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    Mes shocking me

    Smoked ribs this weekend and I got shocked every time I touched a metal part of the smoker. It wasn't really strong but has me concerned.
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    Loin cooked quick

    225 temp only took 2 hr to reach temp is 150. Is this normal
    • bg rtr
    • Thread
    • Replies: 4
    • Forum: Pork
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    MES Quick tip - will save you from having a MESS!

    Keep the drip pan and drain clean.... Smoked 8 chickens yesterday, after a delicious dinner, I found my patio covered with black greasy liquid.  The drain was clogged and the drippings had leaked out from the feet of the smoker.  Huge mess.  The drip pan, racks, and water pan have now been...
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    Repair help needed!

    My 40" MES has fallen to the common problem of a burnt up wire connection with the heating element. About to go to Lowes to get a new connector, but what do I need to ask for?  The one on it was completely burnt up, so I don't have the old one to use as a comparison.  Do these things come in...
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    Elk Tenderloin ; Deer Neck Roast - need advice

    Has anyone ever smoked an Elk Tenderloin or Deer Neck Roast?  I have a buddy who has each of these and wants me to give it a shot, but I don't know where to start.... What Temp? How long? Brine? Advice on Rubs etc. Any help is appreciated! Thanks!
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    MES "built in" project

    I would like to build an outdoor kitchen and want to enclose my 40"MES so that it has a built in look.  I plan to put it at the end of the counter / cabinet so that i can leave access to the smoke box.  I will also need to vent the smoke and have access to the controls on top of the unit.  Has...
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    Smokin' in BAMA

    New to the forum. I'm from Killen, AL and use a 40' MES.  Been smokin' for only a year and love it!  I've spent hours educating myself online and like what I've seen in this forum.  I'm excited t get involved! Roll Tide! BG RTR
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