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  1. mfreel

    Where to buy a Gen 2.5 40" MES?

    Thought I could cut to the chase. Where can I get a Gen 2.5 MES 40"? I think the correct model number is 20070115. Any ideas? TIA!
  2. mfreel

    Where to buy a MES 40 Gen 1?

    My MES 40 Gen 1 is crapping out.  Too many years in the elements I think.  The unit keeps shutting down and it's just not reliable. Sometimes will turn off 30 minutes into a smoke. The wiring connection is very temperamental but I'm not sure it's not something inside the unit.   Where's a good...
  3. mfreel

    What's a good name for a dog?

    I figured there'd be some creative names that are "smoking" related.  Here's a few we've thought of. Bacon Brisket Smoke Be creative. Thanks, Mike
  4. mfreel

    Who's got the best smoked Mac & Cheese recipe

    I need a no-kidding, slap your mama good recipe for smoked mac & cheese.  Yes, I did a search, but there's a ton of them.  What would you recommend?
  5. mfreel

    Why don't I get a smoke ring using my AMNPS????

    I did a half-arse search for this but nothing immediate came up. Why don't I get a red smoke ring using my AMNPS?   Not a big deal.  Just aesthetics, but I was wondering.   BTW, I won't be giving up my AMNPS anytime soon. Thanks for looking! Mike
  6. mfreel

    Help Research Smokin-It 3 and 3D

    I've had 2 MES 30s and 1 MES 40 for several years but they're starting to go on the fritz.  I'm trying to research the Smokin-It 3 and 3D smokers and I could use some insight. Here are some questions I have about the Smokin-It smokers.  Thank you for your time helping me out!!! What's the...
  7. mfreel

    Boring. Just some more bacon

    But I can't get over how the quality of homemade bacon is just so much better than store-bought. I dry cured this belly (skin off) using a maple sugar cure from a local vendor.  PM me if you want the link.  I cut it in half to fit them both in a 2 gallon ziploc bag.  Total cure time was 8...
  8. mfreel

    chocolate covered bacon

    It's easy. Fry bacon.Melt 1/2 cup dark chocolate morsels and 4 squares of chocolate almond bark.Cover bacon with chocolate and place on a piece of waxed or butcher paper. (melt some peanut butter morsels and drizzle if you want)Let cool.Eat
  9. mfreel

    Bacon Slicer???

    Does anyone have/use/recommend a bacon slicer?  There's a local place here that will do it, but they want $1 per pound to slice it.  I have been using my 10" slicer, but I want a more uniform and consistent product.
  10. mfreel

    More Baked Beans

    I tried this recipe last week.  I soaked the beans overnight and did this recipe, but the beans were still too crunchy.  This batch was worth the effort!  They have a sweet flavor with all of the brown sugar, syrup and molasses, but they also have a real KICK at the end with the cayenne pepper...
  11. mfreel

    Finish this sentence - You know you're addicted to smoking when ...

    I'm totally hijacking David What's post, but finish this sentence.  Just for fun! You know you're addicted to smoking when ... You know you're addicted to smoking when you don't have ANY more room in the fridge but you smoke 10 pounds of cheddar anyway!
    • mfreel
    • Thread
    • Replies: 29
    • Forum: Beef
  12. mfreel

    Root Beer Wings

    I got a wild idea to try a root beer marinade for some chicken wings.  I marinated these for about 24 hours.  I put them on a rack for an hour to get rid of some of the extra moisture, then I sprinkled them with some of my favorite rib rub.  These went into a preheated smoker at 250 for about an...
  13. mfreel

    Time in the smoke?

    AK1 got me to thinkin. I usually cold smoke cheese for about 3 hours.  I like the flavor and I usually get good color.  I vacuum seal and leave it alone for a minimum of 2 weeks, oftentimes 6 months to a year.  Just had some 2 year old cheddar that was outstanding. What's the difference...
  14. mfreel

    What has been the WEIRDEST injection liquid you've used?

    In a previous thread, Dave got me to thinkin' about this.  What's the weirdest injection liquid you've used?   I'm pretty boring.  Apple juice with rib rub has been the extent of my experimentation. My neighbor did a smoked turkey injected with champagne.  It was pretty good. How about you?
  15. mfreel

    Bagel with Lox

    Happy Thanksgiving!  This is my pre-Thanksgiving bagel with cream cheese and lox.
    • mfreel
    • Thread
    • Replies: 1
    • Forum: Fish
  16. mfreel

    MES 40 Gen 1 on sale for $199

    Saw this on another post.  Didn't believe it but here you go.  Too good to not pass along to everyone. As of 11/12/15: http://www.academy.com/shop/pdp/masterbuilt-40-inch-digital-electric-smoker-with-window?repChildCatid=638908
  17. mfreel

    Steak and Smoked Blue Cheese

    Grilled taters with dill, rosemary and thyme out of the garden.  Strip steaks with 18 month old smoked blue cheese.  Out of sight!!!!!
  18. mfreel

    Smoked Polish

    Just got done with 25 lbs of Polish.  I kept about 6 lbs fresh and smoked the rest.  I used a local vendor's spice mix and cure, but I had to doctor it up with 3 tbls of whole mustard seed, 3 tbls CBP, 2 tbls granulated onion, 2 tbls granulated garlic and 2 tbsl majoram. Enjoy the BBQ Qview.
  19. mfreel

    Brisket with a few pics

    Sorry I didn't take pics of the whole process.  I smoked 80 lbs of brisket for a biker group I ride with.  I used my own rub and smoked them at 225-235 with hickory (AMNPS).  The small ones took about 12 hrs and the 14 pounders took about 18 hrs.  I was going to make some burnt ends with the...
    • mfreel
    • Thread
    • Replies: 6
    • Forum: Beef
  20. mfreel

    Maverick BBQ Thermometer on the fritz

    It works...it doesn't work.  I've had it for a couple few months and sometimes it comes on and sometime not.  Anybody know about a fix?
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