Recent content by kilohertz

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  1. kilohertz

    Another smoker arrives. MES30 Digital, I think I am finally done all the mods, it's AWESOME!

    The flat one as pictured is p/n 403-01002-05 Smoke Stack Assembly - MFJ576PNC And the one meant to go on the curved barrel shape is 404-01002-05 From https://ghpgroupinc.com/ Good luck
  2. kilohertz

    Need some ITC-106VH PID tuning help please SOLVED

    It keeps the last entered entries or tuning in memory, no need to reset each time. cheers
  3. kilohertz

    PID options for Masterbuilt 30" analog smoker

    These settings work for me on my MES30 Digital "Sportsman Elite", the well insulated model, 800W element. I just went out and checked as it's currently running, I'm smoking some sausage. I mounted the thermal sensor in the back, I drilled a small hole and pushed it through, it protrudes about an...
  4. kilohertz

    Need some brisket help, new smoker, biggest brisket I have cooked

    I'd be delighted to, who'd thought me, a relative brisket newbie could offer some tips. :emoji_blush: I took it out of the fridge Dec. 24th about 5pm to start warming to room temp, seasoned it and let it sit on the counter until about 10pm when I started asking questions here. I decided to put...
  5. kilohertz

    Need some brisket help, new smoker, biggest brisket I have cooked

    We had a great dinner, the brisket was the best one I have cooked to date, super moist, juicy and great flavour, I was happy with the cook, it came out at 5pm just as I wanted at 201*. Thanks for all the help. Cheers
  6. kilohertz

    Whats everyone's Christmas meal plans?

    And I am making Yorkshires to go along with my 18 hour brisket and orange glazed carrots and gnocchi. Years ago Diners Drive-ins and Dives did an episode in my town at Tomahawk Restaurant (North Vancouver, BC) he declared they made the best Yorkshire puddings, I found the clip years ago and it...
  7. kilohertz

    Need some brisket help, new smoker, biggest brisket I have cooked

    I pulled it out of the smoker at 190*, wrapped in foil and in the oven to continue to 200-205*. It seems to be stuck back at 188 for the last hour...hopefully will pull up soon.
  8. kilohertz

    Need some brisket help, new smoker, biggest brisket I have cooked

    Well, I slept in, I just got up, although I woke up at 4:30am and went out to check. At that time it was in for 7 hours and was at 161* and smoker was at 243* so I knocked the smoker down to 220* (indicated on temp monitor) and when I got up at 8am smoker was 220* and brisket at 177*. I...
  9. kilohertz

    Need some brisket help, new smoker, biggest brisket I have cooked

    Well it was a cold start...frost on the smoker and PID.
  10. kilohertz

    Need some brisket help, new smoker, biggest brisket I have cooked

    And here we go, I have my temp monitor online, I can see it anywhere in the world there is internet. Paul's smoker monitor It's slowly coming up to temp, the meat probe is just laying in the smoker for now until the meat goes in. Cheers
  11. kilohertz

    First BuckBoard Bacon for me , 1 as a Christmas thank you gift .

    Nice work there David, it looks amazing! It reminds me I have a couple of shoulders in the freezer, it's bacon makin' season in Canada, cold smoking time, and I haven't made BB bacon in 6 months or so. Cheers
  12. kilohertz

    Need some brisket help, new smoker, biggest brisket I have cooked

    Well thanks all, I have a plan in place, start tonight, 220* overnight then depending on IT, continue thru present opening and wife saver casserole and adjust temps accordingly. I usually finish my roasts/butts etc. in the kitchen microwave/convection oven in winter time, once I wrap it...
  13. kilohertz

    Need some brisket help, new smoker, biggest brisket I have cooked

    No, 275* is about highest steady state. Both No Cool. I suppose I could run the smoker at 275* and do it a little faster but I wanted to try a true low slow cook this time. Cheers
  14. kilohertz

    Need some brisket help, new smoker, biggest brisket I have cooked

    Merry Christmas everyone, I am trying to decide when to start my Christmas brisket, this is the biggest brisket I have cooked and with a smoker I haven't used for brisket before. The meat is a nice 3.5" thick even point from an 17 lb brisket I cut in 2 and cooked the flat this summer, it weighs...
  15. kilohertz

    Cool Weather Bacon

    And with the woodstove pretty much on 24/7 now, here is how I dry my wet, fluffed pellets. Cheers
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