Search results for query: mailbox mod.

Mine doesnt require much baby sitting runs pretty close to set temp. Using the mailbox mod with the amnps tray I get 9-10 hours of continuous smoke, also another reason you'll need the pellet tray most mes smokers would burn chips under 200-210.

Or add a mailbox mod to eliminate the problem.

A Brinkman Offset. Not the highest quality and lots of leaks, but for the time being it will have to do. I found a used Oklahoma Joe on Market Place that will need a lot of cleaning before its ready to smoke. Also in the same purchase comes a "Smoke Hollow" wood smoker that I want to modify...

Mailbox mod is the best for electric. Can remove or open chip tube, make sure pellets, chips are dry. The trays do not burn inside as well as the tubes. I used 6" tubes in mine for 2 hrs of additional smoke until did the mailbox mod.

Do what most have already done. Get an third party PID (ex auber controller) and do the mailbox mod. Temps will be steady and you won't have to feed the beast every 20 min. And Yes, you'll get good eats!

I think what you want is a Masterbuilt electric MES 40 for what you want to do. It can be modded with a PID for temp control and the mailbox mod for smoke.

Realistically if you could find a used 40" Masterbuilt Electric Smoker(MES) do the simple rewire and add an Auber PID you'd have a better smoker at a fraction of the cost.Doing the "mailbox mod" makes it even better.It just might not be as pretty though!

Pic of my setup with mailbox mod ( lots of info on this also in search forum )

My MES-30 went about 7 years also, but decided to die on Thanksgiving when I had 2 turkey breasts to smoke. Black Friday is coming, check out the ads. There will likely be some MES-40's on good sales, that's what I did. Enjoyed the extra room and used a mailbox mod to make it even more set-n-forget.

Thinking of trying to smoke cheese for the first time myself. Just checking my understanding of the process...Wait til temps get down around 60 and cold smoke (I'll use an MES40 w/mailbox mod)? Smoke with dust for 4 hours or so? Then what...rest in fridge for a while before eating or vac seal...

I bought a mes 30 analog smoker several years ago for $90 brand new, added an auber for $ 150, and a mailbox mod... so for $250 I have a smoker that holds temps within 5 degrees. Mainly used just for sausage now but can't find anything cheaper that works so well. Ryan

okay this makes sense thank you for that advice!

I've done bellies in my Traeger before. You aren't able to get a ton of smoke on them, but it works. Now I use a mailbox mod on my Bradley and give them a few hours of warm smoke. I tend to cook until they reach 132f since I'm going to fry it before I eat it anyways.

What is the benefit of a mailbox mod to an MES40 vs. putting an Amaze-N pellet tray/tube directly inside the smoker itself? Cleaner smoke?

What pellets (wood and brand) are you using, and are what is your pellet drying/microwaving process like? Also what is your pellet lighting process like? For example. I put my pellets in the microwave for 1min 25 sec. When done ai PULL THEM OUT ( to avoid steam build up) and stir them around...

Since it's an electric oven and if no PID controller to come in for a landing at set temp the OEM stock controller is an on/off controller with the hysteresis of shutting off at set temp and coasting to several degrees higher as the chip housing and element keep radiating heat before the temp...

I'd say the problem with the stock unit (as you mention) is that the smoke is generated by the heating element. So as it goes on & off to regulate cook temperature, your smoke generation does as well. Adding more precise temperature control (like an Auber) may switch the temp more frequently...

As mentioned, smoke tube may be best scenario. Most electrics don't get smoke box or chip tray hot enough to do its thing until upwards of 200°. My MES was 225° before would smoke. Did a mailbox mod because that is too hot for sausage / jerky etc. Exhaust wide open for moisture escape.

Both your sausage and sticks look great!! Coincidence in your smoke. I too did 20# of elk summer sausage in my 40" MS this weekend. My mix was 14% pork fat. I used TSM jalepeno summer sausage mix. I ground, mixed, and stuffed on day 1. On day 2, PID was set for 100 degrees for 1.5 hours (no...

Did you dry your pellets first, what type pellets you using. Fruit wood pellets seem to be harder to keep lit. Is your top vent wide open, are you running with a water pan. I have a mes 30 and could never keep it lit inside so I start using the mailbox mod now I never have a problem.