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Sugar Land, Tx
Sugar Land here. Dulles @ 6 area. Using a Kenmore/Traeger clone. Lloovvee it!- chuckybrown
- Post #11
- Forum: Texas Members
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Smoked Pork Loin with Mahogany Sauce
I cooked a pork loin today using this recipe. Man, it turned out fantastic. The sauce just set it all off. I suggest this for any level of experience.- chuckybrown
- Post #88
- Forum: Pork
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40" Gen 2 MES, Stopped Working
I had a problem with my MES 30. I emailed them, and after proving a copy of my receipt a new one was promptly shipped to me. So....email them. They provide exceptional customer service!- chuckybrown
- Post #7
- Forum: Electric Smokers
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MES 30 Electrical Short
I'd call it FANTASTIC customer service!!- chuckybrown
- Post #4
- Forum: Electric Smokers
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MES 30 Electrical Short
Two weeks ago as I made a bunch of ABT's, I stepped out to warm up my MES 30. I came back in and grabbed an aluminum pan that I needed to mold to fit the bottom as my drip pan. I opened the door of the smoker, and noticed the heating element was bright cherry red. Strange....I'd never seen it...- chuckybrown
- Thread
- Replies: 5
- Forum: Electric Smokers
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Package vs. Finished Weight
I'm new to smoking, but have had something going the last four or five weekends since I bought my smoker. I smoked two +/- 8lb pork butts this weekend. Started out with 16lbs in total, ended up with just under 8lbs of finished product. Is this normal? That's over half in water weight? ...- chuckybrown
- Thread
- Replies: 1
- Forum: Pork
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13 Hours Later.....IS THIS NORMAL?
It turned out FANTASTIC.....18 hours after I put it in. I'm LEARNING!!!- chuckybrown
- Post #7
- Forum: Pork
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13 Hours Later.....IS THIS NORMAL?
I've had an 8lb butt in the MES 30 smoker since 7 AM, 13 3/4 hours later, internal temperature just hit 172. I've been very patient, and began mopping it the past two hours. I started out at 230 degrees until about an hour ago, when I turned things up to 250....then 260. I'm worried that I'm...- chuckybrown
- Thread
- Replies: 11
- Forum: Pork
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Yea, so......how to avoid this?
Drip pans it is! Using them today under the ribs I'm smoking....- chuckybrown
- Post #5
- Forum: Meat Selection and Processing
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Yea, so......how to avoid this?
- chuckybrown
- Album
- Comments: 0
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Yea, so......how to avoid this?
I got the brisket out before any damage was done. I had only smoked two chickens and one fattie in the MES 30 before today's brisket. It was on the rack without foil, and internal temperature had just hit 170 when the fire broke out. It was clear that drippings started the flames. What...- chuckybrown
- Thread
- Replies: 4
- Forum: Meat Selection and Processing
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Smoker Fire.jpg
- chuckybrown
- Media item
- Comments: 0
- Album: Yea, so......how to avoid this?
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Howdy from Sugar Land Texas!
And there you go. Two birds. I cut the breasts (see incisions) and they are purr-fect. #jealousmuch? Thanks for the support gents, much appreciated. Onward toward SuperBowl Weekend!- chuckybrown
- Post #21
- Forum: Roll Call
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1st Chicken.jpg
- chuckybrown
- Media item
- Comments: 0
- Album: Howdy from Sugar Land Texas!
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Howdy from Sugar Land Texas!
....well, if you bring frosted lager glasses, then yes...- chuckybrown
- Post #18
- Forum: Roll Call
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Howdy from Sugar Land Texas!
...don't come without Shiner......- chuckybrown
- Post #16
- Forum: Roll Call
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Howdy from Sugar Land Texas!
- chuckybrown
- Album
- Comments: 0
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20150128_191411-picsay.jpg
- chuckybrown
- Media item
- Comments: 0
- Album: Howdy from Sugar Land Texas!
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Howdy from Sugar Land Texas!
Gary, chicken is on the grill, coming off in a few. Pics to follow....- chuckybrown
- Post #11
- Forum: Roll Call
