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Here is a link to the thread that I made on my upgrade to me MES 40, well worth the effort and cost. That controller will do way more than I ever will need.
MES 40 Upgarde
Looks good. Nice looking bark.
Like yours my butts also take about 20 hrs. Some a little less some a little longer.
I do not wrap my butts at anytime while in the smoker.
When it hits the target temp I pull it and wrap right away in foil and place in a cooler. I use one of those igloo playmate...
oh boy, I am not sure. The apple trees that my parents have produce small apples, about the size of a baseball or smaller, mostly smaller.
If I had to guess about 20 small apples.
I wish I had 2 more racks in my MES I could have done more.
That is funny about re-hydrating!
I got some apples from my parents and wanted to dehydrate a few to snack on later.
We have a dehydrator but it is a small one and it takes forever to do apples in it.
So I got thinking, could I do the apples in the MES.
So broke out the apple peeler and cored and sliced a bunch of apples. (...
The Pork buttes look good though.
I also have an MES 40 and I just did the PID conversion to it. I used The Auber Instruments Controller.
The last smoke that I did I was getting 15 degrees swings in Smoker temps.
Just did some ribs and with the new controller I was within 1 degree at all times!
Thanks for the heads up on the temp probe location.
Maybe I can make a second bracket and mount it lower down so that I can have choices on probe location.
I was seeing it with my own temp probe.
My thermometer is a dual probe, I use one from the meat and the other for smoker temp.
The MES just would wait too long to cycle the heating element on and it seemed that but the time it came on the smoker temp was already down almost 10 degrees and it...
I have decided that it was time to upgrade my MES 40.
I knew that it's performance was so-so, but I never had any issues till this last smoke where I did ribs. it worked but I noticed that the smoker temp would swing all over the place.
Sometimes up to 15 degrees.
I got myself an Auber...
Got my Blackstone last fall and I used it all winter long.
One of the best thing I do on the blackstone is fried rice, chicken, shrimp or pork.
If you want to find ideas on what to do on the blackstone checkout The Hungry Hussey or The Waltwins on youtube. They have put out alot of good cooks...
Every pork butt that I have done has always had some fat inside.
I smoke my butts to 205. All my smokes are LOOOOOONG smokes too. sometimes over 20 hrs!
Once I get to 205 I will pull the butt and wrap it in aluminum foil and place it in a small cooler to rest.
I let it rest for at least an hour...
Used a recipe that was shared on here by Bandcollector.
Wow, they turned out awesome!
So soft inside. The wife said that they are the perfect kind that you use mustard on. I good with them just the way that they are.
Hello from the central part PA, North of Carlisle.
You WILL find everything you need to know here, I speak from experience! I knew nothing about smoking and now I can manage my way thru most smoking adventures.
You are going to love that griddle.
Got one myself a few months ago and I love it.
If you want to get a few good ideas on some good eats on the griddle go on over to youtube and check out The Hungry Hussey. He does alot of cooks on the Blackstone. Then there is also the Waltwins, to brothers...
Great looking hashbrowns, that is one thing that I have yet to make on my Blackstone.
I got myself a small blackstone, the 24" one. Boy do I love that thing.
We just made shrimp scampi on it yesterday.
If you ever do youtube, checkout The Waltwins or The Hungry Hussey. Those are two great...