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  1. mrbass58

    Beef Jerky

    My first attempt at Beef Jerky. Used London Broil, Gander Mountain Teriyaki cure witch I doctored up a little and apple wood. It turned out to be the best Jerky if have ever had. It took 5hrs 15mins to finish on my MES 30"  
  2. mrbass58

    Memorial Day Smoke

    Just started smoking a Meatloaf and whole Chicken for the first time ever. MES at 250 already smelling good around here.
  3. mrbass58

    Long Time Newbe

    I have not been smoking in about 6 years but have been around this site for about 10 years. Just bought a MES 30" digital and am seasoning it now. Can't wait till Sunday's family dinner to smoke some Country Ribs and Fatties. 
  4. mrbass58

    First Brisket

    I am smoking my first brisket for the 4th. I have a Masterbuilt electric smoker. I bought a 8# packer and it don't fit on my racks. Can I cut part of it off and which end should I cut. Thanks for any help.
  5. mrbass58

    returning newbe

    Hi all, I used to be on this site often when I lived in New Jersey. Now I am in Colorado and seeking some advice. I had a Chargriller pro / side fire box. I now live in an apartment and only can have an electric smoker. My choices are the Masterbuilt 30" o4 40" with window, or the Bradley...
  6. mrbass58

    qview

    What is the best size for pics for qview? Also how do you post from photobucket?
  7. mrbass58

    2nd Pulled Pork Smoke

    Started my 2nd smoke this morning. It is a 9# Butt and 2 Fattys stuffed with eggs, potatos, and cheese. Had a litle getting my temps on my Char-Griller Pro/ SFB up but now they are a steady 225 deg. I only have 1 bag of Cowboy and a half bag of Royal Oak lump to finish with. If I run out of fuel...
  8. mrbass58

    2nd smoke Q-view

    Here is my 2nd smoke q-views. I brined the chicken with kosher salt, garlic and onion powder, orange juice, and Kero syrup. The fattys are stuffed with scrambled eggs, onions and sharp chedder cheese. Everything was then rubed with a dry rub that a local butcher makes. I also sprayed everything...
  9. mrbass58

    2nd smoke

    I'm a half hour into my second some on my char-griller/side fire box. I'm doing a chicken in parts and 2 fattys. I seem to have trouble getting my temp up to 300 to 325 for the chicken. I'm using Cowboy Brand chunk hardwood charcoal. Have about 3 chimney loads with 2 of them lit. My temp is...
  10. mrbass58

    Need Help!!

    Started my first smoke on my Char-Griller. Everything seems to be going ok. Temps around 230-240. I have started with about 5lbs of lump charcoal. Was wondering how much coals it will take for 6 or more hours. I'm about a hour into the smoke and seem to be burning up the coals pretty fast. I am...
  11. mrbass58

    Newbie from New Jersey

    Hi all! My name is Frank and live in South Jersey. Got a Brinkman HD vertical 2 weeks ago and smoked my first pulled pork. Had fair results for not knowing what I was doing. My wife liked it so she bought me a Char-Griller super Pro w/SFB. I guess this weekend I'll try some ribs and a couple...
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