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Frustrated with MES. meat temp not rising. Aware of plateau but just not happening..
Basting is not really necessary with the MES, it is so well put together that the juices from the meat provide enough moisture and the meat does not dry out. Most of the time I set mine up and open it when the meat is done. I have not ever done such a small size of meat but as long as you are...- nozzleman
- Post #2
- Forum: Electric Smokers
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My MES 30 died on Christmas morning
Open it and and fix it, it is simple to do following the information on the site. All mine needed was the connectors replaced, I didn't even need to find and splice wire. Cost of screws and connectors was less than 5 bucks.- nozzleman
- Post #7
- Forum: Electric Smokers
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Anyone smoke turkeys a day in advance?
I have done it early 3 times now and it turned out good each time, not 1 of them was dry. Follow the hillbilly's advice you will be fine. -
HELP - Have pork butt ready to go & MES30 controller doesnt work - keeps blowing fuse on panel
That is exactly what mine was dong at it was the wires they are describing. It really is a simple fix and it took about an hour to do.- nozzleman
- Post #4
- Forum: Electric Smokers
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Smoked Turkey Disappointment
As everyone said biggest problem is starting with a frozen bird, aside from that using all hickory or mostly hickory with a little cherry will give a stronger smoke taste. Not all wood creates the same level of smoky taste, hickory and mesquite are the 2 strongest, your fruit woods are milder. -
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digital thermometer and an electric smoker
Through the vent works great.- nozzleman
- Post #3
- Forum: General Discussion
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Chrismas came early.
OMG give that woman and big hug and a kiss, sweet slicer, enjoy.- nozzleman
- Post #13
- Forum: Slicers, Grinders, Tools, Equipment
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Some turkey questions
Using a previously frozen turkey can turn out some great results. Thaw it first I still brine mine even though most frozen turkey has been injected, I think it makes a difference. You should not stuff a turkey that you are smoking, it causes your meat to stay in the danger zone for to long when... -
Question about slaugherhouse brine
Add me to the list that simmers it to ensure all is dissolved, just make sure to cool it back down in the refirgerator before placing the turkey in it. I usually make the brine the day before I am placing the bird in it. -
thinking about buying a jerky gun need advice
This works well, LEM Products Jerky Cannon.- nozzleman
- Post #2
- Forum: Making Jerky
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Smoking Thanksgiving Ham - Cured Raw vs Pre-Cooked?
I have done the pre-cooked several times and they have come out great. They have plenty of smoke flavor and they are not dry either. Just rub them really good with your favorite rub and smoke it, you can make a glaze and apply to it at the end if you want it. I have done both and both ways are good. -
Cant get meat to come out of stuffer
Mine does the same thing, I got a stuffer now, so no more problem. -
Smoking my first whole chickens, wanting to know about brining.
This brine is good http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry- nozzleman
- Post #3
- Forum: Grilling Chicken
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buckboard bacon question
I got this from somewhere on the site and it will give you the basics. Apply spices after curing and smoke. Making Bacon Cut pieces that will fit in big ziplock bags (and will fit on your smoker shelf) Weigh each piece individually,Rub the following into the pieces (all sides) 1/2 ounce of... -
Need help with smoking turkey
Check out the latest newsletter it is about smoking turkey. -
Green Bay Packer Brats - Step-by-Step with LOTS of Q-View - Good for Rookies!
Excellent post, do you ahve any finished pictures or feedback of how you like the taste?
