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  1. 08meanie

    Big Thanks to the group. My first brisket a success.

    Thursday night rub down Friday night 5:30 into the smoker with helpers Saturday night slice and ready to eat after 21 hours in the smoker and 1.5 hours in the cooler Was great. All gone.
  2. 08meanie

    Dry Venison

    It turned out great. Followed bearcarvers instructions and added a twist to a couple pieces 1 was with a jerkey style with Worcestershire and soy and the other added cayenne pepper.a total of 6 pieces at 6 lblbs total. Before After Bad pic of after but there is none left of these...
  3. 08meanie

    First fattie attempt

    Bacon cheese burger with shrooms. I just have to learn not to over stuff like I like to do. Got the great tips on here on weavin and rolling. Thanks. Qview after dinner.
  4. 08meanie

    Let the pre-season begin

    Have it drying out and ready to smoke it. Then pork chops tonight.
  5. 08meanie

    Hello from Illinois

    Bought a MES30 ready to start smoking things other than on the grill and have fresh venison. Time tome season the smoker and get to the meat smoking
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