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  1. mdbannister

    Smoking my first turkey...my plan... Can I get some thoughts?

    Hi everyone, I'm trying to smoke my first turkey for Thanksgiving (I know, I know...bad idea to make my first attempt on a holiday...). I should say that I'm new to smoking turkey, but not new to smoking other meats. So...hopefully experience with other stuff counts for somethin...
  2. mdbannister

    Reseasoning a Masterbuilt Gravity Series

    Hey guys, wondering if when I re-season my Masterbuilt Gravity Series 800 if I need to go back through ALL of the initial steps I went through to pre-season it? It seems like a lot to do, but if it's necessary I'll go through it. I'm just wondering if some of those steps were to burn off things...
  3. mdbannister

    What backyard grill should I get?

    Hey everyone, we just got a house (finally out of that apartment life!!), and I'm looking at grills (of course!). I would like something that will serve our family well, but I also entertain fairly large groups regularly from our church (maybe around 30 people). So I'm trying to get something...
  4. mdbannister

    What are your favorite smoked sausage recipes?

    Hi everyone! My brand new Cabela's Carnivore grinder will be here tomorrow, and I'm super excited to try some cool sausage recipes! I couldn't find a thread with a shared list of recipes, so I thought I'd start one. :-) What are your favorite smoked sausage recipes? Also, don't shy away from any...
  5. mdbannister

    Buying my first grinder

    Alright, I'm in the market for my first grinder, and I've been reading all kinds of articles, and I think I'm at information overload... I'm limited to a budget of around $100-$150. I figure that's probably ok since I'm not planning to do a ton of sausage making...yet. I'm mostly just looking to...
  6. mdbannister

    Favorite fatty recipes! Tell me which ones you like best!

    Looking to try making my first fatty! What are your favorite recipes? I had thought about doing something like a jalapeno cheeseburger kind of thing, but I'm open to any and all ideas! Plus, I thought a favorite fatty recipe thread would be a good one to bookmark and start working through to try...
  7. mdbannister

    Smoking elk tri-tip for the first time...and it's gotta be well done??

    I've got a 2.6 lb. elk tri-tip that I'm planning to smoke. This will be my first time smoking elk or tri-tip, and to complicate matters even further my family won't eat meat if it's still red/pink (I know...I know...). But...I have a plan... From what I'm seeing elk isn't too complicated to...
  8. mdbannister

    Cheesecloth for resting?

    Anybody ever use a cheesecloth for resting the meat? I'm trying to think of ways to preserve the bark on the meat in the best way possible, and thought this might be a good idea to use instead of foil. So essentially I'd wrap in cheesecloth and then wrap in towels, and then place in cooler...
  9. mdbannister

    Thinking of getting started with sausage making...

    I'm thinking I'd like to try my hand at making sausage. What equipment do I need? What is helpful? What should I stay away from? Help a brotha out! :-)
  10. mdbannister

    What are your thoughts on vacuum marinators?

    What are your thoughts on vacuum marinators? I'm considering getting one, but have no experience with them at all. Are they worth the money? Which ones should I look at? Which ones should I stay away from?
  11. mdbannister

    How many of you use your water pan with your AMNPS?

    Question is in the title. How many of you are using water in the pan while using an AMNPS? I saw today that some were not using water if using AMNPS, and that surprised me since the only thing I smoke without water is jerky. I never really considered smoking pork butts or brisket without water...
  12. mdbannister

    I'm struggling to figure out cure amounts. Can I just use 1/4 tsp per pound of jerky?

    Just like the title says. I've read probably 10 threads on using cure, and the data quickly gets really technical. I'm just trying to find an easy rule of thumb to add cure to jerky. Is 1/4 tsp per lb safe/adequate? It's slightly more than the 1 tsp per 5 lb. rule.
  13. mdbannister

    Anybody ever made marinade from jelly? (Particularly cranberry)

    I'm thinking about trying something new (for me). I'm wondering about making a marinade from jelly. I'm thinking about trying it on jerky. Anybody got any good ideas? I was thinking cranberry flavor would be appropo for this season...
  14. mdbannister

    At what temp are foil wrapped veggie packs usually done?

    I put together kind of a hobo wrap to serve with a brisket. I threw in bell peppers, onion, carrots, potatoes, zucchini, some fat trimmings from the brisket and a little bit of the meat that I had to slice off the brisket so it would fit on my MES. I've got temp probes in the mix, and I'm...
  15. mdbannister

    FAVORITE JERKY MARINADES?? Please share yours!

    Hey guys, I'm starting this thread as a place where we can post our favorite jerky marinade recipes. I'm hoping it becomes a quick reference guide for finding lots of different ideas in one place. I'm new to making jerky, so I don't have much to contribute to this conversation, but I am...
  16. mdbannister

    Honey sriracha beef jerky. First attempt. (Critiques/tips are welcome)

    First time making beef jerky, so please offer critiques/tips if you see I'm missing something or could improve on this somehow (I'm sure there's lots of ways I could improve, so please share). First, here's what I'm working with. It's thin-sliced eye of round. I cut it into strips from there...
  17. mdbannister

    Question about Bacon Jerky temperatures?

    Ok, so I am excited about trying this recipe for honey sriracha bacon jerky: http://smokingmeatforums.com/index.php?threads/bacon-jerky.269715/ However, I have a butt in the smoker right now at 250 degrees. I'm wondering if I can make the jerky at those temps? Or should I wait until the butt...
  18. mdbannister

    Hi! I'm the new guy.

    Hi everyone! I'm the new guy on here. I've had a couple of posts, and I really appreciate the helpful advice I've already received, so I figure I'll stick around and learn more from you guys. Who knows, maybe someday I'll actually learn enough to be able to contribute to others. :D About...
  19. mdbannister

    My second smoked butt...documenting the journey.

    Hi all, I'm still new to smoking. I have done a few briskets on a gas grill, and I enjoyed that so I picked up an MES. On the MES, I have been playing with stuff for the last week. I did my first butt and chuck last week. The butt turned out great. The chuck was a bit dry, but ok. Then I tried...
  20. mdbannister

    Question about cleaning an MES

    So, I'm new to smoking. I just used my 30-inch MES for the first time. I watched this video on cleaning it (the video is for the 40-inch model with the glass door, but basically the same pieces): My question: Is it really necessary to do all of that every single time? I guess I thought it...
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