Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
Been a member a couple years and have grown to love my MES for pork butts and fish. (I am a salmon fisherman here in Washington) Regretfully I have never done ribs on mine.
I have read lots of post but none specific to the MES for St. Louis Ribs ?
I always use Jeffs rub and plan to do so...
I have learned so much great stuff here. I have been doing my ribs on my MES by just rubbing Jeffs rib rub very liberly about 2o minutes before cooking (mustard used too) and then doing about a 3-1 1/4-2 3/4. method. Usually I put a mixture of honey and sweet baby rays on with a spritz of apple...
Got a Taylor on sale at Target for $12 bucks regular 30. Its the Conassuire model and has some great features and works great in all but one very important area. IT TURNS OFF EVERY 15 MINUTES IF NO TEMP CHANGE! Then you must reset everything and remote.
Too bad as the 200 foot range works all...
So excited for my second smoke as the first one was so good. This time with Jeffs Naked Rub.
I have been very intrigued by these so called fatties". The family is for sweet more then spicy so I want to try an italian sweet sausage one. My question is fillings? I was thinking some onions...
Going to be doing ribs with 3-2-1 method on my new mes tomorrow. Want to do chicken thighs as well. Will be smoking at 225 deg.
What would be a good estimate of time to smoke the thighs. I am thinking not nearly as long as ribs?
Thank you
Tod Iceshark Kertz of Washington state.
Novice smoker of everything but fish. Have been smoking and catching salmon here for years.
Got a new window Masterbuilt electric smoker. Have heard good and bad. Got it as a gift so I will enjoy it and look forward to learning and posting here.
Have...