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Yes, I was able to access the screws holding the heating element to the back panel. The left one is no problem to reach with a long screwdriver. I accessed the right one by first drilling a hole larger than my screwdriver shaft through the back of the "shroud" that is in front of the rightmost...

HI all. Thanks to the numerous other threads on this topic, I didn't panic when, mid-smoke yesterday, my MES 30 quit. I was able to finish my ribs on my trusty ol' gas Weber (they had some of the better smoke rings of my many efforts - hmmm...). I drilled out the rivets on the back panel...

Nope, I added hickory chips all along. I appreciate the lots of suggestions here, but still am puzzled. Does hickory really not impart that much smokey flavor? Does size (of the chips) really matter?

Hey all: Been using my MES for over a year now, smoking Boston butt, turkey, chicken, pork ribs, etc, etc. Always happy with the tenderness, I've been sometimes disappointed with a lack of smoky meat flavor. The latest example was Thanksgiving turkey. Filled up the water tray with hot water. I...

I agree - 9 hours seems way too long, but I confirmed with two probes a final meat temp of 187. My smoker's temp started at 225 for the first 5 hours, then I increased it to 250, based on a cheapie oven thermometer. Can you think of any reason for such a LONG smoke for a little piece o' meat...

Nope no "moppage" done. I'm thinking, based on Bassman's suggestion that I foil it at 160, that I'd add some apple juice at that time. Would that work to keep it moist? What would it do to my sought-after crust? Thanks.

...in my MES. It had a 1/4-inch fat cap. That lil' puppy took NINE hours to smoke! Glad my wife was flexible about dinner, 'cause it reached 187* internal temp at 10:00 pm local time (I guess it was an earlier dinner time somewhere in the Pacific Ocean, but not here in Wyoming). Before...

Just how low can or should you go with store-bought pork?

Internal temp was 160*. My understanding is that much below that, you risk tricky noses.

...Why not? I don't have much experience as an excuse not to try them. I used a rib rub on mustard as my prep. They smoked in my MES at around 200* for a couple of hours. The results were nice appearance, only slightly drier meat than I wanted, and a slight, smoky flavor. Whatd'ya think...

Hi all: Saw one thread here on smoking orange roughy. In keeping with the hobby listed in my bio, thought I'd try it. Set my MES at 225*, added hot water to the pan. Prepped the roughy filets with a little Cajun seasoning (turns out, not little enough). Added some apple wood chips - not too...

Hey, thanks all for the encouragement, suggestions and questions. The turkey breast weighed around 6.5 pounds. As far as calibration, the digital thermometer probe I use is pretty close. I've tested it in ice water and it reads 32. In boiling water, it reads low at around 204, but I live at...

Yup, I had a remote digital thermometer and probe inserted in the thick part of the breast, not touching bone.

...stuff I chose not to brine it, figuring it already had enough salt. Just a bit of rub, and pepper, I set the MES to an effective temp of 225*, got 'er smoking with mesquite, popped in the 6+ pound breast with a tray-full of water, and off she went. Now, I'd already read the link at this...

...and rub, as pictured. I used the 2-2-1 method, which, after using my thermometer probe, turned out more like 2-2-0.5, finishing the job at 168*. I used a pan of water above the chips. Since I was only 30 minutes early, I re-wrapped it in foil, wrapped in a towel, and placed in an empty...

...near what I think is the temp sensor for the thermostat on my Masterbuilt), and checked against the MES's readout. Once the temp stabilized at 225*, the on-rack oven thermometer read about 224*. I think that's close enough for now. (Still scratching my head over my game hen taking 6 hours to...

...Maybe this bird is made of a lot of insulation and a little meat Based on past experience with the thermometer, a reading of 168 is about 170*. I had recently checked its accuracy. In boiling water, the thermometer reads around 204, but then again, I live at 6200' so that boiling point...

...from the Masterbuilt 30". I took your suggestions and brined for about 4 hours with kosher salt, worcestershire sauce and a little sugar. At 225*, the dang thing took 6 hours to reach 170 in the breast meat!!! Maybe it was the late dinner hour, but it tasted really good and moist, perhaps...