Wowza that would be great did you happen to see Max????
Have no idea what to think of your comment, DS.
Thansks for the mediocre comments sorry about your problems "I live near Seattle but don't follow football" LOL I would only love to go to one of their games, IF you fined some extra ticket around let me know LOL yep the are good contenders again this yr
DS
Tropics, thanks looks great and thanks for the great info, I was thinking the same, but I may just cut a flat notch on the end of the dowels so they won't roll and set them directly on the MES Rack slider, I think it will work, I will let you know also.
DS Good luck with it. Here is a link to a sausage rack
http://www.smokingmeatforums.com/t/174140/sausage-rack-mes40-w-step-by-step
DS
Once you hang sticks or sausages the dowels can't roll... once hung ,they (sticks and sausage) will flatten out around the dowel from the weight and prevent any rolling...
I'm always catching myself typing a word I didn't mean to type and had no idea why I did. I use the Edit button a lot to back and edit stuff I posted.
I do not know why it came up Mediocre?????? And I was just foolin with you living in seattle and being so close to the seahawks again please accept my apologies - I wish I would have caught this earlier I would have tried to edit it.
DS
DS, the official MB "preseasoning" instructions is to leave the water pan empty, set the controls for 275°, let it run for 3 hours after it reaches the set point (use your Maverick therm or whatever you've got) and then add 1 cup of wood chips during the last 45 minutes. I'm sure you could substitute wood pellets in the AMNPS. However, you posted over 5 hours ago so you're done by now.Starting seasoning it
just going to keep the door shut and let her run i pulled the chip tray out about an inch or so
daRicksa you are correct, but I went a little further, I did about 6-7hrs at 275 (no water pan) to get the manufactures grease off, after 3 I could still smell it, so I did some more time on it.
DS, the official MB "preseasoning" instructions is to leave the water pan empty, set the controls for 275°, let it run for 3 hours after it reaches the set point (use your Maverick therm or whatever you've got) and then add 1 cup of wood chips during the last 45 minutes. I'm sure you could substitute wood pellets in the AMNPS. However, you posted over 5 hours ago so you're done by now.
I'm positive you did fine.
Do you realize what you went and did, DS? You didn't smoke and the Hawks won. Looks like for the rest of the season, into the playoffs and then the Super Bowl, you're going to have to attend the game and NOT smoke if they are to win them all. Or maybe you can get away with using your MES but just re-seasoning it, 4 or 5 more times...That's a mighty big and expensive obligation there, my friend. Go Hawks!
daRicksa you are correct, but I went a little further, I did about 6-7hrs at 275 (no water pan) to get the manufactures grease off, after 3 I could still smell it, so I did some more time on it.
Then I new I was not going to use it yesterday during the hawks game and knew I would get a longer smoke out of the amps, so I set it for 225 and let the amps run, when I left for the game, amps had been going for about 5hrs and was still chugging along, I don't know how much longer she went but when I went and opened the door this morning amps was all ashes and a nice smoke color to all the walls of the smoker so she is good to go now.
Thanks
DS
OMG I did not realize that!! I guess I will have to go back to ol' Reliable fridge smoker LOL I did do pork candy in it yesterday and turned out great.
Do you realize what you went and did, DS? You didn't smoke and the Hawks won. Looks like for the rest of the season, into the playoffs and then the Super Bowl, you're going to have to attend the game and NOT smoke if they are to win them all. Or maybe you can get away with using your MES but just re-seasoning it, 4 or 5 more times...That's a mighty big and expensive obligation there, my friend. Go Hawks!
When I first seasoned my MES 30, I think I went a little overboard by an hour or so and with more wood chips to make completely sure it was seasoned.
The inside of a seasoned smoker is a wonderous site. Some guys insist on washing the inside walls down to avoid creosote buildup, others say leave it be, creosote is not an issue with the MES, and besides it adds to flavoring. Personally, if it looks a little too residue heavy I wipe down the walls leaving just a thinner layer of the residue to keep it seasoned.
What are you planning for your first smoke in your MES--and when?
It'll only be another month until you can return to your MES, DS. Ain't the Seahawks worth it?
OMG I did not realize that!! I guess I will have to go back to ol' Reliable fridge smoker LOL I did do pork candy in it yesterday and turned out great.
I am really wanting to do some chicken breasts but with all the holidays I just don't know, maybe double smoked ham and then for New Years I was maybe going to go in deep and do a prime Rib?? Either way wish me luck.
A full smoker is a happy smoker
DS
Thanks! I missed that entire thread. Gotta try those! Everyone--even the wife--will go for those.
Here is the link for ya on the pork candy - Great app for xmas or New Years - Good luck
http://www.smokingmeatforums.com/t/174529/tis-that-time-of-yr#post_1283049
DS