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  1. dennis s

    Sliced pork belly

    I was at Costco and by mistake, I picked up a lot of sliced pork belly thinking it was bacon. I want to cure it into bacon. Has anyone cured sliced pork belly? Does anyone have a good recipe? Any advice would be great.   
  2. dennis s

    Pulled pork chili

    I smoked a 5lb pork shoulder and made some homemade chili on Sunday. I saw jrod62 recipe for his homemade chili and had to give it a try. The chili turned out awesome, everyone loved it. Thanks jrod62 I will be putting it in my recipe binder for future smokes. We are going camping in July and...
  3. dennis s

    What flavor is best for cheese?

    I'm going to smoke some Cheddar, pepper jack, Colby. I've got some peach, plum, apple and cherry dust. Has anyone used peach or plum for cheese? How long should I smoke it for? Thanks 
  4. dennis s

    MES performance question

    Hi, I have a 30" mes. I've noticed now that it has warmed up my smoker heating element doesn't cycle on enough to get good smoke. The thing is insulated so good it retains the heat. Has this been the case for you other mes users. If so is there a different method being used. I've been using my...
  5. dennis s

    My first attempt at sausage

    I'm going to smoke a few links I bought at the local store. I've read some threads and it sound like I need to dry the casings out first. Then start the smoke. A few threads said the reach a temp of about 156 or so. What is the prefered way to check the temp. Should I use my temp probe and...
  6. dennis s

    My second strami

    I just finished consuming my second strami. It turned out great. I was flat corned beef brisket just over 5 pounds. Sorry no qview, my camera is broken. Good smoke flavor and just the right amount of spice. I have one question. When the temp reaches 165 it stalls. I've read several post stating...
  7. dennis s

    My first Pastrami

    Hi, I'm going to tri my hand at pastrami. I bought a 2.5 pound corned beef brisket. How long can I expect it to take to reach the desired temp of about 190? Is there a prefered rub for doing a pastrami? Any special seasoning? Any suddestions would be great. Thanks
  8. dennis s

    wood chip or pellet?

    Hi, I was wondering what other prefer in the way wood for a electric smoker. I have a MES and have been using chip. The smoke is good, but I was wondering if using pellets is any different. Thanks
  9. dennis s

    baby babk ribs question

    I'm going to smoke some baby back ribs this weekend. I've read and watch video of guys coating their ribs with mustard. I know the taste cooks off. My question is, with the mustard covering the ribs will I still get that good smoke flaver. Will the smoke penatrate the coating. Thanks, Dennis
  10. dennis s

    Otbs

    Hi, how does a person become a member of the OTBS? Thanks
  11. dennis s

    Tri Tip Roast

    Hi, I'm new to the world of smoking meat. I just bought a masterbuilt electric smoker and I want to smoke a tri tip roast. What kind of rubs or marinades do you guys use. Any info would be great. Thanks
  12. dennis s

    Newbie

    Hi, I joined last month, a guy from work told me about this forum. This is a awsome forum. Tons of info and cool people. After reading a lot of the posts, I have found a gold mine of info. I just got a Masterbuilt electric smoker. Several of the guys I work with have this unit and love it. I...
  13. dennis s

    meat thermometer?

    I have been looking at the Oregon Scientific meat thermometer and was wanting some feed back from you guys that have been using this thermometer. Thanks
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