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  1. cheryl lee

    Cheryl Lee here (also from Richardson). Can you give me some guidelines (time/temp) for smoking...

    Cheryl Lee here (also from Richardson). Can you give me some guidelines (time/temp) for smoking turkey backs? I want to smoke several for future use in stock. Sure can't put a temp probe in these guys! Appreciate any feedback on this.
  2. cheryl lee

    First time pork tenderloin - braided

    Greetings, Smokin isthe Dr's! I too was jazzed by this in the newsletter and finally did it yesterday. I use a MES30. I smoked at 225*, and used an oven thermometer that I could view through the window, just to confirm the oven temp was correct as shown in the display. I did this because the...
  3. cheryl lee

    How Many Mes Owners Here?

    DFW area. $1.99 is the price I look for for St. Louis. I have tried Kroger ribs at .99, don't care for them. Target does the Hormel St. Louis at $1.99 usually before the major summer holidays (Memorial Day, July 4th, and Labor Day). Some years all three, other years not. I fill the freezer...
  4. cheryl lee

    How Many Mes Owners Here?

    I've had my MES 30 for about a year and a half. I cook for just two, so not a huge number of opportunities to use it each month. What I have done has all come out pretty darn good, except chicken; did not like the skin at all, and that's so often the best part! Would love it if I could go much...
  5. cheryl lee

    Prime Rib on WSM

    Could not agree more with Pineywoods! Simple is better with seasoning for this cut of beef. Salt (preferably coarse kosher or sea), pepper, garlic, and rosemary (hopefully fresh) together get the job done nicely. Rub a little olive oil on first so your seasonings stay put better. I smoked my...
  6. cheryl lee

    Jeff's recent rib newsletter.

    Jeff's recent newsletter, where he lays out his 2-2-1 (or 3-2-1) method for ribs, left me with a question. Hopefully, one of you more experienced types out there can clear this up for me: I'm assuming that one does not add wood during Step 2, since the ribs are covered, but how about when they...
  7. cheryl lee

    Another newbie jumps in!

    Thanks, Alesia! I'm sure we will be comparing notes along the way. c.
  8. cheryl lee

    Another newbie jumps in!

    Greetings from North Texas! I’m Cheryl (user name will show as cheryl lee) and my location is North-central Texas, just north of Dallas. I’ve only been smoking for 6 months now. I’m using a digital, electric Masterbuilt. I’ve also been devouring every word of the Smoking Meat Newsletter for the...
  9. cheryl lee

    Bacon weave and pork loin questions.

    Thanks, and will do!
  10. cheryl lee

    Bacon weave and pork loin questions.

    I chuckled out loud with glee after reading Jeff's newsletter highlighting this dish.....just can't wait to do this! My questions are these:  Did the bacon weave come out crisp?  (Can't really tell by the photo.)  Why, in the newsletter, does Jeff indicate he never recommends soaking chips for...
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