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Recent content by benjaminkramer
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Thanks for sharing details.
Did you have a probe thermometer in the meat or a smoker thermometer? I've been trying to get a feel from other MES30 owners what the variations are on their units.
Tried a Pork Shoulder for the first time yesterday, Saturday. 7.2 lbs, put into the preheated MES 30 at 10AM at 225° using Pecan wood, set it directly on the grate. Planned accordingly to follow Jeff's Pork Shoulder Recipe (http://www.smoking-meat.com/pork-shoulder-recipe). So I buckled up and...
I was so proud of this deer (my first buck), I thought of it as a way of honoring the relationship he and I had. I also think a lot of it had to do with impulsiveness to fire up that smoker with whatever I had in the freezer!
I knew I would take some flak for it, I'm ok with that, haha, thanks...
On to my 3rd project with my MES 30". Came across this jerky recipe:
http://spicedblog.com/homemade-beef-jerky-and-the-masterbuilt-digital-electric-smokehouse.html
I enjoy a nice refreshing Coca-Cola every now and then, so, I thought what could be better than an opportunity to smoke, let alone...
Nice on the burgers. I smoked my final pound of ground venison on Friday. Made nice patties and used Jeff's burger recipe.
http://www.smoking-meat.com/may-1-2014-smoked-hamburgers-and-smoked-hotdogs
I set the MES 30" to 225°, not soon after I had what I thought I was looking for. Smoked for...