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  1. smokingmymeat

    Big test this weekend for the BGE

    I'm in the UK right now and bought a BGE. I've got to do two pork butts, a brisket, 4 or 5 sets of ribs, and two chickens for a party on Monday. I did a trial run of ribs on Sunday. When I opened the ribs I got from the butcher I see that they like to take that slab of meat off the outside of...
  2. smokingmymeat

    Third belly

    In the brine two and a half weeks(POPS). Decided to take skin off of this one. In to the fridge for a day. Smoke em up tomorrow. Happy smoking, Big AL. :grilling_smilie:
  3. smokingmymeat

    bbally lox

    just wanted to say thanks for the lox recipe that i'm doing right now, and a thanks to SmokinAl also who was the first post i saw on this that was bbally's. i'm fixin to go into the 36 hour drying period which will put me into a Wed.  smoking.  i am curious what smoke everyone has used to do...
  4. smokingmymeat

    Pork butt for elk hunt

    My buddy drew a black powder elk tag so I thought I'd smoke one up for camp. This is about four hours in. What!! I can't see a way to post pics on my IPAD. So, this didn't really happen? This was all a dream? I swear I could taste it. Crap! So maybe you guys could help me with a problem. In my...
  5. smokingmymeat

    wet brine temps

    I've got 12lbs. of pork belly and 10lbs of pork loin for CB soaking in a couple of tubs of Pops brine now for a couple of days. It's been in my garage under 45 degrees, today it went up but stiil under 50. Are these temps. alright or do I need to move it to the fridge?
  6. smokingmymeat

    More bbb help

    I posted earlier about not adding quite enough hi-mtn season cure to my pork loin for Canadian Bacon. Curing since Nov. 5th. Thank you for all the advice. After I smoke it should I put it back in the fridge for a few days before slicing it.
  7. smokingmymeat

    BBB help (Q-view added)

    I am having my first go at making BBB. I am using the hi-mountain Bobby cure. I did this yesterday with a 2.5lb piece of pork loin. Unfortunately I realized today that I screwed up and only used enough cure for 2 pounds. Will I be okay, do I leave it cure longer or is it a lost cause. Looking...
  8. smokingmymeat

    1st time pork butt

    Was going to do a butt tommorrow,( butt ) I got chompin' at the bit. It's goin' in tonight. Using my MES 30 and amazn pellets so I don't have to stay up tonight. My question is what to do with the chip feeder thing? I've taken the chip tray out. Thought I saw something on here about it but...
  9. smokingmymeat

    A me update.---not back yet

    I haven't been on for a bit. Don't always have internet. Spent a week in England and a week in Scotland, back in England. Time to look for a smoker. Thanks to the guys trying to help me. Thought I might mention to the golfers out there that while I was Scotland I played TURNBERRY. GREAT...
  10. smokingmymeat

    SPRING HAS SPRUNG

    I love waking up to the smells
  11. smokingmymeat

    Brining shrimp

    Brought 10lbs. home from the Texas coast. Plan to smoke some for friends tommorrow night. Doing shell on, do you think they should be brined before smoking to help keep them moist. Boy do I like this MES, it makes it so easy to smoke stuff in the cooler weather we're having. It snowed...
  12. smokingmymeat

    Another newbie first

    Brined 3 hrs., Chef Ivo's seasoning, 20 min. dry time. more pics to come
  13. smokingmymeat

    Here we go!

    Okay, got in yesterday afternoon, released the MES 30 from its cardboard confinment. Got it seasoned last night. I picked up an angus beef brisket on the way home. I set the temp. for 230. Is that right? mixing up a rub, pics to follow. Gonna have to play with the camera/computer to see if I...
  14. smokingmymeat

    smokers in the UK

    Are there any out there? Heading over for a couple of months. Thought I might try to pick up a smoker when I get there. I can't remember seeing any when I was there but wasn't looking for one. Looked on Homebase site and didn't see one. Chatted with "napalm" and it sounded like I would have...
  15. smokingmymeat

    MES 30

    Going to buy this one today. My question is Good, Bad, Other. I live at 9000ft. It's a lot of work using my horizontal. It's hard to plan ahead, you never know what the day you plan to smoke will be. Last winter I had to alter my smoke a couple of days. Keeping the heat up is real tough when...
  16. smokingmymeat

    Hello from Angel Fire, New Mexico

    Hey everyone, I've been lurking around here for a long time now. Decided to join a couple/few weeks ago. Then I lurked a bit more. Now I'm coming out. I've got to tell you all, looking at the pics and reading what you're smoking has really got me going. Just want to let you know I'm a novice...
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