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Hello all. I was planning on smoking a brisket late tomorrow, but plans changed and I won't smoke it until Saturday night. The problem is, I seasoned it w SPOG a couple hours ago. Is it okay to leave it alone until I plop it on Saturday night? Or will more than 24 hours of having it seasoned...

Hello all. I started making a batch of "BBBB", Bears Buck Board Bacon, and just realized I didn't use enough cure. I did it 2 nights ago. In loose vac sealed bags in fridge. I have my original calculation, so I can figure out how much more is needed. Is it safe to add to bags? Also, is there a...

Hello all. I just got a deboned hind quarter (football) roast and want to smoke it. Reading all kind of suggestions on brining, marinating, etc., but finding all kinds of info... soaking in ice for 4 to 5 days and changing ice often, to just seasoning it right away and throwing it in smoker...

Hello everyone, I have an A-MAZE-N Pellet Smoker, and need to get more pellets. There are other brands on Amazon that have excellent ratings, no binders, fillers, etc., and are considerably cheaper. Some are 1/4 the price of A-MAZE-N brand!!! Does anyone have any advice on any other brand(s)...

Hello, I'm attempting making bacon for the first time, and have a couple questions. First, is a wet cure easier than a dry cure? It seems with a wet, I won't have to worry about the cure being uneven. I'm concerned that with the dry cure, there may be small areas where the cure is heavy or...

Hello all, My wife just bought a 10 pound brisket (Cap-on). I'm going to trim some of the fat, but don't want to just throw the fat out. I have saved pork fat for making sausages before, but not sure if the beef fat is worth saving. Has anyone out there saved it for anything - if so, please let...

Hello all, I grabbed an open bag of Mesquite chips and dumped some in the holder, and noticed there was a fair amount of dust on the chips. It is very light like powder. Has anyone ever seen this? I'm wondering if they are ok.

Hello All, I made the mistake of lending my MES to a buddy about 6 months ago. He used it a time or 2, and returned it about a week ago. I just went to fire it up for a smoked venison roast, and, much to my dismay, my buddy never cleaned it. EVERYTHING is covered in mold - walls, shelves, door...

Hello all, I'm going to a Mexican themed party this weekend, and wanted to smoke a Brisket with a Mexican taste. Any suggestions for a recipe? I was thinking of using a Chorizo sausage recipe, but, aside from that being Spanish and not Mexican, I don't want to screw this up!!! Any suggestions...

Hello all, I made a batch of venison sausage that came out too dry. Test batch seemed ok, but I have about 25 lbs. that is less than desirable. I was thinking about injecting it, or maybe marinating it. I made it w hog casings, so marinating may be an option. But injecting may allow for a...

Hello all, I'm going to make some Polish Kielbasa, and I'm figuring this question would pertain to sausage making in general. On some pork butts, there's a thick fat cap (at least 1" thick), while on others it's 1/4" or less, Should I cut that excess fat off when making kielbasa or other...

Hello all, I have been having issues with my MES 40 Bluetooth app. Every time I've used it (for about 6 smokes now), it changes the temp on me. I can use it for a couple hours, and then all of a sudden, I see the temp is at 800° F !!! I know the max temp is 275° F, but it sets the temp to the...

Hi all !!! I've been reading a lot of threads that show using brown sugar, honey, and other sweet ingredients on ribs. My family doesn't really care for sweet, and prefers salty. But so many rubs and "foil" ingredients (apple juice, etc.) show these sweet ingredients. Are we missing something...

Hello all, I'm kind of new to smoking. I have a MES 40 and a Big Chief smoker. I live in NJ. I am wondering if I should get the tray or the tube for wood pellets, for use in my MES 40. I'm figuring it has to be placed on element, but I am concerned drippings will be an issue, particularly with...