Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I've got the chicken parts marinating, and I'm trying to make a plan. I've never had actual smoked jerk, but my feeling is a heavy smoke is not what this is about. I was thinking 1.5 hrs at 250 with peach chips, then the grill to crisp and color. One place I read said mixing fruitwood and...
My 30" unit heats fine in moderate weather but if it's cold and windy out can't maintain 250. Without going all in and doing a PID and new elements, I was thinking I could add a simple 'always on' element to give it the lift it needs. One thought is a simple 1500W element on a Variac controller...
I just pruned my Golden Rain tree, and wondered if anyone has used this wood. I know it's considered an invasive species down south, but it's rarer up here in NJ.
I've been making chips of my peach prunings on the bandsaw, and it's tiresome. I'm in the city so no one around here has a "real" chipper to borrow, so I was looking at the many models selling for around $120. Anyone have experience with one of these? How big chips does it make? I've been making...
I've done plenty of blue fillets, but never whole fish. I've searched recipes for whitefish, thinking that's a pretty common fish to see smoked whole, but not found much. What I'm thinking of smoking is porgies, AKA scup in New England. A chef/fisherman friend (with a youtube channel, can I...
I've read a lot of the threads about the MES-30 not burning wood to ash but creating charcoal. This is my problem, especially at low heat like 180 for fish (got a batch of bluefish in right now). My unit is only 2 years old, and does not have the plate between the element and tray. I was...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.