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I just bought my brother a MES for Xmas.  I was wondering if any of you could provide some input on cold smoking techniques for cheese on the MES and what you use.  I have a WSM and always use a small amount of charcoal and wood chips and it works great.  I am familiar with the A-maze-n-smoker...

Just picked up a beef cheek and was wondering anyone has smoked one before.  Looking for some feedback on what their experience was and any tips.  Thanks!!

Im an Endicott transplant to Gypsum, CO.

Welcome to SMF. Where in upstate NY are you from?

Soooooo, where the H*** does the point go? I certainly see alot flats for sale.

I was looking for other than "corned beef" cut. trying to keep it uncured

No bashing, just having fun. You're definitely right football and q are great together. Its just too bad the season isn't longer!

Just out of curiousity, what name do they sell the point cut of the brisket as by itself. I can find full packers, and flats here but have never seen a piece of beef labeled as the "point" cut. They cut the point off to sell flats, where's the point go???? Maybe its just where I live, not...

It appears that I'm the first GIANTS Fan-atic to add a comment. I'll be talking to you Caveman on gameday!! And pass those fattie stuffers over here too!!!!!!

Nice pics, thanks for sharing

I have a grill mat that i had under the smoker on the synthetic deck, didn't really think about that but i think i'll give that a shot.

WSM owners, what do you place your lid and or middle section of your smoker on when you open it up???? I had my smoker on a synthetic deck, have since moved it to a paver patio. I noticed though when I set it down it on the ground you run the risk of scratching the enamel and/or staining your...

I've noticed that in just about every bag of Royal Oak Lump that i've been buying i'm getting 4-5 rocks. They're not big rocks but right around the size of a walnut or so. Anyone else that's using ROL notice this in their bags.

The kettle is alot of fun to cook on. Just have patience with it getting going. Make sure your charcoal is good and ashed over. If you are using briquettes they will stay really hot for a long time. I try to cook with the lid closed as much as possible. You will notice the temp will drop...

Nice build, congrats!

Looking for some general info here. I purchased two chuckies, one is 2.8 lbs and the other is 2.6 lbs. I am marinating overnight in Yoshidas. Based on the weight of the two chuckies, both bone in, can i get some rough estimates on how long you think it will take at 225 - 240 to get them to...

Happy Birthday and enjoy!

What size wsm????

yeah, use the minion method, fill the water pan with about 1 gal of water, add your wood ahead of time, just let the wsm rock until you hit 165 on the butt, then foil and bring it to 195. take it off, wrap it in a towel, put it in a cooler for 1-2 hours and your good to go. no problems on the...

try some smoked corn on the cob con queso