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  1. nozzleman

    Hot Wings--Smokin-IT Style---with sideways Q-view

    I got a new Smokin-It smoker size #3 and this was its maiden voyage after getting seasoned. Wings went in partially frozen, no preheat on the unit with a combination of oak and hickory. Set to 250 and let it got for 1 hour 15 min. Off to a sizzling hot grill to finish them up Sauced and...
  2. nozzleman

    I'm abandoning ship in favor of another!

    I have made my last repair to the MES-30, I am tired of smokes gone bad for one reason or another. I just ordered a Smokin-It #3 and I hope it lives up to all the great reviews I read about it before taking the plunge.
  3. nozzleman

    Brisket/MES What do you think about this issue?

    OK here is the setup, I separated the flat from the point on a 13lb brisket and gave them a good coating of mustard  and dry rub. Heated up the MES, setting the temp to 225 and placed a full load of pellets in the Amazen pellet smoker. Loaded everything into the smoker last night at 9pm thinking...
  4. nozzleman

    Pre-cooked additional smoke added Christmas Ham

    Well I bought a Christmas ham and a 5lb prime rib to do for Christmas. Things were all set for a Monday smoke for a Monday evening meal with the family and leftovers traveling to the other side of the family today. But I ended up having to attend a funeral instead so I asked my brother-inlaw to...
  5. nozzleman

    The Food Lab: The Truth About Brining Turkey----Let the debate begin

    The link will take to an article about brining titled  "The Food Lab: The Truth About Brining Turkey".  It is interesting to say the least and bound to stir up opinion...
  6. nozzleman

    Not just another pork butt

    Well I know everyone has seen tons of Qview on pork butts so I thought I would share the plated finished version. This butt was done low and slow using a mixture of pecan and hickory. Smoked in my trusty MES for 14 hours, pulled at an IT of 190 and hand pulled with a moderate mix of bark...
  7. nozzleman

    Not the best looking ABT but tasted good

    I smoked ABT's yesterday to go with some Captain Morgans. They tasted great but could have looked better, I got busy and left them in too long. I fried up 5 good slices of bacon until crispy. Added tony chachere seasoning, old bay, garlic powder, onion powder, smoked paprika, nice size handful...
  8. nozzleman

    Christmas Ham

    Followed Jeff's newsletter instructions and the Christmas Ham turned out great. Done in a MES 30" with hickory and pecan mixed.
  9. nozzleman

    Memorail Holiday Best Beef Brisket Prices and where?

    OK who has found the best deal on brisket for the Memorial Day weekend and where did you find them.  I looked in a couple ads today and the best I saw in Dallas was $1.49 limit 2 with $10 additional purchase.
  10. nozzleman

    Spring Butt with Qviews

    PORK Butt time, I broke out the smoker and using Jeff's rubb coated a butt. Put it into the smoker last night about 11pm, tended to it untill about 2 am then went to bed and let it go on it's own. Temp were running 240 but we had a real strong wind. Later the next day I made some baked beans...
  11. nozzleman

    Look at this Baby

    I used the Maple Bourbon Ham recipe that is posted here. Let me tell you if you want a good ham you need to try this. Smoked 7 hours on hickory, mopping each hour. Enjoy, I am. PS, thanks for sharing that recipe with everyone.
  12. nozzleman

    MY First BBB & My First QVIEW..lots of Q

    I wanted to try bacon after watching you guys/gals make it look so easy and good. I couldn't find any belly meat so it was Buckboard Bacon with the boston butt. I used tenderquick, brown sugar, molasses, and fresh ground pepper. After 12 days of waiting it went through an hour of fresh water...
  13. nozzleman

    Another noob doing a first time ham...help

    I am confused as to whether I have an already cooked ham or not. It is a 1.59lb Shank Half Ham, Hickory Smoked super trim with water added, it says ready to cook on the package. Instructions say cook at 325 degrees until an internal of 160. It is a cured piece of meat. I want use the maple...
  14. nozzleman

    pic test

    first try at pic posting just to see how it looks
  15. nozzleman

    Buckboard Bacon questions

    I have been wanting to try bacon but I could not find any belly meat so I got a 4lb piece of a butt. On that I applied 4 tbl of morton tender quick, 4 tbl of brown sugar, 1 tbl black pepper, and some molases. It is now sitting in a plastic bag in my refrigerator. I plan on leaving it about 12...
  16. nozzleman

    garlic sausage question

    I found a reicpe I want to try that is a cured garlic sausage that I plan on stuffing into natural casings. My question is if I am not going to eat them right away do I mix it all up and stuff the casings and freeze them or go ahead and put them in the MES and cook them to a temp of ? and...
  17. nozzleman

    Just saying HI

    After building my own smoker out of an old filing cabinet and smoking with it for awhile I have been turned on to the MES and absolutely love it's ease of use and quality of my smoked meats. Although I consider my self a noob at it still I enjoy doing it and I am learning a lot in forums such as...
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