Recent content by nnifnairb

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  1. nnifnairb

    Waited too long to pull the trigger on a Smoke EZ...

    They said they're fulfilling orders that were already placed, so I don't know what the deal is. Makes me wonder if it's the manufacturer that pulled out of the deal.
  2. nnifnairb

    Waited too long to pull the trigger on a Smoke EZ...

    Whelp, I'm really kicking myself right now. I was waiting to see if the Smoke EZ would be discounted for Labor Day, and I just checked their website to find that orders have been put on hold due to "manufacturing and distribution" issues. They say they hope to reopen the store in the next six to...
  3. nnifnairb

    2nd pork butt in my MES 130B (+1st time pics)

    I wouldn't worry about the air flow, the pellets will draw in air as they burn. Open the door to check on them about 30 minutes in and you'll let in a rush of oxygen that should help them power through until the end. Also, I can never get to 275 on mine, but it'll rock along between 260 and 265...
  4. nnifnairb

    2nd pork butt in my MES 130B (+1st time pics)

    Don't panic, it'll still taste fine, but may just taste like you've done it in the oven. Not all cooks are a win. I have the same setup as you. I've found that to get enough oxygen into the smoker, I pull the chip tray completely out and set it on the ground next to the smoker. I then keep...
  5. nnifnairb

    Smokin some meatloaf

    Curious about the oatmeal. I've always used Italian bread crumbs, and enjoy it that way, but I'm intrigued by the oatmeal. How much do you use, and do you grind it up into a flour, or just throw it in there? Looks great, by the way!!
  6. nnifnairb

    Father’s Day Smoke

    I have that exact same temp probe, and I love it! It's way more accurate than the built-in ones on my MES30. I found out the MES30 runs about 10 - 15 degrees lower than the setpoint. I also bought a second meat probe and use that for multiple cuts of meat more often than the ambient probe...
  7. nnifnairb

    Second Brisket, not too shabby...

    Thanks! I think I'm going to try that next. I have another one going right now at 225, and it's been on for about 15 hours. Should be ready very shortly though! Thanks Al! If it weren't for the awesome people in this forum, I definitely would have had a more difficult time. I've done a ton of...
  8. nnifnairb

    Second Brisket, not too shabby...

    I meant to post this a while ago, so some of the details may escape me, but I'd say I'm pretty happy with my briskets so far. This was a Memorial Day weekend smoke. My wife's birthday was the following week and she said all she wanted was a brisket on the smoker. Yes m'am!! I had my local...
  9. nnifnairb

    Smoking my first brisket this weekend.

    Alright, I think that's what I'll do. I was hoping to avoid getting up in the middle of the night, but it looks like there's no way around that. With two small kids, sleep is a scarce resource around here. Thanks for the help!
  10. nnifnairb

    Smoking my first brisket this weekend.

    Not serving until dinner, around 6 or 6:30. If I bump the temp up to around 250, is it reasonable to think the point can be done in 12 hours? If so, I may just start it early in the morning. I realize it's impossible to say exactly how long it will take, I'm just wondering what you guys would...
  11. nnifnairb

    Trying my first brisket this weekend.

    Yeah, I'm definitely going to have to separate them. The grate is about half the width of the entire brisket. I guess my main concern is whether the flat will get too done if I do an overnight cook. My thought is to start them around 10:30 or 11pm at 225º with the point above the flat, and...
  12. nnifnairb

    Smoking my first brisket this weekend.

    I'm definitely going to have to separate them, there's no way it'll fit, even if I just trim part of the flat off. I guess a better question would have been, once they're separated, will it shorten the cook time enough that I won't need to do an overnight cook? I'm worried about the flat...
  13. nnifnairb

    Smoking my first brisket this weekend.

    So I'm going to try my first brisket this weekend, but I have a full packer that weighs almost 15lbs, and I don't think it'll fit in my mes30 unless I separate the point from the flat. Originally, I had planned to do an overnight cook, but I'm wondering if I should if I separate the two parts. I...
  14. nnifnairb

    Trying my first brisket this weekend.

    So I'm going to try my first brisket this weekend, but I have a full packer that weighs almost 15lbs, and I don't think it'll fit in my mes30 unless I separate the point from the flat. Originally, I had planned to do an overnight cook, but I'm wondering if I should if I separate the two parts. I...
  15. nnifnairb

    Help a newb troubleshoot

    I have a couple on the way, so I'll have them for my next smoke.
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