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I put a Masterbuilt electric cold smoker on my MES 30 and love it. Cold smoke as long as I want then fire up the heater to cook it if I want. Great for Cheese.
I like smoked chicken, and the Thighs are the best. However, I must be doing something wrong because when I do them in my MES 30 at 275 deg, (inside at 170 deg.) the skin is a little like rubber. So I have been smoking them for 30-45 minutes then putting them on the grill offset from heat at...
I did a search, but could not find what I was looking for. Anyone come across a good cover for a MES 30 that will also cover an attached MB Cold smoker?
Ches.
I just cold smoked two 9 lb butts last weekend. 6 hours on just apple smoke with a little light coat of seasoning salt and webber hickory seasoning. I sprayed them down ever 30 minutes with apple juice. Roasts were not cooked when finished, but had a great light brown to them. I cooled them...
I smoked a 20 lb ham cut in half yesterday during the day. I had two dogs that I had never seen prior come into my yard and walk near my smoker. Guess it must have smelled good. I am betting you have a coon problem and they are moving the vent to try to get to the meat (or the smell). But...
I have to say, I am very green at smoking, and this thread got me thinking. I have no put raw briquets onto my existing coal in the past, I don't do it when I am cooking out, but did not know why, interesting. I use coal to get things going then use apple or cherry wood for smoke then heat. ...
Hi, I am Ches., I live in Muskego, WI. I have been smoking for about 8 years now. I have a home built smoker made out of an old aluminum bread cart. In the past, I have only hot smoked using apple wood as heat and smoke source. I do about 60 lbs of venison summer each year along with...