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Recent content by aspicola
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Thanks for the info all! You're right my MES is about 25* off, but the built in is 25* lower than the actual internal last I checked.
Foamheart - how do you keep an MES smoking for an entire period without having to change chips? Are you using an AMNPS? I cannot go more than a couple hours...
Hi all!
I've been smoking with my MES 30 here for about 3 months now. I recently got an AMNPS, which is great, but I do have a lot of issues with it skipping rows a lot of the time. Though this discussion is not really meant to talk about my AMNPS issues as it is doing a better job than the...
Thanks everyone. I have to save up for a few paychecks to get my new WSM, but once I do I'll show some product. Until then, the MES will do just fine. It took some time but I know the tricks of it, how to get a good smoke going and keep it going without an AMNPS.
Thanks, that is some great information! I was looking at the WSM and it definitely looks like something I would really like to have. I think I may go check them out in person at a local Lowes that I believe has them.
I was doing reading on the side box quality and Wood River you hit the nail on...
Hi all!
I apologize if this topic is scattered through the forums, but wanted my own thread.
I bought a MES 30 a couple months back and I have been producing some amazing food with it. However, I'm to the point already where I would like to add something more to my arsenal. I love the electric...
Thanks Red!
The IT was between 165 and 175 when I foiled it, about 190 when I pulled it out, and after the rest it was about 195. I figured the smaller, thinner cut was going to make it a bit more of a challenge to keep the moisture. Thanks for the advice geerock!
This past weekend for Mother's Day I smoked a small brisket for my future mother-in-law and family. I picked up a 5lb and used a store bought rub called "Savory Smokehouse" mixed with another rub I had around that I can't remember the name of.
I smoked it at ~225 for about 5 hours, and then...