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  1. eric payne

    Smoked Pork Loin with Mahogany Sauce

    Local butcher was having one heck of a sale on pork loin, so we bought 20-something pounds. We cut some roasts and 10 pairs of chops out of most of it, but kept one-half of one of the loins intact, leaving me in search of some inspiration. Don, as soon as I read your recipe, I knew I found it...
  2. eric payne

    How Many Mes Owners Here?

    I am happy with it and, before tonight, had no real complaints. But tonight, according to an oven thermometer I keep in the box, I had to set the controls for 250 degrees to reach 225 degrees -- a full ten percent difference between set temperature and actual temperature. For quite some time...
  3. eric payne

    First Time -Cajun Snoked Chicken

    Un fortunately, I didn't take any pictures, and the reason I didn't take the photos is I thought the end-result looked like crap. Don,t get me wrong, the breasts had a nice color to them. But just as the "Note" in the recipe warned, they appeared to be tough, leathery and very, very dry. Even...
  4. eric payne

    How Many Mes Owners Here?

    We're on our second MES; it's the 39-inch model with glass in the door, remote control, temperature probe, external wood chip "drawer" for adding chips and top-back mounted controls. Our first model was the 30-inch "black box" with no bells and whistles, which I used for over two years. We...
  5. eric payne

    First Time -Cajun Snoked Chicken

    I'm on my second MES -- the first was the basic "black box," and for about seven months have the 30-inch model with glass in the door, control panel mounted top-back, and remote control. I've used both quite extensively, smokin turkey, Boston Butt, pork spare ribs (lots and lots of spare ribs)...
  6. eric payne

    One of a kind , walk on Mobile Rotisserie BBQ Smoker

    How many adults does it hold at one, do ya think?
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