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    100_2684.JPG

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  2. 100_2683.JPG

    100_2683.JPG

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    100_2682.JPG

    • hiram
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  5. H

    MES 30 / 40 w/ AMAZEN vs Bradley? Capacity?

    Water tray keeps the meat moist and tenderizes it too. You can get away without water on butts and really fatty meats, brisket and BB ribs tend to dry out without moisture. Another advantage is you don't have to spritz the meat with apple juice every hour, I have used all sorts of items in the...
  6. H

    MES 30 / 40 w/ AMAZEN vs Bradley? Capacity?

    I tried the Amazen in my MES40 but I insist on using water in the pan and it kept going out., too much humidity I would guess. As I insist on using the water I rigged up an external smoking box using the bradley smoke apparatus, I'm building a cabinet for it now if you would be interested I'll...
  7. H

    MES Temperature Variance

    On my MES 40 the internal temp is minus 10 degrees either using a probe or oven thermometer, the meat probe when compared to an external probe is also off by 10 degrees, but for some unknown reason as the internal temp of the meat gets around 175 the internal probe catches up with the external...
  8. H

    Old VS New MES 40

    I use the water tray and put my meat in right out of the fridge. The reason being the longer the meat stays moist and doesn't develop a crust the more smoke it absorbs. It naturally takes longer to cook the meat but the extra smoke absorption is worth the trade off. Four hrs of smoke on a butt...
  9. H

    Expected Erroneous Temp Readings

    Cooked a meat loaf yesterday, used the probe plus a remote probe and an expensive oven thermometer. The MES probe is off +6 degrees, the cabinet temp is off by + 6-9 degrees depending on what rack the thermometer is on, I can live with that. I was impressed most by the recovery time after...
  10. H

    Expected Erroneous Temp Readings

    Unpacked my MES40 I've had for a couple of weeks yesterday, set it for 240 for a couple of hours to burn off the oils inside. I have a Taylor instruments digital probe that I use with my Bradley and I trust it as the temps stay with 1 degree plus or minus beside my PID. I put a big spud in with...
  11. H

    Boneless Pork Shoulder Roast

    Take the netting off guy, it will stick to the meat and when you do take it off most of the bark will come with it, take care.
  12. H

    MES bradley smokebox Mod

    Why not just use the bradley? I like the convenience of loading the pucks for a smoke and walking away till the smoke's off. The Bradley is fragile (I'm on my second door) although well insulated. The MES40 would give me more space, the 500watt Bradley versus the 1200 watt makes the MES a plus...
  13. H

    MES bradley smokebox Mod

    Thanks for the link, I live in western NC near the Smokies. Strange place here, people in WNC like tomato based sauces, go 150-200 miles east and it's all vinager based sauces. I like my bradley (wouldn't think using one without a PID) but it isn't built well I just has to have a new door...
  14. H

    MES bradley smokebox Mod

    I saw somewhere on a forum someone grafted a bradley smokebox to a MES40, I have a Bradley and to be quite frank I'm spoiled with the smoking part of it. If anyone can direct me to this thread I would be grateful. Anyone heard of the timeframe for the release of the Amaze-n-Smoker retool for hot...
  15. H

    Not Your Mother's Meatloaf

    I decided to try this recipe I got another forum and it came out excellent. Usual ingredients for meatloaf, 3/4 lb chuck, 1/4 lb grd suasage, diced peppers, bread crumbs, garlic, sea salt, pepper, cumin, diced onions. I cooked the onions and peppers just a little to soften them up. Last summer...
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    meatloaf 004.jpg

    • hiram
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  17. meatloaf 003.jpg

    meatloaf 003.jpg

    • hiram
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  18. meatloaf 001.jpg

    meatloaf 001.jpg

    • hiram
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  19. H

    Test

  20. meatloaf 001.jpg

    meatloaf 001.jpg

    • hiram
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