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  1. social d

    Hot dogs

    What wood do you use?
  2. social d

    Hot dogs

    Thanks for the replies. I have a MES30. I know what you mean about that seared outside! Yum! I am going to do a small batch this weekend and see how it goes.
  3. social d

    Hot dogs

    I am cooking for a company gathering in 2 weeks. I want to smoke 100, 1/4 lb Hebrew National hot dogs. I am going to smoke at 250. How long do you think it would take to bring them up to 160? I might take about 8 of them and do a trial run.
  4. social d

    Bluetooth Thermometers

    What do you think about running the probe wire out the vent hole?
  5. social d

    Bluetooth Thermometers

    Thanks guys. I am smoking a 10 lb rib roast and I do not want to keep opening the door to check temps.
  6. social d

    Bluetooth Thermometers

    Has anyone had good luck with one of these that you could recommend?
  7. social d

    Wing question

    I had the same situation. I smoked them on a Monday to 140 and on Tuesday I put them skin down on a 400 degree grill. Brought them up to temp with crispy skin. Hope this helps.
  8. social d

    First time smoker - Wish me luck!

    Now some questions:   Do you all recommend spraying down the of the chicken with Pam or olive oil before putting on the rub or just putting the rub on directly and letting them go?  I spray my grates with Pam. I put just rub on after I pat the chicken dry, no oil. Does the ARRANGEMENT of the...
  9. social d

    Chicken Breasts with Ribs advice?

    This is my go to when I smoke breasts. I brine them for 8 hours, rub them, let them dry in the fridge over night, smoke for 2 hours @ 250 and the skin comes out near perfect every time. I think the overnight drying in the fridge helps them crisp up.
  10. social d

    Brining

    Thanks all, now I know why nothing came up in the forum searches.
  11. social d

    Brining

    I thought about using my bird brine on one this weekend.
  12. social d

    Brining

    Does anyone brine their brisket? Is there any advantage to doing so?
  13. social d

    South Florida Spring Gathering - Apr. 28-30 W/Pics . ("You Missed It" )

    Where in Fl will it be held?
  14. social d

    Excessive time?

    Is your smoker insulated? yes Getting a draft? Not really, on a protected back porch. Smoke was vertical Outside air temps? 75 What kind of smoker? Masterbuilt 30 I always let my smoker sit at the set temp for about 15-20 minutes before putting the meat in it. Thanks for the response.
  15. social d

    Excessive time?

    Hey all. I have successfully smoked almost a dozen spatchcocked chickens, all of them hit 160 between 2-2.5 hours at 250 degrees. Put one in for dinner at 4 o'clock and took until 9 pm to hit 160!  Any ideas why this would be? All the birds have been between 4-lbs and 5 lbs. The only...
  16. social d

    Bone in, split chicken breast

    I have smoked bone in breasts many times and love them. I have a MES 30 and here is what I do. 1. Make a salt brine and add your favorite spices. I usually brine for 4-6 hours 2. Pat the meat dry and rub a spice mix on them 3. Let them sit over night in the fridge on the racks so they can dry...
  17. social d

    less smoke at lower temp?

    I looked up Amazen. where do you place it in the MES?
  18. social d

    less smoke at lower temp?

    Thanks guys, I will use another thermometer and correlate the temperatures.
  19. social d

    less smoke at lower temp?

    Hey all, I own this smoker: http://www.smokingmeatforums.com/products/masterbuilt-20078715-electric-digital-smoker-front-controller-30-inch-black I have noticed lately that is I set the smoker temp below 240, I get very little smoke. The chips look like charcoal when I pull the pan out. If I...
  20. social d

    Hello all!

    Long time lurker who got many answers here and finally decided to join!  I live in central FL and have honed some fine skills grilling food and after much desire, finally got  smoker 9 months ago. I have an electric Masterbuilt. After much trial and error (a lot of error, lol) I have manged to...
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