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Masterbuilt MES 145 S Smoker
And the MB mod basically frees up (a small bit) of room in your smoker as well as give you an indirect/longer path for the smoke to travel. Thus cooling it some and (in theory) reducing the amount to creosote you are getting on your food and smoker. That and its just fun to tinker sometimes. :p- SGMan
- Post #6
- Forum: Electric Smokers
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Masterbuilt MES 145 S Smoker
https://www.smokingmeatforums.com/threads/mes-generation-number-recognition-pictures-info-digital-units.246300/ https://www.smokingmeatforums.com/threads/masterbuilt-smokers-bear%E2%80%99s-thoughts-findings.235820/ Try these :)- SGMan
- Post #5
- Forum: Electric Smokers
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Masterbuilt MES 145 S Smoker
Bear has a pretty detailed breakdown of the MES smokers. And MANY people have gone the external PID route with their MES and are quite happy. If you DO go down that route, I would highly suggest getting an AMNPS to go with it. Whether you use the mailbox mod or run it within the smoker...- SGMan
- Post #3
- Forum: Electric Smokers
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Forgot about wet brined pork loin, help!
I would suggest using the sniff test. If it smells okay, you should be good. You may want to soak it first as it might be a little salty. (Do a fry test)- SGMan
- Post #2
- Forum: Food Safety
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Anyone own an inkbird IRF-4S wireless thermometer?
I had the exact same thing on mine. I guess its due to its water resistant integrity - I had to push mine in hard. (I was about to contact them and tell them they sold me junk) The --- of death lol.- SGMan
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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Pork Loin Jerky (Step by Step with Pics)
I had my meat marinating for close to a week (due to time constraints etc) Rinsed and dried it before I smoked it, and its delicious. Not too salty at all! *Edit* My girlfriend took some to work and my phone was blowing up around lunchtime telling me how incredibly good it was!! I was...- SGMan
- Post #110
- Forum: Making Jerky
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Chicken Breast on the Sous Vide - Im a believer now
After a long wait (sans weekend) my Anova was just delivered via FedUp. I had seasoned several chicken breasts (my faves) in preparation of the arrival of my sous vide. 2 hours on @ 150(f) and ZOMG!!! About the only thing I am missing is the 'grillyness' of my backyard cooker chicken... -
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Butts are the devil
LOL I guess that wasn't the best choice of description. (I had a couple of IPAs at that point) But there is something about the smell of freshly pulled pork that isn't unpleasant, but just not 'primetime' like it is once you get the finisher on it and let it meld in the fridge. -
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Butts are the devil
K, its DONE :D :D :D Maybe its a noob thing, but one thing I notice is the 'gameyness' of how it smells as Im pulling the meat. The bark is delicious, the meat is good - but it doesn't seem to really 'pop' until you hit it with the finishing sauce/juice and let it rest in the fridge... -
Butt Two!\
- SGMan
- Media item
- Comments: 0
- Album: Still learning
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Bone(s) pulled!
- SGMan
- Media item
- Comments: 0
- Album: Still learning
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Butts are the devil
I set it at 265 earlier this AM. Im *almost* questioning my probes - I recently replaced my internal temp probe and its been pegging over 350 (as of now) but the MES 30 probe shows it around 50~ less. I think I have the MES 30 set at a temp of 265... I dropped it earlier but bumped it again)... -
Butts are the devil
I know, I know... We are on THEIR time when it comes to smoking, but here we are again on hour 13+ of my 2 butts in the MES 30. These last 20 degrees are going so sloooooooow. But will be SOOOOOO worth it! I guess thats the risk I take when smoking on the day before a workday :p Nvm... -
Grrrr, my UFC picks for tonight are garbage
LOL Thats just wrong! Funny but wrong!- SGMan
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Grrrr, my UFC picks for tonight are garbage
Either its me and my terrible ability to make good picks (good thing im not a bookie) Or the fact that the judges are watching these fights with blindfolds on... Im doing horrendous for my picks tonight. Good thing I don't gamble (except for fantasy picks)- SGMan
- Thread
- Replies: 2
- Forum: Blowing Smoke Around the Smoker.
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New MES and Boston Butt
I like to score the fat cap before I apply my overnight rub. No need to remove it - it adds to the flavor and tenderness/juiciness of your end product.
