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  1. chitown smoker

    MES30 - Won't turn on. Frozen?

    Went out today to start up the smoker after a long while without using it.  It's outside, but covered.  Plugged it in and hit On/Off and nothing happens.  Could something inside be frozen?  It's Chicago.  I don't know what to do here.  thanks.
  2. chitown smoker

    brine??

    anyone use these? http://www.reynoldskitchens.com/reynoldskitchens/en/briningbag/default.asp Seems easy enough and doesn't take up much more space.
  3. chitown smoker

    My first Brisket (MES30)

    my MES30 runs a little hotter than the temp it says, according to my MAV 732. Brisket took 10 hours for 6lb at 225.  Didn't foil until the last hour. Pork shoulder took about 8 hours or so for 3.5lb at 225.  Foiled about 2 hours at the end, had to finish in the oven for the last hour because...
  4. chitown smoker

    My first Brisket (MES30)

    Smoked the chicken with applewood, then finished on the grill.  This is the chicken brine I used: http://www.culinarydisaster.com/wordpress/25/orange-brine-herb-rub-chicken-thighs/ with these proportions of spices for the rub: 2 tablespoons kosher salt 1 tablespoon garlic powder 1 tablespoon...
  5. chitown smoker

    My first Brisket (MES30)

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  11. chitown smoker

    My first Brisket (MES30)

    thanks!
  12. chitown smoker

    My first Brisket (MES30)

    8 hours, only up to 174.  Hope it picks up soon, would like it to be done in 1.5 hours at least.
  13. chitown smoker

    My first Brisket (MES30)

    pork shoulder at 2.5 hours, hadn't opened it during that time.  149 degrees currently. brisket at 5.5 hours.  currently at 167.
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    f71de0c4.jpg

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  15. chitown smoker

    My first Brisket (MES30)

    started at 75 degrees, room temp in my condo. 90 minutes, at 145 100 minutes at 153 2.5 hours at 153 3 hours 156 3.5 hours 154 4 hours 160 ....
  16. chitown smoker

    My first Brisket (MES30)

    Thanks Dave! I'm ready for a stall, because I was worried for awhile.  I'm looking at 190 for slicing, I have some pork shoulder I'll be pulling.  I kinda want to do no foil on this for nice bark, but I'll do the wrapping and cooler after it hits 190.  :)  I'll probably spray some mop of apple...
  17. chitown smoker

    My first Brisket (MES30)

    alright, seems to be holding pretty solid at 153 now, 2.5 hours.  Maybe it's ok.
  18. chitown smoker

    My first Brisket (MES30)

    Current, with two probes to check.  You can see the temp probe just above the brisket. my mavericks.  smoker temp was 226 before I opened to take pics.  This has been a little over two hours.
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