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  1. crazykidbig58

    Smoked Chicken Wings

    30" MES. I forgot to take Q pics because I was so hungry. They were delicious.
  2. Smoked Chicken Wings

    Smoked Chicken Wings

  3. crazykidbig58

    Smoked Chicken Wings

    Haven't smoked wings in a while. Grabbed some on a whim last night and threw them in a little while ago. Hope they're good!
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    IMG_2793.JPG

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  5. crazykidbig58

    Smoked fish without brine?

    I've seen the AMNPS referenced in posts, but I never really looked into it. I will look into this product, but quick question though, where do you place the AMNPS tray when your MES racks are all fully loaded?
  6. crazykidbig58

    Smoked fish without brine?

    Had a bit of a mishap this morning as my MES doesn't like to produce smoke at 100 degrees. So, I bumped up to 200 to get the chips lit then turned back down to 120. When turning it down the smoke died off. It was a bit of cat and mouse and I think I ended up just cooking the fish as I couldn't...
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  8. Smoked fish without brine?

    Smoked fish without brine?

  9. crazykidbig58

    Smoked fish without brine?

    Thanks for the replies, everyone. I saw Bear's post while searching, but I wasn't sure how it would work on striper, so, I had already found another brine online. Here's some pics from earlier today and just pulling it from the brine to let it get a nice pellicle. The beast (45 lb striped...
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    IMG_2571.JPG

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  13. crazykidbig58

    Smoked fish without brine?

    Could you elaborate on the 80% brine statement? Would that be four cups salt to one cup water?
  14. crazykidbig58

    Smoked fish without brine?

    Is it necessary to use a brine when smoking fish? Almost every recipe I've seen has called for brining the fish. Is this for flavor, or is there more to it than that? I've got about 30 lbs of striped bass from a trip we took yesterday, and I wanted to smoke everything today but I don't have time...
  15. crazykidbig58

    Previously frozen brisket still slightly frozen. Help!!

    Would 5 to 8 degrees of temp really make that much of a difference though?
  16. crazykidbig58

    Previously frozen brisket still slightly frozen. Help!!

    So the brisket was pretty tough. Any idea why? I cooked at 250 in my MES 30
  17. crazykidbig58

    Previously frozen brisket still slightly frozen. Help!!

    As I6Quer mentioned, no problem whatsoever. Hit 140 within 2 hours and I wrapped it in some foil at 165. Stalled till about 170-172, then it heated up pretty fast from 172 to 195. It's been foiled in a towel for about an hour. Going to let it go another hour and then pull that puppy out and...
  18. crazykidbig58

    Previously frozen brisket still slightly frozen. Help!!

    I hope so! Thanks for the reply!
  19. crazykidbig58

    Previously frozen brisket still slightly frozen. Help!!

    I bought a 5 lb flat and froze it to bring on a trip. I let it thaw in the fridge for two days and when I pulled it out this morning to rub it down, it was still partially frozen. It sat out for about 25 min while my smoker was coming up to temp, but when I put it in and put the meat probe in...
  20. crazykidbig58

    Thin blue smoke, what causes it?

    Thanks for the very detailed response, NB. I always wait for any white smoke to leave the smoker before I load the food, however, when I refuel there's almost always a 5 minute or so period of heavier white smoke. When I see this white smoke start to build up I open the door and let it all out...
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