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Recent content by captainf3
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I have done sticks and kielbasa with cheese before. Was just wondering if anyone tried Kabanos with cheese because of the resting period for 5 to 7 days after the smoke. Would the cheese dry out?
I have used mine many times now and love it for a small cook. I have done baby backs, butts, shrimp and a chucky so far and everything turned out great!!! I did put the pork butts and chucky in pans so I had no drippings in the bottom of the smoke. I've been using the portable more than my MES 30.
I bought one about a month ago from QVC. $89.00 with easy pay. Couldn't pass it up. I have done baby back and a chucky in it so far and I am very impressed with the outcome. Quick to heat up and quick to recover after adding chips. It's not insulated but it holds the temp very steady. Plus, the...
I noticed my smoked sausage was cooking, not smoking. I set the temp on the MES at 165*. I set 2 probes in the smoker. 1 on the left, 1 on the right on the middle rack. The smoker was already at smoking temp because I just pulled the kielbasa. The MES was saying 165* and the 2 thermometers were...
Smoked some kielbasa for the first time yesterday. Started them at 120* until casings were dry. Bumped the temp up 10* every hour until the chamber temp was 170*. Pulled the kielbasa out when I.T. hit 152*. Cold water bath then hung to bloom for 2 hours. Casings are very tough. Very dry and...
Hi everyone. My name is Tom. I'm a retired Firefighter and have been smoking for quite a few years now. I have been checking this site out for a few months now and I figured it was time to say hello. I have an MES30 that I just love. This is such a great site.