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  1. tdssmoke

    purging

    I have a frozen venison ham. Do I have to purge it? If so how? I have seen instructions to put it in ice/ ice water/ salted ice water for anything from two hours to 5 days. What to do? Thanks
  2. tdssmoke

    Possible shortcut?

    Hello, I can't manage an 18 hour smoke this time, and that's what it takes in my electric smoker. I read the shortcut that begins at 225 3 hours in the smoker and finishes with 5 hours in a  325 degree oven. Thing is, I have to do it over two days, because of funeral schedule. Could I smoke one...
  3. tdssmoke

    max temp in Master Built

    I have a 30" Masterbuilt and an 8 lb. turkey. I like the idea of cooking at a higher temp, say 325, but I don't know what the smoker will do. Does anybody know how hot it will get? Thanks
  4. tdssmoke

    How long should I smoke a turkey at 300 degrees?

    Anybody know how many minutes per lb. at 300 degrees for turkey? Thanks
  5. tdssmoke

    where do I put /a thread about smoking turkey, for pete's sake

    question above
  6. tdssmoke

    dripping questions

    How much should I be cleaning my mes 30 after I've used it. Do I let stuff build up or will that affect the flavor of future cooks? So far I've used the water pan and saved the drippings. I add some back into the finishing sauce and save the rest for future pots of beans. Also, is there some...
  7. tdssmoke

    posting pics

    Is there a place on the site w/ tutorial on how to post pics? I have iphone, but no knowledge or instinct about these things... Thanks
  8. tdssmoke

    venison?

    Where on this site would I find info, or where should I post questions about smoking venison (mes30). Thanks
  9. tdssmoke

    Amazen pellet smoker

    I'm considering an Amazen pellet smoker for overnight cooks. I have an MES 30 with the vent on the top. As far as I can tell there is no air intake, unless you pull out the chip loader. I have seen references to that in other people's advice. If you do that, do you remove it completely or just...
  10. tdssmoke

    Any Italians out there?

    I want to make something I've eaten as street food in Italy. It's called porchetta. They stuff a whole hog with about a bushel of rosemary and garlic and cook til it's pull apart tender. I'd like to make something like this with a butt. Any ideas about how to get the rosemary and garlic into it...
  11. tdssmoke

    Pork butt instructions for MES 30, other questions

    Where would I find beginning to end instructions for Pork butt in the MES 30? Also, What do people do who cook overnight--get up every 30 minutes to put in more chips? Are there chunks small enough to use and would they last longer? In my initial cook, using chips,  I got too much smoke for a...
  12. tdssmoke

    smoke chips

    I followed the instructions and put a small handful of chips in the Masterbuilt chip box. Sometimes I got too much billowing smoke for a few minutes, then none. Toward the end of the cook I couldn't get it to smoke at all. The temp was correct. I finished and removed the meat, then checked the...
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