Recent content by smokininthewind

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  1. smokininthewind

    Another MES Fixed

    Yes, I was able to access the screws holding the heating element to the back panel. The left one is no problem to reach with a long screwdriver. I accessed the right one by first drilling a hole larger than my screwdriver shaft through the back of the "shroud" that is in front of the rightmost...
  2. smokininthewind

    Another MES Fixed

    HI all. Thanks to the numerous other threads on this topic, I didn't panic when, mid-smoke yesterday, my MES 30 quit. I was able to finish my ribs on my trusty ol' gas Weber (they had some of the better smoke rings of my many efforts - hmmm...). I drilled out the rivets on the back panel...
  3. Soldered Connection.jpg

    Soldered Connection.jpg

  4. Corroded Connection Before Repair.jpg

    Corroded Connection Before Repair.jpg

  5. smokininthewind

    How Get Smokier Taste?

    Nope, I added hickory chips all along. I appreciate the lots of suggestions here, but still am puzzled. Does hickory really not impart that much smokey flavor? Does size (of the chips) really matter?
  6. smokininthewind

    How Get Smokier Taste?

    Hey all: Been using my MES for over a year now, smoking Boston butt, turkey, chicken, pork ribs, etc, etc. Always happy with the tenderness, I've been sometimes disappointed with a lack of smoky meat flavor. The latest example was Thanksgiving turkey. Filled up the water tray with hot water. I...
  7. smokininthewind

    My First Brisket Was a Bit Dry - What Happened?

    I agree - 9 hours seems way too long, but I confirmed with two probes a final meat temp of 187. My smoker's temp started at 225 for the first 5 hours, then I increased it to 250, based on a cheapie oven thermometer. Can you think of any reason for such a LONG smoke for a little piece o' meat...
  8. smokininthewind

    My First Brisket Was a Bit Dry - What Happened?

    Nope no "moppage" done. I'm thinking, based on Bassman's suggestion that I foil it at 160, that I'd add some apple juice at that time. Would that work to keep it moist? What would it do to my sought-after crust? Thanks.
  9. smokininthewind

    My First Brisket Was a Bit Dry - What Happened?

    Hi all: Not wanting to go very big my first brisket, I smoked a 2.6 pounder in my MES. It had a 1/4-inch fat cap. That lil' puppy took NINE hours to smoke! Glad my wife was flexible about dinner, 'cause it reached 187* internal temp at 10:00 pm local time (I guess it was an earlier dinner...
  10. smokininthewind

    Newby Pork Chops

    Just how low can or should you go with store-bought pork?
  11. smokininthewind

    Newby Pork Chops

    Internal temp was 160*. My understanding is that much below that, you risk tricky noses.
  12. smokininthewind

    Newby Pork Chops

    Hi all. Thought I'd try boneless pork chops. Why not? I don't have much experience as an excuse not to try them. I used a rib rub on mustard as my prep. They smoked in my MES at around 200* for a couple of hours. The results were nice appearance, only slightly drier meat than I wanted, and a...
  13. smokininthewind

    This Newbie Had Nothing to Lose with Roughy

    Hi all: Saw one thread here on smoking orange roughy. In keeping with the hobby listed in my bio, thought I'd try it. Set my MES at 225*, added hot water to the pan. Prepped the roughy filets with a little Cajun seasoning (turns out, not little enough). Added some apple wood chips - not too...
  14. smokininthewind

    Time Will Tell When It Comes to Turkey Breasts

    Hey, thanks all for the encouragement, suggestions and questions. The turkey breast weighed around 6.5 pounds. As far as calibration, the digital thermometer probe I use is pretty close. I've tested it in ice water and it reads 32. In boiling water, it reads low at around 204, but I live at...
  15. smokininthewind

    Time Will Tell When It Comes to Turkey Breasts

    Yup, I had a remote digital thermometer and probe inserted in the thick part of the breast, not touching bone.
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