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  1. cael

    Technique for wrapping to rest - question

    Hello all! I have read many things on wrapping your end product in foil and putting it in a cooler with towels.   I did so last weekend, letting my sirloin tip rest wrapped in foil for 30 min in a soft sided cooler, with a warm pack and towels stuffed full.     But my temp did not rise at all...
  2. cael

    Wet Smoker :(

    Thanks to everyone for all the help.   Unit worked just fine the next day.    Better than the user in fact.       I posted a separate thread for my first smoke sharing the good and the bad.
  3. First Smoke in new MES 30 w/window

    First Smoke in new MES 30 w/window

    • cael
    • Album
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  4. cael

    First Smoke in new MES 30 w/window

    Hi Everyone! I got some great suggestions from folks, and ended up doing 2 sirloin tips this weekend for my first time out.   Wanted to try Cornish Hens first but couldn't get them in my area. I will start with saying that this first attempt was.....ok.   Dinner itself was mediocre at best...
  5. Plate ST.jpg

    Plate ST.jpg

    • cael
    • Media item
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    • Album: First Smoke in new MES 30 w/window
  6. 145.jpg

    145.jpg

    • cael
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    • Album: First Smoke in new MES 30 w/window
  7. Helpers.jpg

    Helpers.jpg

    • cael
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    • Album: First Smoke in new MES 30 w/window
  8. Spice.jpg

    Spice.jpg

    • cael
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    • Album: First Smoke in new MES 30 w/window
  9. Meat.jpg

    Meat.jpg

    • cael
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    • Album: First Smoke in new MES 30 w/window
  10. cael

    Going to use my MES 30 for the first time

    I'm very excited to hear how it went.    As a fellow Canadian who also just did there first smoke this weekend in a new MES 30.     I'd love to hear how the chicken went and if you opted in for the fish.    My first smoke ended up....ok.   I will post separately for that.
  11. cael

    Wet Smoker :(

    Yes, thanks for confirming.   I was thinking that would be the case.     Fans have been going back and front for awhile now.     I would not have thought about a heater inside.
  12. cael

    Wet Smoker :(

    I am just worried because its electrical.   Many other electrical things have a guide that suggests waiting so long.    But the MES book just says "Don't get it wet!"   
  13. cael

    Wet Smoker :(

    So my new MES 30 arrived yesterday, and just as we as we finished setting it up on the deck and went inside to have a sandwich and unpack the new box of wood chips to season it, there is a sudden out of nowhere downpour.   It only last 10 minutes, but it was heavy! Today it will be 30 Degrees...
  14. cael

    Pulled Pork :: New here and first attempt

    Yeah, even 14 hours is good.   Enough time to start it and keep an eye for a bit, and then still get a decent sleep before its getting close to done.   If 2 hrs/lb is a good guide, then I will just choose accordingly and go for 7+lbs. Thanks.
    • cael
    • Post #18
    • Forum: Pork
  15. cael

    Pulled Pork :: New here and first attempt

    Thanks for the great post JohnnyRod.      I'm curious, about the time.    Most of the posts I've seen here seem to suggest about a 10-12 hour spread for Butt's this size.    And that's is an awkward time for me, too long to do in just one day off (unless I get up at dawn), but not long enough...
    • cael
    • Post #16
    • Forum: Pork
  16. cael

    2 Sirloin Tips, 2 End Temps

    Thanks for the replies, guys. I will try putting one on an hour early to go for the range. And a big yes to the probes.   Have 2 in addition to the built in wireless one.    Temp is all important!    And hickory sounds like a fine choice.   :)
  17. cael

    2 Sirloin Tips, 2 End Temps

    Hi there. I am going to make 2 sirloin tip roasts in my Mes 30 w/RF, cooking at about 225.    I'd like one to get to a finished internal temp of about 135-140, and the other to about 160 (Dad can't abide pink and its his b-day so he wins).     Both roast are about 3 pounds and sizes and shapes...
    • cael
    • Thread
    • Replies: 3
    • Forum: Beef
  18. cael

    Cornish game hens - my first experience with a smoker

    That turkey does look great.  (So did the hens)  I saw that you had cook temps of 250 and lower.    How was the skin?   Soft or crispy or in between?   It had lovely color.    I am very curious as I had thought to do Hens as my first smoke on my new cooker (arriving next week) and mine (MES 30...
  19. cael

    Hi! Brand new to all of it!

    Hi there.     I'm Cael, I'm 42 and from Alberta, Canada.   I'd forgotten how much I love barbecue until a food truck from a local place came to my work about 2 months ago.    Since then I've been reading everything I could get my hands on, scouring your forum daily, researching cuts...
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