Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jmcrawf1

    Smoked pulled pork tacos question

    I'm serving smoked pulled pork tacos on Sunday afternoon. My plan is to mix some taco seasoning and brown sugar and rub a 4 lb boston butt and let it marinade for 24 hours. Saturday night i'm going to put it in the MES and sometime Sunday morning i'll pull it when it reaches temp. My thought was...
  2. jmcrawf1

    First cheese....problem

    Hey guys. I smoked my first cheese yesterday. A couple of 1 lb blocks of Kraft sharp cheddar and pepperjack. I used a WSM with an AMPS loaded with Amazen cherry pellets. I smoked them for 3 hrs at around 72 degrees. I tasted them today and it seemed pretty bitter. I thought I could tell a faint...
  3. jmcrawf1

    New from South Louisiana

    I stumbled here by accident trying to find andouille recipes the "traditional" way. I found foamheart who has helped me tremendously since signing up. I bought an MES along with LEM grinder, meat slicer, Weston sausage stuffer, and a complete AMNPS combo pack with the maverick thermometer. My...
  4. jmcrawf1

    Cover for MES 40 with cold smoker attached

    Just as the title says, I'm wondering does a cover exist that fits over the MES 40 with the cold smoker still attached?
Top Bottom
Back
Clicky