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  1. pgareau

    MES Cold Weather Problem

    Anyone ever have a problem with a 30" MES not turning on in cold weather?  Its about 3 deg above outside and I started my normal routine for my smoker (in the garage with the door partially open, same outlet as normal, large gauge cord, etc).  But when I try to turn on the MES it wont turn on...
  2. pgareau

    First Pork Shoulder - with some Qview

    First thing...I am learning that smoking meats is just as addicting as smoking cigarettes!!!! So I tried my first pork shoulder today. Set up the rub last night and kept it in the fridge. Started it at 7am and brought it out to rest at 5pm. Spritzed it a few times with a apple juice, rub and...
  3. pgareau

    First Try at Brisket

    So, I did my first brisket this weekend...they didn't have whole briskets, so I had to use quartered...which was probably good for my first try.  It turned out pretty good, need to make some changes to my rub but wasn't too shabby.  Also threw somecountry style ribs on for a few hours...so...
  4. pgareau

    First Pork Loin

    So this is the first loin I have ever smoked...got my new MES 30 ready.  So I cut it flat about 1/2, laid out some provolone and onions after marinating in Italian and wrapped it in bacon.   Just went on the smoker...wish me luck!!!  Any advice??
  5. pgareau

    New MES

    Well....my first smoker wouldnt keep temp so I said heck with it and bought the 30" MES!!!  Pretty pumped!  Its outside finishing the preseason as we speak.  I have a pork loin and some country style ribs in the fridge just waiting for tomorrow!!! Wish me luck! 
  6. pgareau

    Hello from Wisconsin

    Newbie here from Northeast Wisconsin in the Fox Valley. New to smoking...using a Brinkman electric smoker.  Figured it was a good way to start out.  Always looking for advice and tips!  And anyone in the Fox Valley...I am always available to be an independent taste tester!!!!!!!!!
  7. pgareau

    Newbie Smoking My First Ham

    New to the forum and to smoking...wanted to start out slow so figured I couldn't mess up a pre-cooked, spiral cut ham!!  Using the same recipe I have used on the grill or oven (Coat with honey and then an OJ/Brown sugar glaze the last 30-60 min)...any advice or concerns I should look out for?
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