Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dancg68

    First MES smoke

    I have a new MES 130 and did my first smoke, rack of ribs. Set it up with the mailbox box. Rubbed and ready for smoker. 3 hours of smoking; into foil for 2 hours. Sauced and ready to eat. The ribs came our VERY tender. The only problem is the ribs did not have as much of a smoky...
  2. dancg68

    MES130B John McLemore Signature Series

    I am getting ready to buy my first electric smoker and Lowes has two versions of the MES 130b. The "standard" $189, John McLemore Signature Series is $229. I looked at the specs and the only difference I could see is the McLemore has about 3 additional inches of cooking space. Do anyone know...
  3. dancg68

    Converted offset smoker - heat problems

    I converted my offset smoker to propane and love the ease of it.  The problem I am having is the wood I use for smoke often catches fire, making the heat hard to control.  I use an old cast iron pan for the wood chunks. I have tried moving the pan around the fire box and have put the pan on top...
  4. dancg68

    Brisket, butts and ribs

    Just put on a 10lb brisket and two pork butts.  Ribs go on in a couple of hours.  It's going to be a long satisfying day.  More pics as the day goes on.
  5. dancg68

    First successful chicken thighs with Qview

    Smoked chicken thighs today.  I have smoked them before and but the skin always turned out like leather and the meat was a little dry.  I put a simple rub on them and put them in the smoker at 250-260 degree (suggestion from SMF) using apple wood for smoke. After one hour, I flipped them skin...
  6. dancg68

    Probe for Good Cook thermometer

    I have 4 Good Cook Precision thermometers that work well for me.  The problem is the probes are starting to crap out.  I am down to one reliable and one iffy probe.  Does anyone know where I can get new probes or are these throw-away thermometers? Thanks, Dan
  7. dancg68

    New England Events

    Does anyone know of any events in Maine, New Hampshire, Vermont, or Massachusetts?  I have tried looking online but all I come up with is chowder fests and lobster boils (not that those are not great). Wife and I want to attend an event but can't find one. Thanks, Dan
  8. dancg68

    Restriction on bringing wood into NH

    We are not supposed to bring wood into New Hampshire because of some Asian beetle that likes the Maple trees up here.  I want to buy some chunk wood from the internet but don't want to be inadvertently bringing bad things into the state.  Has anyone had problems with bugs in the wood bought on...
  9. dancg68

    Reverse Flow Mod - No welding skills

    I have two offset smokers, one Charbroil and one older no name (I prefer to use this one).  I am thinking of converting the Charbroil to reverse flow smoker but do not have welding equipment or skills.  I do have the ability to cut and drill metal.  Is there a way to convert it without having to...
  10. dancg68

    Pork Butt Fat - What to do with it

    I smoked three pork butts yesterday and pulled them this morning.  I used a new butcher and there was a thicker layer of fat then I normally get, so when the smoking was done I still had a nice thick layer of fat on the butt, which I removed before pulling. Is there anything I can do with this...
  11. dancg68

    Smokehouse for Cold/Hot Smoking

    I am interested in building a smoke house to use for both hot and cold smoking.  I have read the forums here and seems most people do not raise the temperature in their smoke house to over 180 degrees.  When I smoke pork butt or briskett I normally get the temperture to 210-225 degrees.  Can a...
Top Bottom
Back
Clicky