Recent content by cropharvester

Bear's info will steer You in the right direction,that's where went to learn about the Masterbuilt electric's

Look a A-Maze-N AMNPS 5x8, There sawdust is convenient & easy to light for shorter cooks,there pellets are more economical for longer cooks as in brisket/pork shoulders,the best & quicker way to get pellets lit without going out is with a heat gun,way better than Map gas/Propane option,I didn't...

Original & texas rub is a lot lower in salt than most rubs.

I don't think that's a normal problem,Ours has worked flawlessly for 1-1/2 years dozens of smokes.

I prefer the dust,1 minute light & never goes out.

Not much Help on the MES 30,but the newer MES 40 gets good reviews & We have sure enjoyed it for about a year now,have seen where people have mentioned they wished they would have gotten the 40 the first time around.

so far Our favorite Brisket,Was salted & put in fridge for 4 to 6 hours,then injected with Beef Bouillon & back in fridge 4 to 6 hours,then removed from fridge & dried off,Seared on Hot Propane BarbiQ,then removed & give good shake of Ground Black Pepper,then in the smoker 230F smoked with...

Smoked Shrimp & Jalapeno poppers,sure was good last weekend.

I smoke small Brisket flats & inject them with Beef Bouillon,they were moist.

I was lead to believe that Smoke mode on my Traeger intentionally times auger on & off to create more smoke which causes greater temp swings.

I think You will find them short lived,but some body might chime in with experience on this.

? what are You using them with.

 Pellet Grills are not mentioned as much here,we like & still use our old Treager bought in 2007,I hear there not US made anymore,I would  keep Googling & researching,Treager has a lot of competiition now.

The first & last # is cooking hours unwrapped,The middle # is cooking hours  wrapped,such as aluminum foil.

That is one clean cooler/clean sweep.the fun part will be  filling it up.