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  1. whatamess

    broken propane valve

    Don't know about fixing it but smoking chicken at 100 degrees for a couple hours sounds to me like a recipe to make your 15 people sick.  You may want play it cautious and change your plan to BBQing them or something to get that IT over the danger zone a lot quicker.
  2. whatamess

    MES: should I use water in the pan?

    Hi LSU, I filled my water pan with sand based on some info I found on here and it really makes a difference maintaining even heating (less swing) and helps rebounding to get back to temp after opening the smoker.  Especially those that use an AMNPS in the smoker do not use water. Good luck with...
  3. whatamess

    Who's smoking what for Canada Day?

    Turned out great!
  4. whatamess

    Who's smoking what for Canada Day?

    Fellow Canadian smokers what's in the smoker for Canada Day? The wife said she was getting a brisket. Last night I asked about the meat, she didn't get anything! 5:30 after work and we're in a mad dash around the city looking for any kind of large chunk of meat, bare shelves everywhere that...
  5. whatamess

    Tried Cold Smoking Cheese

    I got a foodsaver for my birthday too!  I leave mine sitting out on the counter with the ceiling fan going to dry "cheese sweat."  I smoked 6 pounds of Cheddar and vacuumed it all, I'm going to let them (at least one block) sit for as long as I can possibly stand it.  Wrapping in plastic wrap...
  6. whatamess

    Mahogany spareribs(with Q view)

    Great colour, haven't tried cherry wood yet I'll have to pick some up.
  7. whatamess

    Mahogany spareribs(with Q view)

    And I bet you also have many leather bound books.
  8. whatamess

    MES 30 MAILBOX MOD HELP!

    Freeze up some jugs of water if you're worried. I've done that and it works better than ice cubes. I put the cheese in cold from the fridge and it actually lowered the smoker temp a few degrees. I did 6 pounds so I've got enough to do me for awhile. :)
  9. whatamess

    MES 30 MAILBOX MOD HELP!

    Nice Job, I like the Kubota orange! I did cheese in mine Wednesday night for the first time with the mailbox.  It was 66* when I started and 71* two hours later.  I'm so happy to be able to do warm weather cheese again!
  10. whatamess

    Gunna knock out some rib tips this afternoon

    We really like foiling ribs with sugar and butter, catch all the liquid when you unwrap, and baste them with it for the last hour and they get sticky and sweet. 
  11. whatamess

    who has time to help?

    Good looking full smoker, hey you learn something new every smoke.  If you want to, you can foil wrap anything you don't want to scrub clean like your water pan or drip catchers, then when its gets too messy and greasy to bother cleaning, toss the foil and start clean.
  12. whatamess

    Seriously, Masterbuilt?

    I have a 30", so take from this what you will, but yes I have found if my probe is sitting on the left side over top of the AMNPS, I get temp readings way higher than set, like 30* higher.  One time I had a butt going set at 230 and the probe was sitting to the left before I had it in the meat...
  13. whatamess

    Bacon Mac & Cheese

    I don't find it gets mushy I do cook them until they are just getting soft but still firm, its a fine line haha.  Yes rinse them really well in cold water to stop them cooking.  I basically use Jeff's instructions that came out in a newsletter awhile ago but I use cream cheese in the sauce...
  14. whatamess

    Bacon Mac & Cheese

    Looks great, I like to stir mine up a couple times and I usually go 3 hours in smoke, then I put the cheese and bacon on top to melt, gets it nice and smokey all throughout
  15. whatamess

    who has time to help?

    So how did they turn out? Any pics?
  16. whatamess

    who has time to help?

    Oh ya, your water dish is doing its job catching grease it's easier to clean up there than all over everything else. And most guys don't use water in it either, either just dry or I've got mine filled with sand and foil wrapped.
  17. whatamess

    who has time to help?

    Absolutely get a good digital probe thermometer and check even the best therms in boiling water for accuracy, should read 212F at a rolling boil (assuming sea level or close to it). Using the chip loader start off with maybe a dozen chips and put them in let it go for 20 -30 minutes or so, put...
  18. whatamess

    who has time to help?

    Back or spares?  If it's your first time you have to start somewhere and I'd say go for 3-2-1 method for spares or 2-2-1 method for backs ribs.  Just search 3-2-1 or 2-2-1 on here.  After you get your first smoke out of the way you can experiment with different foiling times, no foiling...
  19. whatamess

    JJ's au jus questions

    Makes sense to me so I heated the broth too and it worked well. Thanks.
  20. whatamess

    Smoked Prime Rib

    Thank you I will definitely be doing this again soon!
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