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  1. chuck41

    smoking a turkey

    Smoked my first turkey yesterday.  I did not use my normal paprika/garlic/salt based rub that I use on most everything else, but instead just coated it with olive oil, sprinkled bird with salt, thyme (didn't have poultry seasoning), and garlic and it came out great.  Don't think one of my red...
  2. chuck41

    New MES Owner

    Have MES 40 with window. Had it for a while but getting ready to smoke first turkey. Most recommend cooking them at higher temps, like 325 to 350, but the MES only goes to 275. Whats the best way to smoke turkey in the MES 40?:grilling_smilie:
  3. chuck41

    How Many Mes Owners Here?

    Went to grocery store last night and they had a 20% off sale on all meat!   Wow, what a find.  I bought two whole pork loins, a couple chickens and a big turkey.  The chickens and loins are now in the smoker.  The turkey will go in when it is thawed along with some other chicken legs and thighs...
  4. chuck41

    The great Debate. Does Wild Game benefit from hanging and aging like beef does or not?

    I lived in England for a couple years back in '81 - '83.  There they believe in "aging" most everything.  For example in a butcher shop you will see pheasants, chicken, and game birds hanging by the head until they are sold.  Sometimes for days before being prepared for the table.  I had a...
  5. chuck41

    Venison Ribs

    Ribs turned out great.  The roasts were fabulous.  Cut them thin and they were hard to tell from good roast beef. The slow smoke and wrapping them did a great job of making them tender and tasty.  Ribs I refroze.  They were done primarily for my grandson that absolutely loves them.  We refer to...
  6. chuck41

    gumbo.. its finally time!

    Raised in Louisiana I learned to love gumbo at an early age. Turkey gumbo is second only to seafood gumbo in my estimation. Never use okra in mine but always make a roux. Always make mine a light golden brown. Thickens well without a "burned" flavor. Simmering it slowly is the key, with lots of...
  7. chuck41

    How Many Mes Owners Here?

    Usually use 215 degrees for about 4 - 5 hours. Check them periodically after three hrs to see if ready. Have cooked them at various temps for up to 6 hrs and all work well. I make my own rub with paprika, salt, onion powder, garlic powder, cayenne, and whatever else I have that looks good at...
  8. chuck41

    Oak Sawdust in MES?

    I have an old red oak that recently died. This thing was about 4' in diameter and as we were cutting it into rounds I had a brainstorm. Lotsa oak for smokin! :drool I placed a 5 gal bucket behind log as I was cutting and soon had it filled to overflowing with clean oak sawdust. Anybody use this...
  9. chuck41

    How Many Mes Owners Here?

    Latest effort was a couple venison roasts and a couple racks of ribs. Shot a deer on Monday, smoked it on Tuesday. Need to head back to deer camp and get another. I can tell this just ain't gonna last long! My grandson recently went to work at a local market in their meat department. I can see...
  10. chuck41

    Venison Ribs

    I smoked some last year and they were very good, but chewy.  Have some on the smoker today with a couple 2# round roasts and we will know in a while how it works out.  Didn't wrap them last year, plan to do that tonight after another hour of smoke to see how it works out.  So far they have been...
  11. chuck41

    Ok who uses coyote?

    At deer camp we have an area where we take the remains of cleaned deer and dump it off.  The coyotes, buzzards and other varmints make quick use of them.  Occasionally shoot other things that we dump there and they disappear quickly as well, with one exception.  Coyotes.  Nothing will touch...
  12. chuck41

    How Many Mes Owners Here?

    Chicken legs n thighs with a small pork butt piece and a few home made sausages. Smokin' in style!  Love this electric smoker.
  13. How Many Mes Owners Here?

    How Many Mes Owners Here?

    • chuck41
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  14. PA120568.JPG

    PA120568.JPG

    • chuck41
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    • Album: How Many Mes Owners Here?
  15. chuck41

    Mes 40 any tips for cleaning window

    I have used a spray on oven cleaner a couple times and it works great.  I only clean the window, not the rest of the smoker and I rinse it off well.  Don't think vaporized oven cleaner would do the meat much good.  Try to wipe it down with a soapy paper towel when I turn off unit to prevent...
  16. chuck41

    Just named my Smoker!

    Gee, I hope this "Selma" has better smelling smoke than her namesake.
  17. chuck41

    Masterbuilt Models 22070213 or 20070910

    I have the 40" model with the window two years old. It is actually number 20070211 but there are so many numbers that I don't know them apart by that method.  I suspect the "...0910" unit is a 30" model, don't have a clue about the other one.   I love mine.  It has a remote that is useful to...
  18. MES 40 Overheat - FIXED

    MES 40 Overheat - FIXED

    • chuck41
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  19. chuck41

    MES 40 Overheat - FIXED

    My two year old MES 40 with window and remote suddenly started overheating to the point that it would burn anything in it and had a bad smell of hot electrical/oil.  Upon checking it I discovered the element was on any time the cord was plugged in.  That condition even occurred with the top...
  20. PA100514.JPG

    PA100514.JPG

    • chuck41
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