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  1. tbones

    Powder coating

    Has anyone powder coated their smoker? Would powder coating withstand the temps on the firebox?
  2. tbones

    Painting the CC and FB

    So I'm building my first reverse flow smoker from a 120 gallon air compressor tank. My question is do you bother with painting the inside of the firebox and cook chamber? I know there is high temp paint but I hear it will burn off anyway eventually. And should I paint the inside of the cook...
  3. tbones

    To Brine or not to Brine?

    So how may people brine? And do you brine poultry only? I like to brine my poultry and my pork. someone on another site is telling me they only brine poultry and said if i brine my pork it wont turn out good, but Ive had really good luck brineing pork. it has come out nice and juicy and tasty.
  4. tbones

    Accent additive

    Does anyone add that Accent (MSG) to their rubs or brines or injections?
    • tbones
    • Thread
    • Replies: 2
    • Forum: Pork
  5. tbones

    MES Mailbox mod

    So I finally broke down and attempted the mail box mod for my MES 30.  I'm running a test right now. The pellets didn't want to go at first but after I got them going and drilled enough holes in the mailbox for air flow its working great now. Cant wait to try some ribs and a butt next weekend. ...
  6. tbones

    Natural lump

    So I thought I would give natural lump charcoal a try. Got to say I'm not to impressed. Seems to give an off putting flavor in my meats. Im using royal oak natural lump. Anyone else have this issue?
  7. tbones

    "Pigballs" or so someone called them.

    Ok, so someone on here posted about doing something called a "pig balls" on here. i decided to try it for myself today. I bought some Italian sausage and beef  and a block of Velveeta and  pepper jack cheese. I also picked up some center cut bacon to wrap them in. I started by cutting up some...
    • tbones
    • Thread
    • Replies: 4
    • Forum: Pork
  8. tbones

    My first Fatties!!

    So here I go. Making my first fatties today. I'm doing 2 of them. First one is a breakfast fattie with 2 lbs breakfast sausage and 1/4 pound beef. rolled it out and put some shredded Cheddar cheese and some hard boiled eggs in it. Here are the ingredients in that one I only used 2 lbs of the...
    • tbones
    • Thread
    • Replies: 12
    • Forum: Pork
  9. tbones

    Brisket rub and marinade

    Has anyone used the rub or marinade for brisket from the "Dadgum that's good" book? what other rubs and marinades are recommended?
    • tbones
    • Thread
    • Replies: 6
    • Forum: Beef
  10. tbones

    One great brisket!!1

    Got a 8.75 pound brisket from Sam's Club the other day. Got it home and trimmed it up a bit put a great rub on it I got from the book "Dadgum that's good" from John McLemore. just put it in the MES preheated to 250 then dropped to 225 when brisket went in. Let it cook for about 5 hours...
    • tbones
    • Thread
    • Replies: 3
    • Forum: Beef
  11. tbones

    First Brisket

    So I smoked my first brisket today. Got a 5.75 # at the butcher. I was shocked to find out they only have frozen briskets.  against my better judgment i bought it. After i got it home and thawed it out, i was not impressed with the cut of meat. Mostly got the point with not alot of fat. I...
  12. tbones

    how much smoke?

    So my brother has a 40'' MES and he told me when he is smoking stuff he only puts in a small hand full of chips every hour for about 3 or 4 hours and then no more. i have noticed there really isn't alot of smoke flavor in his food. Are you suppose to have constant smoke for a few hours or just...
    • tbones
    • Thread
    • Replies: 23
    • Forum: Pork
  13. tbones

    Baby backs

    So im going to smoke some baby backs for the first time and im ready to put them in the smoke and i just realized im not sure what side of the ribs go up. Can someone please help me??
    • tbones
    • Thread
    • Replies: 9
    • Forum: Pork
  14. tbones

    Briskett

    Ive been wanting to smoke a brisket for a while now but kinda nervous . Anyone have any tips for me. I have a 30'' MES.  Is the brisket suppose to be sliced or pulled when its done?
    • tbones
    • Thread
    • Replies: 2
    • Forum: Beef
  15. tbones

    Hello, new here.

    Hello everyone, My name is Rick and I live in Minnesota. I'm happily married to the love of my life Amy.  I'm 34 years old and I am a heavy duty truck and trailer mechanic for 15 years. Over the last several years I've been looking into smokers and hearing about other peoples experiences with...
  16. tbones

    Cornish game hens wrapped in bacon

    I smoked 6 Rock Cornish game hens wrapped in bacon and it was amazing!!! I brined the hens overnight and a brine recipe I found online.
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