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I've noticed this on the extra meaty back ribs that I buy and smoke. It seems to happen whether or not I use mustard. It's happened when I've used olive oil to hold the rub on.
Ron
For placement of the AMNPS
See this photo
in thread http://www.smokingmeatforums.com/t/133955/2012-mes-40-vs-old-model-mes-40
I thought Todd did another thread showing the different options for placement, but I couldn't find it.
Ron
For best results, the chip loader should not be removed, but should be extended out 1-2 inches. You'll also want to turn it so the opening (where you load the chips) is either down or facing forwards/backwards (actually, any direction but up). You can somewhat control the amount of air going in...
My MES40 also exhibits the 275/225 difference, but when you say "Meat probe is dangling where the maverick temp probe is", you do have both probes in the meat, correct?
To answer your food safety question, make sure it gets to 140 within 4 hours. I believe I've read here from 40 to 140 in 4 hours.
Nice catch. The "issue" isn't completely straightened out and it got too cold in MN to mess too much with this after I got he last pair. But, the original issue was that the control panel and meat probe showed a variation of 30 degrees which also varied from my Maverick. The meat meat probe also...
As Bear noted earlier, give MasterBuilt CS a call. My experience with their support has been very positive. They've been very helpful and accommodating. I've had issues with temp control and they've sent out multiple control panels and remotes in an attempt to fix it.
Ron
The ones I've gotten from Sam's have usually been a around 18 lbs for the package of 2. Assuming they were evenly sized at 9 lbs each, the earliest I would expect them to be done would be close to 16 hours of total cook time @ 225. But, like I posted earlier, each piece will cook at it's own...
How big of a pork shoulder and what temp did you set the MES to? Although each piece of meat will cook at its own rate and pace (people say that the meat will be done when it's done) allow at least 1 hour 45 minutes per pound @ 225. Some will cook faster and some will cook slower. Which is why a...
How many lines of pellets were you using?
If you can't reduce the speed of the fan, can you add spacers to the attaching screws/bolts to move it further away from the inlet? That could reduce the amount going in. Or slide the fan up or down so that only part of the fan blows into the opening
Ron
Last weekend I did two butts, a 9lb and a 7lb. After 26 hours of low and slow at 225 degrees, one was at 190 the other at 195. I got tired of waiting so I wrapped them, let them rest and then pulled them. They pulled fine. I tested them using my Thermopen and it registered 195 on one and slid in...
Kat,
You're getting a lot of good advice here, but it can be a little overwhelming. I too own an MES, Maverick ET-372, and AMNPS and they all work great, but I didn't start out with all 3. I started out with just a smoker. Then as I got more interested, I added things. For a new person adding...
With the AMNPS, you may want to try opening the exhaust vent completely and open the chip tray (above the heating element) an inch or so and leave the chip loader extended 2 inches and turned down. Without doing those 3 things, there is not enough air flow through the unit to keep the AMNPS...
Regarding the readings, from what I can tell, when the "Meat Probe" button is held down, that's the reading from the meat probe. When it is released, the display shows the set temp and the actual or chamber temp that the chamber probe is reading. At least, when I compare the displayed values to...