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Gary S 20,000 post Congrats
Way to go, Gary. Great job. Thanks for all you do. Chuck- stovebolt
- Post #10
- Forum: For New Members
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smokingal 20,000 post
Way to go, Al. Keep up the good work. Chuck- stovebolt
- Post #8
- Forum: For New Members
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Marinade Injected Beef
Looks great, Disco. I'm going to have to try that. Point for that. Chuck -
Chicken Flock ~ Foamheart
Foamheart, another way to pack such items is to put in the freezer on a plate or something and then vac/seal after they are frozen. Great post as usual. Chuck- stovebolt
- Post #13
- Forum: Grilling Chicken
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New member
Welcome to the forum, Danny. I hope you enjoy your time here. Chuck -
Hello All!
Welcome to the forum. I'm glad you found us and I hope you enjoy your time here. Chuck -
Howdy from MEMPHIS!
Welcome to the forum. I hope you enjoy your time here. Chuck -
Be gone a couple of days-UPDATE, Were back!
Hoping for a speedy recovery. My wife had both knees replaced 25 years ago due to R A and did quite well. They were supposed to last 20 years but are still functioning. Chuck- stovebolt
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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New to the forum
Welcome to the forum. Lurk all you want and post when you feel the need. Chuck -
Hello There
Welcome, David. I am also an MES user and I love it. Chuck -
New old guy
Welcome to the forum. I hope you enjoy your stay. Chuck -
janslittletyke
Welcome to the forum. I'm glad you joined us and I hope you enjoy your time here. Chuck -
"new" home made smoker!
Welcome to the forum Mike. I'm glad you joined us and hope you enjoy your time here. I'm also looking forward to seeing your smoker. Chuck -
1st Gen MES 40 just went cold
The most likely fault is the connectors to the heating element. There is a small cover on the back of the unit on the later ones that allows access to these connectors. The older units called for removing the entire back of the cabinet. This has been a known issue for some time so there are...- stovebolt
- Post #3
- Forum: Electric Smokers
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The new guy ... so to speak
Welcome to the forum. I'm glad you joined and hope you like it here. Chuck -
Brisket Bummer
Cuts of meat like brisket and chuck are tough with lots of connective tissue and require cooking long enough and to a high enough temp for the tough stuff to break down. Same with a pork butt. I'm sure your next one will be much better. Probe it for tenderness to be sure. Chuck- stovebolt
- Post #6
- Forum: For New Members
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MES Temp probe question
I have a stack on the exhaust of my MES40 so if I want an extra probe for any reason I run it through the door because the closing pressure is gentle enough to not harm the probe or the door seal. Chuck- stovebolt
- Post #3
- Forum: Electric Smokers
