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  1. whatamess

    Smoking soup bones?

    Hi all, my co-worker asked me if I could smoke some raw beef bones for soup/stock. He said his father used to smoke bones when he owned a butcher shop. I've tried searching the web and most of what I find is smoked bones for dog treats. I didn't find much in SMF either. Where to start? I...
  2. whatamess

    13 pounds in the MES

    Smoked up about 13 pounds of cheeses in the MES last night. Didn't have room for the Gouda, oh well I still have some left over chilling out since March. It will go in on the next round. 2 hours in hickory, rotated the trays bottom to top every half hour and flipped everything over after...
  3. whatamess

    Smoked pumpkin seeds (an experiment)

    My son carved a small pie pumpkin tonight, and since it only had about two handfuls of seeds I tried a small smoking experiment. I cleaned the seeds and gave them a light toss in olive oil. Then spread them out on my salt screen and cold smoked them for an hour with hickory in my MES 30 w/...
  4. whatamess

    Sold on brining

    Smoked a whole chicken I brined overnight Friday. It was the first time I tried brining and it turned out awesome. I don't eat white meat normally as I find it dry usually but it was so juicy and tender. Definitely doing his again!
  5. whatamess

    Cure ID

    My lovely wife went out and found some curing salts for me to make an attempt at makin bacon. Problem is the instructions are terrible and I'm not quite sure what kind of cure this is to calculate the right amounts. Sure Cure? I can't find much info on Sure Cure. Anyone know what this is or...
  6. whatamess

    Who's smoking what for Canada Day?

    Fellow Canadian smokers what's in the smoker for Canada Day? The wife said she was getting a brisket. Last night I asked about the meat, she didn't get anything! 5:30 after work and we're in a mad dash around the city looking for any kind of large chunk of meat, bare shelves everywhere that...
  7. whatamess

    Smoked Prime Rib

    Smoking my first prime rib today based pretty much on Bearcarver's method with ChefJimmyJ's au jus. The meat. 7.2 pounder I have had in the freezer since I stocked up when it was on sale for 3.99/lb. I picked up 4 then, this was the smallest of the bunch. Dijon mustard and SPOG with fresh...
  8. whatamess

    JJ's au jus questions

    I'm doing a prime rib this weekend for Father's Day and I want to make ChefJJ's au jus, wondering if 6 cups of liquid in the smoker is going to give me problems with keeping AMNPS lit?  I have never used water in the smoker yet.  Does anyone heat the broth before dumping in pan in the smoker to...
  9. whatamess

    My wife's great idea

    So my wife brings a bag of cheddar cheese curds home yesterday afternoon and says she wants pulled pork poutine.  Well I can't argue with a request like that. While I was heating up some leftover frozen pulled pork I tossed some curds into the MES with pecan pellets in the AMNPS and smoked for...
  10. whatamess

    Ribs and ABT's today with a side of beans

    Couple racks of spares in today and ABT's for an appetizer before the main event. Dutch's Wicked Beans going in soon once I pull the ribs to foil in about 15 mins. And the ABT's coming out to devour. Mmmmm mmm good.
  11. whatamess

    A little brisket

    Smoked a little 3 pound point yesterday while I fiddled around with yard work. It turned out great wife approved! Here are the specs 8:00 rub on. 8:15 preheat to 250 9:15 meat in hickory pecan pellets turned down to 230. 2:15 hit 165. Foiled. 4:00 205*IT. Into cooler to rest until 6...
  12. whatamess

    Testing tapatalk error

    Tapatalk isn't working off my phone, getting error posting 2203.
  13. whatamess

    Pulled Picnic shoulder w/ qview

    Picnic shoulders were a 1.69/lb, so I picked up a 6.5 pounder. Rubbed with Jeff's rub the night before and got up early and started the MES30. 50/50 hickory apple in the AMNPS. I put in a new damper system in my chimney vent and it was first time smoking, temps ran a bit hotter than used to...
  14. whatamess

    Quick fix

    I start my AMNPS with a heat gun. I've found if I load the next row over, when the afterburners kick in it can ignite the pellets in the middle row, so I've been filling it after I get it started. But the metal is hot and smoke gets on my eyes trying to fill it properly, so I made a quick fix...
  15. whatamess

    Rib Bits - What to do?

    I've got a few pounds of bits and pieces of skirt meat and non-boney ends I trimmed off side-ribs, I was thinking of working this into either mac and cheese or beans on the MES 30 this weekend. How long do you generally smoke these little bits? I was thinking maybe smoking the meat Friday...
  16. whatamess

    Spare ribs in the MES

    Did up a rack of spare ribs on Sunday from a recipe in one of Jeff's emails for adding an extra something to the 3-2-1 method, man was it good. Trimmed the ribs St. Louis style (excellent instructions from Jeff again). Had a jar of Memphis Dust mixed up so I applied liberally. The MES...
  17. whatamess

    More cheese

    Started some more cheese on Sunday as I have just started to crack open the last batch I did 3 weeks ago. Raided the fridge for whatever was in there, some mostly eaten marble, half eaten Gouda and medium cheddar. Had one unopened wedge of Gouda as well. Didn't matter if it was cheese it went...
  18. whatamess

    MES shed install

    Plumbed in a chimney exhaust today for my MES to live in the he permanently. Still have to tape the joints and permanently hang the venting. When smoking now I just open the door and hang the vent off the eves trough. I can turn the elbow away from the wind so it doesn't backdraft. Have a bunch...
  19. whatamess

    Second smoke, first brisket

    My first Q-view! Decided to try a small brisket for my first "real" smoke today. Last night I did some chicken legs to a christen the MES. So last night I rubbed down a 3.5 pound brisket, it had a small piece of the point attached but was mostly the flat. Into the MES at 11:30 today and...
  20. whatamess

    Proper pellet burn?

    What should pellets in the AMNPS burn down too to be considered a proper burn? I just used mine in my 30" MES for the first time cooking chicken drumsticks and they turned to black charcoal, but stayed in pellet form. No white ash except where I started it with the heat gun. Smoke seemed good...
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