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My wife and I started a new diet in October where we do not eat a lot of carbs and we also eat 5-6 smaller meals a day. We mostly have the 3 main meals and then snacks. One of my favorite snacks is jerky and dehydrated apple slices. So, logically, I have to make some, smoke some.
I went to the...
Well, the church group turned out great. We planned for about 30-40. Bought 22# of chunks. Then 4# more for my family. I did alter the brine a little. I added a frozen apple-cherry juice concentrate to the mix. Also did the brine for about 6 hours due to family issues. Just had to let it sit. I...
I have the MES 30". My question for all those out there that have used this or other smokers is kind of technical.
Is one part of the smoker hotter than another? I usually have the vent half open.
I am not sure if it would be hotter on the top shelf, toward the back, under the vent, front of...
You did not let them sit for hours with the rub? What does sitting actually do to help any way. It was my understanding that resting with the rub for 4 hours allowed the flavor to get into the meat deeper. Did it matter?
From where I am sitting, it looks like it was delicious. Good job
I am planning to do this again in Sept. for my men's church group and their wives. The local grocery store can get me the chunks for pretty inexpensive. We will be providing the meat and each couple brings a salad or a treat. I have been debating to cut them into about 8oz chunks before cooking...
I was going through the freezer trying to find something to smoke. I found a couple of roast but I was not feeling patient enough to let them thaw for 24 hours. So that night at the grocery store I found some Pork Loin Chunks for $1.68 a pound. I kind of felt like a kid going up to my wife...
I played around with the idea of not signing up but what changed my mind was the idea of using my posts as a journal of sorts. An easy way to keep track of what I did, what worked for me, what others modified and worked for them. That way I do not have to spend hours looking up new ideas for...
Just wanted to say HI and thanks for all the info I have gleaned from this site over the last few months.
I bought my Masterbuilt ES 30" a few months ago. Thanks to the info from this site I have smoked chicken thighs, ribs (St Louis style), pork roast, trout, and some pork tenderloin chunks...