Recent content by dvdslw

Hello Efrain, welcome back, we share the same story today, I've been away from the forum for some time and I'm also smoking thighs and drums for dad today. A few weeks ago I did both ribs and chicken and after the ribs had about three hours on the grill at 225 I wrapped them in foil and stuck...

Seems like all the more reason to base the one bite off of the taste of the smoked meat alone.  Maybe they should call the show bbq SAUCE masters?

I've asked the same the same question before and still haven't received a convincing response as of yet. It seems the consensus is to go offset because its the most commonly used platform and is proven where an over under or vertical build may yield a more efficient cooker but also a cooker that...

To answer the op and his question in post #1, I have and do use Olive Oil to help retain moisture when I smoke. The first time I was hesitant because I wasn't sure of the end result but my ribs that day were looking dry about half way through a cook when I realized I was out of my usual spritz...

I love smoking bbq and usually no matter what I cook, I'll put a bottle of bbq sauce on the table just in case but nobody ever uses it. Maybe a pulled pork sandwich but ribs? Brisket? Chicken? I was binge watching some bbq pitmasters last night and every single box they put in from of the judges...

I had the mes40 for a few years and the best thing that came out of it was beef brisket. It's very tough to get a smoke ring using the electric smoker along with crispy skin on chicken or turkey, just the nature of the beast but usually produces a good tasting end product. I added a side box to...

The size is a bit overkill for us as a single family and my average cook consists of  3 slabs of ribs, two chickens, a brisket, dozen legs, etc.. (not all at once) but I do like to throw a party for the big holidays and usually have anywhere from 20-40 people over so having the extra space is a...

If you were given a nice 80 gallon (vertical) air compressor tank, which way would you build it? Everyone I know is telling me to go Horizontal Reverse Flow but something's telling me to keep it upright, not sure why? I have drawn out a few plans either way and the vertical design appeals to me...

Here's some pictures from our smoke yesterday, as you can see I shortened the pipe between the two grills, now I just need to fabricate a nice cart for the pair to ride on. Did a couple slabs of loin ribs rubbed dry with 1/2 cup Strawberries bbq Seasoning, 1/2 cup brown sugar, 1 tbs cumin, and 2...

So far only hot smoking. During the first test run I put an excessive amount of coals in the side box and got it really hot to not only burn off any residue from assembly but to also see how much heat the side box would add to the mes and it got up to 133 degrees. I've never even considered cold...

Side box availabe at Lowes, here's a link http://m.lowes.com/pd/Char-Griller-Table-Top-Grill-250-sq-in-Portable-Charcoal-Grill/3049705

We have success!!! Thank You c farmer! These are pictures from the test phase, I have since welded a piece of 3in stainless to the side and painted it black. The side box is still removeable to use the standard chip tray if desired.

That's what I use but for some reason when I copy and paste the img code it publishes a link to my photobucket account page which gives all who click on the link access to all of my images.

Got to use the new setup the other day with a couple 7lb chickens and they came out amazing. No brine or injections, just a light dusting of Strawberry's bbq seasoning that a family member up in Missouri turned us on to and into the smoker. The first thing I noticed is a deeper color and...

Hello, I haven't been on the forums in a while but recently got the itch to start experimenting with my MES40 to see if I could improve the quality of the food it has been producing. I have had the smoker for a while and have found that it does ribs and brisket very well but chicken takes a bit...