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  1. ironhorse07

    SMOKIN-IT SMOKER

    ​I would agree, I hope it was just an isolated incident, but it would not hurt if somebody had one a few years old to pull the back and have a look on a regular basis. I know I will check mine more often. As a side note, the insulation around the burned wires was charred but was not showing any...
  2. ironhorse07

    Replacing Thermal Cutoff Switch MES 40

    Ditto on the high temp connectors. Mainly sub'd for the links.
  3. SMOKIN-IT SMOKER

    SMOKIN-IT SMOKER

  4. 20170817_110937.jpg

    20170817_110937.jpg

    • ironhorse07
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  5. ironhorse07

    SMOKIN-IT SMOKER

    Just a heads up, the other day I was in the middle of a smoke when I noticed the SI3 was not heating. I pulled the back off and found the connector and a couple inches of the common wire burned up at the heater pigtail. When I pulled on the heater pigtail the wire pulled out of the spade lug on...
  6. ironhorse07

    A Sad Day

    My MES 40 finally quit on me a couple weeks ago. I thought about wiring it up for an auber PID I have around but last week I called Masterbuilt and the controller is still available, $40 some with shipping, tracking says Tuesday delivery. Another option is a plug-n-play controller from Auber, I...
  7. ironhorse07

    Filet Mignon Cheesesteaks (Open Face)

    Man, those look good! I agree, times and temps for sous vide are all over the map. But it seems to work out good anyway.
  8. ironhorse07

    Great vac packed meal

    Now, just take that vac pack of pulled pork out of the freezer and reheat it in the sous vide....
  9. ironhorse07

    Pid ssr wiring help

    From how I see the pictures you have the SSR wired to the thermocouple terminals, not sure why you are wired to ALM1, and not really clear on where power is coming in. Power should come in on pins 1 & 2 SSR pins 4 & 5 pins 9 & 10 if you have a K type thermocouple.
  10. ironhorse07

    Chime in...FOB ribs or not

    I prefer my ribs 'neckid' with a little pull to them. To me FOTB are mushy ribs. Everyone buys into the 3-2-1 blindly and thinks that this is what ribs are supposed to be. I think it was that 'world renowned' Gordon Ramsey that was big on boiling ribs first.
  11. ironhorse07

    Blazin Smoked Pistachios

    Gotta try these!
  12. ironhorse07

    FWIW... Ames Company is back in business selling AMES PHOS, for those interested..

    Good deal.
  13. ironhorse07

    Pastrami Loaf with QView!!!

    This looks good!
  14. ironhorse07

    Bacon Business Startup

    HACCP plan?
  15. ironhorse07

    Bratwurst

    Or 1/2 and 1/2 garlic powder and onion powder. Looks great though.
  16. ironhorse07

    Bodacious Burnt End Chuckies

    looking good, I need to try these.
  17. ironhorse07

    Smoked chuck. Anybody tried it.

    ​Almost spit out my coffee when I read your first line.
  18. ironhorse07

    Sous Vide Country Style Ribs (Grill to Finish)

    ​Their ribs appear to the bone in, like we get around here, basically sliced pork but.
  19. ironhorse07

    Sous Vide Country Style Ribs (Grill to Finish)

    These look like they are from the loin side. Maybe try temp of 135 to 145 for better texture. Looks great though, going to have to do these.
  20. ironhorse07

    Chipotle BBQ Sauce

    I do have a pressure canner. I thought on this one the vinegar might push the acidity more. I have not been to your country in a few years, my ex-wife's grandmother used to live along the river and we made quite a few trips over there. Real pretty country.
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