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New to SV
As the title says, i'm new to SV. I did some sirloin steaks, salt and garlic rub, vacuum sealed, 132° for 1 hr 30 minutes, I tried 129° prior and that didn't please the boss. Even after the sear I was still missing the "grill" flavor. What can I do to help with the taste? Love SV as it's...- Bvonvett
- Thread
- Replies: 6
- Forum: Sous Vide Cooking
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Quick question re: seasoning from a rookie
I just smoked some spare ribs on the MES with a smoke tube only, no chips in the tray. It was a large 6lb rack, 9 hours at 230* and the ribs were at 270* when I served them. They were very juicy and tender but not FOTB but the bite pulled away from the bone leaving it clean. Maybe a few more...- Bvonvett
- Post #9
- Forum: Electric Smokers
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Quick question re: seasoning from a rookie
I think it would take a huge wind burst for an ember to exit the chimney and i'll bet almost impossible. My reasoning for the can was the erratic temps as its always windy here, I read it somewhere on hear. I get about a 10 degree swing on temps and the internal temp is way off low on my MES so...- Bvonvett
- Post #6
- Forum: Electric Smokers
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Turkey Legs
Wow great information tallbm I'll look into that next time. I ended up with a 12 hour brine. Smoker lit at 7:30 and the legs dried from the brine and sprinkled with Webber kicked chicken rub for more flavor. I set the MES for 230 knowing its always lower, it settled at 218 plus minus 5... -
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Quick question re: seasoning from a rookie
I'm no expert with an electric smoker but the seasoning is just to burn off the oils and such during manufacturing. If thats been done go for it! If it's a MES (Masterbuilt Electric Smoker) I use a tin can on the chimney to help with wind. Without it I was hitting 350 plus at the 275* on my...- Bvonvett
- Post #3
- Forum: Electric Smokers
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Turkey Legs
The brine is cooling in the fridge, should be ready for injection in about an hour and then a 12 to 14 hour brine I'll post pics along the way as everyone loves pics. Thanks everyone! -
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Turkey Legs
Correct, I would be injecting the brine, any thoughts on a better brine? I have applewood pellets for smoke or hickory, I was thinking applewood. -
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Turkey Legs
Here is the brine if anyone has suggestions I'm more than open as I've never made these and we love turkey legs. I'm hoping for a Disney like copycat but have to settle already as we can't get jumbo legs anywhere. -
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Turkey Legs
I'm going to be smoking turkey legs tomorrow for Father's day and I'm questioning on the brine time. I have a simple brine recipe but it says to only brine for 4 to 6 hours, i'm used to an overnight brine and I will inject as well. Are there issues leaving them soaking overnight? I have... -
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Smoking a Turkey advice.
That looks great! I always use a cheap square charcoal grill for my turkeys. Put a tin pan under the turkey and charcoal on the outsides for indirect heat, a 13lb takes about 2 and a half to 3 hours. Rest for a hour and serve. -
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First Time Brisket
Looking good! Keep us posted, you might want to lower your final IT temp a bit or it might get dry. Start checking at 190ish, but every brisker is different. -
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Newbie
I tried the smoke tube today as a dry run, no heat or meat. It worked great for about an hour and a half and then me being me had to pick it up to look at how it was burning and it quickly lost that TBS and quit, up until then it worked very well. Hopefully by this weekend I'll find some... -
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Rookie Blues
I agree, I just switched smokers and had 2 separate probes for my pre season (ink bird 4 and a no name wireless) to check temp vs the internal temp on the smoker. The internal temp was 50 degrees cooler in my case on a MES 30 causing temps over 325 degrees at a 275 setting. Adding a can to the... -
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Newbie
Hello everyone, I'm pretty new to smoking, have had a webber smokey mountain 21? for years and works great, there are a few chalanges at Colorado altitude to keep temps up but manageable. I just bought a MES for simplicity when I dont want to babysit all day. First impression are it's okay but...
