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My wife has been craving smoked turkey legs... The problem is I am having a hell of a time finding them in Western WI Eastern MN. Meat markets or butcher shops do not have any. Any suggestions on where to get them from?
Not sure if this was the correct place to post this. If it needs to be...
I have had good luck reheating in a crock pot. I have cooked a shoulder a couple days before and put it in the fridge in 1gal bags. Brought it to work a couple days later and heated it up in some broth with some extra seasoning, or save the liquid when smoking it. Always turns out great!.
I was able to fit a full packer in my MES 30 I think it was 11lbs trimmed. It was a tight fit but it shrank down after a couple hours. Another way is to wrap a brick with foil and set the brisket on top of it.
I have been using my MES 30" for about 6 months now and feel it is time to experiment with something new. I found a WSM 18" on Facebook marketplace for $150 w/cover. In the pictures it looks to be in pretty good shape. Any suggestions or pointers would be great!
Thanks!
I plan on 2hrs per lb. The last one I did was 9lbs and took 16hrs. Every piece of meat is different. When it is done, wrap it and place it in a cooler. It will stay nice and warm for hours.
I have put a piece of wood in front of the door. It’s a little on the breeze side today, seems to have fixed the problem for now. I might tape up 2 holes and see how that works tomorrow. Going to smoke some stuffed jalapeños.
Trying to smoke a shoulder today and my Maze keeps flaming up. Thinking I might be getting too much air flow? I have 4, 1/2 inch holes in the door. I went through a full maze in about 8hrs.
Thanks for any help!
Hi all, New to smoking and the forums. I received a MES 30" smoker for a Christmas gift this past winter. Always been a huge fan of sitting around a charcoal grill and enjoyed experimenting a little with smoking but nothing major. This weekend was my first attempt to smoke something in the...