Search results for query: Mailbox mod

...new MES40 to smoke sausage. Now I feel like I should have just rigged up cold smoker for my current smoker and bought a SV. Am I missing something? Is the SV just another method of getting sausage to temp slowly? i.e. I was planning on doing the slow smoke method with the mailbox mod on the MES.

Don't know which model you have and if you can add a "mailbox mod". That is the one thing I did that made my Masterbuilt a great smoker.

...temperature so it kinda depends. Ambient temp, temp of the food you put in, moisture etc. all play a role. I've been contemplating the mailbox mod and a PID controller for my Bradley. I'd like to get away from using the Bradley pucks. I also want to be able to cold smoke cheese which often...

I have the gen 2. I added pipe out the side, have no issues venting ( I should say anymore since adding pipe ) Mailbox mod and Auber PID, made this an absolutely awesome smoker.

Last year I did butter bath thighs and was very inconsistent. I think part was my trimming and I think some may have just been the size of the chicken itself. But the main problem was just me. For home and practice I cook quite a bite of boneless skinless breasts and have always been pretty...

Makes perfect sense. Thanks! I'm sure I'm not done asking questions :)

...too. I agree @Fueling Around. The pellet poopers really don't allow for a ton of smoke on smaller cuts. I have a Bradley, but I rarely use it since I got the Traeger. I've been looking to do the mailbox mod for the Bradley so I can do cheese's. Would also be a good way to get extra smoke on...

Hello from RI. The MES is a fairly simple smoker to use and I'm going on the assumption that you're using it as is,no mods of any type. Smoke flavor or lack of can depend on a few things.You mentioned one and that's duration of smoke.Another is amount of smoke being produced on a load.Also...

Welcome to SMF! If you've been lurking for a while, you know we love pics.!! Kudos on the mailbox mod.; it works awesome! Also, special consideration given to new members for a ride on the spinner....so take awesome pics. of your cook in your new smoker!

I am making another batch of Pepperoni sticks and have the smokin tube going with pellets now in the toolbox, ran out of dust, and am getting too much smoke. I pulled the duct out of the chip loader and let the natural draft pull in fresh air mixed with the smoke from the toolbox (mailbox). This...

...help keep wood burning. With all of that said, I would highly suggest you move to using an A-Maze-N Pellet Smoker (AMNPS) tray with a mailbox modification or at least the tube version of the AMNPS. Why? If you use the tray you can get 12 hours of perfect smoke without having to fool with it...

...or a smoke house or an electric smoker you can generate heat without adding wood for smoke. In my case I run a rewired MES40 with a PID, Mailbox Mod + AMNPS tray. So in my setup I will be adding smoke via pellets in my AMNPS tray in my mailbox mod. Someone with a stock MES would add wood...

Congrats on the success man, that all looks great!!! Yep mailbox mod with AMNPS for 12 hours of smoke rocks! Keep it up :D

GAGR, Sorry not trying to confuse you, I use my smoker for everything start to finish except for summer sausage . I just did a batch of snack sticks today in it. I just like finishing the large diameter sausage in my SV. I know exactly when it will be done and can plan accordingly and the...

...there anything gained by going through this extra work for the "reverse flow" as seen in the picture below? Should I stick to feeding the mailbox mod in through the original chip feeder opening? Should I plug the original vent and make a hole for a new exhaust on the top, back left corner...

I don't have a cold smoke attachment so can't speak to that. According to what you described, I would give a test run and see how it operates for you.

It will with some mods. a MB Electric was my first smoker. I got tired of the "mild" smoke flavor (they do work though and beats oven-baked stuff) and since moved on, but this is what you can do...

...if it's electric or low temp or anything else. I've never had a fire in my smoker but have definitely had flame-up/fire going in my mailbox mod when too much wend got going and hit it just right. My wireless thermometer has warned me every time and I run out and handle it. I'm able to use...

...with an offset smoker is clouding my design concept. I'm trying to make sure the MES is filled with smoke before I have even set up the mailbox mod to find out how it works. 🤦‍♂️ Thank you. :emoji_thumbsup: On my old Char-Griller offset I had to do a mod to keep the smoke from going right...

Most points already made. I wanted to comment to emphasize the quality aspect. Usually, I use A graded tubed whisker free casings from Butcher Pantry. These are US or Danish pigs also. Excellent, good texture for brats. Today I used up some LEM 32-35mm hog casings I had that I'd forgotten...