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  1. 30" Jim

    Eye of round Pastrami, mucho q-view!!

    Good call on something to check. I am running between 37 and 39. I have read in other places that the safe range is 36 to 40. I wouldn't think that temp is off enough to cause a problem!
  2. 30" Jim

    Eye of round Pastrami, mucho q-view!!

    Al, I realize that this is an old thread but I am new to the forum and smoking. I am following your recipe to make my 1st pastrami. The 2.7 # eye has been in the cure for 7 days and I noticed that the ziplock bag has puffed up. Is that normal?
  3. 30" Jim

    MES Generation Number Recognition Pictures & Info (Digital Units)

    Thanks
  4. 30" Jim

    MES Generation Number Recognition Pictures & Info (Digital Units)

    Thanks. Do I need to have a pan or something over the AMNPS to keep drippings from getting on it?
  5. 30" Jim

    MES Generation Number Recognition Pictures & Info (Digital Units)

    Bear, You stated that the MES 2.0 is the only bad model that MES made. Unfortunately I have one of them with the change that moved the vent to the left top. What are the problems with the 2.0. What needs to be changed to improve it and to use the AMNPS tray? Thanks
  6. 30" Jim

    Whole bottom round cryovaced

    I have 5 batches of jerky under my belt (or should I say just above my belt) all made from eye of round sliced across the grain. Everyone loves it!
  7. 30" Jim

    MES30 and me both getting a workout today

    What part of the country are you in? Cold and snowy in St Louis. You have a long day ahead of you!
  8. 30" Jim

    Temp Probes

    I am in the Fenton area. How about you?
  9. 30" Jim

    Temp Probes

    No better place than from the horses mouth! Thanks for the info
  10. 30" Jim

    Temp Probes

    On metal temp probes like the ones that come with Mavericks, How much of the probe is actually doing the measuring? I have worked with thermocouples that are just the two conductors twisted together for less than an inch.
  11. 30" Jim

    Chili Powder Mixes

    I use 3 peppers in my chili powder. Ancho - provides little heat but a dark rich earthy flavor Red New Mexico - provides a brite fruity flavor Morita - provides heat and a smokey flavor I also use cumin powder because it just ain't chili powder without cumin. I buy them dried at Wally World...
  12. 30" Jim

    Lubing Your Slicer

    thanks
  13. 30" Jim

    Lubing Your Slicer

    Thanks for the input. I am talking about the metal disc that covers the blade. The meat passes the edge of the blade just fine but will drag on the blade cover on the return stroke. If I ease off my pressure too much the piece of meat will turn sideways on me. I was slicing an eye of round about...
  14. 30" Jim

    Lubing Your Slicer

    I recently bought a Cabela's 8.7 inch commercial slicer. (on sale $139.99) It seems to work ok. (Much better than my 20 year old 7 inch Rival). The problem that I do have with it is that the meat drags hard on the blade cover. The drag is from friction not design. I thought about food grade...
  15. 30" Jim

    Smoking Costco seasoned Pork Ribs

    Are the ribs pre-seasoned with a dry rub or are they in some kind of sauce?
  16. 30" Jim

    How much smoke is good? Newbie question

    This might be a good thread for me to bring up a smoke color question. It has been cold here in ST Louis and I have been using my MES 30. I am seeing a lot of white smoke and have assumed that it is steam because of evaporation into the cold air. Does that make sense?
  17. 30" Jim

    Cleaning the glass on my Charbroil electric smoker

    Mine cleans up easy with paper towels and apple cider vinegar
  18. 30" Jim

    Hellow to all. New member from the St Louis area.

    I am new to smoking. I have a 30" electric Masterbuilt. I have made some pretty good beef jerky, done a few pork tenderloins, a chicken and just finished a brisket. I have a lot to learn and hope that eventually I will also be able to contribute. Jim
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