Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I'll try to answer questions.
The MES is NOT on, not even plugged in.
The inside temp of the MES increased about 2 degrees F due to the smoke.
There is NO insulation in the SS bottle. Just thin SS wall. It does get hot.
I didn't notice the fly till after the picture was taken. Don't know...
Thanks to FastEddie for the idea of a "Homebrew Cold Smoke Generator."
http://www.smokingmeatforums.com/for...ad.php?t=79811
and
http://www.transpave-showcase.com/smoke/
Here is my version of........ The Cold Smoke Generator...for the MES.
Stainless Steel bottle from Big Lots. $3...
"My latch broke on my MES last weekend. It looks like the pins or rivets that hold it on came loose."
The door latch on my 30" SS MES is attached with screws.
"I made the firebox baffle and the tuning plate"
Nice work and pictures.
What material (steel, aluminum, etc) did you use for the baffle and tuning plates?
How thick was it?
Not sure where you are located.
In the Kansas City area check out the Ace Hardware stores.
They have chips and chunks at a good price. Surprising selection.
I stock up when I visit.
Think I have it on my computer.
Originally posted by bmudd14474
Smoking-Times-and-Temps.pdf
Cannot upload it.
"Your file of 27.9 KB bytes exceeds the forum's limit of 19.5 KB for this filetype."
Can I e-mail it...
Pork Butt Roast 4.4 Lbs.
12 hrs prior, mustard and GrillMates Pork Rub & a pinch of Slap Ya Mama [ Go easy. It's HOT. ]
Back in fridge.
Saved some of the drippings in a water pan for use in re-heating PP later.
Smoked with hickory for total of 12.5 hours. Very slow going the last 4 hrs...
I don't have a number of identical thermo probes to do a scientific test,
so I'll leave that to others.
My test will be the next time I do a couple of fatties. Will the one on the right still get done faster? Will see.
Others have also wondered about the exhaust on the other side.
It may...
That would be another approach.
In any case, by using a magnet there is no need to drill thru the cabinet.
By attaching to be cabinet back (with the magnet) the vertical/horiz position is easily changed.
I was impressed with PignIt and Ron's solution to the MES 'hot spot' on the right side.
http://www.smokingmeatforums.com/for...ad.php?t=80559
Here is my version of the baffle.
Materials:
2 brackets found in garage "junk box."
Ceramic Block Magnet from Harbor Freight.
Large L bracket, Small L...
Here's my .02 worth. Tuning plates keep heat from rising.
Maybe I should say tuning plates control the amount of heat rise.
The spacing between plates allows some heat to rise while moving the rest along to the next plate.
Heavy steel plates may not warp as much as thinner aluminum plates.
If...
Me, too. I just finished smoking 4 turkey breasts in the MES for 6 hours with apple wood.
OK, I know....I forgot the pictures, so I didn't happen.
Just pretend I did it. OK?
Here's what I do with Pickled Florescent Light Fixtures.
Put in all new bulbs. If it still doesn't work and there's no loose connections, etc. it's very probably the ballast.
Lowes and Home Depot carry replacement ballasts.
Take the old one with you.
( Make a drawing of the wires and...
My thanks to the many contributors on SMF who point the way for us newbies to learn.
Corned Beef - Pastrami 2.76 lbs.
Attachment 21905
The sodium content was 1050mg/ serving. Soaked in water for 24 hrs. Changed water 4 times.
Coated with EVOO and rub consisting of
coriander 1/4 tsp...
Bmudd, they were delicious. Especially the stuffed turkey breast.
Dawn, sorry, no sliced picture. Was in such a hurry to dig in, I forgot.
Will try to remember next time.