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Recent content by mac114

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  1. mac114

    Considering upgrade from MES 30 to Pellet Smoker

    Put my MS 30 buy the curb and bought a Yoder 480YS. A bit of a learning curve but not too bad. As stated above, if you want extra smoke you may have to use an amazin' tube.
  2. mac114

    Reverse Seared Fillets on the Yoder

    Hey Tex! Agreeing with the above comments. Your smoke/sear looks great! I just bought a Yoder and some Grill Grates and want to do a reverse sear. Did you pull the whole diffuser plate or just the access cover over the fire pot to heat the Grill Grates up?
  3. mac114

    1st Brisket

    Very good, very moist, but I was expecting to have a more substantial bark. A little more burnt and crisp. Maybe I didn't get the smoker hot enough while it was unwrapped? Idk. Either way, the taste was good and the family liked it, which is a win in my book. Thanks for all the help and info!
  4. mac114

    1st Brisket

    Hey Al, pics attached. The first is just prior to wrap and the next is the finished product. Smoked with apple. Total smoke time was 13 1/2 hours at ~240 degrees. Bark could have been better, but it had a good taste, was very moist and had lots of smoke.
  5. mac114

    1st Brisket

    Have you all ever had a second stall? The brisket stalled at 157 IT this morning. So I pulled it and wrapped. Now I'm waiting for 200 IT and it seems to have stalled again at 195. Any ideas?
  6. mac114

    1st Brisket

    Will do. Thanks for the info!
  7. mac114

    1st Brisket

    What's your guesstimate on time when the IT will reach 195 to 210?
  8. mac114

    Hey from Summerville, SC

    Newly relocated to South Carolina from Florida.  Meat smoking is serious business in the Carolinas, so I'm stepping up my game.  Just semi-retired my vertical charcoal smoker for a 30" MES.  I have a small turkey lined up for Christmas day and a BB for the next.  I'm not a novice at smoking...
  9. mac114

    How Many Mes Owners Here?

    Just bought my 30" MES from Amazon.  Stepping up from a vertical charcoal smoker.  I have a turkey breast in the queue to share for Christmas day, then a BB after that.  Liking all the advice on temps, times, rubs, recipes, seasonings, slicing and pics.   My first post on this forum, btw. 
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