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  1. The Stone Coyote

    hickory

    Hi, I have several types of hickory trees on my farm, Bitternut, Shagbark, Shellbark, and Pignut, and plan on cutting and drying a nice stash for my 2 smokers. Is there a variety that makes the best wood chunks for smoking, or will any type work well? Rudy
  2. The Stone Coyote

    Masterbuilt question

    Hi! All the literature that came with my MES30 says not to use pellets or chunks, only chips. Does anyone use pellets in their MES? I've got a ton of pellets that I'd like to use up, but I don't want to nuke my new electric. They work great in my old gasser, but I'm new to electrics. Any...
  3. The Stone Coyote

    Mango

    Anyone ever use mango chutney as a glaze?
  4. The Stone Coyote

    brisket flat or brisket point?

    I was wondering which part of the brisket is the most popular with the members for a long smoke, flat or point? I'm partial to the point cut. Your thoughts? Rudy
  5. The Stone Coyote

    COLD SMOKING RIBEYES

    I have been experimenting with cold smoking ribeyes. I have used different wood, and cold smoke for different amounts of time, before turning on the heat in the smoker for the 45-minute cook. Your thoughts please?
  6. The Stone Coyote

    pat it dry or leave it wet?

    Hi, I'm a new member here, and I've found a ton of helpful information. I've got a Charbroil gas smoker, and a Masterbuilt electric. I'd welcome opinions about 'pat the meat dry' or 'just rinse it and leave it wet' prior to putting on a rub. Your views? Regards!
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