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  1. ricer2231

    Deer burger armadillo eggs horrible.

    I tried to make armadillo eggs with deer burger this weekend and they were terrible. The flavor was good but they were extremely dry. Why? Is it because deer is such a lean meat? Would it help to mix it 50/50 with something like sausage? I did manage to salvage them by putting them in spaghetti...
  2. ricer2231

    Smoker indoors?

    I have an MES 30 and was wondering,do any of you guys bring your electric smokers indoors to smoke in the winter? If it is set up with the proper ventilation would there be any reason not to? Just thinking out loud with the cold weather that's inevitably coming.
  3. ricer2231

    Next!

    As I continue my smoking adventure I am going to smoke a whole chicken this weekend. I started out with brats and then a bacon wrapped pork loin with smoked potatoes and green beans. I plan to put a homemade rub on and maybe even inject the breasts. Couple questions....... 1) Do you put the rub...
  4. ricer2231

    Do you double check your meat probe temp?

    I recently purchased a MES 30 and it has a meat probe with it. I have been double checking the probe against the readings of a small round meat thermometer and they are reading +/-2 degrees of each other. For those of you that do the same, do you have a instant read thermometer you would...
  5. ricer2231

    First full meal in the MES

    I have my first full meal in the smoker and keepin my fingers crossed and lookin for a little help from the good Lord above. 2.5# pork loin rubbed in a homemade sweet rub and wrapped in applewood bacon. Red potatoes with evoo s&up Sweet potatoe for the misses Green beans with leftover bacon...
  6. ricer2231

    Favorite Pig Sticker

    Do you have a favorite knife in the drawer you always grab first? If so post a pic and a description.
  7. ricer2231

    Newb from southeastern Ohio

    Hello all! I am new to the world of smoking and can't wait to cook up some of the great stuff I am seeing. GO BUCKS!! O-H- IMG_0310.JPG (1,539k. JPG file)
  8. ricer2231

    First official smoke and temp test

    I am officially breaking in the new MES tonight. Nothing major, just brats but none the less my first run. I am also checking the digital temp reading and the probe reading to make sure they are on. Can't wait to try the brats and hopefully the temps will be okay. Smoking at 190 until I get to...
  9. ricer2231

    First official smoke

    I am smoking meat for the very first time his evening!:yahoo::yahoo: It isn't anything major, just some johnsonville brats but I can't wait to try them. IMG_0309.JPG (1,485k. JPG file) I will post some more pics later. I am also verifying my temp readings with an oven thermometer inside and...
  10. ricer2231

    To soak or not to soak?

    Do you soak your chips or do you not soak your chips? Advantages/disadvantages of soaking and vice versa.
  11. ricer2231

    Potatoes sweet and bakers

    Will potatoes sweet and or bakers dry out on the smoker? I am going to smoke a small loin and figure it will take about 2-2.5 hours and am wondering if I should put our potatoes, one sweet and one baker, on prior to smoking the loin or just nuke them and then put them on with the loin. Any...
  12. ricer2231

    First time pork loin

    I just recently purchased an MES 30 and I am going to attempt a small pork loin this weekend, 2.5#. I want to wrap it in thin sliced bacon. I have been reading a lot on here and there is a lot of great advice. I plan to smoke it at 225 until I get an IT of 145 and then wrap it in foil for 30...
  13. ricer2231

    Newb from Ohio

    Hello to everyone. I just recently purchased my first ever electric smoker. It is a Masterbuilt 30" with digital time/temp and I just tempered it yesterday. I am going to attempt a small pork loin wrapped in bacon this coming weekend and can't wait to get started. Any and all advice will be...
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