Recent content by dogwalker

Thanks, guys! I'll try it!

I'm sure this is a dumb question, but I'm really ignorant on electronics (I'm a software engineer and programmer, if that helps, LOL!). I've had my 20070311 for several years, and I've tried repeatedly to fix the two wires that connect to the heating element. Each "fix" would last several...

Thanks, guys, for the links and suggestions! And to the person who mentioned 325 degrees, I didn't realize that these PIDs will let us exceed 275, that would be nice for chicken! Thanks again!

I'm *really* challenged when it comes to electronics (I'm a software developer, but hardware kills me - well, let's hope not literally), but this is interesting. I have an old 40" MES 20070311 that works great, except I keep having to fix the connectors every few months, even though I've tried...

Dr K and others, I used the high-temp connectors in May 2017, and my 20070311 ran great for 18 months, and then repeated the problem again right at Thanksgiving 2019 (of course!). I was able to smoke the pork shoulder on my weber grill with SnS, but I really, really want to use my MES. I...

It's a constant "trial and error" with me and the CSK. Last weekend, I smoked some steaks, and even though I turned the controller all the way down (once the smoke was going), the smoke just kept coming. However, it was thin. I found the steaks "too smoky" but I was alone in that opinion...

Yep! I use something almost exactly like that, and it made all the difference in the world. I bought it several months back, and I usually turn it up to get the smoke started, and then way down. Works great!

Thanks, guys! Some great stuff here, and I'm going to write it all up for me to remember. For example, I've been leaving my temperature probe in the point, but now I'll leave it in the flat. And now I understand the moist part isn't bad at all (sure tastes great!). I just need to slice the...

Ok, that sounds great! I've wanted to make burnt ends, and so I cut some cubes from the point and cooked them another two hours in the smoker - frankly, I loved them, so I'm now very interested in what you're saying. I have a few questions: you didn't mention foil. Do you foil at any point...

I've smoked pork shoulders, chickens, ribs, and turkeys with great success. But I'm still trying to master brisket. Folks tell me that the taste is great, but I'm baffled why parts of it are actually falling apart, hard to cut (too tender?). So, a few things: - so far, I haven't trimmed the...

Sure thing! Here you go.

My heart breaks when people ask me to cook chicken longer like that, or when they want their steak well done. If we're at a restaurant, and my son says he wants his steak medium well, he now looks at me questioningly, and I say, "No, you don't. You want medium rare." To his credit, he'll say...

Wow, beautiful!! Great job, and I'll bet it tasted fantastic!

I love my SnS as well. I still use my MES smoker for all smoking, but I use the Weber 22" and SnS (with custom grill grates now) for steaks, chickens, chicken wings, fajitas, etc. The difference in temperature between the hot and indirect zones is amazing.

I agree, get smaller turkeys! Also, if you haven't spatchcocked before, definitely check it out. That's the only way I go with chickens and turkeys now, because it cooks faster and the dark and white meat finish at the same time (I take it off when the breast is at 150 and the thigh is at...