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I have been "eyeing" this item for awhile now. The only reason I don't pull the trigger though is because of the FAQ. It says with the MES 30-40 that it's "starved" for air and sometimes the sawdust/pellets won't stay lit....
Is this a precautionary thing...or does this really happen ALOT? I...
OK...I have searched and read the threads concerning how to smoke fully cooked hams. I got that...
Here's my dilemma though. I have to work on Christmas day from 4am-2pm. I am also cooking a butt on Tuesday night that I will have coming out of the smoker at 2pm (when I get off work - and then...
I've had 3 smokers in the last 6 months. My first was a Cajun Electric, the second was an Oklahoma Joe (original) MINI and now my Masterbuilt 30.
Between learning to smoke, improving my technique, and my new MES Smoker (oh, and probably just good ole plain patience)...my QUE has improved...
I know this is probably a stupid question, but I just got NEW MES 30" to replace my Cajun Injector. What I want to do is to smoke two 4lb butts (and 8lb cut in half). The reason I want to cook 2 halves is because I want to give my neighbor a half...and I'd rather give them the BUTT instead of...
In my opinion it's not worth it. I have this exact model...bought mine for $168 brand new...free shipping about a year ago. About $75 would be a better and fair deal.
OK...I got the OLD OKLAHOMA JOE cleaned up and fired it up last night...got up to about 300+ degrees...with more fire, I probably could have made it go higher. I put a coat of HEAT RESISTANT paint on the outside and WALLA...here's what I have (see picture).
I did contact Horizon BBQ Smokers and...
Thanks. I fired it up this afternoon and it's still going right now. I'm getting a little over 300 degrees over the past couple of hours with a single bag (4lbs) of charcoal.
So what temps should I see it go up to? In other words, WIDE OPEN what is the upper limit temperature wise that I should...
Here are the rest of the pictures of the smoker, before I did any scrubbing, scraping or cleaning. I do not see any rust spots...most of what you see is burnt food or fat on the cooker.