Search results for query: mailbox mod.

...P=7, I=600 and D=150 and the app smoker pic is this style smoker like a couple others. I believe Auber makes the PIDs for these style smokers so this is their default setting when you buy one of their PID. I hope someone has the time to do this and post for the Mes 30 and 40 with mailbox mod.

Thanks Mosparky! Anybody else?

I've mainly been running a Bradley with the mailbox mod and a pellet tray with decent results. I've found that I'm usually bumping against the upper limits on capacity and have thought about building a smoker for some time now, but I have been struggling with how to heat it. Well tonight, the...

No water needed. Appears your smoker is a MES (Masterbuilt Electric Smoker) clone. Lot of folks here have one and will be able to assist with advice. If you want to go down a rabbit hole, you can look at mailbox mod, PID controller, and smoke tube/tray.

I use a Bradley and the mailbox mod. I don't have quite the airflow that @chopsaw has, but I set up my mailbox in a similar way and get more than enough airflow.

I've used my mes with mailbox mod for jerky, works great. Temps will run as low as 100 degrees so great for cooler smoke.

MES 40 , mailbox mod, auber PID. Best of the best for smoking fish, jerky, sausage. Just got done doing cheese. Was -2 ° out, set the auber at 40° and smoked for 4 hrs, didn't open smoker once or look at the dust tray in the mailbox.

I have an MES40 with a mailbox mod w/pellet tray that I use for sausages as well as a Kamado Joe for grilling and long cooks. Was considering adding a pellet for smoking bigger meats because I'm getting tired of dealing with the Kamado for long cooks, but am now wondering if I add a PID to my...

That was my next question. It’s 28 degrees outside now. Can it be too cold to smoke cheese?

Think you're link got lost. I believe I found what you're referencing. Was a good read - I'll give that process a go once I get through my other initial troubleshooting steps! PID Steps

Cooked on it a few times now, and things are turning out pretty good. However I did a 7.5 pound pork butt yesterday and it was sort of overpowering smoky. Thinking maybe I'm adding chips too frequently? I added new chips to the tray about every 60-90 minutes (hard to know precisely, the beers...

this seems to be the favourite!

My AMPS. I bought one of the original ones from Todd (Anderson?) back in the day. When coupled with my mailbox mod, it's probably the tool I used the most by far. Sadly, I sold it along with my MES 40, when I got divorced and had to move to an apt.

Did a test with whole pellets and dust in a tube with my mailbox mod. These burned well as whole pellets but not so well as dust,the dust just wouldn't stay lit. So I ended up smoking a ribeye using whole pellets and then a quick reverse sear.Plenty of charcoal flavor in the finished product.

2 rounds of microwave and the 10 min good flame up solved everything for me. Also getting good airflow holes nailed in mailbox mod. Takes a little work to sort out but once u get it sorted it is consistent.

i will look into this thanks. does it require a lot of babysitting?

I've only used the LJ char/hickory blend and it does give your food a charcoal flavor. I've never used 100% charcoal pellets but that'll be happening tonight if the snow stops. Need to break-in a new mailbox mod as the old one has seen better days.

Here is another vote to keep your current MES. You can actually consider this an opportunity to upgrade your rig. If you replace the heating element, get a PID, and attach a mailbox mod, you'll be set. (I use a Masterbuilt Slow Smoke attachment, not a mailbox. The crucial thing is to...

You're selling me quickly! I just posted on your thread about the rewire with some questions. Thanks for your help!!

Here I'll help enable you :P Nothing is more set and forget than a PID run electric smoker. Get a reliable 4 probe wireless thermometer with high and low alarms, do the AMNPS + mailbox mod setup, and you can smoke just about anything in a hassle free manner! I live in brisket country and...