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  1. beretta92_fs2003

    NY Strip

    I bought a whole NY Strip I plan on cutting some steaks out of it but I was wondering if I did a roast would it come out like a rib roast? I was just wondering if it would come out tender and juicy like a rib roast. Thanks for the help.
  2. beretta92_fs2003

    Roast

    I came across a venison roast from 2010 in the bottom of my freezer, I was just wondering if its still ok to eat? I would hate to have to pitch it.
  3. beretta92_fs2003

    14 lb. turkey

    I am going to smoke a 14lb. turkey for christmas and I was wondering about how long it would take? I know you dont smoke by time its temp I just wanted to get a rough idea. Any help would be great. Thanks Guys. Happy Holidays.
  4. beretta92_fs2003

    Country Style

    I want to smoke some country style ribs but I have no clue how to do them. How long  should I smoke them for? Should I rub them or soak in a marinade? Thanks guys.
  5. beretta92_fs2003

    MES Element

    I took apart my MES to check the connectors and I noticed the element was caked with burnt stuff. I was wondering how to clean it without damaging it. Will a degreaser work or oven cleaner work with out damage? Thanks guys.
  6. beretta92_fs2003

    Pork Jerky

    Ok i made my ground venison jerky and the texture was perfect but the flavor was not . So was thinking of making ground pork jerky. Is it safe to make jerky from pork? I think I am going to try a differnt cure this time to.
  7. beretta92_fs2003

    Ground venison jerky

    I am going to make some jerky from ground venison in the MES today. Any tips or hints would be great,like time and temp. The cure I used said 1hr. 20min. at 200degs. that just dont sound right to me. Thanks guys.
  8. beretta92_fs2003

    Breast

    I am going to smoke some boneless chicken breast today and 2 racks of spares. How long does it take to smoke the chicken? I am guessing about 2 hours? Any help on the chicken would be great. Thanks.
  9. beretta92_fs2003

    Steaks

    I'm thinking about smoking some ribeye steaks in the MES, I was wondering if anybody has some good tips. I have never smoked steaks in the MES before so this will be the first for me. Thanks
  10. beretta92_fs2003

    Brine

    Does anyone have a good brine for beef they are willing to share? Thanks.
  11. beretta92_fs2003

    Michigan

    Would any one in having a smf party in Northern MI in the Mio area. Its between Grayling and Westbranch.
  12. beretta92_fs2003

    Mes explosion

    I cleaned out my MES about 3 weeks ago and I was reseasoning it tonight .I put some wood pellets in and after about 10 min. i went out to open the top vent a little more.(From halfway to full) And I had an explosion sounded like a fire cracker went off and a blue flame shot out of the vent...
  13. beretta92_fs2003

    Cleaned my MES

    I cleaned my MES with oven cleaner. Do I need to reseason now? I never had to reseason my oven after I cleaned it.LOL. Thanks guys.
  14. beretta92_fs2003

    High end

    I seen a southern pride smoker on craigs list and the price was 3.800.00 the pics were not very good so I could not see it in full detail. I did a search and it blew me away on how much the high end stuff cost. Check it out. www.bid-on-equipment.com/6860.htm And some of thoes are electric.
  15. beretta92_fs2003

    Canadian bacon

    I want to make some canadian bacon,anybody want to share a recipe with me? Thanks.
  16. beretta92_fs2003

    Pellets

    How do pellets work in the MES any tips? My local hardware store expanded and I bought some sassafras and mulberry pellets,they sell alot more but thats all they had in stock. Has any one tried these flavors? They are made by bbq-delight.
  17. beretta92_fs2003

    Turkey

    I am going to be smoking a 12lbs. turkey in the next couple of days and was thinking about using adler wood. I have never used it before so I have know idea what the flavor is going to be like.Is this a good wood for turkey?
  18. beretta92_fs2003

    Brisket

    About to do my frist brisket in a few days any advice would be great. Thanks.
  19. beretta92_fs2003

    Wet Rub

    Who has a good wet rub they are willing to share?I want to try something differnt than the dry rub.Thanks guys.
  20. beretta92_fs2003

    Fresh Ham

    Anyone know where I can find a cure for a fresh ham?Thanks.
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