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mes mailbox mod - Page 2

post #21 of 92
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

maybe 40#'s....   Those shelves will hold a lot more than a smoker....  Dave


OK. .. I think I found the rack you have unfortunately they say sold online only and out of stock.

But I did find that masterbuilt makes a stand for their smokers. Has anyone seen these? Does anyone own one? And most importantly. . . Can a guy fit a mailbox on the bottom part?


In other news. . . picked up the smoker and put it together last night. Gonna season it today. . . Brisket tomorrow

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post #22 of 92

I think this is the one I got.... Not sure....  I should have bought the larger unit....  Then I could have put my Totem Smoker on it also for smoking fish...   Had more room for storing smoking related stuff like pellets, bacon hangers, QMATZ from Todd, therms, chips, all the necessary things in one place...    Hind sight is really clear.....     Dave   HomeDepot and Lowes has them also..... 

 

http://www.walmart.com/ip/Whitmor-Supreme-5-Tier-Shelves-Chrome/15104321

 

 

http://www.walmart.com/ip/Whitmor-Supreme-Large-5-Tier-Shelving-Chrome/20468147

post #23 of 92
Thread Starter 
OK cool. . . Probably get that one. . . The best one I've found yet. . . Does anyone have the stand made by masterbuilt for their 30 and 40 's and can a guy fit a mailbox under it?

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post #24 of 92
Thread Starter 
So I seasoned the smoker today w/ my maverick remote thermo and I found the thermo reads 20* hotter than the built in thermo. . . So I boil tested my maverick and found it reads 9* cold (it read 203* in boiling 212* water) so when I go to smoke do I need to do to get my chamber at the correct temp??

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post #25 of 92
Thread Starter 
Oh and I'm at 5k ft. ASL

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post #26 of 92

Your therm is right on.....    Dave

 


Approximate Boiling Temperatures of Water 
 

Altitude

Temperature

Sea Level

212 degrees F

984 ft.

210 degrees F

2,000 ft.

208 degrees F

3,000 ft.

206 degrees F

5,000 ft.

203 degrees F

7,500 ft.

198 degrees F

10,000 ft.

194 degrees F

20,000 ft.

178 degrees F

26,000 ft.

168 degrees F

post #27 of 92
Thread Starter 
Wonderful!!! Thanks for clearing that up for me dave sausage.gif
post #28 of 92
Thread Starter 
So I got everything put together and I've got a beer can chicken going right now. . . But I have a question. . . .I am having issues with keeping the amznps going. . . I have three 15/16 holes in the front and the exh on the mes wide open. . . Any suggestions?

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post #29 of 92
Quote:
Originally Posted by Chappy4o View Post

So I got everything put together and I've got a beer can chicken going right now. . . But I have a question. . . .I am having issues with keeping the amznps going. . . I have three 15/16 holes in the front and the exh on the mes wide open. . . Any suggestions?

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Did you dry the pellets ??  They can have enough moisture, from the air, they will need drying....    Dave

post #30 of 92
Thread Starter 
No I took them out of the bag from Amazn and lit em. . . I'm thinking its an O2 issue which is weird because of the 3 15/16" . . . But how do you dry them?

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post #31 of 92

Chappy....  Sorry I should have elaborated.....  Some folks put them in the microwave in pyrex....  nuke on med to high...  1-3 minutes..... DO NOT WALK AWAY.....  They can burst into flame if you have a high power oven.....    I dry my pellets in the MES.... aluminum pie tin with pellets spread thin.... when preheating the MES for 1-2 hours at 275, I have the pellets in it...   Preheating the smoker kills all the bad stuff and helps to bake off any creosote build up....   I dry them for the entire preheat cycle......

 

Dave

post #32 of 92
Quote:
Originally Posted by DaveOmak View Post

Chappy....  Sorry I should have elaborated.....  Some folks put them in the microwave in pyrex....  nuke on med to high...  1-3 minutes..... DO NOT WALK AWAY.....  They can burst into flame if you have a high power oven.....    I dry my pellets in the MES.... aluminum pie tin with pellets spread thin.... when preheating the MES for 1-2 hours at 275, I have the pellets in it...   Preheating the smoker kills all the bad stuff and helps to bake off any creosote build up....   I dry them for the entire preheat cycle......

 

Dave

Good info!

post #33 of 92
Why do the mailbox mod??????

I lite my pellets once and place the amazin smoker on the rods and let it go.
post #34 of 92
Quote:
Originally Posted by c farmer View Post

Why do the mailbox mod??????

I lite my pellets once and place the amazin smoker on the rods and let it go.

The mailbox mod is generally used for cold smoking, and having a more controlled burn in high temp smokers.... I continually get 11 + hours smoke using the mailbox mod.... regardless of the smoker temp....    Dave

post #35 of 92
Ok, I just cold smoked bacon today and got 10 hours out of it.


I never did a long hot smoke with it yet.

Just trying to figure out if I need it.
post #36 of 92
Quote:
Originally Posted by c farmer View Post

Ok, I just cold smoked bacon today and got 10 hours out of it.


I never did a long hot smoke with it yet.

Just trying to figure out if I need it.

Were your smoker temps below 70 deg F the entire time.....  

Davd

post #37 of 92

Dont know, I dont think.  It was 78 degrees outside.  I lite it and went and bailed hay. Come home to check it 3 times.

post #38 of 92
We're there two ends on the 3" tubing? Just wanting this for a smoke on Tuesday. I saw the 90, what else do I need? Tubing, metal tape, Dremel, and ends. Just want to make sure I have the right connectors.


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post #39 of 92

With this mod what do you do with the chip tray?

post #40 of 92

cfarmer .... I have found the AMNPS will raise the smoker temp from 15-30 degrees....  in the mailbox mod, none or very little temp raise inside the smoker....  

 

Cold smoking meats is generally done below 70 degs F , depending on which authority you read.....   smoking cheese, for example, the mailbox really helps keep the temps cooler....   Also, T Johnson, AMAZIN Products guy, sells Q-Matz which keeps the cheese from melting through the meat racks....   See Dave's thread, S2K9K, on smoking cheese....  the mats are AWESOME  

 

Smoking bacon can be done at any temp, by the way....   I have smoked it at 150....   I do prefer smoking it at 50-70 for some unknown reason...  Old World technique I guess.... 

 

Speaking of hay, I just bought a new hay cutting machine.......  A drum mower from CCM Machinery in Tennessee....   Waiting for a delivery date to be set up....  hopefully before next cutting so my neighbor doesn't have to cut my alfalfa.......  That's him with his MOCO JD.... 

 

                                                           200x200px-ZC-6dd280af_1Alfalfa2013.jpeg

 

Dave

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