Recent content by johnnyrod

I've also used a razor blade to scrape. As long as you're careful it worked great, then some clorox wipes to clean the remainder.

Sorry for the delay Cael! I did 2 butts, for a total of about 15 pounds. I suspect that was a big reason for extending the cooking time. I didn't use any foil, electing to just let it power through on its own this time around. It did stall for quite some time, so i eventually bumped the heat to...

Thanks guys! Mummel, I was shooting for over 200, but ended up having to run out for a bit at a really crucial time. So we pulled them at the above temps and wrapped in foil, into a cooler for about 2 hours. So I think I did most of the tricks right aside from just needing a little more time to...

Well, it had to come out a tad earlier than I wanted but not bad. Ended up being in for about 20 hours all said and done. The bigger of the two had gotten to 194, the smaller to 187. I pulled the smaller first and it came apart with ease. Texture was a bit firmer but still delicious, soft and...

Thanks beefy, I did end up bumping up to 250 just to make sure I get them to a good spot before having to leave. Figure I'll pull em and wrap them, put em in a cooler for a little while to rest while we're out then pull it apart when we get home. In the home stretch...I can't wait!

So definitely stalled I think. They've been on for about 14 hours or so. The MES meat probe gives me 168˚ and separate probe gives me 163˚. The good news is they appear to be cooking together evenly. But they've only done about 8 degrees in 5 hours. I'll keep an eye on em and report back. Holler...

Well, we're off to the races. I'm running two 7.5lb pork butts in the MES 30". I planned on starting them today but got a little paranoid the more I read about how long some of them take. I ended up starting them late last night so I could monitor freely this morning (and afternoon just in...

Thanks for the comments and recipes guys, I really appreciate it. I'm actually having trouble getting the unit to heat up, so looks like I'll be taking it apart today and hopefully find a loose connection or something simple. I'll report back once I can try some of these recipes!

Good point on them being done at different times, thanks! I'll gladly take any recipes you'd like to share if you get a chance, no rush! Thanks for the info!

First off, I'm new here. I just picked up a 30" MES and have been lurking a bit around the forums. Some great advice and great atmosphere, so I'm happy to be here! Moving on, I've got a few projects in mind for the smoker. One of them is to get rid of a huge turkey I had previously forgotten...