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  1. redsmoke

    Pork belly skin on?

    Got some pork belly 23lb from a friend who I helped with some work. What I have is 2 frozen sealed packs. The box said pork belly skin on. Do I just thaw it out (keep little froze so I can cut it) and cut the skin off? Than cut into chunks to make bacon and unseasoned side pork out of it...
  2. redsmoke

    Soft boiled eggs help

    I really like making Scottish eggs for coworkers and neighbors but the eggs are the worst part. I'm having problems with soft boiling the eggs (do not want hard boiled). I can't seem to get the shells to separate real good. They seem to stick and take the white with them. Got any good tips...
  3. redsmoke

    Rump roast first attempt

    Trying my first rump roast. Used Jeffs rub on outside and pit master blend pellets. Smoking at 240deg
  4. redsmoke

    First Turkey and pheasant

    I'll be smoking a turkey and 2 pheasant for family Christmas. I was going to try the smoked maple barbecue recipe Jeff posted up for the turkey One pheasant was going to be the slaughter house and unsure on the other one. Problem is I'm going to have to cook them this weekend 5-6 since the...
  5. redsmoke

    Screwed up walleye smoke

    Oh this turned out way way salty wow. Tried a bayleaf brine for fish from "the smoked foods cookbook". The recipe: 3 C cold water (ya not correct) 1 1/2 C pickling salt 3/4 C packed drown sugar 1 tbsp. Coarse ground black pepper 6 bay leaves 1 1/2 tsp. Whole allspice 1 1/2 tsp. Ground...
  6. redsmoke

    MES 40 Bluetooth window condensation?

    So my new 40" has lots of condensation on the glass and I'm not using any water in the bowl. So much it's foggy all the time. My old 40" think gen 1 (rounded control in back and glass door) never had this problem that bad. What can cause this? It has done this with meat, fish,pork,chicken...
  7. redsmoke

    New MES smoker

    Well had to get a new MES smoker. I really liked my older 40" with the oval glass door and wanted a new one that style but they were hard to find and the price difference was not great so I ended up getting a new 40" at SAMs. Starting to season it. So far I've made ribs, Scottish eggs, and...
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