Tomorrow is my "Coronation Day".

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #21

Hey, TJ. I have heard and read a lot about that. Going to go the straight road with NO mods this time...and maybe a few more to see where I stand with the stock MES unit and my food preparation and technique. Charcoal has always been on my mind. Who doesn't love a smoke ring, eh?

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #22

I guess I am going to take photos of this maiden smoke if anyone is interested. Heating up the MES now. 15:07 HRS and all is well...well with the exception of this item:

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #23

How do I post normal size, non-thumbnail pics?

 

L

larry maddock

Master of the Pit

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Sep 27, 2005

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BOURBON,MISSOURI

• Jan 30, 2010

• #24

try valium or vicodin---

dude ---your already operating on the unit---

before you have tried it once---

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #25

Effing A!!!! Rum AND a vic!

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #26

Ron,

You probably are right regarding load and water tray considerations. I took a peek at the first small batch of chips I started with and they actually looked white-ashed over...which I did not see before in my initial and secondary break-ins. Plus, the second load of chips are going great. YAY!!!!!!

I would say the cycling time has been prolonged by the food and water load thus making my chips do their thang.

I'm taking pics and taking names.

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #27

<~~~~Geee-nius!!

 

tjohnson

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Savage, MN

• Jan 30, 2010

• #28

Mine steamed like hell for the first 4 hours.

In 72 degree weather, I don't think your MES will steam like mine in 10 degree weather, but water vapor has to be released somehow. It just may not be as visable.

I would think steam rising would cause a draft through the unit to keep your chips going.

Guess I'll just have to wait until May or June to prove that theory up here in Minnesota!


TJ

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #29

Definitely moist in there. There is a fair amount of condensation on the window and she is smoking up the blue as intended...THANKFULLY!

Well, the rain has arrived as I type. I am under an eve so no problem there.

I am wondering if I need to spray the OTHER side of the rack now that I am halfway done. Hmmm.....

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #30

Before the smoke...

 

beer-b-q

Gone but not forgotten. RIP

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May 1, 2007

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• Jan 30, 2010

• #31

Sounds like you may need a second Vicodin or three... Slow down, you don't fix it if it ain't broken...

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insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #32

Oh yeah....and it tastes as GOOD as it looks! (And that's just the scrap meat and bones) Ribs to come!!

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #33

Thanks for the photo info, Paul!

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #34

How's this, Paul???

In addition have a question. Generally, does more cooking time for ribs make them softer..or is it the other way around? Thanks!

 

jamminjimi

Meat Mopper

Dec 22, 2009

250

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Loveland CO

• Jan 30, 2010

• #35

I think I read in one of your posts. That you filled the chip loader 3/4 full. If so that may be part of your smoke problem. I put about 6-8 chips depending on size in my chip loader. They always burn to white ash. Also the lower and slower you go the moister. Good luck and ENJOY!!!

 

tjohnson

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Savage, MN

• Jan 30, 2010

• #36

72 degrees and is that waterfront in one of the pics?!?!?!

ALL I get is Ice and Snow!


TJ

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 30, 2010

• #37

Dude....you are in friggin' Minnesota! What were you thinking??

 

insight

Meat Mopper

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Dec 28, 2009

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• Jan 31, 2010

• #38

Lower and slower I hear ya. Now, I have to trust the new MES thermometer until I get a good hanging in-oven one.

It's been 4 hours and my spares' almost bend 90 degrees when I hold em' up, but I am going to foil em for a bit, then finish and mop them on the grill.

The wife has already informed me that the scraps were too spicy. She's killing me! That Baby Ray's stuff is a bit spicy...and only a bit. Dang hard to please!!

 

tjohnson

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Savage, MN

• Jan 31, 2010

• #39

Insight,

My MES probe reads about 10 degrees hotter than my digital pen inside the MES. I was smoking snack sticks, and I just don't think the probe was deep enough. I think it will be OK in a larger cut of meat.

I use the MES probe as a guideline, and my digital pen thermometer for final temps. If you don't have one, you should get a "Digital Instant Read Thermometer".

I have (4) thermometers, including the one on the MES. All are within a couple degrees in a glass of ice water and at 210 degrees boiling.

TJ

 

orlandosmoking

Smoking Fanatic

Nov 29, 2009

402

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Orlando, Fl

• Jan 31, 2010

• #40

Ribs look pretty d@&% good Rob. Congrats on your first successful smoke.

Don