Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. The Stone Coyote

    hickory

    I'm pretty lucky to have an assortment of Ohio smoking woods here at the farm. I have a stash of cherry, maple, oak, and apple. Hickory soon to be added to the list. I've had really good luck with hard maple in the smokers. It gives a nice, light, flavor. And free....LOL!
  2. The Stone Coyote

    hickory

    Thanks!!! I think I'll try them all and pick a winner. Anyone ever use Shagbark? The woods here are full of it. If the Bitternut is close to Pecan, I'm sure I'll like it. Rudy
  3. The Stone Coyote

    hickory

    Hi, I have several types of hickory trees on my farm, Bitternut, Shagbark, Shellbark, and Pignut, and plan on cutting and drying a nice stash for my 2 smokers. Is there a variety that makes the best wood chunks for smoking, or will any type work well? Rudy
  4. The Stone Coyote

    Masterbuilt question

    Sweet, that's what I was thinkin'. I suppose leaving the chip tray out completely would be the way to go, and use the loader to control intake?
  5. The Stone Coyote

    Masterbuilt question

    Hi! All the literature that came with my MES30 says not to use pellets or chunks, only chips. Does anyone use pellets in their MES? I've got a ton of pellets that I'd like to use up, but I don't want to nuke my new electric. They work great in my old gasser, but I'm new to electrics. Any...
  6. The Stone Coyote

    Mango

    Anyone ever use mango chutney as a glaze?
  7. The Stone Coyote

    brisket flat or brisket point?

    We have a local butcher that will cut them from time to time. But, it's expensive. I usually buy the packer and cut it down myself.
  8. The Stone Coyote

    brisket flat or brisket point?

    Thanks!
  9. The Stone Coyote

    brisket flat or brisket point?

    oops, 'point'. LOL!
  10. The Stone Coyote

    brisket flat or brisket point?

    I was wondering which part of the brisket is the most popular with the members for a long smoke, flat or point? I'm partial to the point cut. Your thoughts? Rudy
  11. The Stone Coyote

    Do I have a good plan?

    My voice recorder let me down again. I meant you have done well. LOL
  12. The Stone Coyote

    Do I have a good plan?

    Well done! I would recommend always wrapping and letting your brisket rest before carving. Personally I use 30 minutes to 1 hour for resting.
  13. The Stone Coyote

    COLD SMOKING RIBEYES

    Today I cold smoked some sausage patties and hamburger patties over Mesquite and Hickory blend for 1 hour before grilling. Turned out pretty good, and this is something to experiment with
  14. The Stone Coyote

    COLD SMOKING RIBEYES

    Ribeyes on the basic Grill are always awesome. But I'm always looking for a way to tweak them and kick it up a notch.
  15. The Stone Coyote

    COLD SMOKING RIBEYES

    LOL! Having you described that makes me want to start slobbering. Enjoy buddy
  16. The Stone Coyote

    COLD SMOKING RIBEYES

    Hi! I'm using amazing, different pellets, always less than 90 degrees, different amounts of time from 45 minutes up to 2 hours. I finish on the grill, hot & fast for a very short time both sides
  17. The Stone Coyote

    Do I have a good plan?

    Oops, Timbo, my voice recorder stinks
  18. The Stone Coyote

    Do I have a good plan?

    Kimbo, it's going to turn out awesome!
  19. The Stone Coyote

    Do I have a good plan?

    For years I have been smoking my pork butt, chuck roast, and briskets to 200 degrees, I have experimented with other temps to take off, but I always go back to 200. Occasionally I will want to slice a roast, and take it off at 175 to 180.
  20. The Stone Coyote

    Do I have a good plan?

    Then you are right on the money, friend.
Top Bottom
Back
Clicky