Search results for query: mailbox mod.

@gmc2003 I’ve got hickory pellets in a mailbox mod and a tray. MES 40. Tillamook sharp cheddar, Mild Cheddar and Kraft Pepper Jack.

I could never get chips to smoke decently when set under 200°. Completely removed chip tray and did the Auber and mailbox mod. Can smoke anything at any temps now. Can use chips, dust, or pellets. Did numerous batches of cheese this winter with temps well below zero. Just set the Auber for about...

Hickory is fine. Both my kiddos like their cheese smoked with hickory, and the mailbox mod should keep your smoke cleaner. See above post #11 for more suggestions, and good luck. Remember warmer outside temps will aid in a smokier profile on the cheese. Chris

Foil disposable cake pan on the rails the water pan was on from the Dollar Tree. The heat will find it's way on all four sides. I usually use pellets or sawdust in the mailbox mod but this was a rare apple chunk in the chip tray.

That's a hole worth entering!😲

U-bolt modified tube w/mailbox mod and Auber PID used with my MES. GrillGrates for both my Webers.

It's so easy it's hard . Lol . I remember when I did mine you were a keyboard away to give support . You've helped a bunch of people here . You're gonna be amazed . Like Norm says , you'll wonder why you questioned doing it .

Virtually everyone with a masterbuilt has had this problem. I think sometimes the chip tray sits slightly too far away from the element to smolder the chips at 130 deg. Some folks have had some success in reforming or somehow adusting the height of the tray. The next problem or annoyance will...

...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!