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recently had smoker latex coated now it cooks with a smell that burns my eyes
Hope you didn't pay for that re-furbish. If you did you deserve a refund. Latex is not the way to go with high heat situation. And dave is right..... exterior only.- geerock
- Post #6
- Forum: General Discussion
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If you want a smoke ring with your MES, try this.
I sure do realize it. Thats one of the reasons I use natural lump. Very little chemical, if any.- geerock
- Post #47
- Forum: Electric Smokers
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Pecan wood questions
Keep in mind that you can oversmoke with any wood, its just easier to do with some than others. To get a flavor profile from the wood just use it alone on a smoke. See what you think. YOU. Forget about what everyone else thinks. The senses, whether taste, smell, or whatever are perceived in...- geerock
- Post #5
- Forum: General Discussion
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MES 30 Coming up to Temperature
Depending on the model some of the masterbuilts can take quite a bit of time to get up to temp if windy and cold. And the un-insulated ones sometimes are almost impossible to cook with in winter with a heavy meat load. Its one of the reasons masterbuilt increased the wattage for the elements...- geerock
- Post #4
- Forum: Electric Smokers
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Time is Everything
Just curious here..... do you guys who eat Great Lakes fish keep your eyes on the fish advisories for pcb's? I can remember not too long ago that certain species with just a few servings could give you a lifetimes quota for pcb's. -
If you want a smoke ring with your MES, try this.
Theres a pic of my MES attached to the vent stack hole of my Traeger. I use the Auber PID for the element in the MES to augment the heat from the Traeger. Rock solid temps and I can smoke at different temps in each unit at the same time. Works very well. A G K.....hope I didn't seem...- geerock
- Post #42
- Forum: Electric Smokers
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If you want a smoke ring with your MES, try this.
daRickstra, AGK suggested sodium nitrate (or nitrite) be added to the meat to try to get an artificial smoke ring earlier in the thread. I SHOULD HAVE QUOTED IT. And we are on the same page as far as great TASTING Q anyway. all the best to you.- geerock
- Post #35
- Forum: Electric Smokers
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If you want a smoke ring with your MES, try this.
Sodium nitrate? So we are talking putting a chemically induced mark into the meat so we can say we added a certain look to the finished product. Maybe after you cut the meat you can paint on some food dye to get the smoke ring. For mes (or other electric owners) broken up lump will get the...- geerock
- Post #32
- Forum: Electric Smokers
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Smoked Black Fish
Wow..... every now and then someone posts a great new idea to smoke. Blackfish or tautog or just plain tog is a delicious fish. Known as poor mans lobster due to its wonderful flavor from a diet of mainly crabs. That really looks great tropics. Here in Connecticut we used to love going out... -
MES 40 or Bradley Original
And I understand why old school. A picture is worth........- geerock
- Post #5
- Forum: Electric Smokers
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MES 40 or Bradley Original
Look into the Smokin' It lineup of electric smokers. Great quality.- geerock
- Post #3
- Forum: Electric Smokers
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Ok to brine and inject turkey?
No reason you can't.... just never had a reason. And the only thing about injection is if you are using a strong flavor injection the meat can get spotty injection flavor. Bring gives you a more even flavoring throughout. But try it, bud. Thats the great thing about our hobby..... theres not... -
Ok to brine and inject turkey?
Went quite a few years before brining. I just injected. Ever since my first brine I've done it everytime. No longer see an advantage to injection once its brined. -
New MES 40 turns off at 220
I HAVE done this......over 2 years ago and smoked LOTS of food. Did it to an mes 30 for a cousin also when his controllers were so far off temp to be laughable. The connections on the element are insulated both thermal and electrical are insulated and are thru the cabinet out of the cooking...- geerock
- Post #5
- Forum: Electric Smokers
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New MES 40 turns off at 220
Completely bypass the mes controller. The ideal way to hook up the AUBER is to get to the back of the mes element and snip the controller wires. Just leave the power cord connected to the element. You will also see some very thin gauge wire going to the element. Get some new spade connects...- geerock
- Post #3
- Forum: Electric Smokers
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3 yr old MES 40 is dead!!
If the element is good get an Auber PID (no assembly). Simply cut your power cord and hook it directly to your element with new connectors. Then plug that cord directly into the back of the Auber and you'll get rock solid temp control, step temp cooking, hold after meat us cooked and a meat...- geerock
- Post #14
- Forum: Electric Smokers
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New in Ohio
Welcome to the forum. Glad to have you aboard. Lots of great folks and great info here. The search function will get you plenty of info. Or just ask and you'll have all kinds of help. You'll be smoking like a pro in no time. -
Brisket cooking too fast?
Hatsoff 190 to 195 may be too early. Take the advice of radio and check it with a probe of some kind. It tends to be closer to 200 IT for finish temp. Brisket pulled too early can be tough as shoe leather. Also, get a maverick therm to check both meat and chamber temp. An invaluable tool...
