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  1. tom 178

    Two Questions for Cheese Smokers

  2. tom 178

    Two Questions for Cheese Smokers

    I have some Kerrygold ready to go with some gouda. I am going to try some potato chips and Cheetos also. I am using the A-MAZE-N-TUBE-SMOKER with cherry wood. This talk of Irish cheese and butter has me thinking about Irish Whiskey. I like whiskey neat. Has anyone ever smoked some Jameson? Is...
  3. tom 178

    Where can I get MES manuals?

    chopsaw, just looking for information on it, my other one is an analog, this one is digital and I have never used one. I am a read the manual kind of guy.
  4. tom 178

    Where can I get MES manuals?

    mosparky, thanks that helped, I got one pretty close.
  5. tom 178

    Where can I get MES manuals?

    Anybody know where I can get a Masterbuilt 20076515 manual? I just got this one from a friend and I'm trying to get it smoking again.
  6. tom 178

    11.5 lbs brisket and cream cheese stuffed meatballs

    Here is the brisket, It was tender and moist but the bark was soft. Very good eating. :)
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    • tom 178
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    • Album: 11.5 lbs brisket and cream cheese stuffed meatballs
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    • tom 178
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    • Album: 11.5 lbs brisket and cream cheese stuffed meatballs
  9. tom 178

    Leg Quarters & Mac n' Cheese w/QVIEW

    The chicken looks good, and I have to do some more mac & cheese, I have not done any for quite awhile and it was really good.
  10. tom 178

    11.5 lbs brisket and cream cheese stuffed meatballs

    Meatballs are done. Brisket is at185 degrees.
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    • tom 178
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    • Album: 11.5 lbs brisket and cream cheese stuffed meatballs
  12. 11.5 lbs brisket and cream cheese stuffed meatballs

    11.5 lbs brisket and cream cheese stuffed meatballs

    • tom 178
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  13. tom 178

    11.5 lbs brisket and cream cheese stuffed meatballs

    I put the brisket in the smoker (MES 30" analog) at 7:15AM and the meatballs at 11:00AM. I just wrapped the brisket at 11:15AM, it was at 158 Internal temp. according to Maverick.
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    • tom 178
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    • Album: 11.5 lbs brisket and cream cheese stuffed meatballs
  15. tom 178

    Boston Butts are in the smoke

    The butts took 13 hours for 1 and 14 for the other. I cooked the rib eye a little too much but it was still real good.
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    • tom 178
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    • Album: Boston Butts are in the smoke
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    • tom 178
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    • Album: Boston Butts are in the smoke
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    • tom 178
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    • Album: Boston Butts are in the smoke
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    • tom 178
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    • Album: Boston Butts are in the smoke
  20. tom 178

    Boston Butts are in the smoke

    Seven hours on the Butts and I'm feeling a little hunger so I am throwing in a rib eye for an hour or so (110-115 degrees) that I will then char on the grill
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