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1st smoke--help!
I have an MES30 and an A-Maze Smoker. I am doing BBRs. They have been in the smoker for 2 1/2 hours. I see no pull back. I have a Redi-Chek thermometer set but the instructions are way over my head. All I want is an accurate temperature read out. Should I keep my ribs at 235F until I see pull... -
GOOD NEWS
I guess that I can can call myself a new member since I have yet to smoke anything. I am 5'7" and 150 lbs. When I went in the army (to Viet Nam) I weighed 145 and out of training I weighed 155. I eat a lot of veggies. My doctor wants me to eat more meat! Oh well, if I have to I'll start when the... -
Making ham
I am starting to research making my own ham. All commercial canned and fresh ham has preservatives in it which can make me very sick. I read a little about making ham which talked about soaking the pork in a brine solution with a "cure" for a couple of weeks at 40F and then smoking. I would like...- tommerr
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- Replies: 3
- Forum: Meat Selection and Processing
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macaroni and cheese
Somewhere I saw a post about smoking macaroni and cheese.
