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  1. jimp75

    Warming Smoked Prime Rib

    I’ve got a 6 lb boneless prime rib previously cooked (probably smoked) from Sams Club. Any recommendations for warming including how long it might take?
  2. jimp75

    Re- Warming Smoked Turkey

    I chicken out and put the turkey breast in foil with 1/4 c water and put it in the oven at 250 for an hour. When I uncovered it I tented for 15 minutes. When I went to carve it was like warm at best; ok but not close to being right out of the smoker. Next time I will try the 350/250 method.
  3. jimp75

    Re- Warming Smoked Turkey

    In some of his recipes Jeff talked about serving turkey the day after its smoked. He follows refrigeration with 350 degrees for an hour in one case and 350 switched to 250 in another. This seems like a lot of heat. Also how different would it be for just a bone in breast? Thoughts!
  4. jimp75

    Smoking Spatchcocked Turkey

    Is there any reason not to use the brine and spices from Jeff’s Buttermilk Brined Turkey on a spatchcocked Turkey?
  5. jimp75

    Temp on a MES30

    I have a ThermoPro single probe thermometer which I will use to monitor temps at cooking levels. I am wondering if the drip pan under the meat or the new pellet smoke device on the bottom right could have affected a long smoke like this one. I have not experienced this problem previously.
  6. jimp75

    Temp on a MES30

    Smoked a 3# point using a 2012 thread that said 220 degrees for 2 hrs per pound to a final temp of 193 degrees. After 10+ hours of smoking (11:00pm) meat temp had reach 175 and I quit the smoke. Pastrami turned out pretty good with quite a bit of bark on small end. Smoker set-up was point on...
  7. jimp75

    My Super Bowl Fattie

    About what?
  8. jimp75

    Boston Butt Pulled Pork (Step by Step)

    Thanks for your thoughts!
  9. jimp75

    Boston Butt Pulled Pork (Step by Step)

    I notice not much mention of "finishing sauce" for PP. What are your thoughts? Also if I plan to use finishing sauce and smoke two days before serving, when is it best to apply sauce?
  10. jimp75

    Smoked Pork Boston Butt (Pulled Pork) via Hot n Fast

    Just a thought - The first few times i put water in my MES pan i saw no signs of evaporation. Finally i discovered i needed to heat the water to boiling before putting it in the pan. It is a pain as the pan gets very hot very quick. Same goes for chicken over a beer can.
  11. jimp75

    Fat cap on a boneless leg of lamb

    Got a marinated 2.7# boneless leg of lamb on sale a the grocery store.  Cut a small piece off to make Irish Stew.  When I did so I found a fat cap between 1/4" and 1/2' thick.  Because my wife likes to eat lamb but doesn't like to smell it cooking, smoking seems to be a good compromise.  Someone...
    • jimp75
    • Thread
    • Replies: 2
    • Forum: Lamb
  12. jimp75

    Chicken Cordon Bleu fattie

    What wood do you recommend?
  13. jimp75

    Chicken Cordon Bleu fattie

    Great idea; is a single layer of cheese enough? How much mustard; I don't want to overpower it? I plan to give it a try!
  14. jimp75

    My Super Bowl Fattie

    Just curious. Wouldn't rwo racks work just as well?
  15. jimp75

    Another Super Bowl Fattie -Too much stuffing

    I rolled a fattie for Super Bowl party. (Thanks for very good instructions and pictures on how to roll.)  Added slightly cooked onion and garlic, small can of mushrooms, a few dried tomatoes cut up and some Havarti cheese.  At best it was fair; I now believe you can put too much stuff in these...
  16. jimp75

    Water leaking from the back left side of MES 30"

    I smoked for six hours on Super Bowl Sunday and had no further leaks.  Opening the vent fully must have helped.
  17. jimp75

    Water leaking from the back left side of MES 30"

    Gen 2; no window; next time will open vent and put a pan under meat. Thanks!
  18. jimp75

    Water leaking from the back left side of MES 30"

    I've done 2 smokings with a masterbuilt 30 from Basspro. I've had leaks at front right corner both times. I live in Houston so outside temp not a problem; unit is level. Both times smoked with vent closed; thought that was what I was supposed to do. I am concerned with the bottom rusting out.
  19. jimp75

    Salt Water Fillets

    Dirtsailor - What temperature do you use?
  20. jimp75

    Salt Water Fillets

    I have some small fillets of sea trout, sand trout, flounder and even whiting.  I want to smoke them with a new MES 30 which I believe has a low temp of 185.  The fillets are from small fish and are thin, like 1/4 to 3/8 inches thick.  Fortunately I have several and plan to use them as an...
    • jimp75
    • Thread
    • Replies: 7
    • Forum: Fish
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