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  1. ghostred7

    Next Rig

    I currently have a Vision Grill Pro S and use a flameboss 500 with it. That said, I’m not sure of vision’s longevity and am already finding it hard to find some of the parts. If I were to upgrade… what should I go for?? 3-4 people normally with private events at home (30 people max) on...
  2. ghostred7

    Q-view: My 1st Pork Ribs

    Picked up some ribs since I'm flying solo and wanted to try my luck. Settled smoker (Vision Pro S) around 260* on oak lump with hickory chunks. Rubbed with dizzy pig ghost pepper rub 20190203_141024 by ghostred7 posted Feb 3, 2019 at 4:46 PM After 165*, wrapped in foil til 190* on a bed of...
  3. ghostred7

    Broke in the Akorn

    So I got a Char-Griller Akorn as my grill wouldn't last the season.  I haven't tried low & slow on it (will today) but that thing is ridiculous at how well it holds heat.  Smoked at 250 until IT of ~120 (i overshot by 10° being distracted) then seared at 550-575° for 60s each side...rotating...
  4. ghostred7

    New Grill/Smoker Advice??

    Hey all...hope everyone has had a great time in between posts. My MES40 started cutting itself off during cook cycles. My Charbroil 800 grill is on its last leg. Limited budget (pref < $250 with minor wiggle-room) Basically need grill and possibly smoker.  I have a chance at a FREE Brinkmann...
  5. ghostred7

    Game Day Butt (w/ Q-view)

    My wife is out of town + her not eating pork = my smoking a butt to take to a friend's for the game.  I don't use rubs on butt (or bigger).  This is going into the MES40 with AMNPS burning Pitmaster Choice (mix of cherry, hickory and maple) + some charcoal pellets.  I have the MES cranked up @...
  6. ghostred7

    n00b turkey ?s now w/ Q-view

    MES 40 15lb bird (smallest I could find...and well... $0.45/lb) AMNPS w/ Peach A dedicated fridge I can use for the prep...just need to know what I need to get kicked off tomorrow for thurs.  Planning on starting my cook around 0700-0800 Thursday am. Brine:  seen a few recommendations on...
  7. ghostred7

    So this arrived today....

    Thanks Todd (lovin the labels)!!! 5# each of the Charcoal, Pitmasters Choice, and Peach New Probe...Thanksgiving is about to be rockin'!
  8. ghostred7

    [Road]Side Business / Noob question(s)

    Like all "good" stories...this one starts off with ...."I was drinking over a buddy's house and we came up with an idea..." OK....he's a Q fanatic as much, if not more, than me.  We were feelin good and decided that we wanted to start a "weekend warrior" roadside/small-catering Q stand.  For...
  9. ghostred7

    Beef Short Ribs w/ Q-view

    This one will be an in-progress one.   Last night....got them, mustered them, rubbed them w/ one of my fav commercial rubs, Dizzy Pig's "Red Eye Express."  These are from last night ~midnight...so total time in vac seal = about 11-12hrs Slathered & rubbed Vac-sealed It's on the smoker...
  10. ghostred7

    1st Bone-In-Ribeye w/ Q-view

    Finally tackled my 1st Bone-In-Ribeye.  This one I had cut to 2" and weighed in ~ 2.5#. Just used my regular grill for these.  Got temp up ~350 (not intentionally lol...was experimenting) and slapped 1 big chunk of mesquite + 1 big chunk of hickory in there....let it bathe in the smoke for...
  11. ghostred7

    July 4th Brisket w/ Q-view

    So a cpl of years ago I started doing a brisket every July 4th....here's the product.  Sorry about the 1st pic...was taken w/ my cell. Cooked on MES40 @ 225°  Foiled at 165° and put into cooler @ 190° ....enjoy
  12. ghostred7

    My first pork butt (Q-view)

    We are typically a non-pork household. So when the wife went out of town, it seemed a good time to break that tradition. That being said, I did a 4lb butt this weekend and is the 1st time I smoked any pork. I decided to go high heat due to time. Going traditional eastern NC style....no rub...
  13. ghostred7

    Winter Party Brisket (Q-view)

    Didn't get a chance to take the "raw" pic of it just rubbed.  13# brisket.  Rub consists of the following: 2tbsp ea of brown sugar, chili powder, cumin, black pepper,  salt (added by recommendation) 1tbsp cayenne 1/4c paprika No trimming or scoring of the fat.  Spritzed with Coke at 630a &...
  14. ghostred7

    Rub Question....

    I have a 13lb brisket I'm going to smoke for dinner Saturday.  I'm trying to keep things streamlined as much as possible.  That being said...given the very rough estimate of 1.5hr/lb (which is ~19hrs), I'm thinking of starting either late Friday night or "zero-dark-stupid" Saturday morning...
  15. ghostred7

    Eastern NC BBQ Sauce Recommendation

    First off....lemme put this out there that I'm in NO WAY affiliated with this "brand" outside of talking to the owners to rant about how much I love it...that being said.. I'm stuck in GA with no love locally for eastern style vinegar based bbq sauce...so my internet search found me this sauce...
  16. ghostred7

    First Smoked Cheese (C-view :P )

    OK....decided to try smoking some cheese....hopefully it'll turn out OK.  I smoked them for about 4hrs outside in ~45-50* weather. Plans are to use the cheddars to make mac & cheese.  For the Pepper Jack, I plan on smoking a brisket flat seasoned chipotle/Mexican style and making some seriously...
  17. ghostred7

    MES 40 Grate?

    I've been seeing racks/grates people are putting in their MES40 such as the one here from one of Bear's posts.. Anyone know where I can get one or at a minimum know which specs to use to find one?  Thanks in advance.
  18. ghostred7

    One for the road (Pastrami content)...

    Sunday night or Monday morning we're going to be making a 10hr drive from ATL to northeastern NC.  Instead of buying fast food along the way, I decided that I'm going to make some Pastrami and buy some pumpernickel/rye swirl.  Doing the smoke today, so the store bought corned beef is soaking...
  19. ghostred7

    MES Tuna Recipe?

    I have read the recipe in the back of the MES40 manual....this is what it says: SMOKED TUNA 4 Tuna Steaks (1” thick) 1 1/8 cup Sugar 3/8 cup Salt 1 tsp Pepper ¼ tsp Garlic (granulated) ¼ tsp Prague powder #1 1 cup Honey 1 gal Water Suggested wood chips for smoking: Hickory or apple...
  20. ghostred7

    MES40 1st Smoke (Q-view incoming)

    I broke down and bought a MES40 at Sam's, model 20070311. Took it home, set it up (very easy assembly), and started seasoning it.. As I live in a "no-swine-zone," no butt or shoulder for me....so while I was at Sam's I picked up a 11.5lb packer (fat cap down here)... All rubbed up...
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