Here's an SI thread with over 1200 comments:get your own thread, lol
Ordered a SI3, can't wait... Time to start researching wood placement and usage and buy some meat.
http://www.smokingmeatforums.com/t/97559/smokin-it-smoker
Bear
Here's an SI thread with over 1200 comments:get your own thread, lol
Ordered a SI3, can't wait... Time to start researching wood placement and usage and buy some meat.
Did you notice that the last two pages (I always skip to the most recent posts) talk about using the AMNPS and AMNTS in the SIs? Todd would be proud...
Here's an SI thread with over 1200 comments:
http://www.smokingmeatforums.com/t/97559/smokin-it-smoker
Bear
I have noticed that as well. Early on those who tried met with oxygen starvation. I saw some on the SmokenTex where an additional hole or two was drilled into the bottom for increased air flow and it works. When they wanted to use just the smoker and chunk wood (no AMNPS) they plugged the additional holes. There is always a way.
Here is one of the links:
http://www.smokingmeatforums.com/t/133283/smokintex-1400-owners-out-there-help-me-get-tbs
Bold... Except with my MES 40 incher gen 2, it's not fun. I smell like smoke the whole day because i have to keep opening it up and resetting the temps and to try and calibrate them, 6 hours later i am still working on it. UNFUN.
Many of us buy an entry level smoker because it's what we can afford and we also don't want to spend too much money before we find out if we really like using a smoker and are any good at it. Since, you've got the cash you can afford to go way above entry level and get a smoker that will last you years and years.
Besides, between old sarge and jted you've got two advisers who can help make sure that you set yourself up for success and, more importantly, years of smoking fun. Because at its core, home smoking should be fun.
Now, when are buying a Maverick ET-733?
Yup---This is a problem with a lot of Gen #2. You got yours for Christmas before you joined SMF, so I didn't get a chance to stop you from getting a Gen #2.
Bold... Except with my MES 40 incher gen 2, it's not fun. I smell like smoke the whole day because i have to keep opening it up and resetting the temps and to try and calibrate them, 6 hours later i am still working on it. UNFUN.
Removing that little water pan from that hole in the drip pan can help let some heat up through that hole.
I think i may of corrected the problem today, for now at least. I think the drip pan i was using, was blocking heat below, and thus bumping the temp sensor up.I even went out with a piece of ice before doing this change and had it down to 70 degrees lol. Right now i'm sitting 230 with a 245 cap.Which i am ok with , i think i'll be ok. Around 3-4 i will pop in meat probes and see where i am . Looks like i dropped to 225. Might be time to bump back to 240. While 225 was my initial optimal temp, i've been in the 170-190s all day.So i need a bit more heat to hit my time tomorrow morning. Ok down to 219 time to go hit it. My other unit i have that this was replaced for the heating element went out a few weeks ago. Nothing like waking up at 7am and seeing smoker temp say 65 degrees,
I can't speak about the MES 40 Gen 2 because I own a MES 30 Gen 1. But why do you need to keep opening the door? That shouldn't be necessary with any generation of MES because you readjust the set point on the controller in front. The temp swings on the gens 1 and 2 are well known but can be dealt with. With my ET-733, I can monitor the temp swings and if the top and/or bottom temps are greater than I wanted I change the set point. However, the ET-733 is monitoring the internal temp of whatever I'm smoking and it's that temperature that's of primary importance to me. If my set point is 235°, the controller is swinging the temp between 250° and 215° I consider that within my acceptable parameters because it'll average out, I figure, to 235° over the course of the smoke. But what I'm looking at is the progress of the internal temp of the meat. Is it rising or has it stalled? If stalled, the temptation is to boost the cooking temp but can lead to overcooking depending on what's being smoked. So, I'm primarily checking the FOOD reading and waiting for the display to read 200° I/T or whatever my target is. That's why you need at least a dual probe therm when smoking.
Bold... Except with my MES 40 incher gen 2, it's not fun. I smell like smoke the whole day because i have to keep opening it up and resetting the temps and to try and calibrate them, 6 hours later i am still working on it. UNFUN.
Update, attempted my first real smoke today. Went with a brisket. Wasn't the best brisket I ever had by a long ways, but it was pretty good. Got the recipe off another forum. Used Sugar Maple wood. I have a long way to go, but this is the kinda practice that I can really enjoy.
Unfortunately I didn't take a lot of pics during, I was too busy tinkering with the heatermeter build. I got it up and running and did test a bit during this smoke, but this smoke was basically done stock SI3.
And some good looking Pork Tenderloin it is, Jted !!
The pork Tenderloin is a very easy smoke it is almost instant gratification. Clean rub let it sit for a while Smoke and 1.5 hours or so later you and the family are enjoying Great Q.
A fine Saturday evening Meal
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Did I mention that Pork Tenderloin is as or the same price as than Burger.