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  1. sigmo

    butcher's twine

    It's hard to prove, but the Amazon offering appears to be American made, from a manufacturer in Texas. But who knows? The main thing I was looking for the first time I ordered some was for it to be pure cotton so it wouldn't be as likely to lend some sort of funk to the food. I wasn't having...
  2. sigmo

    butcher's twine

    I've gotten this stuff twice, and it's dandy: Cheap, and with free prime shipping if you're a prime member. I often find use for cooking twine.
  3. sigmo

    Got my new toy

    I had read that it was OK to store your vacuum packed, smoked hard cheese for years. So I did. But I ended up throwing a lot away that was over two years old. Some that I tried had turned nasty, so I pitched the lot. I think I'll set one year as about my max now. If I had done the wax...
  4. sigmo

    Got my new toy

    I've got to find some of that truffle cheddar. Two tastes I love. And the same goes for the horseradish cheddar, again, two great tastes I love. It's been cold enough some nights lately for cheese smoking. And it's certainly time to start gathering the cheese to have it on the ready. Why do...
  5. sigmo

    Help Needed with MES 30 Cook Time

    Most important is the accuracy and placement (within the meat) of your probe for judging internal temperature. And do check different places in your smoker. I've told this story before on here, but: I used to work for a chain of environmental laboratories. I designed and installed data...
  6. sigmo

    My MES died.

    It's great to hear you got it fixed. And it's great to see the advice in this thread and others like it. Others will hopefully stumble upon threads like this and benefit from them. While all of this has been covered before, it never hurts for it all to be repeated. I've said this all before...
  7. sigmo

    PID Controller?

    Having an external aftermarket temperature controller is generally a good thing. But, unless you get a fancy one, you may give up the remote control and remote readout features of the original controller. I'd miss that, I think. But I also would not hesitate to replace the OEM controller if...
  8. sigmo

    Photon Torpedoes..... Smoking Gun Style

    I'd watch OTHER people eat those. :) They do look delicious. But knowing what's in them and on them, I think I'd stay away myself.
  9. sigmo

    AMNPS burning too quickly?

    A lot of us at high elevations would love to have that problem! ;) The pellets may have been more moist to begin with, and have dried out a bit as the cooking progressed. Also, as the smoker heats up, it will draw faster, giving more airflow. So sometimes you do have to adjust the airflow...
  10. sigmo

    Using an MES with the water tray, when to use it?

    As most others have said: Never. I don't think I could even tell you where the water pan for my MES-40 is! :)
  11. sigmo

    MES Wall Hanging / Flat / Rectangular / Square Mailbox Mod!!!

    Yep to all! :) And one thing I left out: The depth to which you pile the pellets into the maze is a HUGE factor. I knew I was leaving something out of my comments above. While you do not want the pellets to touch across the divides between the rows, causing a "short circuit", with the burn...
  12. sigmo

    MES Wall Hanging / Flat / Rectangular / Square Mailbox Mod!!!

    Absolutely! Even where I'm at, at 5200 feet, I have to go to fairly extensive lengths to get good reliable burning of pellets in my AMNPS. Most of the folks on this forum are at much lower elevations, and it does make a big difference. Drying the pellets is a huge deal. I have to get mine...
  13. sigmo

    MES Wall Hanging / Flat / Rectangular / Square Mailbox Mod!!!

    What's the elevation at your location?
  14. sigmo

    SV Why are the 'die hards' so afraid of Sous Vide?

    Wow! Thank you for those. Excellent descriptions. My wife LOVES prime rib. I really need to try this! That "Serious Eats" website is a great place to start for folks new to Sous Vide. They really describe the theory well, and go into food safety issues extensively as well as lots of...
  15. sigmo

    Mailbox Mod.

    I do suspect most of these are powder coated these days, which doesn't scare me as much as paint would. I haven't gotten my mailbox set up yet. Do they even get warm to the touch when running? I had considered getting a bare metal mailbox for this reason, though. Burning paint fumes sounds...
  16. sigmo

    SV Why are the 'die hards' so afraid of Sous Vide?

    Interesting point about the way different heating methods render the fat in a steak. There's something about the intense infra red radiation from hot charcoal that does the surface of a rib-eye, or T-Bone very nicely! And the fat does get done differently. I have yet to try prime rib in a...
  17. sigmo

    SV Why are the 'die hards' so afraid of Sous Vide?

    It is also fantastic for the most tender cuts as well. What I use it for the most is tenderloin steaks. As I mentioned above, tenderloins seasoned, vacuum packed, then frozen can be pulled out of the freezer, cooked in the sous vide at 131F for between 3 and 5 hours, then quickly pan-seared in...
  18. sigmo

    SV Why are the 'die hards' so afraid of Sous Vide?

    Try 131 (55C). It's hot enough that you won't be in any danger even if you leave them in for over 3 hours, but to me, a perfect medium rare. I hope you like it as much as my wife and I do.
  19. sigmo

    Looking for pellets?

    You're evil! But you beat me to that! ;)
  20. sigmo

    Dry pellets?

    Been there, too! :) Plastic bags aren't water vapor tight in my experience. If you want to keep pellets really dry, I recommend using Mason jars. They're pretty cheap, reusable, and do the trick. Avoid any wood dust on the sealing surfaces by wiping off the lip of the jar before putting the...
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