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Noob MES 140G owner overwhelmed - mods sticky?
What he said, AMNPS tray and pellets and a good remote thermo (two or more probes is good). Then get to cooking. Later on you can decide whether further mods are right for you. I am all in with the mailbox and PID controller but I got there gradually.- Braz
- Post #3
- Forum: Electric Smokers
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Cajun Pork Tenderloin
That's got my mouth watering for sure. Nice job!- Braz
- Post #18
- Forum: Grilling Pork
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Blackstone 22" griddle.
My Blackstone table: I remembered the old, cheap, junk gas grill sitting out behind the barn so I recycled the base and trashed the rest. Then made a simple plywood top with some 1x3 pine for the apron. The top is ceramic tile left over from the house construction. Only required one trip to the...- Braz
- Post #48
- Forum: Slicers, Grinders, Tools, Equipment
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Deck Inspection. (By Fox)
Way cool. Our little terrier(ist) would go absolutely bananas if she saw one of those on our deck.- Braz
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Blackstone 22" griddle.
Once you price the stand you'll build your own table.- Braz
- Post #36
- Forum: Slicers, Grinders, Tools, Equipment
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Blackstone 22" griddle.
We got our 22" Blackstone last week. Seasoned it with coconut oil. First cook was a chicken kabab but without the skewers. We burned through the 1 pound tank quickly and the next day I ordered the bulk tank hose and regulator. We got the 22" version with the idea that it will go in the RV when...- Braz
- Post #24
- Forum: Slicers, Grinders, Tools, Equipment
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Daughters Birthday Tri Tip Meal
Holy smokes, that's a great looking cook. Love the colors especially. -
CivilSmoker on Vacation...NOT
New job, new house - wow, that's a lot of adventures to take on all at once. Good on ya!- Braz
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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What are you smoking today?
No smoking today but SWMBO just finished seasoning "her" new griddle. A little late for breakfast so thinking of a deconstructed shish kabob for dinner - grilled shrimp, chicken, peppers, etc. -
NEED HELP -COLD SMOKING
We just made bacon and wife pronounced it the best yet. I followed Disco's method of cold smoking one day and warm smoking the next day (180F smoker temp, to 120F I/T). I don't think your I/T of 116F is responsible for yours being "horrible." Not sure what about yours you didn't like but I'd... -
Best Position For The Auber Temperature Probe
I put mine through the grommet (ala Chopsaw) and just have the probe in that location. In this pic you can see the probe and also see a second Thermaworks Smoke probe for a second temp check.- Braz
- Post #8
- Forum: Electric Smokers
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Cold-Smoked Maple Bacon (plenty of pics)
Looks great. 15 hours, a tube and two trays! That's a lot of smoke. Let us know how it tastes. -
Lockdown Bacon
I picked up two pork bellies from my small local meat processor a couple weeks ago. They are around 9 pounds each. Cut each one into manageable thirds. Used a pretty standard sugar/salt/cure mix but three of them got maple syrup in the mix and the other three got black pepper and a bit of... -
Smokehouse for Masterbuilt propane smoker
Nice. I assume the door stays open while in use.- Braz
- Post #2
- Forum: Smoke Houses
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CI Grilled Chicago Style Deep Dish Pizza
I am of the opinion that deep dish pizza is a product of Satin. But I'd eat that one. Good job. -
MES 130s advanced series
The sub-forum you are in [Electric Smokers] has a ton of threads and info about MES electric smokers, mods, hints & tips, etc. Pour yourself a cup and settle in for a long afternoon of reading.:emoji_blush: And welcome to the best smoking/BBQ forum on earth.- Braz
- Post #3
- Forum: Electric Smokers
