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    18.5" Weber Smokey Mountain

    For sale is a 18.5" Weber Smokey Mountain. Used about 10 times, liked it so much I bought the larger 22.5" and wife is after me to let this one go. Having troubles getting pictures to load, so feel free to message me your number and I can send some. Does not come with the cover. Asking $220 OBO...
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    Some babybacks on WSM 22.5

    Broke in a new (to me) WSM 22.5" over the weekend and haven't been able to post until now. I had originally bought the 18.5", but ran out of room pretty quickly. Found this one for a pretty good deal (in my opinion), and decided to do a test run. Came with the upgraded stainless steel door...
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    New 18.5" WSM on a pretty good deal

    After stalking an 18.5" WSM at the local Home Depot for the past month watching it on clearance, I finally pulled the trigger. It was marked down to $231, then reduced further to $180 due to lack of cover and the fact it was a floor model. All in all I'm looking forward to getting it setup for...
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    First go at bacon

    Finally found pork belly at Costco a couple weeks back (they carry it infrequently around here it seems) and decided to give it a go at making some bacon. Got two 9ish pound slabs, cut them into thirds, and used Bear's TQ recipe. After the requisite amount of time curing (about 9 days), the fry...
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    Smoked chicken thighs and jambalaya

    Slid some chicken thighs into the MES30 the other night for dinner, just a little olive oil and homemade rub on them. Had some leftover last night, so decided to make jambalaya (sausage bought from a local meat market, haven't gotten into that yet). Made for a nice hearty meal when it was 14...
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    Brisket trimmings

    Hello all - When trimming briskets, I know the meat trimmings can be used for sausage and/or burger grinds. However, I'm still unclear as to whether all off the trimmings can be used for this? I'm thinking more specifically of the hard fat and deckle. I've seen references around the forums but...
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    Old frozen steaks?

    To my great shame, I found a couple ribeyes stashed in the deep freezer that date back to early/mid 2018. They don’t look horrendous, but I know they certainly won’t taste fresh. Would it be better to make into jerky or ground burger, or should it just be pitched? I hate throwing money away...
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    New member, long time lurker from Michigan

    Hello All! I've been lurking the site for a couple years now, but only just decided to become a member. I'm still fairly new to smoking, using the MES30 on weekends here and there to enjoy smoked anything. Looking forward to learning more and more here!
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