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  1. chefboyrd

    My First Smokeouse

    Hey Pignut  , Is that fiberglass board on the bottom part of the smokehouse? Great looking smoker
  2. chefboyrd

    How Many Mes Owners Here?

    Fired up the MES this morning, After seasoning up some Top round over night. Guna make me some Dal_licious smokin beef Jerky 
  3. How Many Mes Owners Here?

    How Many Mes Owners Here?

  4. IMG_0551.JPG

    IMG_0551.JPG

    • chefboyrd
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  5. chefboyrd

    Smoked turkey

    Smokin a turkey  tomorrow in a MES 30" Brimmed over night and air drying in the fridge tonight, will oil it it up a bit and add the dry rub with a little Baking powder for a better browning experience. We will see how things turn out tomorrow  
  6. chefboyrd

    Another AMNPS-MES Question

    I have had the same problem, and am stilling working on it to perfect it. I will be following the link to find the best out come
  7. chefboyrd

    Howdy from WA

    Welcome Rooster, I to live Live the great state of WA down in Vancouver. Glad you decided to join in.
  8. chefboyrd

    How Many Mes Owners Here?

    Jest got my MES 30 with window a few months back. Bought it off Craig,s list only slightly used. This is a great smoker. The only thing that bugs me is that it needs to be reloaded  with chips . I see there is an attachment that can be added for 75$ that will keep the smoke going at low temps...
  9. chefboyrd

    Bear's "Step by Step" Index

    Back a few years ago when I ran a custom farm slaughter plant in Cody WY we did a mix of 60# wild game to 40 # of 50/50 pork trim to make all  of our salami and summer sausage.
  10. chefboyrd

    How did you come up with your screen name?

    We Had a Halloween coming up and my niece wanted to make a custom for me. She knew I love to cook and asked her mom to go out and buy a chefs hat and a white apron. Where they took a permanent black marker and wrote Chef-Boy RD. Witch the RD stands for  my initials
  11. chefboyrd

    Final Smoked Salmon with recipe, instructions, and Qview

    Stick with only brimming for the six hours and be sure to rinse thoroughly. I put a fan on mine for two hours and patted dry before smoking. The finished product was not salty at all.    hope that helps
  12. chefboyrd

    First time home hog butchery

    Nicely done for not being a butcher. I have been cutting meat for some 35 years now. I checked out your blog post and it was well put together and well written.
  13. chefboyrd

    Bear's "Step by Step" Index

    Lovin the step by steps easy to find. How you do it is a very easy to follow along product creation. The smoked salmon turned out awesome. Thanks again
  14. chefboyrd

    Final Smoked Salmon with recipe, instructions, and Qview

    Hey Joey805  Smoked salmon is good in the coldest part of your fridge after smoking  for up to two weeks if sealed properly in a air tight cryovac bag. It does not hurt to freeze it for up to one year, Thaw it and it is just like you took it out of the smoker today
  15. chefboyrd

    Final Smoked Salmon with recipe, instructions, and Qview

    Well the MES worked out like a charm. And the salmon was perfect. Your recipe is a keeper. Thanks Bear.
  16. Final Smoked Salmon with recipe, instructions, and Qview

    Final Smoked Salmon with recipe, instructions, and Qview

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    P1030095.JPG

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  18. chefboyrd

    Final Smoked Salmon with recipe, instructions, and Qview

    Just got a MES and have salmon fillets  to try out your recipe. Will let you know in a few days. Have you ever caned your salmon?
  19. chefboyrd

    Can anyone recommend a good book on cold smoking?

    Bandyka, I am reading the book Meatsmoking and Smokehouse design by Stanley,Adam and Robert Marianski, And in there is a great chapter on cold smoking.
  20. chefboyrd

    So glad I found this

    My name is Rolland, I  started  cutting meat over 35 years ago. My first job when I was 16 was at a custom farm butchering plant in Byron WY, were I learned the craft of butchering , cutting and processing  meat. From there I moved to Cody WY and ran my own custom plant. It is there were started...
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