Recent content by krooz
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Canned corned beef hash
I love Mary Kitchen and I refrigerate it as well. Heat a cast iron skillet with a drizzle of avocado oil in a 400 degree oven. Run the can under hot water for a bit. Open the top with the euro type can opener that doesn't leave an edge. Punch the bottom of the can with a pointed can opener to... -
MES 40 Element Wires Burnt up
I have high temp spade connectors for the element, I was talking the jumper connection for the wire to wire. Come to think of it maybe I'll do spade connectors for those as well = easier replacement if I go down this road again...- krooz
- Post #11
- Forum: Electric Smokers
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MES 40 Element Wires Burnt up
Hi tallbm. I think I'm going to crimp this time as I get less and less OEM wire to work with on each rework. I have some of the blue crimp/heat shrink connectors. The card says they're good to 221F. Do you think they'd work? Thinking with the insulation in the back they'd be fine. I see some...- krooz
- Post #9
- Forum: Electric Smokers
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MES 40 Element Wires Burnt up
I guess the wire I used wasn't right for the task and just burnt to a crisp over time. Cut off the shrink wrap and the solder joint is nice and shiny. Wish it had failed on a chicken rather than 40 some dollars worth of butt! Off to order some wire...- krooz
- Post #6
- Forum: Electric Smokers
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MES 40 Element Wires Burnt up
Cool. Last time I soldered the wires together and to the spades then shrink wrapped the splice. Would it be better to use crimps? Would be easier for sure. Thanks- krooz
- Post #4
- Forum: Electric Smokers
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MES 40 Element Wires Burnt up
I ran a post in Pork about my MES going out ruining my smoke for Father's Day. Anyway, this morning I pulled the back plate and found the wires to the element burnt up. Back in 2017 the spade connectors burnt up at the element. I replaced the element and bought high temp connectors and soldered...- krooz
- Thread
- Replies: 11
- Forum: Electric Smokers
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Smoker quit- Can I cook these butts?
Well, called about picking up some pulled pork - closest place wanted 16.95 a pound - pass. Went to BJ's and got racks of Memphis style spare ribs that cook in a bag in the oven. Not ideal but it is what it is. Had a tear in my eye pitching those butts, yeah never came close 140 from the looks... -
Smoker quit- Can I cook these butts?
No idea, pretty much just looks like they didn't really cook at all. Pellets all burned up nicely though, lol. I went out late evening just to make sure there was TBS and went back to bed - should have looked at the box temp then - lesson learnt! -
Smoker quit- Can I cook these butts?
I think I'm going to pitch them. The surface looks just dried out not cooked. Haven't seen the fam for some time wouldn't want to serve them bad meat! Will head to BJ's after church to figure out the meat side of things for this afternoon. -
Smoker quit- Can I cook these butts?
Thanks, they're whole but I did have temp probes in both of them. MES must have quit pretty early based on the look of them... -
Smoker quit- Can I cook these butts?
Put two butts in the smoker at 6 yesterday evening. Apparently the smoker (MES) failed at some point and this morning the meat is 83 degrees. Is the meat safe to cook off in the oven or does it have to be tossed? THanks -
How to Cook A Wild Hog?
Yeah it was tasty, not as good to me as a domesticated butt but good none the less. We didn't have them around us for the longest time but now we're infested with them. Killed a big boar hog Saturday but the smelly bugger isn't going to make it to the table. My LEM ham kit was supposed to be... -
How to Cook A Wild Hog?
Good deal, thanks. Shoulder came out great! Took 9.5 hrs at 240F, wrapped at 160 and finished to 204F then rested 1.5hrs. Great meat, poured the juice back in - didn't need a finishing sauce. I won't feed 'em to the gators next time, lol. (Used pecan to smoke it BTW) -
How to Cook A Wild Hog?
So we dressed the hog Wednesday evening, it's been in a 34F fridge since. Ham kit will be here Monday - do y'all think it's fine until Monday? Pushing the envelop a tad I think but would prefer not to freeze only to turn around and thaw it out. -
How to Cook A Wild Hog?
Looks like I'll need to freeze the ham and loin as I don't think my LEM order will be here soon enough. When I do the ham I'm going to cure the loin at the same time - does the loin meat need to be injected like the ham?
