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  1. txmike

    QView - Beef Brisket...and a Pork Shoulder.

    I really love this forum. BUT DAMN I'M HUNGRY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Sure am glad a long weekend is coming up.
  2. txmike

    Cheese going in smoker today, 1st time

    I don't get back to Texas until March 30th. If I don't get to smoke cheese that weekend, I'll have to wait until November. THAT"S THE HARD PART!!
  3. txmike

    Dr Oz says eating smoke meat bad

    I can't speak for anyone else; but I personally would feel awful stupid lying in a hospitable bed dying of nothing. Having the pit going, enjoying a cold one, chasing the kids & wife around the yard, and eating some good food with the family; I'll take that risk.  Mike PS Big Twig; What is...
  4. txmike

    New to the forums... Houston based smoker guy

    Welcome from Sugar Land, Texas. Can't wait to see what you put in the smoker.
  5. txmike

    Traditional Slovak Cuisine?

    I can't help with a side dish, I do however suggest a dessert: The Kolache. Not the pig in a blanket, but the fruit filled sweet dough with a sprinkle of powder sugar. Being Czech, that was always my favorite part of dinner. To bad my mom didn't make them everyday...
  6. txmike

    How accurate is the built in MES meat probe?

    I compared my ET-7 to the MES Temp probe; below 100°F it was within 4°F, 100°F to 130°F it was within 1°F and above 130° it ws dead on. To bad the remote quit registering after 4 hours of use. I hope I get my ET-7 fixed real quick. Mike
  7. txmike

    Hello from Texas

    Welcome Billy for another newbie in Texas. You should not have a problem finding info here.
  8. txmike

    Hello

    Welcome Brian. You're going to like this place. Thanks for keeping us free.
  9. txmike

    anyone know about these?

    You may want to call the Cajun Injectors CS Department and find out if the Controller and heating element are replacable. That would be my biggest issue. And I agree with Bear, it does look like the MES. 
  10. txmike

    Which size Amaze n smoker

    I got the 6x8. But hey, I greedy!
  11. txmike

    What a Day

    I got a nice 5.5 lb shoulder roast in my MES 40" The A-MAZE-N-SMOKER is giving some good steady smoke. It's about 80°F with a nice breeze here in Sugar Land. Good cup of coffee. Wife and kids are leaving me alone. WHAT A DAY!!!!!!!!!!!!!!!!! I hope everyone is having as good a day as me.
    • txmike
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    • Replies: 5
    • Forum: Pork
  12. txmike

    Timing for a Bone In Shoulder Roast

    Thanks, looks like I need to the meat on the smoker around 8:00am.
  13. txmike

    Timing for a Bone In Shoulder Roast

    What would a good average time to cook a 5.5lb Bone in shoulder roast at 225°F. 1 hr/lb?? 1 1/2 hr/lb?? I would like to have it resting in the cooler at 4:00 to 5:00pm and start eating at 5:00 to 6:00pm. Any info would help.
    • txmike
    • Thread
    • Replies: 5
    • Forum: Pork
  14. txmike

    How accurate is the built in MES meat probe?

    I tested mine with a Taylor insta-read digital and the MES with a pot of hot water. It was with-in 1 degree. Later I tested the meatand the MES was about 8 degrees lower. However, I did do it real fast so I could close the door. I'm going to get the Maverick ET-7 because I want to be able track...
  15. txmike

    Smoke pistol smoke generator

    I have the 6x8 A-MAZE-N-SMOKER, I use it for the 1st time last Saturday. I love this thing.  
  16. txmike

    Member needs a little help and advise

    You have my thoughts and prayers. May God's grace be upon you and your family.
  17. txmike

    1st Brisket on my MES 40"

    I found a nice 7lb flat late yesterday and rubbed it down with some dry rub I get from a pit builder in Houston, wraped it in plastic, put in the refrigerator. I setup the MES 40" so I was ready to get started at 2:00am and smoking by 3:00.  Every thing is going good, the smoker is to temp...
    • txmike
    • Thread
    • Replies: 11
    • Forum: Beef
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