Recent content by wingrider78

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  1. wingrider78

    Having smoke issues with A-Maze-N Smoker Tray - MES40

    I have been smoking meat for quite some time and haven't had any issues with my MES40 other than the constant loading of chips during long smokes. When smoking with chips, there is quite a bit of smoke coming out the top vent, the window is unusable since there is enough smoke in the smoker that...
  2. wingrider78

    NOOB Fatty Questions

    Okay, I have read that you can add 'almost anything' into a fatty and it will most likely turn out great. My question is, what do you do with the fatty once it's done and you slice it up? Does anyone care to post what kind of fatty they make and how they serve/eat them? Most of the recipes...
  3. wingrider78

    How did you come up with your screen name?

    This was a fun post to read....so I will contribute. As you can see from my avatar, I own a Goldwing. I ride a Goldwing. I was born in 78. WingRider78...pretty simple. Been using the name since I bought my first wing when I was 19....had them ever since.
  4. wingrider78

    2nd smoke ever

    Don't eat the dark meat, no since in buying the bird with more than just breasts. Besides, who wouldn't like breasts like these???
  5. wingrider78

    2nd smoke ever

    This was in 15% solution, so I read not to brine, but I do like Walking Dude's idea about a soak in freshwater to get their solution out and put my own in.....even still, it was the juiciest bird we have ever had. I think next time I am going to find a bird that isn't in solution and give her a...
  6. wingrider78

    2nd smoke ever

    Hello all, I am new here (already been to roll call) and have already cooked one 8lb turkey breast. It turned out great, that was on saturday. The temperature outside really jump in the past couple days, so I thought I would experiment with the new smoker and see what would happen since it was...
  7. wingrider78

    Mid-Michigan Smoker-In-Training

    Okay, sorry for no pictures, but thank you for your input...the turkey was fabulous!!! I think I will be smoking everything that I eat. We had our dinner set for 5pm, I put the turkey in about noon, thinking if it was done early that we could keep it warm....it didn't get done until 6:15...but...
  8. wingrider78

    Mid-Michigan Smoker-In-Training

    I am assuming that the decision to add more wood is going to be based upon how much smoke flavor you would like to have in your food, but at what point should you add more?? I still have little whisps of smoke coming out, but it is a lot fainter than when it started. The wood is black around...
  9. wingrider78

    Mid-Michigan Smoker-In-Training

    Thanks for the great welcome into the forum!!! Just as an update, the bird is in the smoker....she's been going for about an hour and 15. Boy my garage smells good. She's running at about 260 with the bird in there, and the bird is reading 58 so far. I decided to not soak the wood just yet...
  10. wingrider78

    Mid-Michigan Smoker-In-Training

    Thanks for all the advice and tips. I think I will try some wine for soaking...I have some homemade wine that should be good for it. I will write back tomorrow night and let you all know how it goes.
  11. wingrider78

    Mid-Michigan Smoker-In-Training

    He took the trees down this past summer, around May or June. It has been in his garage since, it should be fine for smoking I'm assuming. Should I soak it? I've seen it mentioned both ways...I was going to soak since it seems that more people prefer soaking than not soaking.
  12. wingrider78

    Mid-Michigan Smoker-In-Training

    Thanks for the tips. Also, how quickly does the wood actually get burnt up...my booklet says that I will likely have to replace my wood every two hours or so. I will be using chunks of apple branches that are roughly 1/2 to 1 inch thick, not sure what lengths I should cut them into...any thoughts?
  13. wingrider78

    Mid-Michigan Smoker-In-Training

    Thanks, I am there right now, finding some good insight on the turkeys....
  14. wingrider78

    Mid-Michigan Smoker-In-Training

    Hello all, I have been looking at the site for a couple days now and have seen some really good ideas and would like a little advice. I am the new owner of a Brinkmann Gourmet Electric Smoker (got it for Christmas) and as the title explains, I am in training to become a great smoker. I...
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