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  1. chuckerg

    3-2-1 method backfired?

    in the last leg of the 3-2-1 and when took them out of foil the are almost falling apart and I still have to sauce them thinking about turning heat up to "firm" them up first any suggestions?
  2. chuckerg

    looking for a new smoker

    I have the MES 30 and love about everything to do with it except the size. the 40 is bigger but not by much. I plan on doing a few larger beef briskets and pork loins this summer and there is just no way the will fit any recommendations?
  3. chuckerg

    weather causing smoke problems

    I am trying to smoke a few pounds of Swiss since we got another cold snap and I am way understocked going into spring. The problem is it started snowing and is windy as hell with the snow being very wet, causing the pellets to go out when it blows in the side opening or drops into the vent. I...
  4. chuckerg

    how warm is too warm for cheddar?

    am doing an unplanned cheddar smoke today as I have a large beef roast and many other things planned to restock the freezer. problem is the temp outside has managed to warm up instead of drop and inside the smoker it is floating from 40 to 50 Fahrenheit and don't want to " reshape 5 pounds after...
  5. chuckerg

    First attempt with Salmon hope did not make a big mistake

    with lake Ontario in my backyard decided to try smoking salmon after not being able to get any that I liked for a long time and went straight from prep surface to sink then into the smoker now i see a lot about brining the fish and am worried did I just make a crucial safety mistake? I did it...
  6. chuckerg

    Amnps questions

    I have gotten the cold smoke down to a science (the 40 pounds of cheese in my fridge will attest to that) Now I have a new goal that being a beef brisket I have done pork shoulders chickens turkey and ribs but beef is new for me. The questions come up whith using the Amnps and heat for cold...
  7. chuckerg

    looking for recomendations

    am going to be doing Cheddar Monterrey jack pepper jack and Swiss with the AMNPS and was wondering what type of pellets you guys would recommend me and the family have been happy with the "Stubbs BBQ blend" chips but I want to try new combinations so please tell me what your experience has lead to.
  8. chuckerg

    cheese time again

    this is my third attempt the first was good the second was a hot mess. I figure its around 10 degrees out so will be a good day for it and want to avoid the past mistakes. this time am going to turn the smoker on just enough to get smoke rolling out of the vent and will be putting the temp probe...
  9. chuckerg

    a (hopefully) simple question

    I am smoking 2 pork shoulders for pulled pork and between a late start and its 20 degrees out and very windy, I am thank full I did not plan on being done until the small hours of the morning. however I have hit the stall and now have them in foil pans sealed with foil until they reach 185 then...
  10. chuckerg

    water pan

    smoking 2 racks of St.Luis cut ribs and am wondering what your opinions are with or without water in the pan have heard both (including what to put into the pan) am looking for opinions I think to go without as the last 2 times they were soggy until I cranked heat higher also what factors does...
  11. chuckerg

    new to the forums and loving it

    Hi all. I am a new member but have been reading the forums and entire site for some time. I live in western New York and run my grill and smoker all year ( its fun to get the drooling neighbors show up in mid February when we have a foot of snow and a back yard pumping out smoke) I primarily...
  12. chuckerg

    smoker built up pressure?

    am in the last half of smoking several blocks of Cheddar Swiss and mozzarella. I am using a master built electric smoker with the lowest shelf wrapped in foil on top of that sits a large foil pan completely full of ice at the top 2 racks are the cheese. the method I am trying is turn the smoker...
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