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  1. gizzygone

    First Batch: Brown Gelatin?

    I just scraped the gelatin away: I’m told it’s just fat. We had about 6-7 people eat it, and so far we’re still kicking!
  2. gizzygone

    First Batch: Brown Gelatin?

    Just finished curing my first attempt at Bacon: I had a 10lb belly that I cut in half: Both used the AmazingRibs Maple bacon recipe. One slab I cured by measuring ingredients. By the second slab I started having doubts and followed the Curing Calculator: I ended up weighing the ingredients...
  3. gizzygone

    Wood Rack?

    TN Jake: I’ve seen the cinder block solution: maybe I’ll just whip that together for now until I come up with a more permanent solution. Do you cover your wood at all? Here in New England Snow/rain can be a concern. I think my tarp likely contributed to the early demise of my pile.
  4. gizzygone

    Wood Rack?

    I’m curious what you are all doing for wood-racks? I previously used some PT runners on the ground, and tossed a tarp over it: but most of my wood has rotted out (likely because I didn’t get the PT off the ground... it became a breeding ground for mice... and because I wasn’t great about...
  5. gizzygone

    Pellet smokers?

    Do most pellet grills work in the elements too? (Rain/snow?) Or are they dry-weather only (like my electric smoker)?
  6. gizzygone

    Pellet smokers?

    Well, I’ll still have the dedicated gas grill: I’m just wondering if I can replace my upright electric smoker with a pellet grill. It seems pellet grills don’t get as low as smokers do: but I tend to cook a little warmer anyways
  7. gizzygone

    Pellet smokers?

    I think what I’m missing here: do these pellet grills work well as smokers? Or is a dedicated smoker the way to go?
  8. gizzygone

    Pellet smokers?

    Good morning! I have been smoking in my MES for a couple of years now. It’s a great piece of kit, but sometimes dragging it out and getting it set up for a smoke can be a pain. I’ve taken notice of the new Weber pellet smoker/grill, which also led me to start looking at the traeger models...
  9. gizzygone

    First Time Smoking Turkey

    I might have to try this over the weekend; any other pointers? This will be my first bird.... (New to smoking)
  10. gizzygone

    Scarbelly Wings (Buffalo Style)

    May have to try these this weekend: does it work as well with the Wingette and Drummette? (I don't know if my supermarket sells the whole Wings...) And do you have to marinate far in advance? Or inject and go? (Thanks for saving me 12 pages of reading!)
  11. gizzygone

    MES 30; how clean should I be looking for?

    Hello all, I've been playing with my new MES 30 smoker the last few days. So far I'm quite pleased! Still getting the hang of it though! Anyways, I'm curious: how clean should I be trying to get it? I used vinegar and a scotch brite and it will take the black soot off.... but should I be...
  12. gizzygone

    Looking for a chicken salad recipe

    I want to say it was vinegar based.... but I think I was too floored by it to dig further. Just smokey-refreshing goodness on a bun. It was at the Pinewood Social Club in Nashville. I tried going back during our trip to re-order, but apparently it was just a special for a day... I want to...
  13. gizzygone

    Looking for a chicken salad recipe

    I'll start by saying the main reason I bought an MES was because of a recent trip to Nashville... my first meal down there was a phenomenal Smoked Chicken salad that just left me wanting more. I'm curious: being a complete newbie: does anybody have a chicken salad recipe that they can...
  14. gizzygone

    Extending Rib Cook time?

    Just curious: since I'm new at this: by fouling the meat aren't you going to lose the smoke flavor? Or do you foil at a certain time? Also; what's the best way of checking the temp for ribs? I don't need my guests getting poisoned!
  15. gizzygone

    Extending Rib Cook time?

    I would kind of like to try the fast method.... So 3.5hrs at 275? Does the foil increase time or decrease time?
  16. gizzygone

    Extending Rib Cook time?

    Haha. Buzz killingtons are often needed. I wasn't sure if there was a way around it
  17. gizzygone

    Extending Rib Cook time?

    ah.... my MES doesn't go to 300. I believe 275 is the highest?
  18. gizzygone

    Extending Rib Cook time?

    We're celebrating Father's Day a week early this year: and I'd like to grill up some ribs. The problem is that I'm working a good chunk of tomorrow, and the wife is busy with a baby shower. I know 6 hours is around the time most of you cook: but is there a way to extend it longer? I'd like...
  19. gizzygone

    A-Maze-N: direct from website or Amazon?

    I believe it was through the website form. No worries. I'm sure it was a fluke. Ya'll seem to have good luck with him so I ordered anyways! It actually all showed up today. Just tossed it on the grill and ran some pellets through it to burn off any crud. Should be smoking with it Sunday!
  20. gizzygone

    A-Maze-N: direct from website or Amazon?

    I ended up ordering direct! Although, I sent an email with some (admittedly dumb) questions and never heard back! Maybe he's busy (but it was a week ago). I was hoping to save on shipping, but I'll give the guy the benefit of the doubt!
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