Recent content by hotburn76

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  1. hotburn76

    Whats on the Bottom??

    Thanks guys!  The reason I ask is when I first started smoking a few years ago I did some smokes with a chargriller with a side fire box.  I liked the flavor the charcoal gave the meat.  The meat coming from the MES is great, at least a nine out of ten, but miss the other flavor at times.  What...
  2. hotburn76

    Whats on the Bottom??

    Thinking about doing a Mod to my MBS 30" with digital controls.  Does anyone know if there is anything on the bottom of these units that could be damaged if you made a four inch hole right in the center?  Thanks,  Jason
  3. hotburn76

    Mes will not heat up

    If its a 800 watt unit you should get around 18 ohms, if its the 1200 watt then you should get around 12.  At work we stay within 10% or we consider it bad or in the process of going bad.  Also make sure its completely disconnected from the unit so you don't get any of the controls affecting...
  4. hotburn76

    Corned Beef for use as a "Regular Smoked Brisket"?

    Thanks Guys!  Looks like I will be doing a Pastrami then!  Will have to watch for a regular brisket on sale. Thanks again,  Jason
  5. hotburn76

    Corned Beef for use as a "Regular Smoked Brisket"?

    Sorry if this has been asked a lot, but was at the store and they had Corned Beef Briskets on sale.  They looked liked they where unspiced, just plain meet with a lot of juice in the package.  Can you use one of these as a smoked brisket or does it have to be a fresh unsalted one?  Thanks in...
  6. hotburn76

    First Ribs With my MES Q-View and a Hot Spot?

    Thanks guys for the feed back.  I think I will try the ceramic tile idea, it seems cheap and worth a try.  Glad to hear others also like it better the next day, kinda weird when it happens but can see how smelling and seeing it all day can dull the senses.  Thanks again.
  7. hotburn76

    First Ribs With my MES Q-View and a Hot Spot?

    Here are some ribs I did this last week with my MES.  If you follow the pics the ribs start out the same.  By the time they are done the ribs that are in the back left, below the vent have a lot of pull back.  Is this the spot that I have heard of some saying is a "hot spot" in these units?  Do...
  8. hotburn76

    Pulled Pork in the mountains w/qview

    Looks great!  Do you save some of the drippings and pour it back in after the pull? Jason
  9. hotburn76

    Pulled Pork Picnic with Q-View in a MES

    Here is the final out come.  This pic was taken with it cold.  Pulled it out close to one in the morning and let it cool a little, then put it straight in the fridge.  It turned out great, and was nice and juicy.  I had read some on here that the picnic had a "hammy" taste and this one did for...
  10. hotburn76

    Pulled Pork Picnic with Q-View in a MES

    Thanks for the advice Bear, next time I think I am just gonna save the pics and do it all at once.  Mainly for the reason you gave of it being hard to follow.  Any ways, the idea of a small piece going quickly is not turning out to be as quick as I thought.  I just hit the 165 mark and wrapped...
  11. hotburn76

    Family requested some pulled pork, so here it is

    Looks good!
  12. hotburn76

    Pulled Pork Picnic with Q-View in a MES

    Thanks guys!  I was also curious, is it better to do Q-Views live as they happen, or save up the pics and post all at once?  What is the way you guys do it?  Just realized some guys may click to view, only to see a piece of raw pork. 
  13. hotburn76

    Pulled Pork Picnic with Q-View in a MES

    Just put this little boneless picnic in a few minutes ago.  Its only 2.5 lbs so hopefully its not an all nighter.  Its only me and the wife and I would like to smoke more and refigerate less.  The first boston butt was kinda big for me and took a lot of time to eat up.  Hopefully this little guy...
  14. hotburn76

    Split Chicken in a MES with Q-View

    Here ya go,  Just finished eating one and have the other wrapped for lunch on monday.  Tasted pretty good, skin was not a "crisp" as I would have liked it, but not sure if I can get that with my 275 max temps.  But the meat had a nice smoke to it and was plenty moist.   I am enjoying smoking...
  15. hotburn76

    Split Chicken in a MES with Q-View

    Put these guys in about an hour ago.  The seasoning is from a local BBQ catering that sells there rub in the local stores.  Smoking with cherry wood.  Will keep you guys posted. Jason
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