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  1. fore check

    White Castle Fatty!!!!

    I first shared this on the other smoking forum; thought I'd share here since I made yet another one of these last night and they are just soooooo damn good! What do you get when you take 2 lbs of Johnsonville Brat, rolled and stuffed with 1/2 pound of smoked sharp cheddar cheese, 6 White Castle...
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    Re-heating pulled pork in a crock pot????

    Good morning, I've been asked by my office mates to make a pulled pork shoulder and bring it in for lunch (8-10 people.) In order to do this, I'd have to cook the shoulder on a weekend and bring it in a day or two later and re-heat it. Trouble is, we don't have a stove or an oven in our...
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    Smoked Corned Beef from Saturday

    This is one of my family's favorites. It's easy and super good. I haven't tried it for Pastrami and don't really plan to - we just like straight up smoked corned beef. The method I've been doing (in an MES) is to use a point cut corned beef (off the shelf of my grocer) and smoke it with...
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    First Baby Backs in the MES

    Hello, Going for my first batch of "real" smoked ribs. Smoked a lot of other stuff, but finally worked up the confidence to to bb's after studying all the stuff available on the forums. Anyway - I did the membrane removal yesterday (1st time doing that, and it was easy) and coated them in...
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    Another First Fatty - MMMMmm good! (w/ QView)

    I did this for last night's dinner and it was a Huge success! Alright, here we go. First time for everything, eh? I went for a variation of the home-made lasagna filling my mom perfected and my wife imitates so well. :bounce: I started with 2 lbs of sweet italian sausage, flattened out in...
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    North Atlantic Olive (???)

    Hello, I've read some pretty great reviews of smoking with olive wood, but the reviews were specifically for "fruit bearing" olive wood grown on the west coast. How would "North Atlantic Olive" compare? Anyone know? I have done some web searching for olive wood and the following site with...
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    Will your probe meat thermometer work for...

    ...an "oven temp" or "smoker box" temp thermometer? Or does the probe need to be stuck in something? I don't have any of those dial style oven thermometers at the moment and I want to run a check/test in my MES. Thanks!
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