Recent content by mattyoungus

Hi All,  I just bought a new house and it has a natural gas hook up for a grill/smoker in the back, but i'm wondering if I can hook up a standard propane grill/smoker to this pipe. I went to look at some, and the sales person said that I would need to buy a conversion kit if I bought a standard...

Hey Dave,  After reading some more posts, I'm a little concerned about the elbow and duct work that I used - it may have been galvanized. I am going to check, but dammit, there is always something.  I didn't even think about it. What would be the problem there? I get that if it burns it is...

Looks like the MSE30's heating element is 800 watts. The cord specs are: SJTW Wire, 75 ft length with durable 16 gauge wire Green, 1250 Maximum Watts Insulated for 125V Certified for use in the US and Canada Rated 10A/125V/1250W I should be good with that one right? Nothing else plugged...

Thanks Dave! The mailbox I bought had some holes in the bottom, and it seemed to get enough air. I drilled holes in the front, but ended up covering them because it was burning really fast. I will try raising it up though, that's a great idea.  Also, thanks for the callout on the extension...

Hi Bill,  Yeah, definitely some good BBQ here in STL. I recently had some issues with my MSE30...wasn't producing smoke because it was too hot out. The chamber would heat up so quick that the chips didn't get hot enough to ignite. Tried lots of stuff, but ended up getting an AMNPS (A-Maze-N...

I'm super excited about this!! I had been having lots of trouble with my MSE30 this summer. It worked great in the sprint when I purchased it. Lately, my basic problem has been that when the temperature outside was above 80° F, the smoking chamber would heat up so fast that even if I added the...

Thank you for your replies!

Hi,  I'm a 38 year old stepdad, husband, web developer, musician, novice woodworker, and I am fairly new to using a smoker. I actually have a Little Chief smoker that I love - you can't cook the meat through in it (only gets up to 175° F), but it smokes very nicely. Then after an hour or two...

Hi, I had a question concerning botulism and bacon. I'm curious why everyone is so concerned about botulism in pork belly, but not other cuts of pork. I personally could care less about using nitrites - I have a great recipe that uses the pink salts, and it turns out awesome every time. But...