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happy new year

post #1 of 11
Thread Starter 

have been enjoying and using the advise here for quite a while......had a question and decided what better time to sign up.....i use a mes 40 and, not so much any more, homemade plywood box/ hot plate heat source. 15lb cabelas stuffer and grinder...have had great success with pulledpork, turkey, chicken, brisket, kielbsa, and snacksticks.......summer sausage is still my arcilles heel. can not seem to get it right....put 10 lbs in yesterday, thought i had the temp right, and 24 hrs later it hit 152.its resting in the fridge now and im hoping its not dry dog food. heres my question. my external temp probe flucuates about 8 degrees in the mes smoker...i had it set at 162 and it would go up to 170ish then back down to 162. would it be better to set at 170, and have it go to 178-180.also, if the probe is by the cold meat does that affect the actual box temp. sorry for the ramble on my first post, but i know the guys like more, not less, detail....thx

post #2 of 11

Hi, just wanted to wish everyone a Happy New Years. May your life be filled with happiness and love. My new years resolution is to face and overcome the things that frighten me, and to find a job.

 

Many Blessings,

Autumn Rose

post #3 of 11

Welcome to SMF! Glad to have you aboard!

post #4 of 11

Welcome Rippper,

 

 

 

Quote:
, if the probe is by the cold meat does that affect the actual box temp.

 If the temp probe is placed too close to cold meat it will give a cooler reading on your pit temps, when actually the 

pit temps are much higher.

 

         welcome.gif to SMF

post #5 of 11

welcome1.gifto SMF 

post #6 of 11

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451


http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

post #7 of 11

Welcome to the forum Ripper!  There are a ton of folks on the form that know A LOT about smoking that will help ya out in a flash with your questions.

 

Welcome to your new addiction!

 

-Salt

post #8 of 11

Welcome to the SMF Family...You might want to PM Nepas with you question he is one of our Sausage Guru's...I can tell you the MES 40 has some temp swings as thr coil goes on and off but the temps settle pretty quick...JJ

post #9 of 11

welcome1.gif to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

post #10 of 11
welcome1.gif
post #11 of 11

 

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

You are going to fit in just fine.

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