Recent content by scsmoker843

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  1. scsmoker843

    St Louis ribs...need help

    I heard you do this to keep the meat moist so it's not dry? You don't spray any more
  2. scsmoker843

    Looking to smoke some Salmon in the MES.

    Whats everyone's recipe? Do you brine it over night or no? Guess most smoke a 2-4 lb piece
  3. scsmoker843

    Mustard base sauce

    SC here. I'm in the low country
  4. scsmoker843

    Mustard base sauce

    What are a few mustard base sauces that you can find at the local grocery store? The only one I have used is catlemans gold.
  5. scsmoker843

    Smoking steak

    Oh I gotcha now. Thanks bud
  6. scsmoker843

    Smoking steak

    Definitely gonna try it. Is it tender out the smoker? How long does it normally take on 250 temp.
  7. scsmoker843

    Smoking steak

    What you mean by reverse sear? I know what sear is but reverse. Sorry to be dumb I'm a newbie. Only used gas grill until recently.
  8. scsmoker843

    Smoking steak

    What all types for steaks turn out well in the MES. Would this be mainly for a grill,or works well in the smoker? Thanks
  9. scsmoker843

    Amazon knives for cutting meat ????

    Is there any or can anyone suggest any knives off Amazon for cutting meat and fat from meat. Not sure if I need a cleaver or a knife. What you guys think? Suggestions? Thank you guys
  10. scsmoker843

    Im looking to put some ribs on the smoker.

    I usually add chips like every 30 min for a few hrs. I like all ribs beef and pork just never smoked any and not sure about all the different ones and how they cook.
  11. scsmoker843

    Im looking to put some ribs on the smoker.

    Gotcha so first time I should do st Louis. Rub down with mustard and my dry rub seasoning? How long should I leave in my MES?
  12. scsmoker843

    Im looking to put some ribs on the smoker.

    OK yes I have saw those in the store. Are those baby back or not?
  13. scsmoker843

    Im looking to put some ribs on the smoker.

    Looking to do some ribs I think I'm do pork,which I love beef as well. What is a good rack to purchase in the grocery store that smokes good. Thanks guys (newbie)
  14. scsmoker843

    Chicken leg quarters on a MES

    They turned out well,with great flavor and was juicy too. They were in smoker about 2-2,5 hrs on 250. That was about 165 temp. Took out put in oven on 450 prob 20-25 min. Brushed sauce on about 15 min in,they were around 200 temp when I removed them. Next maybe a rack of ribs. What's the best...
  15. scsmoker843

    Chicken leg quarters on a MES

    You ever to a brine soak? If so what's a good brine mixture
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