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I have a 18.5 WSM and continue to have issues with white smoke. The only time a chunk of dry wood will produce a thin blue smoke is when I do chicken at a high temp, all vents fully open. The problem starts when I smoke something like a pork butt or chuckie at around 230-250. For example-...
I was just wondering if any of you watch your smokes like I do. It does not matter what I am smoking or how long, I have to pay attention to my smoker because I allways seem to get that awful white smoke at some point. It may start as thin blue but at some point, the white smoke will start...
At what point do I want to insert my temp probe into meat? Is it true that you don't place the probe into the meat until the outside of the meat has had time to cook?
KOS
I have tried ABTs only one time and found that the bacon was over powering since it was allready pre-smoked. Do you guys get your bacon from the butcher or use the store bought that allready has smoke flavor?
Decided to try smoking some cheddar cheese on my MES the other day. The method I used was to cold smoke the cheese (not plugged in) and the outside temp was around 50 deg. I lit 1 piece of charcoal and once gray, placed it into a tuna fish can at the bottom of my smoker. I added apple chips...
I have applied my rub and placed the roast into the fridge overnight. My goal here is to do a low and slow smoke say 220 until temp hits 160ish. Foil and spritz with apple cidar until 200. Using my MES, am I going to need water in my drip pan for moisture or not. I will want the bark on the...
I butchered my first chuckie. Smoked it for 5 hrs at 225 until temp reached 160. It stalled at 151 for over 1 hr. like many here report. I then foiled it until it reached 204. Placed it into dry cooler covered with a pillow for 1 hr. It was my intention on pulling it, but it would not pull...
I am planning on smoking my first chuckie (2.35lb) this Wednesday. I want to use dry rub and will be pulling it but have some questions for all you experts. I have an electric MES and I would like to know how long to smoke it?, Do I want smoke going the whole time from start till it hits...
Hey all MES owners.
I just purchased the MES 30 at Cableas a few weeks ago and I have smoked a couple things so far. I did have a problem over the weekend with my jerky. I wanted to smoke it at 140 but the way the chip holder was designed, I could not get the chips to ignite at such a low...
I got my first batch of jerky in my MES and things are not looking good. I used a mix from Cabelas and the dirrections were to heat at 140 for 1 hr. then up to 150 with smoke for 1 hr. and off with the smoke and continue drying. I was unable to get smoke at such a low temp. I jacked it up to...
Hi to all,
writing here from Grove City, Western PA. Have been looking around here for the past few weeks since I have been on the kick of getting a smoker. Ran down to Cabelas in WV last Saturday and purchased a Masterbuilt electric smoker. Cured my machine and decided to do a fatty the...
OK. Have read posts here, but I am still confused about the whole 40-140 danger zone.people are talking about. I am planning on using Cabelas dry rub that contains a cure. When talking about 40-140deg. range, is that cooking temperature or temperature at which you are going to store it? This...