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Rick that sure looks like the burner out of an old wall furnace or radiator . size is right
Rick that sure looks like the burner out of an old wall furnace or radiator . size is right- eman
- Profile post
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Thailandphil...
Last i talked to phil he said he didn't have many days left. that was in nov, 2115 . his wife doesn't speak English or use a puter . So i am going to believe that he has passed on .- eman
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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2016 North Florida Gathering
Beer is for daytime. at night we get serious. -
Howdy from El Paso, Texas
welcome to SMF! You are in the right place to learn. -
Hello Everyone!
Welcome to SMF! You got your hands on a nice commercial smoker. From what little info i could find on the YK you can use the same info we post for the Masterbuilt electric smokers to get times temps and recipes. If you have questions please post them in the electric smoker forum and we will... -
Rainbow Trout.... Help...
apple or peach is your best bet. you can smoke at 225 till fish is done or smoke at 200 till fish starts to dry . fish jerkey? -
New MES30 and to SMF
Welcome to SMF We all were newbies at one time .soon you will be the one helping the new folks and answering their questions -
New to this forum
Welcome to SMF! Go to the forums and scroll down to smoker builds. If your questions aren't answered there please ask and someone will help you w/ any questions -
First Smoker
Hi Steve Welcome to SMF! Some good pork chops are a great 1st smoke. let us know how they come out and take some pictures to show! -
Merry belated Christtmas and Happy New Year!
Welcome to SMF! Smoking is like swimming. You can read about it all you want .But the only way you will learn is to jump on in. get some chicken or a pork loin and start off on something that won't take a whole day to smoke. -
New smoker, first smoke, great ribs
Another way to "brown" a slice of prime rib is to have a pan of au jus simmering and put the rare slices in the au jus to color up.- eman
- Post #4
- Forum: For New Members
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First ribs in a 40" MES
From what i see you cooked them a total of 4.5 hours at 220. Not near long enough. read instructions for 3-2-1 ribs and bump the smoker up to 235 -240. If you are going to smoke no foil you are looking at 6+ hrs at 235. The smoke ring is a reaction to myoglobins in the meat and nitrates in...- eman
- Post #3
- Forum: For New Members
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hi there just joined the group
Welcome to SMF! You have come to the right place whether you want to learn or teach. Just go to a forum that interest you and ask questions or post. also we have a chat room that usually has someone there after 7 pm CDT. -
Checking in
Welcome to SMF! The mes is a good smoker and puts out some good food. If you have questions or comments go to electric smokers in the forums and type it in. -
Hello all.
Welcome to SMF! I live in Baton Rouge and we have a bunch of members from all parts of La. i have used the mes 40 for many years . if you have questions or run into problems just ask . -
New Smoker
Welcome to SMF! Do searches on the site and ask questions in the forums you have interest in. . -
Just Starting Out
Welcome to SMF! and yes you can do both bacon and sausage without sugar. Check out the bacon and sausage forums and ask questions . most folks here are happy to share recipes. -
Hello from Tennessee
Welcome to SMF! We are glad to have you join us. Please post your smokes whether good or not so good so everyone can learn.
