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I use DMT stones with the guide setup. Holds the knife at the right angle (the trick is remembering which angle to use). I have a Victorinox chef’s knife that I use only for meat-trimming and it works great; this setup sharpens it quickly and it stays that way for months. Takes a little...

Picked up a ~4lb brisket flat from Sam’s last week and decided I’d try SmokinAl’s method (with the French onion soup). It was a mostly-successful attempt in the end but hit a few speedbumps on the way... On the first injection of the soup, I squirted myself back in the face... Most of the soup...

I keep my MES on the screened porch, too, and just roll it away from the wall a bit when it‘s time to cook. It’s very convenient, shaded, and still ventilated with the outdoor ceiling fan. It’s also in bluetooth range of my kitchen tablet (an old bargain-model Samsung that I use for recipes...

Well, things turned out mostly ok. Meat finished right at six hours of cooking and IT of 145F. Foil-wrapped and placed it in a cooler for an hour. So far it is surprisingly tender on the parts we’ve eaten so far; even in 3/8 thick slices it isn’t tough or chewy. The bottom was especially...

Hello all, As I sit working from home in house imprisonment social distancing, I’m learning more about smoking and techniques. I have a MES (not sure of the model, but it was on clearance from Sam’s a while back, and has the door with window, an elevated stand, and bluetooth capability that...