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I put a 9 lb pork shoulder in last night expecting to wake up and wrap it to finish off the cooking this morning. to my horror... the smoker quit on me some time during the night. The Amazn was still puffing away, but the meat was only sitting at 89 degrees.
Is this meat ruined? Should I...
6 Lb butt in the smoker. My MES temp was off by 40 degrees so this thing cooked for 13 hours before I bumped the temp over 200 to get it up to temps. I have taken to hitting my pig with a dash of Webber KC Rub after I pull It when it is still warm and steaming, it gives it awesome flavor
and...
MES 30 number 3 has officially produced some Q...
First MES superheated and shut itself down, Masterbuilt replaced it for free. Second one turned out to be off about 30-35 degrees on the meat probe and the internal temp. 3rd one went through their QA group before shipping to me and they sent...
Just so happens I need to make a run to return a few things and pick up a new hinge door stopper thanks to a temper tantrum thrown by my nephew. I think I may have ot wander down the plumbing aisle and see what I can find.
I just got the replacement parts for the recall on Friday, have not...
I have a 11lb butt in the smoker and the 3rd time I added chips I noticed it would not slide in all the way, I pulled the tray out and the end of it is mashed in. It's like my chip tray does not line up with the internal components.
Anyone else have this problem?
I have been thinking about...
lol I have to agree with redneckman...
Smked a butt and 3 full racks of st louis ribs... they turned out so well I cant see me ever ordering ( or paying the insane prices ) for BBQ in a restaraunt again.
Styg
Sorry missed this, SMF emails were goign to my junk mail.. the HORROR!
For the ribs, I got some st louis style ribs, trimmed the very edges that were so thin they would burn anyhow, removed the membrane from the back <-CRITICAL STEP THERE!!!!
Melted a stick of butter and slathered both sides...
going to try and smoke a 7lb chuck roast in it this weekend. Plans are to inject with beef broth, stud with Garlic and do a black pepper, salt, and onion power rub, with maybe a little chili or cumin in there... I will be sure to post the results.
Styg
12/25/2012 got the 2nd Gen MES 30 from my wife as a Christmas gift
Love it - its 1/2/2013 and I have already cooked about 20 lbs of meat in it
- she got it from Bass Pro on Black Friday