Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. new2smoken

    First brisket in a MES 40" Need help.

    12.5 lb brisket cooked at 225 is at 171 deg after only 6 hours.  is this normal?  What temp should i wrap it and what temp should i pull it? Thanks
  2. new2smoken

    Over Smoked

    I smoked for the first time this past weekend and apparently "over-smoked".  I want to learn so my family will enjoy the food I smoke.  I have an MES 40".  How do you tell when you need to add more chips?  The MES 40 has a window, so I watch the smoke in the unit, but don't know how thick it...
  3. new2smoken

    Santa Brought Me a Smoker

    I'm in California.  I received a Cajun Injector smoker for Christmas and know nothing about smoking.  I'm trying to find info on the smoker before I open the box and can't return it.  Can anyone give me some pro's and con's on this unit? Thanks, Shanan
Top Bottom
Back
Clicky