Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. frieza79

    Cart options for an MES or Smokin it?

    Did you end up getting that plastic cart? I've got that cart, and its pretty flimsy.  The doors barely open/close because of flexing. might be a little more stable w/o the wheels, but i wouldnt trust it.  Maybe if you bolt it to some plywood for a better footing... 
  2. frieza79

    My Stufz Burger made the finals........Help Me win $5,000

    Shouldn't be too hard to win, just looking at the pics on that site, your burger wins hands down.  A Texas Grill Master wouldn't make those other sissy burgers.
  3. frieza79

    yet another broken MES

    I'm glad that you have had a good experience with yours. But in your reply you basically say that the MES is great, but then tell me that i should consider buying aftermarket components. All I see on this forum is Mods and upgrades to get the MES to work.  Burned up wires, chip holder mods...
  4. frieza79

    yet another broken MES

    If you're looking for a new smoker, make sure a 30" MES isn't one of them I've had mine for about 6 months, but only used it 3-4 times and the digital control panel no longer displays correctly. Its almost like the connection to the LED panel is loose, if i press on the screen really hard i...
  5. frieza79

    Reheating Pulled Pork

    We like to pan fry it and add some hot spices to make great carnitas tacos. Just add a little bit of oil to get it started, but hopefully there is enough fat to make a nice sizzle then just add onions, avo and some salsa
  6. frieza79

    Electric ECB in the cold?

    I have found that the main thing that causes the heat loss is wind. Even a small breeze will carry away the heat. I have used just an old bath towel to insulate my ECB and It seems to work fine. Although "cold" in CA is probably a bit different than MN
  7. frieza79

    Free almond wood?

    I've never smoked with almond wood, but I've burned it plenty of times in brush piles, and it seems like it would be strong. It burns hot too, so be careful with your temperature regulation Your best bet is to try it!
  8. frieza79

    Brinkman electric won't get up to temp.

    I could never get mine to go above 200 either. I tried a few things that seemed to work. 1. make sure the extension cord is rated high enough for the amperage. 2. make sure the extension cord is as short as possible. 3. Make sure there isnt any wind. 3. Cover the smoker with an old towel or...
  9. frieza79

    Ribs on an Electric Smoker

    You can get rib racks that hold them upright and side by side. You might have to cut the ones on the sides to fit on the round grill. also, try some Spare ribs, they have more meat so you dont need as many racks to feed 20 people. I've squeezed 4 racks of baby backs and 3 racks of Spares on my...
  10. frieza79

    Shelf life of ribs

    I'm going to try to get the wife to do it. I just dont want her to realize how easy it is . btw, what would cause it to be 'hammy'? Salt?
  11. frieza79

    Shelf life of ribs

    I trimmed 'em, rubbed 'em and got everything ready for a great smoke today. But i woke up sick as a dog, and there is no way i can do it. How long do ribs last in the fridge? I threw away the package, so i dont know the date. I bought them last weekend, and they were in the cryopack. Even...
  12. frieza79

    Electric Brinkman Gourmet

    I installed a temp gauge on mine and it always seems to hover around 200. If its hot outside it gets up to about 220. Its installed on the lid, so that might have some effect. I've noticed that even on warm days (85+), a breeze can really make the temp lower. I've wrapped it before with old...
  13. frieza79

    Electric Brinkman Question

    I have tried a few methods with mine. I have found that soaked chunks is the easiest. I tried a smoker box on the element and it seemed to burn up the chips fast. I did only soak them for about 10 minutes though... So if you are going to use chips, make sure they are good and soaked.
  14. frieza79

    13.5 lb Pork Shoulder

    Ooops. Sorry no pics. i had too many beers and forgot all about pics. Brought them up to 170, foiled it, got 'em up to 190, rested 1 for 1 1/2 hours, the other one rested for about 3 hours. We ate the first one, and i saved the 2nd for tomorrow. My wife is going to try to make carnitas with...
  15. frieza79

    13.5 lb Pork Shoulder

    Once I opened the package I realized it was already cut in half. Attachment 3182 MUSTARD!!!!!!!!! Attachment 3183 Rubbed and ready! Attachment 3184 Its like im 8 years old and its Christmas eve!
  16. frieza79

    13.5 lb Pork Shoulder

    Yeah from my past experience, its really hard to overcook, so I'll just start as early as possible. I'll take pics for sure!
  17. frieza79

    13.5 lb Pork Shoulder

    My wife got a great deal on a 13.5# boneless shoulder and couldnt pass it up. Now she thinks I need to stay up the 20+ hours it takes to cook it! (actually I dont really mind ) Will cutting it in half before I smoke it shorten the required smoking time that much? Since the diameter will still...
  18. frieza79

    Re-heating ribs!!!!

    Just eat 'em cold, thats what I do! Throw them in the microwave for 10-15 seconds just to take the chill off. You can really taste the meat and smoke flavors this way!
  19. frieza79

    TriTip

    I dont see much about tri tip in these fourms. I have most experience with just grilling them, but I'm going to try to smoke one tomorrow. Does anyone have experience smoking Tri Tip? Is it called something else in other parts of the counrty, or just not done? They are really popular in CA...
  20. frieza79

    rolling up ribs

    I've done it before to conserve space. I didn't see any "advantages" to this method besides saving space. the one disadvantage i could see is if you use a mop, it might just slide off.
Top Bottom
Back
Clicky