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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Jun 6, 2017 at 7:53 PM
    #9781
    Justified

    Justified Well-Known Member

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    I have an MES 30 that i use weekly and I have an A-MAZE-N but I have not used it yet.
     
    Last edited: Jun 6, 2017
    scottalot and WBF610[QUOTED] like this.
  2. Jun 6, 2017 at 7:58 PM
    #9782
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Search smoking meat forums. Lots of people using the MES and amaze-n trays with good looking results.

    http://www.smokingmeatforums.com/
     
  3. Jun 6, 2017 at 7:59 PM
    #9783
    Justified

    Justified Well-Known Member

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    I need to find the right pellets to use if that matters. I'm finding my wife and I like hickory the best.
     
    scottalot and WBF610 like this.
  4. Jun 6, 2017 at 8:09 PM
    #9784
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Order up some hickory, and burn em!! You got it, might as well use it.

    My plans for the MES were longer smokes. Then wife decided she wanted to get a smoker for her dad after the one I ordered was delivered. I was going to start my long smokes on my coal unit, then transfer to the MES to finish. Then I figured out my oven could do the same thing, without additional smoke of course. So I gave the MES to him. I got a hell
    Of a good deal on it, so it didn't hurt that bad.

    Going to get him one of the trays and some pellets this year for it.
     
    scottalot and Justified[QUOTED] like this.
  5. Jun 6, 2017 at 8:12 PM
    #9785
    t4daddy

    t4daddy Well-Known Member

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    Most will scoff, but I use a MES 30 with a A-MAZ-N dust tray. I've had a several different types over the last 30+yrs. It's not perfect by any means, (the temp should go higher for chicken) but a quick ride on broil in the oven takes care of "rubber skin". When this one plays out, I'll replace it with another.
     
  6. Jun 6, 2017 at 8:25 PM
    #9786
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    What's up T4. How's the camp stove working out?
     
    scottalot likes this.
  7. Jun 6, 2017 at 8:29 PM
    #9787
    t4daddy

    t4daddy Well-Known Member

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    Thanks again!!! I've been able to get out a few times this spring, it works GREAT!!! I'll use it way more this fall (favorite season for me). It's a bit louder than expected, but no worries. Awesome kindness of you!!!
     
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  8. Jun 6, 2017 at 8:47 PM
    #9788
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Glad you are using it. Enjoy.
     
    scottalot likes this.
  9. Jun 7, 2017 at 6:48 AM
    #9789
    Cold Iron

    Cold Iron Well-Known Member

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    I might of been one of those that scoffed at one time at an electric for anything other than jerky or fish. But not now.

    I hunt phez in SD with 3 other retired Navy guys for 2 weeks and 4 retired AF pilots cycle through for a few days. Lost the house we normally rent last year when the owner got married so the Admiral ended up buying a second home there.

    One day in November we picked up 2 boston butts and he rolled out a Smokin-It 1200w smoker into the driveway and loaded it up with the butts. Then we took off hunting all day and came back and they were done. Hard to do that with any other type of smoker. We pulled and gave one butt to land owners and ate the other one. You couldn't tell it was cooked on an electric smoker. We don't rough it too much in SD hunting.

    [​IMG]

    Couple of weeks prior I spend on the North Shore of Lake Superior in Mn. on the edge of the BWCA Wilderness grouse hunting either camping or renting a primitive cabin depending where I am hunting. SD is a step up in that regard but like and look forward to both.

    Fire. Fuel. Meat.

    [​IMG]

    I have debated getting an electric smoker for fish and go back and forth on which one. His cost $600+ then again he wore 2 stars on his collar before retiring. Going to order a dozen pizza screens for the WSM for jerky today and see how that works.

    One thing I have learned with smokers is that after doing enough salmon and trout it gives other foods an off taste if you use the same smoker so am going to use a dedicated one for fish from now on. Mother nature is such a fickle bitch here temps can be all over the place so not sure which one yet.
     
  10. Jun 7, 2017 at 6:52 AM
    #9790
    Woundedyak

    Woundedyak Well-Known Member

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    If you have a meat counter at your local grocery store. They are usally more then happy to take spares and cut them down Louis style for you. Mine bags the tips separate and labels them "scrap" free of charge:anonymous: or high jack your buddy's bandsaw
     
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  11. Jun 7, 2017 at 6:59 AM
    #9791
    Woundedyak

    Woundedyak Well-Known Member

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    My record was almost 16 hrs. Pit dropped to about 180 at the 16 mark. Now that was strategically packing the lump in and craming about 15lb in.
     
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  12. Jun 7, 2017 at 7:02 AM
    #9792
    Woundedyak

    Woundedyak Well-Known Member

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    If a Primo landed on your deck, in reality you would probably kick everything off except the kettle.
     
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  13. Jun 7, 2017 at 7:20 AM
    #9793
    Kanyon71

    Kanyon71 Well-Known Member

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    Someone actually has made them. I remember reading about it on a pellet pooper forum once.
     
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  14. Jun 7, 2017 at 7:26 AM
    #9794
    Kanyon71

    Kanyon71 Well-Known Member

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    I prefer Lumber Jack pellets and my go to has become their competition blend MHC (Maple, Hickory, Cherry). Good stuff nice flavor and I have used it on all types of meats in my smoker.
     
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  15. Jun 7, 2017 at 9:32 AM
    #9795
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    Nothing wrong with an electric smoker.

    Ooh...I like the sound of that blend. I'll have to try that with chunks in the drum smoker.
     
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  16. Jun 7, 2017 at 10:21 AM
    #9796
    drwx

    drwx Well-Known Member

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    i cut them down to st louis style myself. the ribs are the main attaction.. and the rib tips are the appetizers.
     
  17. Jun 7, 2017 at 11:10 AM
    #9797
    Chrisf06

    Chrisf06 Well-Known Member

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    my large BGE can go 14-16 hrs no problem on one full bowl of lump. I don't use digi q or any actual regulating device, just remote receiver for maverick probes... set an alarm for high and low temps on meat and grate. Rarely have to adjust vents once it gets locked in for an hour or so.
     
  18. Jun 7, 2017 at 11:20 AM
    #9798
    Kanyon71

    Kanyon71 Well-Known Member

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    It's a really nice blend, been hooked on it from the first smoke I've tried with it. What's funny is when I'm forced (i.e. I forgot to get more) to use something else I can definitely tell the difference.
     
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  19. Jun 7, 2017 at 11:40 AM
    #9799
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    I normally use apple and cherry. Lately I thrown some hickory in as well. Everyone seems to like that blend that has tried it.
     
    FFBlack and scottalot like this.
  20. Jun 7, 2017 at 1:54 PM
    #9800
    CurtB

    CurtB Old Timer knowitall

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    It's gonna take a while for me to get the hang of it.
     
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