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  1. just george

    Point or Flat - Which gets done first?

    Happy New Year all. Generally speaking, at 225* which part of the brisket will reach 160/170* first? Also, since I can't fit a 12-14 pound packer in my MES 30 can I split the point from the flat, cook them together and still get great results? Thanks and keep on smokin'.
  2. just george

    To wrap or not wrap??

    Greetings fire. I'll be smoking a large Boston butt in my MES 30" digital with remote next weekend.  I'm trying for a 10 to 12 pounder because I'm feeding 10 to 15 hungry construction workers!  I'll be smoking at 225 degrees and adding smoke with the MES cold smoke generator for the first 4 to...
  3. just george

    Calibrating the temperature probe on my new MES 30" w/ glass door smoker

    Well now that you have helped me solve the dirty window problem I'll ask another question. I noticed that the temperature probe on my MES is about 15 degrees different than my digital meat probe.  The MES instruction book says to calibrate it if it's not correct, however it does not say how. ...
  4. just george

    Cleaning the glass door in a MES 30"

    Greetings from Oceanside, CA.  Just bought a new 30" MES with a glass door.  After 3 smokes the film is getting hard to remove.  Anyone have a solution to removing the film? Thanks and keep on Smokin' Just George
  5. just george

    Really need some Brisket HELP thoughts!

    Greetings all.  I cannot use my smoker for 12 to 14 hours at a time due to where I live.  Can I start the brisket flat in the kitchen oven?   My thoughts here at to start it about 2am at 200 degrees.  About 6 am I can start using my smoker. I'll pre-heat to 225 and move brisket and pan into...
  6. just george

    I need boxed or baged oak firewood for my smoker

    Anyone know where I can get wood? I'm in SoCal. Need boxed or baged oak.
  7. just george

    Greeings from Oceanside, California

    Well, I have to admit I have been wandering around here for about a year and a half.  Guess it's finally time to join in. I have a OKJ's Longhorn and a Webber 18" kettle along with a Camp Chef stove/griddle.  My mainstays are St Louis pork ribs and tri-tip in the smoker, steaks on the Webber...
  8. just george

    Greetings from Oceanside

    I've been kickin' around The Smoking Meat Forums for about 5 years and never saw this thread until today!  Have I been missin' out!  I really enjoy smoking and grilling and try to do something every weekend.  I have a custom vertical offset smoker with a 2'x4' Santa Maria grill together on a...
  9. just george

    Nb Bandera HOT fire I need to mod fire box - HELP

    Great info here for sure. I have an older Nb Bandera Vertical off set smoker. I just built a charcoal basket (16"x12"x4") from 3/4" 9 ga expanded metal. I have noticed that I burn much hotter now. So I want to seal up the fire box top lid and rear door. Also the sliding vent on the door is not...
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