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Recent content by Habitual Smoker

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  1. Habitual Smoker

    UMAi PEPPERONI, MY FIRST TRY!!

    Adding this to my list of things to try! Looks phenomenal!
  2. Habitual Smoker

    I’m Now A Smoker

    I just confirmed that the new oven thermometer is working as it displayed 395 with my oven set to 400. MES will be returned to Sam’s. I am leaning toward an exchange since others have had success with the MES over many years. Hopefully the replacement is not a lemon as well...
  3. Habitual Smoker

    I’m Now A Smoker

    Thanks for everyone’s comments! I found out what happened last week with the ribs as I am now smoking a pork butt that has been smoking for 15 hours with the MES set to max temp of 275 F. The internal temp is only 150 F! I ran to the grocery store and returned with an oven dial thermometer...
  4. Habitual Smoker

    I’m Now A Smoker

    So... The ABTs turned out awesome as usual! The shrimp, cream cheese, and cheddar were the favorite of the group we had over but the lil smokies were a close second. The ribs... ugh the ribs. The first and only time I made baby back ribs they were the exact way I like them; fall off the...
  5. Habitual Smoker

    I’m Now A Smoker

    Thanks ab canuck! I’m am so addicted! My outside freezer is piling up with ribs and pork butts! I love that with the AMZN tray I can let it go all night long and pork butts are ready to start pulling in time for lunch the next day and is so amazing! My wife is asking for a pork butt each...
  6. Habitual Smoker

    I’m Now A Smoker

    Quick picture of the the fatty resting. Ribs have now gone in for the 2-2-1 method and will be adding the shrimp and lil smokie ABTs the last two hours of smoke!
  7. Habitual Smoker

    I’m Now A Smoker

    Thanks Al! I have been reading up on a lot of your posts, specifically regarding brisket. I will be trying out one of those in the next few weeks.
  8. Habitual Smoker

    I’m Now A Smoker

    Thanks Chris! I pulled it and am letting it cool now. It hit 166 on the MES internal thermometer and 164 on my thermopen.
  9. Habitual Smoker

    I’m Now A Smoker

    Bacon wrapped sausage fatty went in 45 minutes ago at 250 F. I know I’ve read on the forums that it usually takes about 2.5 hours at this temp to cook, but what should the final internal temp be? Edit: Plastic was removed prior to placing in smoker. ;)
  10. Habitual Smoker

    I’m Now A Smoker

    Lol! That was the day I opened the box and assembled the smoker! I wanted to see how the racks would lay in there as my dad has the MES 30 inch and things get a bit tight. I am very happy with the MES 40 so far.
  11. Habitual Smoker

    I’m Now A Smoker

    Thanks! He ate two ribs that night! More ABTs, half with Argentinian red shrimp and half with lil smokies, my first fatty with ground sausage, eggs, American cheese, and spam, as well as two racks of ribs will go on tomorrow! Pictures to follow!
  12. Habitual Smoker

    I’m Now A Smoker

    Hi all! This is my first post. I received an MES smoker for Father’s Day and had never smoked before, but always loved smoked foods being born and raised in Texas. I was going to wait until the fall to buy a smoker after I built a new deck, but my father in law surprised me a bit early and...
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