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  1. dr k

    MES Rewire Simple Guide - No Back Removal Needed!!!

    What are your variables set to? Does your light on the auber flash or stay on constantly? The out of the box setting I believe P=7, I=600 and D=150 was no good for my Mes 40 as well as autotune no good. The auber would flash 20 degrees below set temp and will never get to set temp with 3 ribs...
  2. dr k

    Sous Vide Babyback Ribs?

    Too bad the ribs weren't what you expected this round. Hopefully the seasoned vac seal with different temp/duration works better next time. At 265-275 backs smokered naked the whole time are done in 4 hours and spares in 5 hours with rib tips attached and longer with lower temps I'm sure you...
  3. dr k

    Sous Vide Babyback Ribs?

    Interesting to see if the membrane peels right off and how seasoning after cooking turns out. Saucing would be the same, being at the end over heat. I just hope it is much better in it's original cryovac bag than like my ex FIL that boiled slabs in 1/3rds and finishing on the grill with...
  4. dr k

    Straight up reaper powder

    Spice measuring spoons to sprinkle dose without fingers or accidentally dump a pile in one spot. tad 1/4t, dash 1/8t, pinch 1/16t and smidgen 1/32t. A dash or a pinch for a whole pizza.
  5. dr k

    Free is for me!

    Good idea. If the ground wire was inside the junction box, like with other Mes, it would be terminated to one of the two mounting plate bolts with a nut in seconds and stay terminated to a clean surface. I have your element. I'll have to try a pick or a skewer next time. No need to mess with...
  6. dr k

    Pepper dropping all blossoms

    I made two, be the bee, out of $5.00 ear/nose/side burn trimmer single AA battery clippers whereby the small cutters failed or wouldn't stay in place. The small slide that held the cutter in place would slide down to release the cutter to clean it and there's the punching arm. The little...
  7. dr k

    Not the results I was looking for.

    The sear took it over the edge at 150 SV doneness. You can pasteurize beef, lamb and pork as low as 130F using the thickness in mm of the chop, the water bath temp and then it gives the duration in the pasteurizing table from frozen or fridge temp in, Baldwin's a practical guide to Sous Vide, a...
  8. dr k

    MES Rewire Simple Guide - No Back Removal Needed!!!

    Where ever your Ambient probe is, it changes the variables on the PID from the other area you've tried. So the higher in a Mes 40 on the second rack from the top (my go to rack), clipped near the food on that rack, I need the fastest response when running 265+ which is my butts, briskets and...
  9. dr k

    Free is for me!

    You need a back up element anyway so just get a new one and install it and hang on to the old one, unless the new one doesn't trip the GFCI because the old one is bad. Greasy element legs that don't heat can short through the outer metal jacket as it's not cleaned off the back wall on heavy...
  10. dr k

    This season's peppers

    What? I think you can shoot them in Florida with air rifles for eating and pest control. Puerto Rico has Iguana dishes. I haven't had Snake, Turtle, Iguana or any other reptile. I've seen Iguana green chunks of meat with a green sauce but only on tv and now back to peppers.
  11. dr k

    MES130P Bluetooth UK rewire

    Looks like the red braided wire on the relay may be for the the upper broiling element and the other next to it for the bottom element. You may just need to unplug the smoker and ohm the plug blades to smooth wires for power cord continuity and the braided wires to each leg of the element after...
  12. dr k

    Inkbird 14-bw and 11pb issues

    May have to put it in a plastic lidded container or ziplock bag and move it higher on a shelf next to the grill or hang it from a handle IDK. The 300' is probably line of sight to the base and the more metal (garage door down?), walls or brick and no windows will reduce the range.
  13. dr k

    SV dead?

    I've had the Inkbird original 1,000 watt ISV-100W since 2019. There are two more versions. All three are WiFi if you want to use it or just manually. The original has a vented square upper housing the other two are round and sealed. All 1,000 watts I believe.
  14. dr k

    Hoping next cook goes smoother

    I had a 6 probe BT for 8 years and the app crashes no matter which of 7 I tried since they can work for other makes with the same looking app. The BT transmitter no longer transmits but the probes and transmitter display for this Soraken are accurate so I use it during the day when I'm nearby...
  15. dr k

    Hoping next cook goes smoother

    I'm trying to get feedback on the RFX since the release threads issues here on SMF and you prefer the tenured Smoke model vs the RFX, supposedly the Excalibur from Thermoworks. What are your thoughts on the RFX since the Smoke is your go to vs Signals and RFX? I'm not seeing the ads like after...
  16. dr k

    Sous Vide Jumbo Chicken Breasts

    Thanks I'll look it up. I ferment Kimchi and hot sauces and like berries with yogurt.
  17. dr k

    Rewiring MES40 help?

    It's the flat dime sized sensor to the left of the cabinet. I tapped on it to find where it was on the back of the smoker with my other hand and made a mark with a sharpie and cut the back 4"X4" along the rivets and the back with a dremel cut off wheel in 30 seconds with my model. Just save...
  18. dr k

    Rewiring MES40 help?

    I used the Supco T1111 since they are 90* vs vertical and more of braised them with a torch lighter after tinning the exposed wire with 100% resin core tin solder. I tinned the braided wires so it stuck out the opposite end of the barrel 1/2" and heated that tined end and added more solder. So...
  19. dr k

    Sous Vide Jumbo Chicken Breasts

    Reuteri Yogurt. I'm interested in this. Neighbors from India would pasteurize milk in the microwave so it wouldn't scorch. Cool and pitch in their favorite greek single serve yogurt around 115*F and stir as the oven was preheating to 250-300*F. The milk was heated in a glass bowl and covered...
  20. dr k

    I know this is a meat oriented site BUT now I'm paranoid about left over rice!

    .
Great deal on LEM Grinders!
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