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  1. oldpro1946

    SPOG recipe

    I would like to try a very simple rub, SPOG.  Can someone tell me the ratio of salt, pepper, onion powder and garlic powder?  Thank you.
  2. oldpro1946

    temp question

    Is your smoker probe off?  Is my probe being 10-15 degrees off common?  Just a little aggravating when the smoker is brand new.
  3. oldpro1946

    temp question

    Is the meat probe off too.  Do I need to use my Maverick for the meat also?
  4. oldpro1946

    temp question

    Thanks so much for the Bear's Step by Steps, they are great.  Consider a Smokin' Cookbook.
  5. oldpro1946

    temp question

    I am currently seasoning my new MES40 Gen 1 smoker.  I set it for 275 per the instructions.  Also put my Maverick 732 in the body to double check the temp.. The control panel tells me the temp is 273 but the Maverick is at 261 after 2 hrs.  Is this common that the temp on the panel is so off and...
  6. oldpro1946

    Spare ribs help

    I read that Jeff has the 2-2-1 recipe for Baby Backs and also his normal recipe, just leaving them alone for 5 hrs, no wrap.  I also read his 3-2-1 recipe for St. Louis ribs.  Could I just put the St. Louis ribs on for 6 hrs at 225 and let them go without wrapping?  Thanks.
  7. oldpro1946

    Brisket help, please

    I smoke it until it passes the probe test (I think).  Then when I slice it it is tender but dry, if that makes any sense.  No juice run out, almost falls apart BUT not juicy.  I hope this makes sense.
  8. oldpro1946

    Brisket help, please

    I have trouble getting the flat juicy and not dried out.  I think I may cook it too long, to about 200 degrees.  For a 5-6 pd flat to what temp would you cook it to and for, about, how long so the brisket remains juicy and not dry?  I'm a little hesitant to try a whole packer because  of how...
  9. oldpro1946

    All-night brisket

    I haven't smoked a whole packer because my old smoker couldn't hold one.  Only have done a flat and have had bad luck, very dry.  Now I am getting a MES40 delivered on Monday and want to try a whole packer but I'm afraid of messing up.  Do you get your flat so that it's not dry?  Any tips on...
  10. oldpro1946

    flat vs packer

    Can you get a flat tasting as good as a packer?  Can you get the moisture in a flat that a packer will have after the smoke?  Is there anything you do differently in the cook for the flat than you'd do for a packer?  Thanks.
  11. oldpro1946

    All-night brisket

    I'll look into the smoke generator but I don't have enough time for that, unfortunately.  I do have a Maverick ET-732 that I've used with my old smoker.  What I may do is set the alrm for around 3am and get up then to smoke the brisket.
  12. oldpro1946

    All-night brisket

    I have a MES40 smoker and wish to smoke a brisket.  It seems that this will be an all-night smoke.  I don't want to stay up all night but I want it to have good smoke flavor.  How do you keep the smoke going, my thought is, you don't.  Any tips.  Any problem letting the MES be unattended all...
  13. oldpro1946

    Electric Smoker Temperatures

    I am new to the forum, how can I find the MES owners group?  Thanks!
  14. oldpro1946

    MES40 temp probes

    Waiting for my new MES40.  Had a Smoke Hollow but wished to upgrade a little.  Bought a Maverick ET-732 for the Smoke Hollow because the temp gauge was way off.  How is the meat probe and temp probe on the MES40?  Should I still use the Maverick?  Do I clean the MES40 after every time I use it...
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