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  1. hokiescott

    Finally graduated to a stick burner, but have lots to learn!

    Thank you kindly! I smoked some wings on it last night in the main chamber at 250 and then finished them off in the fire box on a rack I made for it at about 375 to make the skin crispy. They were good! Not as good as I've been making in the kamado, but good nonetheless. I've got some learning...
  2. 342DA500-4D02-4E4C-A523-276C48058AF8_zpsxnraoi6h.j

    342DA500-4D02-4E4C-A523-276C48058AF8_zpsxnraoi6h.j

    • hokiescott
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  3. hokiescott

    Finally graduated to a stick burner, but have lots to learn!

    Well when I got to thinking about it, I took my phone, turned on the flashlight, got on a ladder and sure enough, it was a classic "thar's yer problem right thar!" There was a bird's nest in the chimney stack completely blocking any chance the exhaust air had for escaping.  Nevertheless, I went...
  4. 86BBA12E-379B-4CA6-9FC7-8CC7FC75EDA0_zpstgougzgp.j

    86BBA12E-379B-4CA6-9FC7-8CC7FC75EDA0_zpstgougzgp.j

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    09F10F53-E6B6-4D58-B85D-15C810F00CA3_zpshqyvt11d.j

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  6. hokiescott

    Finally graduated to a stick burner, but have lots to learn!

    It does indeed! I'll whip up a stand today and see if that doesn't help out. Thanks! 
  7. Finally graduated to a stick burner, but have lots to learn!

    Finally graduated to a stick burner, but have lots to learn!

  8. IMG_7864_zpsllzh8hd9.jpg

    IMG_7864_zpsllzh8hd9.jpg

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  9. IMG_7872_zpsbegbxt1y.jpg

    IMG_7872_zpsbegbxt1y.jpg

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  10. hokiescott

    Finally graduated to a stick burner, but have lots to learn!

    I've been smoking meat for over a decade now, starting with a firepit and a tripod, moving up to a 30" MES, then a 40" MES before buying a Vision Kamado egg. I've been wanting to get an offset smoker for years now and I finally got an opportunity I couldn't pass up.  It's a 120 gallon (I...
  11. hokiescott

    Brisket Price Variations

    Man, I just bought a 7 pound flat because I've been wanting to work on my briskets after spending so much time in Austin and buying my egg. I bought it locally at a Publix for $6.99/lb. I'll be checking Costco from now on first. My local Wal-Marts don't carry brisket, but have pork shoulders and...
  12. hokiescott

    MES30 Heats as soon as it's plugged in and won't stop heating.

    Thanks much Dave!
  13. hokiescott

    MES30 Heats as soon as it's plugged in and won't stop heating.

    So I've had all kinds of fun with my MES30 over the last 6 months. I have one of the originals without the serviceable heating element. About 6 months ago, it stopped heating. I drilled out the rivets and found that one of the terminals had come separated from it's post. I put a new terminal on...
  14. hokiescott

    Super Bowl Roll Call: Who's up and yawning with me right now?

    Ugh... well I've got some choices to make here. I've got the two butts that have been in since 4am and are looking great, but I've got two racks o' ribs that need to get some smoke as well. Should I pull one of the butts and put it in the oven to make room for the upright rib rack or should I...
  15. hokiescott

    Super Bowl Roll Call: Who's up and yawning with me right now?

    Up since 3:30 rubbing the pork butts. I got two at 9 pounds each and two full racks of spares. Only problem for me will be figuring out how to cook all this food AND the wicked baked beans in an MES30. I'm afraid there's an oven in my future.
  16. hokiescott

    New MES, anything I should know?

    Quote: 1. The damper should be wide open. No need to suffocate it. It needs to breathe. That'll help tremendously. 2. Take the chunks and cut them up a little bit smaller at first to get a good hot ash base to work with. I, too, prefer chunks but I cut them up into 1/2" pieces (3 or 4 in the...
  17. hokiescott

    Pulled Pork QueView

    Sounds good, send it over! I'll try it out. I have a ton of leftovers still.
  18. hokiescott

    Pulled Pork QueView

    You're right. My father in law got me into pulled pork (they're in Charlotte and have a beach house on Topsail Island) and everyone up there dumps slaw by the pound on their sandwiches. I tried it and felt like it overpowered the flavor of the pork.
  19. hokiescott

    First Q-View attempt, first brisket attempt.

    Good idea about the chili. I do love chili and sooner or later it's going to be cold here again (80 in my house right now in Tampa with the windows open). I cut it in half quite simply because it wouldn't fit on a single rack in the smoker. Perhaps I should be probing the meat instead of just...
  20. hokiescott

    Pulled Pork QueView

    I'm struggling with the 'slaw concept truth be told. Maybe I need to have some home made to try with but I don't get it otherwise. I've tried it at one of my favorite BBQ places here in Tampa and it just doesn't do it for me.
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