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I do my whole chickens 2 ways.
1. EVOO and Bad Byron's Butt Rub
2. EVOO and fresh garlic, onion powder, italian seasoning, salt, pepper, cayenne.
Seasoning both on and under the skin. Hickory and apple wood.
Never had complaints.
For the potatoes I would just oil the skins and season...
Are you looking for the recipe for the potatoes or the chicken? I know a few people who've work for them in the past and they've said the seasoning for the chicken has many ingredients.
To be honest. I'm not a fan. Actually my work is about to use them tomorrow to serve chicken for about 1000...
So, I have a good bit of meat to smoke for a friend of mine. I have a whole brisket, pork butt, 4 chickens, and 4 slabs of ribs, and they need to be delivered tomorrow morning. The big problem is that I can't fit all of the meat in my smoker at once, and the MES only goes up to 275 (so hot and...
Wow, I didn't know that. I've been using pellets in my MES for years. First with my MES 30 before it died, and the past year with my MES 40.
I'd been looking at the AMNPS but didn't see the benefit other than not having to reload.
you should be okay from my understanding. I used to work with a registered dietitian and he always stressed food safety. Of course a lot depends on how long it was below 140, but I believe as long as you cook it fully you're in the clear.
I have a slab of spares, 3 chicken quarters, and about a dozen ABTs to smoke today. I'm trying to figure out what method and temp would be good to smoke all of these at the same time. I see that many people like to smoke their chicken at a little higher temp, but spares need to be at around 225...
I have a slab of spares, 3 chicken quarters, and about a dozen ABTs to smoke today. I'm trying to figure out what method and temp would be good to smoke all of these at the same time.
I see that many people like to smoke their chicken at a little higher temp, but spares need to be at around...
Maybe someone could help me.
I totally forgot to put a dripping pan under my rib roast while I was smoking it. Can I use the drippings in the water pan to make gravy or au jus?
thanks! Merry Christmas and happy smoking!
Tony Staires
I've been reading the forums for a couple of years now, so I figured I might should finally join in on the community if I'm gonna hang around. Thanks to all who post because if it wasn't for you I would have ruined many many pieces of good meat. I'm 20 years old and I own a Cajun Injector MES...
I have one of the Cajun Injector MES Smokers and I seem to be having a little problem. The last few times I used it the meat seemed to come to temp a lot quicker than I expected. I started a 10.5lbs brisket last night @ 225 degrees about 11:30pm, and headed to bed at 1:30am after applying my...