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  1. Today
  2. SameSteam499

    Time for a smoke

    this piece looks good, i interessting recipe for marinade. I make a meat with basil but want to taste new recipes. And one more think - i may advice you while smoking make a incisions if meat very broad
  3. leech~~

    Time for a smoke

    You sure seem to say Grill a lot though!
  4. rl_sd

    Time for a smoke

    I have an old MES 30that I put a new element in right before I got my pellet grill. I decided that all of the wet chips is what raised havoc on the last element, so now I run a smoke tube that I burn pellets in. The nice part is that I can now do cold smoking
  5. PurpleFloyd

    Time for a smoke

    You could but that's just another thing and I like to make bigger batches. Like 50 # plus and I like them hanging. The MES is marginal at best for this and I have the cold smoker attachment on that. If you just want small runs of stuff that might work.
  6. Big Dave2

    Time for a smoke

    Can you put a cold smoker box on the side of yours? That would be a good set up for sausage, sticks, etc.
  7. Big Dave2

    Time for a smoke

    Yep..... Nothing wrong with that. I've just decided I like to cook great BBQ as easily and lazily as possible.
  8. PurpleFloyd

    Time for a smoke

    I'm still keeping the MES until I make my fridge smoker. The Pellet grill is great for some things but I still like a regular smoker for sausages, sticks etc.
  9. Big Dave2

    Time for a smoke

    No, I wanted both in one package. A pellet grill IS a smoker and takes just as much time to cook low and slow as any other smoker.
  10. BRULEDRIFTER

    1994 1750 Tyee Renovation

    Boat prices are INSANE!!! Even used boats are still rediculous. As far as buying old used boats and rebuilding them for profit, I think you’ll be hard pressed to break even, let alone make a profit (unless you find one for dirt cheap). An old boat is still an old boat even if it’s been fixed up.
  11. leech~~

    Time for a smoke

    So you really wanted a fancy Grill, not a smoker? Smokers do take up a lot more time but I'm having a lot of fun with my Char grill smoker.
  12. Yesterday
  13. bobberineyes

    Time for a smoke

    What the.... didn't you just get that for x-mas? A great read on pellet grills gents, call me cheap or old school but I'm still stuck on open pit and charcoal on the big rig.
  14. bobberineyes

    Pork belly bacon

    My slicer works well yet at 130 and it's not almost fully cooked.
  15. otterman91105

    Pork belly bacon

    Thanks for some of the tips. I will try it in the next couple of weeks when i have time. I have read to smoke till about 150 internal temp does it make a diffrence if it goes to 130 or 150?
  16. rundrave

    What's on the grill

    that makes 2 of us. Not sure what the deal is but going back and looking at old posts its doing the same to those pics as well. and there were no issues with those prior. maybe has to do with the site being down over the weekend and some changes were made? @Rick
  17. bobberineyes

    What's on the grill

    Looks good to me rundrave. Is it just me or my phone, but the pics are on roids and I need glasses to read what's typed all of a sudden...
  18. bobberineyes

    Pork belly bacon

    I've done both wet and dry brines with much better results with the dry. As grainbelt stated you can mix up whatever sweetness you like. Here's a simple one but pretty good. Its ALL per pound of meat. 1- Tbsp of tenderquick 1.5 Tbsp brown sugar 1/4 tsp black pepper 1 tsp garlic powder ( optional) Mix all the spices together and coat the belly , depending on the size you might have to cut it in half, this is when you do that and stuff em in two 2 gallon ziplocs. You can add some maple syrup to the bags as well,flip them every day for 6 or 7 days then rinse them off real well, put them on a wire rack and place back in the fridge uncovered. Next day smoke , and like grainbelt said your target internal temp is around 130, let them cool off and wrap up in plastic wrap for the next day of slicing. It might sound a lot of steps but its not that bad, with great results!! Good luck.
  19. Big Dave2

    Time for a smoke

    If anyone here is in the market for an electric smoker, give me an IM. I will soon be listing my MES 40 that has only been used 1 time. It is barely even seasoned!
  20. Big Dave2

    Time for a smoke

    Not yet, but I have been thinking of trying one....
  21. BobT

    What's more aggravating?

    I figure any fish that doesn't get into my boat was a wall-hanger for sure.
  22. Mike89

    Time for a smoke

    sounds good!!!
  23. bobbymalone

    1994 1750 Tyee Renovation

    I've never bought a car/truck over $15K, so yeah. It would take a powerball jackpot before I was in the market for a dealer showroom boat.
  24. Grainbelt

    Pork belly bacon

    Dry brine with Mortons Tenderquick, amount directions per pound are on the package in a ziplock in the fridge. Add seasonings like onion, garlic, black pepper, maple sugar or brown, allspice, cinnamon, nutmeg. What ever you prefer. Take meat out of brine and let sit in Fridge overnight. Smoke around the 130 degree mark for 12 hours (for my liking) or as smokey as you like. Cut into 1/8" slices and cook in the oven 425 degrees for 20 to 30 min to your desired crispness.
  25. rl_sd

    Time for a smoke

    I just bought two panels that I am going to trim slightly to replace one of the 3 grates on my Big Horn grill... I actually have a buddy that received them this weekend for fathers day and say they work just as advertised on his pellet grill.... I will give an update next week when they arrive.
  26. Mike89

    Time for a smoke

    never heard of it....
  27. rl_sd

    Time for a smoke

    Since we are talking about searing stations, etc.... Has anyone ever used the Grill Grate product on their pellet grills? https://www.grillgrate.com/shop-grillgrates/standard-grillgrates/pellet-grills/
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