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.
  1. thesmayway

    Regular charcoal grill vs MB Gravity

    Do you guys that have the Gravity Series find that you get the same kind of direct hear that you would cooking directly over coals? I know it gets hot enough on the grates, but with the heat off to the side it seems you would lose some of the benefit of cooking right over coals. Or am I missing...
  2. thesmayway

    Kamado vs stick burner

    I wont say I have an unlimited budget... but I'm doing this under the "buy once cry once" premise. I want to do it right. And if the end goal is to have all the cookers for the best possible quick grill, long grill(chicken) and low smoke I may build the kitchen accordingly to accept what I will...
  3. thesmayway

    Kamado vs stick burner

    Very interesting thanks for the reply. What brand of charcoal cabinet smoker do you like? This decision is going into an outdoor kitchen. I may end up with charcoal grill, pellet smoker, and a charcoal smoker or stick burner lol!
  4. thesmayway

    Kamado vs stick burner

    I'm curious how a charcoal cabinet produces different results than an egg. I read through some stuff and it appears the good ones are basically an insulated charcoal grill that you can add wood too, basically what I understand an egg to be
  5. thesmayway

    Kamado vs stick burner

    Can anyone share their experience in how the flavor differs between smoking with kamado style grill and a stick burner? I am really wanting the best smoke flavor but just do not have the time to dedicate to a stick burner at this stage of life. It seems a kamado would be the next best thing...
  6. thesmayway

    Outdoor kitchen build

    Id definitely be waiting for the larger MB. I hadn't been considering an egg style, but through some reading today I'm I'm that people are getting a full brisket smoke without adding wood. Add a vent controller and seems like a great option!
  7. thesmayway

    Outdoor kitchen build

    There are too many options on the market...help! My first smoker was a cheap offset which I didn't like babysitting. I currently have a MES30 with mailbox mod using AMPS. We are building an outdoor kitchen, and while I may keep this and incorporate it, I want 2 or 3 smoke/grill pieces to have...
  8. thesmayway

    Ground jerky cure 1 amount

    I prefer the flavor profile of my own jerky recipes that I use on whole muscle meat than the store bought mixes. However, i want to make some ground jerky and most of the info on here on cure #1 is in regards to whole muscle meat. Should I be using 1.1 grams of cure #1 per lb of ground meat...
  9. thesmayway

    Yoder question

    I have a MES30 and use an AMNPS which has been working well for me. But like many i'm looking for the next smoker. I stumbled across Yoder pellet smokers when i was looking for a rib recipe and the guy on youtube got a really nice smoke ring on his ribs. I know it doesn't matter... but how is a...
  10. thesmayway

    No Boil Smoked Mac & Cheese

    Okay, thank you for the response. I am smoking on an mes30 with a amnps. I do recall getting some billowing white smoke last time I made it for a very short period of time and maybe that was my problem. just wanted to check that the strong smoke flavor wasnt normal in this dish before I try...
  11. thesmayway

    No Boil Smoked Mac & Cheese

    Can anyone describe the desired smoke flavor in this? I made it a few months ago and it tasted like cigarette smoke. I didn't know if my smoker got out of control for a few minutes or it's just hyper easy to screw up but I imagined a better tasting smoke flavor. Did I likely get too much billowy...
  12. thesmayway

    Mailbox mod question

    Has anyone burned charcoal with chips or chunks in a mailbox mod instead of an amnps with a MES? I know it doesn't matter, but I'm curious if I could get smoke ring doing this... I haven't used wood since going away from my offset. Thinking I'd run a few hours like this and then go to amnps...
  13. thesmayway

    PPM on jerky?

    Perfect, thanks Dave
  14. thesmayway

    PPM on jerky?

    Can anyone provide a scholarly or USDA link to the recommended ppm on cure #1 for both a liquid brine (equal parts water and meat) and a marinade that uses liquid (water, soy, honey, etc) but just enough to cover meat for whole muscle (sliced thin) jerky? There is a ton of talk of 156, 120, 200...
  15. thesmayway

    Double cooked chicken

    I know, shame on me but I have NEVER been to Sertoma and it's about 20 minutes away! I'm not one to brag.... but the way I did this was about the best I've had. Smoke, flavorful meat, crispy thin skin, tender and moist... had it all Sent from my SM-G920V using Tapatalk
  16. thesmayway

    Smoked Rabbit question

    Had a great rabbit hunt yesterday with good friends. I smoked some rabbit before, but when I was a newbie and they were only ok. New smoker (MES30) and amnsp has my smoking game going strong so I'd like to try again. I've got them in a brine now to smoke tomorrow. Almost everything I see in here...
  17. thesmayway

    Double cooked chicken

    You could probably just charcoal grill it with some wood chunks and skip the smoker, but I like the extra smoke Sent from my SM-G920V using Tapatalk
  18. thesmayway

    Double cooked chicken

    Probably about an hour. It sounds worse than it is, but yes it's a process. Definitely worth it! Sent from my SM-G920V using Tapatalk
  19. thesmayway

    Double cooked chicken

    Nailed a new way for me to do skin on chicken quarters Using Chef Jimmy's brine, rub and basting sauce. Brine 24 hours, Pat dry, air dry at least a few hours and rub. Smoke at 225 until IT is 165. Now the plan was to eat the next day and the 2 step process was good for after work cooking. This...
  20. thesmayway

    Maverick probe placement

    What about on leg quarters that are drum and thigh only? How far does that probe need to be in to only pick up meat temp and not smoker temp? Sounds like an instant read might be the better option Sent from my SM-G900V using Tapatalk
Top Bottom
Back
Clicky