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  1. plume-o-smoke

    Texas Pepper Smoked Sirloin Roast - Reverse Engineered

    When I was in Texas a few years back I had a sirloin steak that was unique and fan-freaking-tastic. Forget what you think you know about cheap sirloin steak. The texture/moisture of this technique is unlike any sirloin steak I’ve ever had. Juicy, tender. With a beautiful smoked beef flavor that...
  2. plume-o-smoke

    Anyone know the IT for alligator?

    I'm grilling some alligator tenderloins tonight. Anyone know the internal temp I should shoot for? Is this like steak, sear the outside and leave the middle mid-rare? Or more like pork chop/chicken, cooked throughout? Eatin' some Florida gator in Denver while watching the Av's beat down of...
  3. plume-o-smoke

    Need a new pellet brand (electric smoker tube & maze users, not Traeger-type pellet smokers)

    UPDATE: The results are in Lumberjack (4 votes) - notably available locally at Dicks Sporting Goods for $15/20 lbs Owens BBQ (2 votes) - 20lb bags pick up only, $17/5 lbs delivered. CookinPellets (1 vote) - $36/40 lbs delivered BBQrs Delight (1 vote) - only sell small bags, six 1-pound bags for...
  4. plume-o-smoke

    Consistently L-O-N-G cook times on pork shoulders - cooking @ 250+ (MES 30)

    Hey guys. And gals. ​I've done ~20 or more pork shoulders on my MES and get cook times up to 30 hours. I have adjusted the chamber temp upward from 225 to ~260-265 and no longer get the 30-hour marathons, but 22-25 hours is the norm on an 8-lb shoulder. Never less than 19 hours. I set the MES to...
  5. plume-o-smoke

    MES or Weber for Turkey?

    ​I'm smoking a turkey for Christmas, I can do it in my MES 30 or my Weber. The MES is by far a more controlled environment (read: easy to use) but I'm worried it won't get hot enough, topping out at ~270 on a good day. My chicken skins have always been awfully rubbery w/ the MES. The Weber, of...
  6. plume-o-smoke

    Planning road trip through Missouri

    So far I'm planning a route spending nights in St. Louis & K.C. with a leisurely day in between. I could also go across further north and hit rural areas... Like Hannibal->Cameron->K.C. Anyone have thoughts on must-stops?
  7. plume-o-smoke

    So what do YOU have planned for Easter Dinner?

    Just curious what you all have planned for Sunday. And looking for ideas.
  8. plume-o-smoke

    Are people on this forum "foodies"?

    My brother in law has taken to calling my wife and I 'foodies' lately. I thought that term was reserved for d0uchebag food snobs (gist of Urban Dictionary defs), but my read of the 'net suggests the term may have wider application to anyone who is into cooking, snob or not. Which would certainly...
  9. plume-o-smoke

    Smoking in the snow w/ MES + Maverick 733 (bad idea?)

    OK, we have 3" on the ground and up to 9" yet to come. Windy by this afternoon. It's Superbowl Sunday and I have ribs to cook. How concerned should I be about snow messing w/ the electronics? My plan is to put a plastic bag over the electric control unit on my MES gen 1 and cover that with a...
  10. plume-o-smoke

    MES 30 in-chamber temperature variability observations

    I have noticed the temp inside my MES 30 (gen 1) is different depending on where I place the probes on my Maverick 733. At the vent, barely hanging the probe inside, consistently measures higher temps than elsewhere. Right now, for example, I have a probe near the left wall about half way...
  11. plume-o-smoke

    Sub-hank quantity of casings?

    I'd like to try my hand at making sausage & am buying supplies. Casings seem to come in a standard pack (hank) that will make 100-150 pounds of sausage. Let's say, for the sake of argument, I'm not interested in making 100-150 pounds of sausage (imagine that!). Does anyone have a favorite source...
  12. plume-o-smoke

    What woods have you tried and DON'T like

    I see a lot of threads about what woods people prefer for various smokes. But I suspect there is a lot of confirmation bias. If you use hickory, you will probably like it, but that's not to say a bunch of other woods wouldn't work as well or better. So I'm curious, what have you tried and NOT...
  13. plume-o-smoke

    MES foil/towel/cooler vs. just drop the temp to 100

    Casual observation/question from a MES novice here. I searched the archives and found enough to make me curious. Could you rest meat at the end of a smoke simply by dropping the temp in the smoker to 100-150*, and forget the whole wrapping thing altogether? I can't imagine you'd lose that much...
  14. plume-o-smoke

    Which part of the probe is measuring temperature?

    I've always wondered something, I suspect I'm not the only one. Maybe you all can help. When we measure meat temp, we're really interested in the temperature of the coolest part of the meat. But meat thermometers/probes are all metal (read: conduct heat well). While the tip of the probe may be...
  15. plume-o-smoke

    Plume-o-Smoke saying hi from the Caribbean

    I'm living in Grenada at the moment, but I'm moving back to Michigan soon. [Yea, yea, yea, I know what you're thinking. Well, believe it or not, the island charm eventually wears off. Especially after a couple kids.] I'm a scientist in my day job, but I fish and hunt all I can. Should be a good...
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