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The vent pipe up is not connected to the fan, there is about 6" space between the fan and the outlet to prevent suction.
I will silicone closed some holes and see what happens next time.
there were six bolt holes in the bottom of the mailbox, I took those holes and my step-up bit and drilled them out to 1/2" each (x6 holes). I placed the rear of the mailbox on the wood pictured to allow air into those holes.
Exhaust vent is 4" reduced to 3" and ported into the smoker via side...
ok, so 2.5 hours in, my alarm (100') went off and when I ran out See what was going on I found my AMPS caught fire inside the mailbox.
I pulled the cheese before completely melted, dumped it over on a cold rack and washed the ash off with cold water.
Is this something normal that happens...
My wife informed me today she thinks I'm losing my mind. Since joining your community, I've shown up each day with something new to put in the smoker...
Today, I arrived with cheese under one arm and a mailbox under the other. That's when she asked me if everything was ok...
What kind of smoker do you have coming?
I ran my MES40 dry for 2 hours at 275 when it first arrived. Then, removed all grates/racks/pans and ran for another 3 hours at 275 adding wood every 1/2 hour as needed.
I didn't pam/spray oil either.
Here's a discussion in my neck of the woods that says 135 is good for pork by some pretty well known Chicago chef's:
http://articles.chicagotribune.com/2011-05-24/health/chi-usda-changes-guidelines-for-cooking-pork-20110524_1_cooking-pork-pork-chops-national-pork-board
I through together a quick rub from a random post on this forum and it turned out great.
As you know, I'm new to this so the pink pork still flips the "something's wrong" switch in my head, but as you can see from the pictures I pulled it around 145 in middle. Very juicy and very flavorful...
Friday is my next attempt. Full Pork Loin for a gathering at the house. Good news is I've taken some advice here and will have some meatballs int he oven, Mac & Cheese in the slow cooker and a bunch of other food available so I'll be less stressed about getting the pork done "on time". I may...
I have the unfortunate personality flaw where I expect myself to be able to do anything & everything, perfectly, the very first time I try or I become frustrated.
Today I stopped by the store on the way home and grabbed a pork tenderloin.
As soon as I got home I turned the MES40 up to 237...
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