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  1. jsdspif

    Hello from Southwest Michigan

    The southwest Michigan titles always catch my eye . I'm in Mattawan . Your smoker does sound pretty cool . I'll second the request to see a picture of it . Sounds like you're making a mess of good stuff with it .
  2. jsdspif

    30 MES smoker element crapped out

    Might add if you buy a couple new female spade terminals , at my local hardware they are called appliance terminals , different stores might call them high temp terminals . I think they're stainless steel so the heat doesn't bother them and they don't corrode . I would think that the cheaper...
  3. jsdspif

    trimming spareribs St.Louis Style

    I wanted to ask a question to re assure myself but this topic fit perfectly . I just bought a rack of spare ribs advertised as brisket off so when I got to the store all I saw were what I thought were regular spare ribs although they were labeled brisket off . I asked a meat lady about it and...
  4. jsdspif

    Hello from SW MI

    welcome . Do you ever go to Jan's trailside cafe ? My friends Bud and Virgil (the Mattawan barber ) go up there once a week . I think that's where Virgil said they're going now . Bud lives in Gobles and he's about 95 years old but still gets around pretty good . I'm right in between Mattawan and...
  5. jsdspif

    What are the jerky basics?

    I've said that about the Big chief / little chief , that for jerky and fish they do a pretty good job . I had a Big chief originally but I wasn't going to keep it for just jerky after I got my mes . I tried selling it with no luck and then gave it to a guy who never came to get it , so I put it...
  6. jsdspif

    New guy from Michigan

    I'm always curious where the Mich. folks are . I'm in between Mattawan and Paw Paw ( about mile 64 on I-94 ) . I see you're kind of by Williamston . Were / are you familiar with the Sheik ? You will really enjoy this forum . I have told a few people about it also . I told the meatman from the...
  7. jsdspif

    What are the jerky basics?

    I use top round steak sliced against the grain about 3/16 to 1/4 thick . For seasoning I use the hi mountain jerky cure / seasoning kits . I have a countertop convection oven I do it in . The hi mountain kits just make it foolproof . I know some people will say " you're not dehydrating it that...
  8. jsdspif

    Boneless Turkey Breast

    I was just thinking they meant 2 at $4 per pound . I can't imagine getting 2 of them for $4 . Maybe they'll chime back in and clear that up ???
  9. jsdspif

    Convert Big Chief to propane...

    I think a big chief might melt with a propane burner in it . I had one that I couldn't sell . I took the price down to $5 and never got a call on it . I kind of think they're only good for jerky that has been cured and fish , or use it as a cold smoker by putting an amns or something in it that...
  10. jsdspif

    Frigid Alaska

    They mentioned on the Kalamazoo , MI  tv station the other day that somewhere in Alaska (I forgot what city they said ) had broke the record for coldest temperature on that day . It was 41 below , the previous coldest on that day was 40 below .  I don't mind when it gets to 10 or 20 above around...
  11. jsdspif

    Funny Turkey story

    This doesn't have much to do with smoking but it's a story my dad would usually tell around this time of year every year . The kind where you've heard it before but no one is rude enough to say "we've heard this before " because he enjoyed talking about it . He ran a plastic injection molding...
  12. jsdspif

    I like big butts! MES30 Style

    That plan sounds perfect to me . That's the way I usually do them . As for the pan I'd say pan one and leave the other on the rack . They look like great pieces of meat . Sometimes I put mine in a pan after it's been in there for 5 hours or something . I never seem to get enough bark on mine . A...
  13. jsdspif

    Boneless baby back ribs

    I guess next time I'm at that store I'll ask who ever is working . If I remember . I always say my memory is about as long as my di...
  14. jsdspif

    Boneless baby back ribs

    they have those at my market and I always thought it was a gimmick , but I just searched google images and realized what my store has is , what I believe , baby back ribs with the bones removed . The ones I always see have slits cut into the meat and I now realize I think that's where the bone...
  15. jsdspif

    Brining a "processed" turkey

    I usually brine mine . I might do 4 of them a year ?? A couple birds ago ( I don't remember the brand , maybe honesuckle ) I think it had 10 % solution in it and for the heck of it I just sprinkled some rub on it and put it in my mes at 275 and cooked it like I always do , I carved it up just...
  16. jsdspif

    Masterbuilt low temp regulation

    I guess I haven't ran mine that low , I've kept it at 200 before . I guess maybe fill the water pan with sand or something that is dry but will absorb heat and then maybe turn it on an hour or 2 before you load it ? I'm sure someone will post on the subject . Does it do the higher temps ok ...
  17. jsdspif

    Just ordered a new MES 30

    I don't know if the newer models still have the problem with the terminals that slide onto the terminals of the heating element disintegrating after about 3 months or so . That was a common problem with them that still seems to come up from time to time . I think if I bought a new one , the...
  18. jsdspif

    MES 30

    sounds good to me , that's what I've got ( mine is older though ) . Might try offering a 100 for it . Might want to make sure it actually heats up also .When turning it on you have to set temp and then set time and in a few seconds the display goes back to it's inside temperature display , you...
  19. jsdspif

    Anyone Ever Bought a Used MES? What about Repair?

    Terminal repair . Maybe . A few months after I bought mine ( just out of warranty ) mine quit heating and I called customer service and she advised me to look at the wiring because she had never heard of an element going bad . Sure enough one of the female spade terminals (on the wire ) just was...
  20. jsdspif

    slicing dried beef

    Thanks . Your post that you've provided the link for is what gave me the idea to do it . I just tasted the little tip of it and it was pretty good . I put some brown sugar into the bag about 5 days after it started to cure . I'm just too lazy to get out my slicer and slice it . I started it out...
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