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  1. Computer Fan Mod on MES 30 Analogue

    Computer Fan Mod on MES 30 Analogue

    • jesse t
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  2. jesse t

    Computer Fan Mod on MES 30 Analogue

    The fan with the variable speed control The right side, the top hole is the aquarium pump feed that shoots over the AMNPS The back.  You can see a bit of the only original vent hole on the left and the additional vents I drilled on the right. On top of the chip holder, right side...
  3. amnps.jpg

    amnps.jpg

    • jesse t
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    • Album: Computer Fan Mod on MES 30 Analogue
  4. back.jpg

    back.jpg

    • jesse t
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    • Album: Computer Fan Mod on MES 30 Analogue
  5. side.jpg

    side.jpg

    • jesse t
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    • Album: Computer Fan Mod on MES 30 Analogue
  6. fan.jpg

    fan.jpg

    • jesse t
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    • Album: Computer Fan Mod on MES 30 Analogue
  7. jesse t

    Brisket - Dividing?

    You definitely don't want to start out with the foil if that's what you're asking.  The smoke has to be able to get to it!  Many people foil once internal temp hits 160 or so.  I don't have any authority to comment on the timing issue, but it makes sense to me that 4 4lb chunks of brisket would...
  8. jesse t

    Computer Fan Mod on MES 30 Analogue

    So I've been struggling with my Analogue MES 30 (No external load tray, non adjustable vent) and the AMNPS.  I've added an aquarium pump on the side adding some air, drilled some additional 1/4' exhaust holes on the rear, and placed the AMNPS on a ceramic tile.  I still have issues with keeping...
  9. jesse t

    Overslept and grill got cold. What to do?

    Did you check the internal temps?  Edit: just saw how old the post is and I'm sure you've made your decision by now. 
  10. jesse t

    Keeping pork butt warm in oven all day

    Update: No noticeable adverse effects from the long hold.  Pulled like normal about 6 in the evening and tasted good.
  11. jesse t

    Keeping pork butt warm in oven all day

    Thanks for the advise, everyone.  I will do as suggested. As far as the really short cooking time, I suppose either my food probe or pit probe could be giving me bad readings.  I have checked them for accuracy, but have done a few cooks since then.
  12. jesse t

    Keeping pork butt warm in oven all day

    I have a 10.5 lb boneless pork butt that finished way earlier than anticipated.  I expected it to go over night, but I woke up to my maverick thermometer receiver yelling at me at 2 am.  So I woke up, and checked the temp in several different places and it seems done.  I was too tired to do...
  13. jesse t

    Speaking of Brisket...

    I'm no expert, but I have been thrown off by IT also.  It's done when it's tender!  Can it be both tender AND dry?  I'm not sure, but not in my limited experience.
  14. jesse t

    Brisket hit IT too soon, now what?

    I would make sure that it's tender enough first just to be sure.  If it was good to go then I would leave it in the oven at 150 or so until morning... but I'm no expert.
  15. jesse t

    I know there can be a temperature variance on the MES, but this much?

    I think I recall other people having similar differences.  Are you getting your MES reading from an analogue door thermometer or do you have a digital MES 30?  
  16. jesse t

    My 4th of July Kalua

    Looks good.  Does it pick up the smokey flavor with the leaves?  It seems like they might shield it in some way.
  17. jesse t

    MES 30 -- not much smoke

    I have the same unit and have been struggling as well.  The stock chip tray quickly inspired me to get an AMNPS, which helps.  However, I'm still struggling with keeping it lit longer than a few hours.  I first installed an aquarium pump and have since added some extra intake and exhaust holes. ...
  18. jesse t

    Just bought me a new MES 30

    If yours is like mine, there is no chip loader and it has just one small vent in the back.  I wasn't satisfied with the smoke produced with the stock tray nor was I liking having to open the door frequently to reload chips.  I got an AMNPS and it has helped a lot but I still struggle some with...
  19. jesse t

    Wifey wants pulled pork

    As far as pre-made goes, Whole foods has a Caribbean rub (365 brand) that I like a lot on poultry and pork.  Also, in a pinch I've used the McCormick's pork and applewood rubs and find them to work pretty well.  Smoke to temp and not time, and give yourself a few extra hours to finish.  You can...
  20. jesse t

    Looking for good local BBQ

    Rudy's is a chain now, but they started in Texas (I think) and have a good reputation.  I haven't personally been to one in years, but there's probably one somewhat near you.   http://www.rudysbbq.com
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