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. zzrguy

    Reversed Grilled Porterhouses and Mexican Corn

    Me likey. Look super yummy I got to get those cast iron grates
  2. zzrguy

    Is this too much smoke

    In was looking for small chunks but that not easy to find on Long Island.
  3. zzrguy

    Is this too much smoke

    I cooked it at 250° till it reached 154° it stalled for about 1hr then went from 120 to 154° in 30 min. I topped up the wood every 30min. It took a total of 3hr. I'm going to do another one next week but I'm going to go lower temp maybe 200 to 220°
  4. zzrguy

    Favorite beer while smoking and/or eating BBQ?

    H auf Bräu Hefeweizen
  5. zzrguy

    Is this too much smoke

    Thanks it calmed down I'm guessing it was the first load of wood that had it smoking like a house fire. The food was good it was two bacon wrapped pork loins. I have a pan in that I leave dry to catch the dripping. There was a hint of bitter like the smoke was a little acrid but it was very lite...
  6. zzrguy

    Is this too much smoke

    Ok I seem to have a very Smokey smoker the OTBS seem to be out of my reach. This is my MES 30 WITH APPLE WOOD CHIP. Of cause when i take the picture there almost no smoke argh.
  7. zzrguy

    The “other” other white meat

    Or remember God is a forgiving God pork is delicious
  8. zzrguy

    Help! MES 40 Reading 273* when Turned on So Won't Heat

    Call Master Built
  9. zzrguy

    Saw this for the first time at Costco. Thoughts?

    Im thinking it maybe a hanger steak?
  10. zzrguy

    Searching for a simple smoked loin recipe. Not stuffed

    Ok and tent and let stand for 15 minute
  11. zzrguy

    Searching for a simple smoked loin recipe. Not stuffed

    I like Mc Cormicks Browns uger bourbon lite coating then rap the lion in Bacon and a little more Mc Cormick and the smoke it with apple fish with Hickory. 250° till internal temp hit 145°
  12. zzrguy

    What whole vegetables do you smoke?

    I've done a huge blooming onions with butter to be cut up and put on steak and I did a couple Portabella mushroom too.
  13. zzrguy

    MES 30" Control pannel Issues

    Where can I find this type of coating.
  14. zzrguy

    MES 30" Control pannel Issues

    Hey all this Is a thread for all you that have had or are having issue with your control panel. I would like to know how you fixed it or stopped the new one form failing again since I'm on my 3rd unit on both of my Smokers. Here's the unite in question My thinking is the vent is to close to...
  15. zzrguy

    Burnt Ends

    So much for that cholesterol medicine. Well I'll die smiling at least.
  16. zzrguy

    Bad smoke in my MES

    I'll give this a shot I have a pork butt I be brining this week.
  17. zzrguy

    Bad smoke in my MES

    I find preheating to that temp the smoke will come back to the temp I want to run it at quicker and stay more stable then staring low and then coming back to the set temp. Mind you I see when doing rib it stabilizers quicker then when doing 2 big butts
  18. zzrguy

    Head to Head: Brine Vs Dry Cure

    Thanks for the link.
  19. zzrguy

    Head to Head: Brine Vs Dry Cure

    Those hams looked luvly I got 30lb at BJs a month ago still frozen(I ask if they have any in back still frozen not referee it) I like the nice simple brine. Thanks
  20. zzrguy

    ADDING A THERMOMETER TO A 30MES

    I was thinking of putting one in the door I have two digital thremometer.
Top Bottom
Back
Clicky