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  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

    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...
  3. 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...
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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...
  9. 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...
  10. thesmayway

    Maverick probe placement

    I smoked a chicken quarter tonight as a trial run for family vacation. I can't seem to get probe placement right on chicken. When I can just about bury the probe in a brisken or butt it works great. On stuff like chicken thighs and now this quarter I am not getting a good reading. Is the only...
  11. thesmayway

    Vacation pre smoke?

    Heading to the beach in a few weeks with 13 family members. Would like to smoke some stuff before going. Pulled pork and brisket are always great reheating, what about chicken? I'm thinking brine, season and smoke until done. Then I may need to freeze... and then mop and grill at the beach to...
  12. thesmayway

    Reverse sear venison bacon burgers

    Sorry no q view but this happened quickly after work. These turned out awesome, very moist and perfect amount of smoke. Took 1 lb of ground venison, since it's very lean we typically will take 1/4lb of bacon ends which are mostly fat and put them in the food processor if we're making burgers...
  13. thesmayway

    First butt

    Recently got a MES 30 and amnps. I had been smoking with a Charbroiled offset which was ok but I wanted something more set and forget. Mostly have done poultry and beef in the past but it's finally time for pulled pork. Rubbed her down with mustard, cowboy rub and brown sugar tonight for an...
  14. thesmayway

    Mes 30 temp huge variance HELP

    I'm on my first smoke using the MES 30 gen 1. I've got it set at 250 with 2 pans of beans in it. 1 pan is on the 2nd shelf, 1 pan on the 3rd shelf. Top and bottom shelves are unoccupied. Amnps smoking nicely, chip pan slightly out and chute partially out. My maverick currently reads 203 and the...
  15. thesmayway

    Offset mod help

    I have an el cheapo offset charbroil and I put in an extended smokestack and recently put a cookie tray by the fire hole to push smoke further row and keep heat off the meat closest to the fire. I'm smoking turkey legs now and the smoker has remained at a consistent 200 degrees the whole time...
  16. thesmayway

    set and forget

    Sent from my DROID RAZR using Tapatalk
  17. thesmayway

    doing something wrong?

    I have a Charbroil horizontal offset smoker. My food comes out decent but I have to babysit it constantly. I know I should get a digital thermometer to tell me when my heat is getting low, but I feel like I am constantly adding wood. I start with charcoal and then add wood as I continue. Even if...
  18. thesmayway

    Johnsonville brats

    Ok so I want to do my own bratwurst with pork and venison but I am a big fan of the way Johnsonville beer brats taste. Any suggestions on a recipe? Thanks
  19. thesmayway

    Brisket appetizer

    Well not to brag but the name Emiril lagasse was mentioned after the following was had as an appetizer tonight.... Brisket rubbed with cowboy rubbed and smoked with cherry and hickory.  Sliced thin and placed on thinly cut baguettes with homemade horseradish sauce.... Delicious, thanks all for...
  20. thesmayway

    First Brisket with Qview

    Well I tried my hand a beef brisket today for the first time... my second smoke since getting a smoker. Only 4 of us eating and didn't feel like spending $45 for the whole thing so we got a 4.3lb flat. Rubbed it in Cowboy Rub and brown sugar and put it over hickory. Started it at noon which...
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