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  1. J

    Chicken: Crispy Skin

    The dilemma of the MES. Love the smoker, but the cap of 275 for temperature makes getting a nice crispy skin on the chickens tough. I had some success taking them out a bit early then tossing them in the oven at 400 for the last 20-30 minutes. That has given inconsistent results. A couple times...
  2. J

    Mystery Beef Q-View

    Well I have no idea what it's called, but I ended up smoking a pound and a half hunk of meat at the base of some ribs I bought today. I figured in my bumbling novice way 'That should be done in 3 or maybe at most 4 hours.' And so I set about rubbing this hunk of rib meat with a magic dust...
  3. J

    What's that piece called...

    Oops. Should be beef
  4. J

    Chip quantity in MES

    I've been reading threads on using chips in an MES smoker. Seems folk talk about using 5 or 7 or so chips at a time for 30-45 minutes. Today is my day for asking clueless questions. 1. Do folk generally soak these chips? 2. Are we talking about the same size chips (really small bits as small...
  5. J

    Schawarma

    I lived in the Middle East a while growing up. No matter where you go, Lebanon, Turkey, Israel, Egypt, Yemen there is some form of schawarma. In most places its some form of lamb or beef or combo marinated in the family's personal spice/curry, and then prepped as thin disks of meat layered on a...
  6. J

    Day 9: First Yardbirds

    So, I've had my MES for 9 days or so now. I've done four racks of ribs, 5 fatties, some goat barbacoa style (and you can find the story and pics of that in the lamb section). Today I did my first chicken for some friends. A pair of birds over peach and pecan wood, brined in Jeff's basic brine...
  7. J

    3 - 2 - 1 visual cue

    I'm pretty new to ribs and such (as in completely novice). Trying a 3-2-1. When looking to see if its ready to wrap, do I simply look for visual if the meat is pulling from the bone? Do I go with an internal temp? Should the meat already be browning? Also, any particular tips for foiling the...
  8. J

    Cover for an MES

    The MES arrived, and I quickly worked to cook the gunk out, and then did a very simply Q of half a dozen ABT and a double sized fatty with cheese and asparagus, with a carribean'ish rub and bacon wrapped. (Sorry no QView this time, camera's battery wasn't charged. I'll be better next time.)...
  9. J

    MESsing around with gloves

    Well as I await my MES to arrive, I'm continuing to stock up and prepare (and having fun being a goof and building up the excitement too). Today's item was the glove. I was originally planning on picking up some welding gloves, when it occurred to me "Wait a sec, I'm not grilling, and not only...
  10. J

    Barbacoa

    Since I'm going to be doing some of my first batches of smoking on my own smoker soon (as opposed to leeching of friends with smokers), once I've done a couple chicken and such to ensure I have a feel for the MES, my plan is to go back in time to the origin of the word barbeque, Mexican...
  11. J

    Making another MES

    It was suggested I give a peep here in the rollcall forum after saying hello in the Electric Smokers. Based in Oakland, CA, far away from most good BBQ. Look forward to keeping up with all of you. Considered seriously going with a wood offset, but in the end given location, and otherwise...
  12. J

    Another fine MES you've gotten us into

    Just saying hello. Ordered my new MES from Walmart online (Alas the Sams Clubs locally don't have their larger model in stock, and won't ship them from those that do.) Still Walmart has them for ~$175 and free shipping to my local store. Haven't gotten to smoke too much recently, though when I...
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