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  1. masonman1345

    MES 40 ISSUES

    Ok so just lost a 30.00 brisket because my MES smoker failed to get over 70 degrees last night. Has anybody else had this issue with the MES?
  2. masonman1345

    Brisket Baby w/ pics

    Gave her a good rub down with olive oil and seasoned. MES 40 is getting to temp. Stay tuned this is gonna be fun I'm starting with a whole brisket trimmed. Weight 10.37 lbs.
  3. masonman1345

    Stuffed and wrapped pork loin

    Ok. Trying something different. I took a pork loin and stuffed it with hatch deer hamburger wrapped in bacon.
  4. masonman1345

    First go on deer sausage with picks as i go.

    I am attempting my first run of deer/pork sausage that has been cured. I has an MES 40 and my amazing tube smoker. It is 70 degrees Fahrenheit outside. Any recommendations of what I should put the smoker temp on and what temp I should bring the sausage to. Appreciate the advice and thank you in...
  5. masonman1345

    First fattie (pics)

    Hey gang, I did my first fattie. I did what i call a boudain and cheese fattie. It was done on my MES 40 @ 225° for 4 hours. Turned out pretty good. Here it is all wrapped up in a little love basket. Just got it out of the smoker. It looks like i wanted it to. Wait for it. Money...
  6. masonman1345

    MES 40 1st Rib Run

    Can you use pelets in the mes 40 smoker? It says to only use wood chips, which im doing now. I am on my first run and doing a set of pork ribs on. I have read post saying you can put them in the amps. But has anyone tried them in the chip loader that is on the smoker? Let me know. Thanks for...
  7. masonman1345

    EPA wanting to crack down on BBQ

    http://finance.yahoo.com/video/why-does-epa-want-crack-213554973.html Click on the link above and watch the report on the EPA wanting to crack down on us BBQ pit masters. We are 17 trillion dollars in debt, and they are worried about us firing up a bbq pit. What next?
  8. masonman1345

    Snake in the Smokehouse sorry no pics

        It is warming up here in Southeast Texas and the critters are coming out! I drilled 3 - 1" holes in the side of my smokehouse 4" above the floor for ventilation. Too my surprise I opened the door and there was a snake inside. If I wouldn't have screamed like a young girl and attempted to...
  9. masonman1345

    Beating the high cost of Hamburger meat

    I don't know about all of you, but it is getting hard for me to pay $5.36 a pound for Hamburger meat here in my area. I found 2 Rump Roast on sale at my local market for $3.28 a pound,, so guess what I did? I ran them through my grinder and I now have 6 pounds of fresh Hamburger meat...
  10. masonman1345

    Pork Belly Cost?

    Ok, I want to try some bacon so I called my local meat market here in Southeast Texas. I can get pork belly from them @ $3.69 a pound. Seems a little high to me, but I have never purchased one before. What are all of you getting it for now days?
  11. masonman1345

    Fresh Pork Breakfast Sausage

    Made up a batch of linked Breakfast sausage. In the pan, starting to sizzle in just a splash of Olive oil. Done! Fresh pork sausage....... meet fat soon to be happy stomach.
  12. masonman1345

    New Texas Member but not a new Texan

    My name is Ron AKA Masonman1345. I live in Southeast Texas with my wife and children. Glad to have found this site.
  13. masonman1345

    First Sausage smoke w/ pics "REDEMPTION"

    Fellow smokers,    I did my first smoke in the smoker this weekend. I did some Venison/pork sausage. Here is the sausage, ready to go into the smoker. I have my smoker @ 95 degrees with no smoke for the drying process. We are in the smoker. Temp is hanging in there @ 95 degrees and...
  14. masonman1345

    Sausage from start to finish HELP!!!!!!!!

    Hello fellow smokers, I am fixing to attempt my first Venison/pork sausage. First thing is to make the sausage. I purchased some really nice pork butts from my local grocer that I will be mixing with the venison. 1st  I would like to do a 60/40 split. How can I easily figure the ratio? Is it...
  15. masonman1345

    Jerky, first smoke ?

    I have got my smoker to the point that I'm ready to try my first smoke. I have chose beef jerky. I mixed it all up last night and it has been in the fridge for about 12 hours now. I also used tender quick as a cure. I'm excited about getting started but didn't want to start to soon. How long...
  16. masonman1345

    Smoking Bags

    Fellow Smokers,    Does anyone know where I can find Those cloth like bags that people put Ham's, Turkey's and Chicken's in to hang inside a smokehouse?
  17. masonman1345

    AMNPS versus Tube Smoker

    Ok fellow smokers, I need a little help here. I was lucky enough to win the contest that Mr. Todd is putting on. I have a choice between a AMNPS 5x8 or a tube smoker. I'm sure they are both awesome but I don't really understand the difference between the two. Can y'all explain some advantages of...
  18. masonman1345

    Im Back (pallet Smokehouse Build)

    Fellow Smokers, This is Ron, I have been gone for a while after having an accident, but i'm back now. Still recovering but i'm ready to star my Smokehouse build i promised 3 years ago. Well tomorrow is the day. I'm gonna use stuff I have around the house, and if my wife leaves I was...
  19. masonman1345

    Heat lamps for smokehouse??????

    Hey smokin friends,    I have finally decided to move forward and begin my smokehouse build. I have seen so many great smokehouses here that others have posted. I want to do a cold/hot smokehouse. I was going to use a heat source about 8' from my smokehouse and a heating element inside. I was...
  20. masonman1345

    How to question on brining a bird?

    I dont want to sound like a moron, but i have always seasoned my chicken and threw it into the smoker. Nothing wrong with that it comes out great everytime. But im intrested in brining one and not real sure how to go about it. I f someone could shed some light on this for me it sure would help...
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