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I ran a post in Pork about my MES going out ruining my smoke for Father's Day. Anyway, this morning I pulled the back plate and found the wires to the element burnt up. Back in 2017 the spade connectors burnt up at the element. I replaced the element and bought high temp connectors and soldered...
Put two butts in the smoker at 6 yesterday evening. Apparently the smoker (MES) failed at some point and this morning the meat is 83 degrees. Is the meat safe to cook off in the oven or does it have to be tossed?
THanks
Buddy killed a smallish hog at the club last evening. It looked like eating size so we dressed it. I came home with a 7 1/4# hindquarter, a 4# shoulder, and a 2 1/2# loin. I've never smoked or any other way cooked a wild pig so was wondering the best thing to do with the parts? I'm half tempted...
G'morning folks,
Doing pulled pork for buddies coming into town this evening but may have gotten a little too eager to get things rolling. Last evening I put (2) 8lb butts to the smoke at 7:30 at 230°. During the night it looked like things were going too quickly and I thought I had knocked the...
Mixed up a 9lb batch of Bear's unstuffed pepperoni sticks yesterday to smoke on Friday. Used 60/30 venison to ground pork. I shot "logs" out of the jerky shooter onto wax paper, then cut them in half length wise, rolled a tad and spun up in plastic wrap. This worked great to get nice approx 3/4...
Cleaned out my deep freeze today - which it desperately needed. Anyway, I have some loin from the 2014 deer season that I'll use for jerky. But, I also have 20lbs of vacuum packed burger from 2014 as well. It doesn't look freezer burned but I imagine it has lost something. I wouldn't use it for...
Had a venison hindquarter so I decided to make a batch of case-less sausage (70/30 venison/ground pork). This also gave me an excuse to test the AMNPS that I got for Christmas. Followed Bearcarver's recipe except I didn't have any Anise seed and I added powdered milk.
Made the logs using a...
Decided to smoke a spiral ham for our family get together. It was a 14lber Sm's Choice ham. Plan was to skewer it on it's side and splay out the slices to accommodate the smoke and glaze but it wanted to fall apart, so, I layed it face down in the foil pan. Smoked it at 225F with apple for 5 1/2...
So, with the missus in DC for the week I decided to experiment and do a spatchcocked chicken in my MES 40. I've done them in the oven but wanted to see what the smoker would do with it. No brine, smoked with apple at 240° to 165° breast IT. Took 2 1/2hrs to reach the targeted temp and finished...
Smoking my first meatloaf later today and probably doing some baked beans as well. The loaf is going to be a 2 lber made out of Jimmy Dean sausage and 80/20 beef. Was thinking of putting the beans under the loaf but not sure if the drippings from such a meatloaf would enhance the beans or be...
Was going to just do 1 chuck but figured if I was going to smoke all day I might as well do 2 - so I picked up another at a different grocer. Both are bumping 2.5 lbs but appear to be different cuts based on the grain. Plus, one had some hard fat that I trimmed off. Both will be probed so we'll...
Wasn't sure where to post this question so I went with "General Discussion"!
Anyway, I have this SS gas grill that the guys in the shop made for me when I retired. It's a gas grill with a SS plate "fry pan" for blackening fish fillets and also has a pan for holding oil to fry fish. The gas...
Deer season is in and I'm adding meat to the freezer so I'm planning to make some summer sausage with leftover venison burger from last year (with ground pork). I'm wanting to use the step up method in my MES 40BT but am curious at what point can I get smoke assuming I'm starting out at 130° and...
Rolled up one for dinner tonight. Regular pork sausage with a light shmear of pizza sauce layered up with mozz, green pepper and pepperoni. Nothing fancy but should be good.
Going to use cherry chips and plan to sauce up the outside with pizza sauce for the last 30 minutes - sort of like doing...
Tomorrow I'm going to smoke-cook a skinless 3lb salmon fillet I bought at Sam's. I'm talking entree type salmon and not the long smoked/cured snack type ( I used to do that with Chinook when I lived near Lake Michigan back in Indiana).
Anyway - hoping for opinions for my plan gleaned from posts...
Seasoned my new MES 40BT today. Don't have any of the new gadgets yet (Maverick / AMZNPS) so going at it tomorrow bare bones - relying on the MES itself.
Planning to smoke a rack of BBs unfoiled on 2nd rack for 4-5 hours at 240° (thinking that temp should allow for any swings). Will rub down...
Smoking 2 butts right now for family coming in to town today. Put them on at 8 last evening - typically in my Brinkman they take 18-19hrs to hit 195/200°. Planned to cooler around 2 o'clock for dinner at 6.
Well, as they say about the best laid plans - the internal is 183° right now, I believe...
Hi folks,
Hoping to do a fattie here pretty soon - pizza style probably. Just wondering though - can you foil and rest a fattie in a cooler like you would a butt until chow time? Or would it go soggy or something? Worried that the bacon would be soft if allowed to rest in foil....
Planning for...
Well, since I got such great support and advice with my 1st brisket go 'round I figured I'd solicit some advice for tri-tips.....beef loin tri-tip roasts to be exact. 3.36lb package containing 2 sections.......
Should I marinate and smoke for 1.5hrs or so looking for 145° internal? Then foil...