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Took my first shot at beef jerky on the smoker the past two days. Went to our local butcher shop and purchased 3 lbs of top round sliced 3/16" thick. Everything I am reading says that the beef will lose 2/3 of its weight and volume so I'm thinking the final jerky will be under 1/8" thick when...

TODAY WAS DR. PEPPER CHERRY COKE INJECTED BACON WRAPPED 10 LB PORK LOIN. I had to cut it in half to make it easier to handle and cook. Frigging thing was 2' long. I injected it with Dr. Pepper Cherry Coke. Then I used a McCormick pork and poultry rub. I put on some extra virgin olive oil to...

I thought I asked this a few days ago but have not gotten any responses and I can't seem to find my post.  Last weekend I did two boston butts and two bone in picnic shoulders total 32 lbs.  The picnic shoulders came through with the skin on. I removed the skin on both of the picnic shoulders...

I just smoked (2) large bone-in picnic pork shoulders.  They both had the pig skin on them which I removed prior  to smoking.   They took 21 hours to smoke ti internal temp reached 205.  They were delicious. My question is should I have removed the pig shin on they before smoking or should I...

Smoked up 32 pounds of pig yesterday. Wound up being my longest smoke yet. Last picnic shoulder to hit finished temp of 205 internal took 21.5 hours. I did two 2lb boneless shoulders and two 12lb bone in picnic shoulders. I started the smoke at 5:00 PM Saturday evening and the last one...

Have been seeing a lot of advertising for the subject grilling mats. Wondering if any of you folks have them, use them and if you like them.? They look like a pretty neat thing to help enhance a grilling experience but they might, in my mind anyway, be a real come on...

Every Memorial I have to stay around the house so I can raise the flag at noon. It is an exercise I am proud to perform. For this Memorial Day, as we will be sticking around, for a meal I have decided on a beef brisket instead of a traditional dog and burger grill. Picked up a 13 pound brisket...

I smoked my first turkey in the REC TEC grill about two months ago. I read how everyone was saying best smoked turkeys are brined turkeys. Well I brined that 1st one in a brown sugar and salt and vinegar brine overnight. Me and Susie thought it sucked. Did not like the brined taste at all so the...

Beef back ribs was on the menu yesterday. Rubbed with a brown sugar a paprika rub, 3 hours in a heavy smoke at 225*, 2 hours covered in foil with some apple juice as a steam an moisturizer, and lastly 1 hour at 425* basted every 15 minutes with a sweet bourbon glaze. Basic wood pellets for the...

Yesterday's smoked dinner was smoked pulled pork. I had (2) 7+ pound pork shoulders that went into the smoker around 5:00 AM. It was an 11 hour smoke.Got them all rubbed up with my favorite Paprika/brown sugar rub that has about 10 other ingredients in it but it is so good and they had a nice 15...

Today was smoked beef ribs...my second attempt. First attempt was fantastic. These ribs today seem a lot more stingy with the amount of meat on them so I have some doubts about the outcome. These are 10 lbs of ribs I got from Arnold's last month but they seem to be mostly bone. I used two...

First try on the new Rec Tec grill with beer can chickens. Tried one with beer and one with wine. The one with wine I also seasoned with a little olive oil and poultry rub. The one with beer just got a little olive oil.  Skin was nice and crispy like oven baked. I would have to say the...

Well for Super Bowl Sunday and my second cook on the new REC TED smoker I decided to go with a close to 9lb pork loin form Costco that had been setting in the freezer for a month or so. I used what is becoming my standard go to rub; a combination of brown sugar, paprika, onion salt, garlic...

Well I seasoned the new REC TEC pellet smoker yesterday. Today was my maiden smoke for 8 lbs of St. Louis pork ribs from Costco. Wasn't sure what to expect and I will be improving and massaging my techinques on this new gadget as I go along.  Long story short...they were excellent as far as the...

Been smoking with my MES 30 for around 3 months now.  I am noticing from pictures that other post using smokers other than an MES that they are getting and nice smoke ring around the outside of the things they cook. Although most everything I have smoked has tasted ok I am not getting that...

Smoked my second try art Baby Back ribs today....came out, in my mind just OK....however the family loved them...Wish I had more leftovers for me now.  I used the 2-2-1 method for baby backs.  Tenderness and moistness were perfect.  I just think that I need a little more smoke flavor in them...

I am relatively new at this smoking stuff but am really loving it. How many of you folks actually put water/juice or any other liquid in electric smoker?  I have been using it and putting things like water, maybe apple or pineapple juice or vinegar in there.  Smoker seems to get really moist...

Well my first bone-in picnic shoulder from a couple of weeks ago did not meet my expectations.  I just didn't wait long enough to get by the stall around 185* and became impatient and pulled it from the smoker too soon.  I had some good tasting sliced pork but it was no where near ready to be...

I have had my subject smoker for a couple of months now. Loving the cooking but the darn thing leaks fluids through the bottom of the window and also at the bottom left side of the door. The door leak is much worse. Any other MES owners experiencing this problem?

St. Louis style smoked spare ribs, with apple juice moisture tray and an occasional spritz with apple juice. Smoke from a 50-50 mix of apple and cherry wood. That's what's for dinner around 4:30.