Recent content by SmokerMN1968

You guys are all giving me some great things to work with in the future!! Thanks for all the advice! I def. need to get some pink butcher paper, crank that MES30 up to 275, and get back on the horse again.

Yes, my meat thermo is accurate. I smoked a 13# turkey last fall with no issues. Last summer I smoked some steelhead trout that came out perfect. Also, some game hens, a bison roast, and a couple of chickens all without issues. My meats hit the proper temps every time. I did open the door a...

Thanks Al! I'll give it a read.

I wasn't sure if 5 hours was doable. That was something I read on another thread off Google. I've always thought 225 seemed too low. I've smoked turkeys between 225- 250 and that was always good.

It was something that came up on Google. Once it got past 5 hours for me, I knew it was BS.

I was smoking a 3 1/2 lb. brisket flat yesterday in my Masterbuilt Electric Smoker. I had it set for 225. put the meat in about 1:30pm. From what I read online it should take about 5 hours to get up to 195 after wrapping at the stall. Mine took 6 hours just to get to 160 degrees. I'm not sure...

Hello everyone! My name is Thad, from St. Paul, Minnesota. I've been smoking for a few years now. Beef roasts, Bison roasts, Chickens, Game hens, Turkeys, and fish. I use a Masterbuilt Electric Smoker. I was forced into early retirement three years ago when I fell on the ice. I fell on my front...