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So I have had an a-maze-n smoker box for several years, and for the most part it has been great. Well, my last few smokes I could not keep the sawdust lit, and it was not smoking. I contacted Todd from a-maze-n products, and he told me that I have an older box and they have made improvement...

From the photos your brisket looks very pink, almost medium rare.  I always take my briskets to 190 or 195, and they meat is very dark on the inside, but very juicy. Just wondering what temp you took yours to? Maybe it is just the photos. Nice work!

Last Saturday I picked up a couple pack of Beef short ribs. I have smoked these several times, and really like the flavor. I rubbing all of them with EVOO, and then half of them with a Sweet and smoky rub. The other half were rubbed with brown sugar, pepper, and garlic powder. Into the MES...

The great thing about my MES is that is can stay at the same temp all day long.

Well, this Thanksgiving was my first try at smoking a Turkey, and it came out amazing! I started off with a 16lb Publix turkey.  It only had a 4% solution in it, so I was thinking a brine would work with it.  I used the Slaughterhouse brine I found on this forum, and brined for 12 hours...

Well, I ended up getting a publix brand turkey that only had a 4% solution added to it, so I guess I will just brine it and smoke.

Well, most 69 cent per pound butter ball are injected with around a 10% water solution.  I have read on here to try to purchase a turkey that does not have that solution in it, if you are going to brine.

I just noticed that my local Whole Foods has a Pre Brined Turkey. http://shop.wholefoodsmarket.com/store/Fresh-Turkeys/Bell-Evans-Fresh-Brined-Turkey-P998C239.aspx What are your thought about this? I can always Brine my own, but this would save some work. Darren

I have done many pork butts in my old Royal Oak electric smoker, and they always took on average around 10 - 12 hours for a 6 to 7 lb butt to get close to 195 -200 internal temp.  Well, I got my new MES 40 a few weeks ago, and the first weekend I did a 6 lb butt, and I pulled it off after 16...

Well, after having my Royal Oak Electric smoker go out, I went out this morning to SAM's and got a MES 40.  Price was $299, but it had a small dent on the back, and  I asked for a discount.  They sold it for $265, so I think I got a pretty good deal. We are camping on the lake all next week...

I was looking on Cabels and there are two MES 30 Electric smokers. One that says MES 30 smoker, and one that says MES 30 analog smoker. The analog one looks like it does not have the digital temp on the top. Anyone know if that is the basic difference. I am looking at the one with the...

I am a video producer/graphic designer, and overall there are some good points to the logo. But you really need to look at your font/color. The text is very hard to read. Try playing with fonts, and colors. Try putting a thin outline on the letter to make them pop more.

On a long 8 to 10 hour smoke, how much propane do you burn with a gas smoker?

Not sure if there is a better option in my price point.

I currently have a Royal Oak Electric Smoker that I purchased back in September. My last few smokes the temp. has gone crazy, and I keep having to unplug and reset the unit. Called customer service, and they said there is no real fix, but he would send me a Visa card for the cost of my unit...

I am planning my first 2 fatties in the morning. I was wondering what type of wood I should use. I have Hickory and Mesquite right now. I am also going to smoke a Beef Tenderloin for dinner tomorrow. Also wondering about the wood type for that. Thanks Darren

Two days ago, I put three chicken breasts in a brine to soak overnight. Then yesterday I smoke the breasts at 225 degrees, until I hit an internal temp of 165 degrees. They were ok, but the texture of the meat was somewhat chewy, but moist. My wife is real picky about meats, and she would not...

I bought my Royal Oak Smoker back in September, and I really enjoyed it, until yesterday. My neighbor asked me to smoke a brisket for him. Got up at 7 and got the smoker going, and put the meat on at 8. Was trying to keep the temp around 225. Just before I had to leave for Church at 9:45 I...

I bought my Royal Oak Smoker back in September, and I really enjoyed it, until yesterday. My neighbor asked me to smoke a brisket for him. Got up at 7 and got the smoker going, and put the meat on at 8. Was trying to keep the temp around 225. Just before I had to leave for Church at 9:45 I...