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Good morning! im planning on doing a chuck roast soon. Im sure im over thinking it but wanted yalls input because ive never been let down when ive asked questions here. Prep seems pretty simple, mustard binder, then rub smoke at 225-250 until what internal temp before wrapping. Seems there are...

I just bought a MES 40 because it was 200 bucks at academy. I was thinking about trying a turkey on it but had some reservations. Every other turkey has been on my stick burner and have cooked it at 300-325. With the MES only going up to 275 what type of results can I expect?

My wife told me today to sell my stick burner and get a MES 40 so im glad you started this thread. What are the recommendations on mods and or accessories?

mornin. It's been almost three year since I've smoked anything so I was excited to get back at it. My wife's friend graduated college and she specifically requested that I smoke these wings. Anyhow I got three packs of the whole wings, injected them with the creole butter recipe I found on here...

Evening folks. It s been quite a while since ive posted. Anyhow im going to fry a turkey this year instead of smoking it. I know i know, this is a bbq forum but, i also know there is a wealth of info of here. This will be my first time frying one and was wondering what kind of rub would be good...

How do you like it? My wife was talking about getting me one.

Thanks! I dropped the temp, moved thighs so that they are away from the fire and sprayed them with my spritz. That helped things a lot!! Happy thanksgiving!!!

I got a 12 and a half pound turkey I have been cooking it between 300-325. I started at 630 it's now 8. My thighs are 153 and breast is at 110. We want to eat at 1230. I think my thighs are cooking way too fast what should I do?!?

I forgot to mention I already have a rib rack. I was looking for something more geared towards cooking wings. Thanks for the input.

Morning everyone. I have an Oklahoma joe smoker. I'm looking for racks or shelves I can put in there to optimize my space. Anybody got any recommendations? Also would there be any draw back to using something like that? My concern would be anything higher up would cook differently. Thanks in...

Thanks bill. I'll give the wood a whirl and see how it turns out. I've never used hickory. I got some hickory pellets I may try out with the cherry and pecan.

Yes it is just growing on the bark. It was cut last march as well. I was thinking the same thing as far as scraping it off. Also I'm assuming that what's growing is a fungus

Morning folks. I got cherry wood last march and it started to grow this fungus after I split it. Can I still use it? Also can all types of cherry wood be used as far as flowering and non flowering? Thanks in advance.

thanks ill give this a try, and thanks to everyone else for the info.

and they were dry.

Just did not taste good

I went to the store today and all the meat was 25% off. Ive been really trying to watch what I have been eating and figured the eye of round steak were cheap and looked lean. Well I got home threw some rub on them and marinaded them in Moores for a couple of hours. I cooked them on high for 1:30...

Thanks! I told them exactly what was in it. I take credit for cooking the food, but never the recipe. I always use it as an opportunity to plug the site.....

Thanks guys!!!

Thanks. I was really pleased with the color as well. Injection was  1qt apple cider 3/4 cup OJ 1/4 cup of cider vinegar 1/4 cup hot sauce 1/4 cup hot sauce 1tbs rub rub  1/4 cup brown sugar 1/4 paprika 3tbs sea salt or coarse salt 3tbs black pepper 2tps garlic powder 2tps onion...