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Recent content by bennyshaik
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I felt the need for some cold smoking this winter so it was time to do the mailbox mod on my MES. My first run a few weeks ago (salmon) had my AMNPS consistently not making it through the first row. This was OK because the salmon only needed 3-4 hours of smoke, but I had to relight the AMNPS two...
Good points. Mailbox may come down the road, but I haven't gotten around to it yet. There definitely wasn't a fire in there...the temp inside never spiked like a fire would generate. I just checked (normally I wouldn't open the door, but today is a test run) and in 3 hours I've got 2 inches left...
I had the chip loader fully out, worrying about it going out due to not enough air flow. I just put it back in so we'll see how much better I do on load two. My pellets are also several years old and have been stored in a humid basement so as a precaution I hit them with 1:00 in the microwave...
OK, I've set her up the way Bear does with the AMPS sitting on the bottom rack and half a roasting pan on top of it for drips. Today is the first long smoke...pork shoulder's been on for 6 hours now at 225. The AMPS stayed lit without an issue, BUT it just used up all its fuel and I had to...
I just picked up a MES 30 on sale at Lowes for $169 and best I can tell, it's a 2.5 gen. Seasoned it and my first try with a whole chicken is just wrapping up now so we'll see how it goes. I have noticed that in my 3 hour smoke I've had to load up wood chips like once per hour. This just isn't...
Thanks, guys. I have no problem hitting 300+, but this time was different. I like David's idea of pre-heating the gravy. Any insight to what effect throwing it on once at temperature would have?
Hey guys,
Just posted in another thread about my turkey preparations (and you can see the awesome results over in the Poultry section). I had some questions relating to temperature in my UDS that I hope you can help with.
I am smoking a 14lb bird for Thanksgiving. My family is large and my...
I followed the Huffington Post The Ultimate Turkey recipe on a test run a few weeks ago and it turned out amazing. I'm going to halve the salt next time, that's the only change. Going to start a thread momentarily about temp problems I had I think related to gravy heating, but I maintained temps...
I have been delegated to make one of our Thanksgiving turkeys this year, and since I've never done one before I figured I should practice. I picked up a 14lb bird and threw it in a brine on Saturday morning. I know I'm not allowed to link to another site, but it was the Huffington Post "Ultimate...