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  1. drtheo

    Mother's day BBQ sauce or crap!!!! I don't have any sauce sauce

    So I am not a BBQ sauce guy, I am more of a bark and vinegar finishing for pulled pork kind of guy. So we are having pulled pork for lunch / supper today and I did not have any sauce for some visitors that wanted sauce. This is what I came up with, it is a basic recipe modified to be a bit...
  2. drtheo

    Anyone know how to jump around mes controller

    I'm in the middle of a smoke and my smoker will not go past 200 degrees all of a sudden it doesn't mes 40 electric and I think the controller may be crapping out because it reads that the smoker is at 275 however my ready check reads it is at 198.
  3. drtheo

    Now with Q View: Doing an 8lb brisket flat in the MES Sunday

    So I am getting ready to do a 7lb brisket flat in the MES. I am thinking a Dr pepper marinade and some Rene's desert rub on it. This would be my first time using pop as a marinade. I have heard beef responds well to it.
  4. drtheo

    Stuck between camp chef and rec tec

    So I am looking to replace all of my outdoor cooking implements with a pellet grill. Right now I am leaning towards a camp chef woodwind wifi 36 with the side kick burner On the other hand there is the rec tec 590. And maybe figure out a way to add a gas side burner, or add a single station...
  5. drtheo

    5 shoulders in the old mes 40

    So I started 5 shoulders today at noon averaging 12 lbs each, I have a different rub on each. I am 12 hours in an I am at an internal temp of 155. For some reason the fat caps are not melting off all that well at this point. I am running at around 235 smoker temp. At this point I am hoping...
  6. drtheo

    Cure #2 on fish?

    so I am going to be doing 3 loads of salmon next week, and am wondering if i should use some Cure #2 in the brine to help it keep. What do you guys think?  How do you store smoked fish?
  7. drtheo

    tried my hand at cold smoking for the first time, I think i have a problem with one of the pork loi

    HI I tried my hand at cold smoking and just finished up a 40 hour smoke. The bacon turned out looking great as did most of the pork loin i did. I used pops brine as my base and added some garlic and onion to the bacon brine and just used the sweet recipe for the loin. everything went smoothly...
  8. drtheo

    DrTheo's Rub #1

    here is the rub recipe that i came up with last night for a couple of butts.  I like to use dark molassis as a slather before i rub but i had none at home and decided to use EVOO and then pat with brown sugar after the rub. 1/2 - 2/3 cup paprika 2 tbs onion powder 2 tbs garlic powder 1 tbs...
  9. drtheo

    I am having the weirdest problem with my MES 40

    This is a new problem, as i have smoked in it a few times before with no issue, but never a smoke this long. last night at 9 pm I put in 2 butts at 225 degrees,  at 12 i bumped it up to 240 the IT was 146  (as far as smoker temps go, both my smoker and redi chek read the same) I came out at...
  10. drtheo

    Boston butts, Im stuck in a tight spot---

    I have to smoke 2, 7 pound butts for a party tomorrow evening, If i smoke them both at the same time, will they take longer then 1 at a time? I can i just plan on 12 to 14 hours for 2 in the smoker? I am using a MES 40, and an amnps. the real kicker is most of the smoking is going to have to...
  11. drtheo

    Hello all from minnesota

    HI everyone, and thanks for having me.  I have been lurking around here for about a month, and have learned a ton so far, so thanks to all of you for your info that you have shared on smoking. I am brand new to this, and sort of started because i kept having great ribs at a friends house.  So...
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