Recent content by holysmokes

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. holysmokes

    MES 40 - Which Rack to Use?

    I have not tested per rack,, Depending on smokers,, all will have some difference,, Mine seems more from side to side..Right below the vent is lowest other side bottom seems a bit warmer,,,A friend of mine has a hot spot middle top rack,,, Only time on smoker will give you, your info Good luck
  2. holysmokes

    MES 40 and sawdust

    How many here have tried to use sawdust in there MES 40   ""Without a AMAZEN""   straight in the chip pan,, how did it work for you
  3. holysmokes

    Sausage Spices, and equipment

    I went to a sausage making class here yesterday,,Very informative..They were really good people,,,
  4. holysmokes

    How Many Mes Owners Here?

    Finally bought a MES 40, 2 weeks ago.. After all the reading here, I figured it was a good investment.. Picked it up at sams club,, Thank you to all who posted here about Sams Club prices,, Had it home 2 hours when I convinced the wife to fire up the smoker for a Pork Loin,, She read the manual...
  5. holysmokes

    cleaning meat equipment question

    I clean mine with hot soapy and a little bleach added in,, use the food grade silicone,,   Vegetable oil can become rancid over time, and will collect dust,, food sprays like pam can also become gummy,, I use food grade silicone,,,Check around for resturant supply stores localy,, you may find...
  6. holysmokes

    Masterbuilt/SMF Contest - MES-40 Up for Grabs!!

    Did this at deer camp 2 7 lbs pork shoulders trim any excess fat leave a 1/4 inch.. Heavily rub with McCormicks Montreal Steak, And Cavenders greek seasoning Marinade;; 1 gallon pure apple juice 2 cans bud light Cheloda,,( clam juice makes the differnce ) marinade for 8-10 hours...
See more
Top Bottom
Back
Clicky