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  1. insight

    Well I got my Southern Oak wood chips, but..........

    ..... These chips are a little too chunky for my MES 40. We are talking oak here. It's very difficult to split by hand. I did a test burn and it went okay but there was too much that was not incinerated. I need to get these mini chunks or giant chips smaller. Any suggestions?
  2. insight

    Southern Black Jack (red oak)

    Southern Black Jack (red oak). Is this available for purchase anywhere? Thanks in advance
  3. insight

    First Baby Backs ala' BBQ Champ's Technique

    Bought 2 slabs of baby's at local grocer for 4.99/lb. Couldn't make it out to Costco for the 2.99 value deal. Continued being lazy and used Emeril's Rib Rub and I am now waiting for the heavy layer of brown sugar to liquify, then light dust with more rub before going in for the smoke. Going to...
  4. insight

    Quick finishing of Spares on the grill

    How many of you grill your spares for a bit after smoking?
  5. insight

    BBQ Champs Video

    I am curious as to what the experts here on the boards think of the techniques used by these gents regarding their treatment of the BBQ rib. I find it interesting and worth a try! Thanks in advance.
  6. insight

    To spritz...or not to spritz...that......

    ...is my question. I do know that spritzing (ribs in particular) with a sugar based conconction will aid in barking up your creation, but will spritzing really affect the internal mositure content of your meat ....if you are using an MES? (with a filled water pan)
  7. insight

    Nekkid Reeyabs

    I want to try to experiment and make some spares without a rub. I was informed (by a reliable source... on the inside) that you can mop a thinned out basting sauce (perhaps heavy on the vinegar?) for the first few hours then use some regular Q-sauce towards the end of the smoking sequence. Any...
  8. insight

    Sonny's type BBQ ribs

    I would like to try to make a similar type pork rib/baby back as I have tasted from the Sonny's chain of BBQ joints. The ribs are quite tender and smokey but do not have that heavy bark on them. Just a sort of sweet, smokey, genteel kind of presentation. How would I get started trying to smoke...
  9. insight

    What is that long piece of meat..........

    Guys, what is that long piece of boney meat that comes with a slab of pork ribs? I have been throwing it the smoker along the slab but it comes out tough and yucky. Thanks!
  10. insight

    S.O.S. (Help! Out of apple juice)

    No apple juice for spritzing. Any other ideas? OJ? Thanks in advance
  11. insight

    3rd Smoke..this time, Hungarian paprika

    Well even the raw finished rub, (Jeff's Rib Rub Recipe), tastes different on it's own when using a sweeter, better quality paprika (Hungarian). I only would suggest that Jeff would make an addendum to his recipe and suggest the use of this specific paprika. My smoke is not over yet, but I know...
  12. insight

    Rub "Precognition"

    Is one able to gauge the basic finished/cooked/smoked flavor of a rub by tasting the rub PRIOR to applying it to the meat? In other words, can you tell/pigeonhole what yo' food will taste like by tasting the rub PRIOR to smoking it? If it's true, then I precognitively noted (tasted) that the...
  13. insight

    Second go at ribs.....ala' Jeff's Rub-n-Sauce

    In the MES it is!!..... the second time around, this time using Jeff's special rub recipe. OH MAN THAT'S A PRETTY LOOKING RUB!!!!! They be SWEATING, mon!!!! In the pool and out in 6.....just can't wait for my BBQ fix! STAY TUNED. I'll be mopping and grilling these guys at like 12...
  14. insight

    Smoke it and they will come?

    Well, I heard that it is true of neighbors that catch a wiff of the amazing aromas of a smoke in progress. In my case.....on my first smoke.....there were no neighbors peeking out through the bushes and such, but a funny thing happened when I went to reheat (from frozen) my amazing first batch...
  15. insight

    Frozen smoked ribs...now what?

    I am sure some of you have had frozen leftover goodies from your smokers...and I definitely know that amazing results from re-animating these offerings can be achieved. What I would like to know is exactly what, if any, techniques you guys have come up regarding "bringing back to life" our...
  16. insight

    Chips Versus Chunks in the MES

    Anybody have luck using chunks instead of chips in our beloved MES's in an effort to extend wood reloading times?? Thanks in advance!
  17. insight

    Smoke is done. Now cleaning up $^%^&*^

    What parts of your smoker do most of you clean, especially MES smokers, after you smoke? I mean the entire interior gets all gets grungy and all. Personally, I cleaned the racks a bit and the water pan only. The bottom drip pan was covered with foil and didn't get much goop on it. Is that...
  18. insight

    Test

  19. insight

    Tomorrow is my "Coronation Day".

    I need some confidence building here. I have been all over the thread (and many others as well) in which a forum member with an MES is have smoke-generation issues. Using my new MES 40" with an ambient temperature of 72 degrees and dry hickory chips. In the process of doing a second trial...
  20. insight

    Care suggestions

    I just purchased a 40" MES from Sam's. I live on a main feeder canal off the Gulf of Mexico in Florida. I want my MES not to get chewed up by the elements. It IS under an overhang so direct elements will not get to it, however there is always the salty air and humidity that concerns me. I have...
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