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Thanks for the replies, guys. I've got some big trophy birds on my property, one over 25lbs, but I hunt to eat. I'll always take a yearling...they tend to follow the big Toms around anyway, so call in the big guy, shoot the eater. I guess I'll just give 'er a shot and post the results. Best...

Hello, all... I harvested a nice 12lb Jake this morning, skinned it, and breasted it out. I also took the winglettes for soup stock, and of course the thighs and legs. Normally I use the thighs and legs for soup because of all the tendons and such, but I thought about smoking them. (Gonna deep...

Thanks Red! I'll be checking soon, let you know!

Well had my first smoke this weekend on the MES40, with beef ribs. 1. Ribs were tasty, but the membrane (which I normally trim off, but forgot with the excitement of a new smoker) was rubbery. On my Acorn, they usually cook down. 2.The smoker temp was between 20 and 30 degrees hotter than the...

You bet! Thanks again.

Thanks Caveman. I'll be smoking ribs this weekend, so we'll see how it goes. I won't know what to do with the extra time, not watching the temp on the Kamado...

Thanks sarge. Did NOT realize I'd be giving up the smoke ring. What can I expect for smoking a brisket? Do I dear it on the grill?

Hey, all. Been a while since I posted anything, having decent luck with my acorn Kamado. Today farm and fleet had a deal on the above masterbuilt electric smoker for $299. What am I in for with an electric smoker, what should I look forward to with regards to differences?

It's a built-in therm on the lid. Replaced it once already and I shoulda boiled it before I re-installed the new one...my bad. I guess as I go along I'll get the feel for this, but I sure do appreciate the time you folks take to help us new guys. By the way, what are your thoughts on smoking...

Thanks mowin. I'm a simple seasoning man myself. How about a brine? Necessary or no? Also, don't have a remote thermometer yet, how long before I check the IT?

I have 2 rump roasts and 2 shoulder roasts from last fall's deer. Shoulders are about 1.5 lbs each, rumps are close to 2 lbs. I'm new to the smoking arena, and I'd like to jump in with both feet now. My first endeavor was last weekend...smoked some beef ribs, and I was pleased. I use an Akorn...

Well, here's how they look after 2.5 hrs at 250 degrees. Not quite ready according to the twist of the fork.IMG_20160619_163450491.jpg (6,187k. jpg file)

Thanks for your reply. I did a practice run yesterday before I put some burgers on the grill, and was able to control my heat pretty well. I have a pretty decent rub recipe, but I only have some mesquite chips and applewood chips, no hickory. Not sure what you meant by wraps. What temp would you...

I've got about 5 or 6 lbs of beef ribs I bought from my butcher, but he cross-cut them...never seen that before, but I guess that's the way some folks do it up here in N/W Wisconsin. Anyway, I just got the heat deflector the other day, and I'd like to smoke the ribs tomorrow. This is my first...

Hello, I've got an Akorn kamado grill, and I wanted to use it to smoke ribs, chicken, and sausage. (Couldn't afford an egg.) If I could connect with others who have experience with the Akorns, that would be great.