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  1. shamong9

    13 Turkeys a lucky number

    I had along day, cooked third teen turkeys (deep fat fried) to help my boys ages 9 to 15 (30).  Used this day of plenty to raise money for these boy $355.00. I just got to get some help, I am getting old.
  2. shamong9

    Pizza Stone

    I have a Pizza stone and was thinking about trying it out in my MES. My family loves pizza, has anyone tried something along these lines. If so want time and temp? 
  3. shamong9

    Raising " MES SMOKE"

    I have found that my smoker "MES 30' " is to low to the ground for me. I am hoping that maybe someone out their has built a stand to raise it up and wheel it around. Need help
  4. shamong9

    Flank steak

    I haven't  found or heard of anyone doing a flank steak. I am thinking about tenderizing it with a mallet, then putting a good steak rub on it. While smoking I plan to spray it with a red wine. I would like to hear from you all. I am not sure what wood to use. please help me out.
  5. shamong9

    Wood chips: Peach Wood? Korean Pear Wood?

      I was wondering if anyone had ever tried peach wood chips? Maybe this wood is to soft? Another wood that I would like to know about is Korean Pear wood.  I just love this pear. I was hoping that someone wood have information to share on these two woods.  I may have a chance to obtain some...
  6. shamong9

    SMOKER CLEANING

    ELECTRIC SMOKER-30' MASTERS. I CLEAN THE RACKS, AND DRIP PAN, WITH HOT WATER AND A BRUSH. BUT MY BOSS SAYS I SHOULD CLEAN THE INSIDE WALL OF THE SMOKER. I FEEL THAT THE WALLS SMOKE AND SPRAY ADD TO THE FLAVOR. WHO'S RIGHT?
  7. shamong9

    ARRANGEMENT OF SMOKED ITEMS

    I AM NEW TO THE SMOKING GAME.  SO FAR I HAVE JUST SMOKED ONE ITEM AT A TIME.  THIS WEEKEND I AM GOING TO DO RIBS AND CHICKEN.  WHICH ONE SHOULD BE ON TOP? DOES THE DRIPPING CHANGE THE TASTE?
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