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  1. saltysandman

    whole brisket - smoked then sous vide

    morning to y'all! any of you have any experience with smoking a whole packer brisket and then finishing with sous vide? i saw an episode of sous vide everything and the plan was to smoke for 3 hours and then finish in the sous vide. Alas, my execution didn't go as planned. got busy and then...
  2. saltysandman

    where do you buy your wood pellets?

    hi all, i love my pellet grill. only real complaint is the pellet comsumption. i smoke a lot. looking for a good vendor for good pellets. any recommendations?
  3. saltysandman

    MES 30 parts? don't do this

    hey all! i tried out my new grill gun/flamethrower to sear some steaks last night. it works great. perhaps a little too great. i placed my rimmed baking sheet with sous vided steaks on top of my MES for the final sear. thinking it may be too hot for the electrical components, i lifted the...
  4. saltysandman

    Korean spicy BBQ sauce - Gochujang

    hey all, thought id share my go-to korean spicy bbq sauce. warning: once you try it, you may put it on everything. i sometimes mix it with just white rice. you can use as a finishing sauce (pulled pork), marinade and basting sauce. it's spicy and sweet. it will carmelize quick though so be...
  5. saltysandman

    smoking a frozen pork shoulder

    can i smoke a frozen pork shoulder? was thinking of putting it into the MES at 225 till i could get a probe into center and then add smoke and prepare normally from there. anyone with experience here? should i or it be the guinea pig? besides it being a longer smoke, is there any red flags i...
  6. saltysandman

    need wood dust?

    hi all, i feel silly even admitting to this but so others don't have to....did you know that you can make your own wood dust from your wood pellets? i know i know....of course you do! well, for the select special few that have spent money on wood dust after buying wood pellets, this one is for...
  7. saltysandman

    Cold smoked salmon

    Hi all, I'm attempting for the first time a cold smoked salmon in my MES30 here in south Florida. It's a balmy 80 degrees. Ive frozen a block of ice to keep in the smoker to keep my temps down and of course not using the heating element. Ive turned the unit on to monitor temps and set to 35 so...
    • saltysandman
    • Thread
    • cold smoked mes30 mailbox mod salmon
    • Replies: 5
    • Forum: Fish
  8. saltysandman

    safe handling

    greetings all! decided to start early with my brisket and didn't anticipate it being done by 1am. it's been in my box thermos till now. it's juicy as can be. almost perfect but it's too early. what are some tips to keeping it super tender and moist until 4pm. that's nine hours from now. do i...
  9. saltysandman

    picanha - best beef?

    hi all, i had to share about my last smoke. i'm a big fan of youtube channel sous vide everything and i have several friends that are Brazilian. i have to agree with them that Picanha is the best cut of beef....FOR the price. if you can find it, the cost is usually less than $6/lb. It has a...
  10. saltysandman

    pulled pork butt pull temp?

    hello pitmasters, doing another butt today. got a late start but i'll be up late. i know there's a huge spectrum on techniques. Low and slow vs. fast and furious. I'm going 225 the whole way this time around. Wanted to get opinions on pull temps? 190 too low, right? i'm thinking of going...
    • saltysandman
    • Thread
    • low and slow pull temps pulled pork
    • Replies: 27
    • Forum: Pork
  11. saltysandman

    pellets and smoke quality

    hi all, need some advice. i know that TBS (thin blue smoke) is the best. My current batch of pellets is giving me some challenges. They've been in my garage for over 6 months part of which is Florida summer. So, humid. Trying to get my TBS game perfect. I've converted to using the AMPNS tray...
  12. saltysandman

    cleaning metal grates

    took my metal SS grates onto the driveway and blasted them with my electric power washer (EPW). yup i just made up that acronym. Worked great but now I have clean stripes on the driveway. I've also put them in the oven in cleaning mode but seems like overkill.
  13. saltysandman

    always brine?

    I assume the brine is to prevent the growth of pathogens, right? is it possible to smoke fish, fresh off boat without wet or dry brining? i want to make my smoked fish dip for a party later but don't have time to brine. any suggestions?
    • saltysandman
    • Thread
    • brine smoked fish dip
    • Replies: 18
    • Forum: Fish
  14. saltysandman

    chips vs pellets (Thin Blue Smoke/TBS) and cheese

    With my MBS with side attachment, I've noticed big billowing white smoke in the beginning then settles into TBS. Is there a difference between using wood chips vs. wood pellets? do pellets give off more of the billowing white smoke? related.... I smoked some cheese earlier this year, vacuum...
  15. saltysandman

    smoking cheese and rest?

    hi all, is the resting needed due to the possible pathogens? is there a minimum time that's needed to sit in frig?
  16. saltysandman

    cheers from sunny S.FL

    cheers to you guys up north and your nice weather. breaking in my mbes in 65 degree sunny morning. is mbes, master built electric smoker? -saltysandman
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