just left it. All sauced up and ready to be cut. I do agree with what others have said...
  3. thegoodsmoke

    Tuesday Night Butt

    Put a 5lber on the MES tonight so I can eat it for lunch tomorrow and the next couple days. Hickory and cherry in the smoke box, never thought it would smell as good as it does together. Using my RediChek for the first time too, it's holding steady right now.
  4. thegoodsmoke

    First Full Brisket

    Picked up a packer and some baby back ribs today.  I hope I picked a good brisket.  Plan on smoking it this weekend sometime.  Trying to decide between my MES30 and my charcoal barrel grill.  I've never smoked on the barrel grill, but it seems like it could handle the task.  I know me and the...
  5. thegoodsmoke

    Question about cheese filled ABTs

    I've been wondering how long to smoke cream cheese and shredded cheese filled ABTs.  It just seems like 2-3 hours is a long time to smoke them.  Can any one tag a good step by step? 
  6. thegoodsmoke

    Monday Baby Backs

    For the second time, I've produced a delicious baby back.  The first time they were just as tough as leather.  But the past two times have been great.  One rack had only salt and pepper, the other had a sugar based rub.  I did 2hr-1.5hr-45min.  I sauced them for the last 30 min with Sticky...
  7. thegoodsmoke

    MES 30" chip loader paint chipping

    Anyone notice this on their MES?  Is it paint or fat and grease? I don't remember what color it was when I first used it.  If it is paint, is it safe to be using it if it's putting off smoke?
  8. thegoodsmoke

    Wings and Turkey Legs

    I was going to smoke a small brisket yesterday, but with the rain coming and going I decided against it.  I'll leave that for today.  I ended up smoking some chicken wings and turkey legs.  The wings I just put a little cayenne and seasoned salt.  The turkey legs just got some fresh cracked...
  9. thegoodsmoke

    What am I doing?

    I bought this brisket flat from the store today.  It's 2.98lbs, that's small I'm guessing.  But it was only $12 and I thought I'd give it a try.  I have a MES 30' and have smoked baby backs and butt before.  This will be my first piece of beef.  I guess my question is " What am I doing with this...
  10. thegoodsmoke

    Put it on and leave it.

    I've read quite a few forums about pork butts and I haven't read of anyone just putting it on and leaving it. I plan on putting a small one on my smoker in the morning and taking it off after I get home. Is there a problem with this? No spritzing no wrapping.
  11. thegoodsmoke

    Ham and Beans

    I remember eating ham and beans growing up about once a month. It was a soupy delicous bowl of cubed ham and beans. Does anyone have a recipe for this? I have quite a bit of extra from spare ribs, could this be substituted for the ham?
  12. thegoodsmoke

    First Time Spare Ribs

    Went home at lunch to throw some spare ribs on my new MES 30'. I started the smoker, got the ribs prepped and threw them on about 1150. I'm hoping to squeeze out of work for a few and wrap them up around 1430-1500. I wanted to try them with only salt and fresh cracked pepper and then sauce...
  13. thegoodsmoke

    New Smoker from Florida

    Hello, I had a Brinkmann Gourmet Electric Smoker, got rid of it real quick, and about to buy a MasterForge Propane Smoker.  Active Duty Air Force, currently stationed in NW Florida.  Looking to get into some serious smoking. 
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