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  1. geob

    Hamburgers

    nice burgers
    • geob
    • Post #19
    • Forum: Beef
  2. geob

    First time smoking with q-view

    i love the bacon on bacon 
  3. geob

    New to the forum , smoking a whole chicken

    all sounds mummy to me
  4. geob

    How much sausage can hang in a MES 30"

    Looks like your on the right track with 2' lengths. I wrap my wood rods with alum. foil so I don't have that uncooked look where the sausage touches the rods. Good luck! geob
  5. geob

    Official SMF December Throwdown

    Like the idea. geob
  6. geob

    just got a MES

    Tony I have owned a MES for several years now and still love to use it as well as my other smokers. Good choice on starting with the Butt as you will love it when finished. I know everyone has their own way of smoking but this is what I do with mine. I put EVOO and rub that in, next I use a...
  7. geob

    Newest OTBS members 5/22/09

    Congrats. You deserve it.
    • geob
    • Post #38
    • Forum: OTBS
  8. geob

    Question about pork shoulder

    Cut the skin off along with some fat and make cracklins. geob
  9. geob

    Foil Pan?

    Sounds like two topics here. Water pan or catch pan. Some will agree, some won't. You can put anything in the water pan you like but all it does is act as a heat sink to stabilize heat inside the smoker. Sand works well also and will not increase moisture inside smoker. Catch pan is great and...
    • geob
    • Post #16
    • Forum: Pork
  10. geob

    qustion about deer meat

    Lot of good info here. I would agree with Hunter and never have my deer processed as you don't know who's deer your getting back. Yard Dog really hit it on the head with the adreneline factor. Hunters are just finding this out. Deer killed during rut, running dogs, later in the season...
  11. geob

    keeping it cool

    Like Rich said. It works great. geob
  12. geob

    Question on 40" Masterbuilt

    I start my brisket at 7:00pm and remove it at 11:00am the next day. MES on 225. Only add dry chips as wet chips don't smoke. Only add wood until I wrap at 170 which happens around 5 to 6 hrs. Don't know what super MES you have but I can't smoke anything in 5 hrs. geob
  13. geob

    My First Ribeye Steak Wth Qview

    Looks real good. Think I'll try that. geob
  14. geob

    UDS 2.0 on her maiden voyage

    Nice UDS. I remember when you use to get one full of gas for less than $72.00. geob
  15. geob

    learned something new last night (how to make a brisket with no bark)

    I think your problem was a cold smoker. I don't use any kind of sugar and I get a great bark. Smoker is HOT 225. I think your out of luck. geob
  16. geob

    review and pics of first time smoked sausage

    Nice stuffer. I couldn't afford one like that so I ended up with a water stuffer. Only holds 10# and gets the job done. Great looking sausage to. geob
  17. geob

    Stainless Steel Cleaner

    James B hit it on the head. If you have anything SS. use Bar Keepers Friend to clean it. Try all your other cleaners then clean again with this and you will agree. It's the best SS cleaner on the market.. Just ask the local Bar Keep geob
  18. geob

    Newbe Question: Grill / Smoker Combos?

    Was also looking at that but couldn't hold off unti end of June so I got a New Braunfels Hondo Deluxe at Academy. Has the same mods along with cast iron grates. Plus I saved 100. on shipping geob.
  19. geob

    My First Brisket On The MES W/Qview

    Looks great Ron.
    • geob
    • Post #19
    • Forum: Beef
  20. geob

    New to the site in Newport Beach

    Uprights are nice so are the others. I can get more in the New Braunfels Hondo Deluxe than I can in the NB vertical. Both are great smokers and both cost the same at Academy. Hondo takes up more space. geob
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