Search results

Hey this is our first smoke and we've never eaten slow smoked food before really... I used 3 fist sized hickory wood chunks. Put the meat in cold. It took about 4 hours before it got up to 200. We did 3 different cuts of beef. All came out too smokey. Either that or we're not used to the...

Hey there, Well the meat is marinating in the fridge. Here is what I have. -3lb Brisket point (sitting in pastrami brine) -5lb Sirloin Tip (sitting in pastrami brine) -Beef ribs (sitting in pastrami brine) -8lb of Ribeye (sitting in it's own Montreal Steakspice wet Marinade) I believe this...

Hey guys, I found this at the Asian store. It's ungraded rib eye. Got a bag for $22. I need to know how to smoke/marinade this. I keep reading people talking about grilling and not smoking. Here is what I got below over to the right side

Hey guys, To be honest I'm overwhelmed at the amount of rubs and recipes. There are so many and everyone says their rub is the best. I need help with choosing some to start out with. I would prefer something that is an all around crowd pleaser. You know how there's the personal stuff that YOU...

Hey there, I notice a lot of people on this forum and others will say that the temp control systems don't really help them control temp that well as compared to not using it. Others say it works ok, but it's not a miracle maker or anything. Others say it works very well. What I CAN say, is I...

Hey guys, I am in the market for a smoker. I'm in Canada so availability is an issue for me. I can get the MES 40, The Big Green Egg, and WSM. I heard with the MES 40 that there is no smoke ring and read many complaints and about 'not smokey enough' flavor so that went out the window. I was...