Recent content by barefooter

Thanks for all the info, I will give it a try on the next smoke. Is the water pan and drip try dishwasher safe? Thanks

I do have one but I cant seam to keep the thing going. After about 5-10 minutes it out...

There are also times that it is so thick I cant even see the grates. After a 15 minutes it does calm down to seam like nothing is going on but then I can just see TBS.

New to MES world is this much white smoke normal when first putting in chip each time?

meat cold some what the fridge is at 34° I let them sit on the counter for 1 hr before then a 2 hr dry in the smoker I didn't put a thermometer in until I hit 175° on the MES40

Water pan was dry I think the 92% humidity was killing my heat, as I was watching steam come out the vent

For bear doesn't the IT need to reach 165° to kill the possible bugs? not sure if my oven goes that low.

It all started Friday when the weather was looking good to make some treats on Sunday. So started the smoker at 6am starting @ 120° and raining with the humidity @ 92% all day long. Once I hit my max smoker temp 175 at 1:00pm and only hit an IT of 150° at 8:00 pm. I did want to risk it with bad...

Got this one last week. MES140s I have not opened it up yet. Is it a keeper model MB21072719?? I also picked up the smoke generator https://www.basspro.com/shop/en/masterbuilt-adventure-series-mes-140s-digital-electric-smoker?searchTerm=mes140

This is the ends result. Made about 7 sticks. 3 gone during the superbowl. Must of done something right.

When i got my Bear i ground all scraps with medium grinding plate and vacuum sealed in 5 lbs Im going to use 1 1/2 lbs tube from LEM Going to use the Smoker for a few hrs then the oven to finish off for IT 165°. Up here in WI its -10°, so the smoking is going to be working hard this weekend...

Im gong to making Bear SS this weekend im going to cook IT to 165° and going to use bacon as my filler pork (from a you-tube video so going to try it) Making it for the first time so only doing a small run 5lbs bear meat 1.5lbs bacon Using Hi-Mountain SS seasonings

Goose pastrami

Did you run smoke for the full time till IT was hit??

Ever use zip ties in place of string or rings??