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  1. outlaw44

    MES Temperature Variance

    Thanks! I'll have to give 240 a shot. Haha. I just replied to your other thread...I still have the smaller chip tray.
  2. outlaw44

    1/2 butt roast on the mes...first time qview

    Ahhh, gotcha. I still have the smaller chip holder. Thought I'd give it a shot before calling for the larger or going ahead and getting the AMNS. Happy smoking to ya!  
  3. outlaw44

    MES Temperature Variance

    Hey yall. First smoke on my new MES 40 today..woot woot! So, being a converted charcoal guy, I have a couple questions. 1) I have seen some posts stating that the built in meat probe is off by quite a bit. Have you guys noticed that the MES itself seems off? I ran the unit at about 225 and it...
  4. outlaw44

    1/2 butt roast on the mes...first time qview

    Dang! Looking good. What retrofit did you add? That's some good lookin bark.
  5. outlaw44

    Meco Electric Smoker on sale at walmart. $65!!!!

    After about, umm, 3 mins of searching the forums, I somehow predicted that MES would be suggested. Cabelas.com shows the 40" for $399 and the 30" for $299 (both stainless with window). However, Amazon shows the 40" for $359 (stainless with window)....and it's through Cabelas. Hmmm.....
  6. outlaw44

    Meco Electric Smoker on sale at walmart. $65!!!!

    I saw this too...does anyone know if this is a good deal? Would it be worth it to spend a little more? I'm thinking about switching from charcoal (cheap brinkman) over to electric for simplicity and just getting into looking.
  7. outlaw44

    Wings...and Ribs

    @ Smoking gun:  I failed to mention I have an ECB Gourmet.  Thought about your idea while I was originally posting, but forgot to mention that I have a vertical smoker.  Great idea though.    Very good point.  I hadn't thought of this...yet.   Because I'll be using my Gourmet Brinkenstein...
  8. outlaw44

    Wings...and Ribs

    So, I'm going to be smoking some pork spare ribs this weekend and want to smoke some wings at the same time.  Most of the suggestions I have found here say to smoke the wings for an hour and a half or so at 275 or 300+.  But, I won't be able to do ribs at the same time at these high temps.  Has...
  9. outlaw44

    Pork Butt Time...Help!

    Well, it's a little two fold.  I think I will need the space, as the gourmet Brinkenstein is not all that big.  But I was actually thinking I would do the butts around 240 to 250F.  I've found in the past that my ribs usually do better at 220 to 225. (I dried some out last weekend while cooking...
  10. outlaw44

    Pork Butt Time...Help!

    Wow, lot's of good points here...I've been stewing and talking to my fiance about it for the last couple of days.  I think I'm going to do two 4# butts to reduce the cook time and hopefully have enough for everyone coming.  It turns out there is more like 7 to 9 people that are going to show...
  11. outlaw44

    Pork Butt Time...Help!

    Haha!  I'm with ya.  I could snack on PP for days!  So, you think I should do two 6 lb butts?  I was planning on doing 4 racks of baby-backs as well.
  12. outlaw44

    Pork Butt Time...Help!

    Ok, so I know a butt will be done in its own good time.  I am smoking a butt for 12 people next weekend for dinner and I need some help with making sure it's done on time.  For 12 of us, I'm thinking about a 6 pounder (sound right???).  From what I've read in the forums, I thought it was...
  13. outlaw44

    When do you put your meat on?

    Here are the pics I just took of the mods. I must clarify, I don't have the true ECB, I have the Gourmet as you can see from the photos below. Thermometer and hash marks for air inlets on bottom: Oven gasket and top vent: Third grate I added at thermo level and in between the stock two...
  14. outlaw44

    When do you put your meat on?

    Thanks fellas! They were very delicious. I have to be honest, I didn't think there was supposed to be that much bark. But, there was so much sugar in the rub that it was like heaven in every bark bite. I convinced myself that I liked it, even if there wasn't supposed to that much bark...but...
  15. outlaw44

    When do you put your meat on?

    As promised here is the qview of the ribs I smoked today... One hour left, right after foiling for two hours: Right off of the smoker, ready to sit for a few minutes: Smoke ring: They were damn good too. What do you guys think...a little too much bark? Maybe I should lay off the...
  16. outlaw44

    When do you put your meat on?

    Haha! You're good Tom, no worries man. I do appreciate the help though. This stuff (Kingsford Charwood) does seem to be burning pretty hot. But, this is my first experience with lump. I'm surprised at how hot it is burning and the fire pan doesn't seem to look like it's burned very much...
  17. outlaw44

    When do you put your meat on?

    Awesome, Rick. I appreciate the help brother. I've been able to keep it around 230 with the inlets basically closed. I must have some leakage. I'll have to smoke 3 or 4 more times to figure out if that's just how it's going to operate or if I started it too hot.
  18. outlaw44

    When do you put your meat on?

    I've got a limited number of smokes on my ECB and just wondering when you guys & gals put your meat in the smoker. Meaning, do you start your fire, let it run for 10 minutes or so, assemble the body over the fire pan then dial in the temperature before putting the meat on? Or do you pretty...
  19. outlaw44

    I found my old ECB

    Sweet find! That's a lot better than the dollar bill I found in my winter coat a few months ago! Looking forward to the Q!!!
  20. outlaw44

    Drums/Barrels near KC

    Dang, Tom! You are so right. I've driven past that guys place hundreds of times and never even thought about it. You're a life saver! And convincing me to build a UDS!!! Now I need to start doing some research on how to build one. I've quickly looked around, but not completely familiar...
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