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  1. herscht

    First Pork Loin w/Qview

    I've looked at so many great looking pics and recipes on this forum and had a pork loin that I wanted to try.  At first, I wanted to stuff the loin following the posts, but realized I am a newbie, and followed the KISS principle. I basted the pork loin with olive oil and put about five garlic...
  2. herscht

    Tips from the experience Rib smokers, please

    I did my second set of ribs this past weekend. My first set were the regular cut ribs.  This past Sat I did five racks of St Louis cut ribs. They were tasty but not fall off the bone tender.  I did a 2.5-2-1 method.  I also reduced the heat to 235. I am using a MES 40 with hickory chips.  Had...
  3. herscht

    First Brisket with questions

    I got about a 9 1/2 # brisket and trimmed the fat, which probably reduced it to @ 8#.  Rubbed it and put it in an aluminum pan at 240. I had planned for a 12 hr smoke, but realized the internal temp was at 190 at 6 hours.  I repositioned the probe several times thinking I was too close to the...
  4. herscht

    2nd use of MES 40 and 1st try with ribs

    Here are my first set of ribs in the MES 40. I used the 3-2-1 method. This was the second use of the smoker.  One thing I noticed I generated much more smoke than the first use.  I didn't fill the chip feeder quite as much and thought that may have made the difference.  Smoke was coming out...
  5. herscht

    My first use of smoker w/Qview

    Here is my first try with the smoker.  A pork butt.  I liked the finished look with the 'crust'. I also saved the juice and chilled it for future use. The meat shredded easily, but I thought it was a tad dry but was delicious with the sauces I made. My next attempt will be with ribs/baby...
  6. herscht

    Getting Started with the MES 40

    I purchased the MES 40 this morning and am seasoning it now.  I have been looking forward to today all week.  As suggested, I will get the AMAZEN as soon as I can find it.  My first attemp will be pulled pork.  Got the pork butt today and will season/rub it in the morning and should be enjoying...
  7. herscht

    New Member

    Since I found this forum, I have been enjoying it guite a bit, so it's only fitting to follow the recommendations and introduce myself.  My first name is Ralph and I am from the Pittsburgh area.  I own a tavern/restaurant in the area and have enjoyed grilling food for decades.  Downside of that...
  8. herscht

    Guidance

    I am looking at smokers for personal use and business.  I own a bar and wanted to introduce smoked meats to my menu.  I am leaning to an electric smoker for ease of use but also have a natural gas line available in the area where I intend to put my smoker. My main concern is taste.  Can an...
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