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Hey Jimmy  how ya been .. ya its hard to beat the set it and forget it MBES   walk around with your remote and make adjustments :)   I just wanted something bigger to do whole briskets and stuff like that  and it was tight in the MBES...  I have done 4 butts in it before  but it was a mess with...

Turning plates ?   I have seen pics of them  but don't understand them ...might look into the pittmaster IQ   Thanks

So I have had a MBES 30 for a few years I like it a lot and have had some great luck with it  ...but doing pork butts in it is just messy ...so I got a Ok Joe longhorn   did some ribs on it  came out great ... using chunk charcoal and wood blocks for smoke today we had an event at work and I...

Change the numbers in the middle columns. Also you may have to hit a button at the top of the screen that says enable  editing  

I mix my own Spicejunki ... I order my spices from spicesage   good stuff so far

Hello Paula The reason for boiling it ...and someone correct me if I'm wrong cause I'm new at this too ..   is to make sure that the whole sausage made it to a temp of 160 .. this was anything that may be lurking in it is no more ... and in my case lol  its ready to eat right out of the bag ...

It sure was MeatMamma ...this time I didn't tell the neighborhood so ... some made it to my Freezer  :)

now as for the tenderloins  might I suggest you do a search on Canadian Bacon ... make it once and your hooked  

Thanks guys   I'm glad to know that about Todd and sounds like I will be ordering some mats ...I wish I had known this yesterday lol   they doo look like they worked good for you Dave in your beef rib post

Hey Dave Man I do love some beef ribs in the smoker ... I saw you had some issues getting the MBES30 to start up ...I've had the same issues ..the only way it seems to want to work is if I use the remote ..I think I'm going to call them Monday and see what it will take to get another controller...

Hello Moon I am looking forward to it ... will any food grade pellet work or do I need to buy them from the company that makes the AMNPS

Morning Dave It was funny cause she was convinced I was going to kill everyone with the pink salt ..Once I made her some Canadian Bacon ... she was convinced  and has never looked back

Hello 4X  I use ale lovers formula located here http://www.smokingmeatforums.com/t/133235/italian-sausage-calculator I add some cayenne Pepper  and I all most double the fennel ...also I use a mix of seed fennel and ground fennel Now as far as the tenderloin ... you can use it  the formula...

This looked great ... what did you use for wood ?  nice colors

Hey Guys and Gals Its been a while since I have made Sausage and I'm out...and the GF is complaining ..you remember her ... she is the one that was complaining when I bought the grinder stuffer slicer ...   Now I have to keep her supplied with Italian sausage (extra fennel) So I found this on...

Hey Dave Thank  and your right   after writing this I looked up smoke ring  and thanks to Pops  I think I understand it now

So as a lot of you did, I also smoked for the Super Bowl  I was going to do the 3 2 1 on some St Louis cut ribs...I'm not sure whats up but my Food Lion and Lowes foods have been have a rib war? This week they were 2.99 at food kitty and 2.49 at Lowes food ...so I now have about 12 racks in the...

Hey Dave this is the same woman that was convinced I was going to kill us all with the pink salt in the C-Bacon ...now Im required to make it every three months ..Women 

Dave My slicer came and I had a blast with it ... it was every thing you said it would be ... so easy to clean....of course my GF is convinced Im going to cut off a finger ... with all the guards on it I don't know how I could I did some pastrami and roast beef with it   so far so good Thanks...

Hey All My Chef's Choice 615 Food Slicer arrived today and I had to try it out I chose the 615 on the advice of people here and for the bigger motor . better switch and it about 98% metal instead of plastic. Its cutting my Pastrami paper thin  ... I will try and cut some plain meat for jerky...