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  1. reichl

    Pressurized smoker?

    So I am at the bar the other night and I am talking to this guy who is going to start smoking meat for a bar down the road.  He says that the bar purchased a pressure smoker.  At first I figured this guy doesn't really know what he is talking about, but then another guy at the bar says that he...
  2. reichl

    Chicago style italian beef and brisket

    It rained all day yesterday so I started up the smoker bright and early this morning. I injected and marinated my brisket and my bottom round roast for about 24 hours. The bottom round was rubbed down with the italian seasoning shown in the picture and both were tossed on the smoker at 230*...
    • reichl
    • Thread
    • Replies: 9
    • Forum: Beef
  3. reichl

    My Birthday BBQ

    Tomorrow is my birthday and I am having some people over to preparty and eat some BBQ. This is my biggest smoke to date. I am going to be smoking 6 slabs of spare ribs st. louis style, a packer brisket, a double batch of Dutch's beans and a potato casarole. I haven't posted q-view in a long time...
    • reichl
    • Thread
    • Replies: 13
    • Forum: Pork
  4. reichl

    30" MES in central Iowa

    Don't get me wrong, I love the Masterbuilt Electric Smokehouse, I just want to buy a WSM and I don't need both. The unit is about 9 months old, works perfectly and is in like new condition. I have replaced the connections in the back that have given many MES owners problems (this will save you a...
  5. reichl

    what kind of paprika do you use?

    I have figured out that the paprika I am using does not taste very good in my rubs. I know there are multiple kinds of paprika and since paprika is a large part of most rubs in bbq, I was wondering what kind of paprika everyone else uses and what brand you would recomend... This is the stuff I...
  6. reichl

    I need a quick answer in the next 2 hours...

    I am going to be smoking some stuffed chicken tonight along side some ribs. I am planning on pounding out the chicken breasts and stuffing with cream cheese and some other stuff and wrapping in bacon. I am going to be smoking at 225 because they will be in with the ribs. Should I be going off...
  7. reichl

    question about the smoke daddy

    after looking into it a bit, I am considering getting a smoke daddy cold smoker for my MES so I can do all night smokes without having to wake up. From the pictures I have seen with the smoke daddy it looks like it pumps out too much smoke for my taste. DaveNH said it had a control but it still...
  8. reichl

    Problems getting my chicken to turn out good

    There is a BBQ restaraunt near my appartment that has extremely good smoked chicken. It has a softer but not rubbery skin and the meat is tender and not too smokey. I have tried chicken about 10 times now on my MES using different temperatures and I tried foiling once. I cannot get chicken to...
  9. reichl

    Look it's my first brisket

    after smoking some pork butts, ribs and abts I figured I should try the brisket. I picked up a flat at Sam's for about $20 I then rubed it down with the following rub recipe: 1/4 cup brown sugar 2 Tbs kosher salt 1/4 cup black pepper 1/4 cup paprika 1 Tbs dry mustard 1 Tbs onion powder 2 Tbs...
    • reichl
    • Thread
    • Replies: 23
    • Forum: Beef
  10. reichl

    Anna Nicole

    My mom told me this joke one day which makes it that much more funny for me: Did you hear Anna Nicole Smith didn't die from a drug overdose? She died from food poisoning... She ate an 87 year old weiner
  11. reichl

    a newbie question about the MES

    alright so I got a 30" MES about 2 weeks ago. First time I smoked I used way to many woodchips and chicken tasted horrible. Second time with stuffed pork chops will less than half of the wood from the first smoke, still a little too smokey. I was reading through the archives and I found a thread...
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