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  1. tdssmoke

    purging

    I have a frozen venison ham. Do I have to purge it? If so how? I have seen instructions to put it in ice/ ice water/ salted ice water for anything from two hours to 5 days. What to do? Thanks
  2. tdssmoke

    Possible shortcut?

    Hello, I can't manage an 18 hour smoke this time, and that's what it takes in my electric smoker. I read the shortcut that begins at 225 3 hours in the smoker and finishes with 5 hours in a  325 degree oven. Thing is, I have to do it over two days, because of funeral schedule. Could I smoke one...
  3. tdssmoke

    max temp in Master Built

    I have a 30" Masterbuilt and an 8 lb. turkey. I like the idea of cooking at a higher temp, say 325, but I don't know what the smoker will do. Does anybody know how hot it will get? Thanks
  4. tdssmoke

    turkey time for 300 degrees

    Anybody know how many minutes per lb. at 300 degrees for turkey? Thanks
  5. tdssmoke

    where do I put /a thread about smoking turkey, for pete's sake

    question above
  6. tdssmoke

    dripping questions

    How much should I be cleaning my mes 30 after I've used it. Do I let stuff build up or will that affect the flavor of future cooks? So far I've used the water pan and saved the drippings. I add some back into the finishing sauce and save the rest for future pots of beans. Also, is there some...
  7. tdssmoke

    posting pics

    Is there a place on the site w/ tutorial on how to post pics? I have iphone, but no knowledge or instinct about these things... Thanks
  8. tdssmoke

    venison?

    Where on this site would I find info, or where should I post questions about smoking venison (mes30). Thanks
  9. tdssmoke

    Amazen pellet smoker

    I'm considering an Amazen pellet smoker for overnight cooks. I have an MES 30 with the vent on the top. As far as I can tell there is no air intake, unless you pull out the chip loader. I have seen references to that in other people's advice. If you do that, do you remove it completely or just...
  10. tdssmoke

    Any Italians out there?

    I want to make something I've eaten as street food in Italy. It's called porchetta. They stuff a whole hog with about a bushel of rosemary and garlic and cook til it's pull apart tender. I'd like to make something like this with a butt. Any ideas about how to get the rosemary and garlic into it...
  11. tdssmoke

    Pork butt instructions for MES 30, other questions

    Where would I find beginning to end instructions for Pork butt in the MES 30? Also, What do people do who cook overnight--get up every 30 minutes to put in more chips? Are there chunks small enough to use and would they last longer? In my initial cook, using chips,  I got too much smoke for a...
  12. tdssmoke

    smoke chips

    I followed the instructions and put a small handful of chips in the Masterbuilt chip box. Sometimes I got too much billowing smoke for a few minutes, then none. Toward the end of the cook I couldn't get it to smoke at all. The temp was correct. I finished and removed the meat, then checked the...
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