new rack from lowes and saturdays brisket, any preference on wood with brisket, mesquite or hickory? oak?
Starting a "2 drawer" filing cabinet build - First build
- Thread starter buzzman23
- Start date
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new rack from lowes and saturdays brisket, any preference on wood with brisket, mesquite or hickory? oak?
Thank you, thank you!
I am also curious whether I should implement a small water pan or better yet, if it is really necessary or not, any suggestions? I plan on wiring a pan in to hang below the meat and catch drippings, maybe I will put a little water in the bottom
I am also curious whether I should implement a small water pan or better yet, if it is really necessary or not, any suggestions? I plan on wiring a pan in to hang below the meat and catch drippings, maybe I will put a little water in the bottom
a work in progress, wanted to start at 4am but thanks to a late night out down town and work i didnt get started until about 2 hours ago...
Looks Great Buzz!
You don't say where you're from, but I hope it's CA, FL, TX, or some other warm place, unless you're gonna insulate it.
Bear
You don't say where you're from, but I hope it's CA, FL, TX, or some other warm place, unless you're gonna insulate it.
Bear
@ zinger: i am not sure, if insulating it takes care of the temp issue which i am almost sure it will, then i wont have a problem with my 1100 watts, i wish i had never damaged the original controller, it seems to work well the only down fall is that the pin is butted up against the front of the box by the lower door so i can control the knob thus instantly lowering the temp or not building a real high temp to cut it off and on. With the flimsy metal, it never needs to cut off or else it dips into the upper 100's. I have a bit of tweaking to do before i decided to smoke another decent size cut of meat.
@ bearcarver: Haha No sir I am from PA originally, now MD as of January and it turns out I DO NEED to insulate it, I ran into problems getting over 207 with the bigger cut of meat, I ended up smoking it to 145 internal temp and finished it in the oven, not the way i had intended but i understand a lot of this getting good at smoking stuff is trial and error, it was only a $21 cut of meat anyway so I will make adjustments and trouble shoot accordingly and update everyone.
@ bearcarver: Haha No sir I am from PA originally, now MD as of January and it turns out I DO NEED to insulate it, I ran into problems getting over 207 with the bigger cut of meat, I ended up smoking it to 145 internal temp and finished it in the oven, not the way i had intended but i understand a lot of this getting good at smoking stuff is trial and error, it was only a $21 cut of meat anyway so I will make adjustments and trouble shoot accordingly and update everyone.
OK, first hello again all, its been quite a while since I have been on here because my 2 drawer filing cabinet build failed miserably due to thin flimsy metal and lack of insulation as well as a rush at work that left me with absolutely no time to worry about my smoker so i ultimately dumped it in my condo dumpster. However, I am proud to announce I have just took the plunge on a MES 30 with window and control, blah blah, smaller unit, easier to control, visually appealing, and i can now successfully smoke some nice cuts of meat! very excited, should be lined up for my first smoke next weekend if not this week!
Good to see you Buzz!!!!
You're gonna love that MES !!!!
I figured you'd have an insulation problem. Maybe you could have built a wooden box around it & insulated between the wood shell & the file cab steel, but buying that MES was a lot easier.
If it doesn't smoke good, especially below 200˚, let us know, and we'll tell you where to get the FREE upgrade to fix that.
Then after a while you might get tired of servicing the chip burner (adding chips & chunks all the time), and you might want to look into getting an "AMNPS".
It burns wood pellets, and you load it up, and light one end, and stick it in the bottom left of your MES 30, on those two little steel bars.
Then it will smoke perfectly for 9 to 12 hours, without you having to do anything to it.
Bear
haha i plunged further my friend! the 40" was only another 50 bucks and I knew I would be kicking myself down the road if I didnt get the big boy so I cancelled the order and got the 40, put it together yesterday, seasoned it early this morning, doing a test run with some store bought sausage tonight just to make sure I can maintain the internal environment for when I try a brisket this weekend. As for the AMZNPS I am ordering it today or this weekend, 8-10 hours without babysitting, hell yes im on board! this is all very fun for me, have another friend who is an avid hunter and getting into smoking like me so this is all very good stuff, going to be a great winter!!
Alright!!!!! The MES 40 is much better!!!
I hate to tell a guy that, when he's already getting the MES 30.
I don't want to feel like, or be accused of trying to make up your mind for you, or tell you what to do.
Many times I make a suggestion, and then get accused of being bossy to another member.
People should grow up & realize that suggestions are not orders !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
And I wish someone would have suggested that I get the MES 40, so I wouldn't have bought the MES 30, and then a year later have to get the MES 40!!!!!!!!!
I could have saved the money I spent on the MES 30, and just went right to the MES 40, like you are doing----GOOD MOVE-----You're really going to love it !!!!
And that AMNPS will complete your "Royal Flush"----You can't beat that hand!!!
Bear
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