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  1. Thin Blue Smoke

    Thin Blue Smoke

    • dvuong
    • Album
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  2. dvuong

    Thin Blue Smoke

    Used the AMNPS in the smoker today and it seems to be burning pretty good.  I'm just not sure if the smoke I'm getting out of it is TBS.  It looks like a pretty thick cloud to me.  If it's the kind of smoke we don't want, how can I get the AMNPS to burn so that I get the TBS?
  3. IMG_1198.JPG

    IMG_1198.JPG

    • dvuong
    • Media item
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    • Album: Thin Blue Smoke
  4. IMG_1197.JPG

    IMG_1197.JPG

    • dvuong
    • Media item
    • Comments: 0
    • Album: Thin Blue Smoke
  5. dvuong

    New MES Bluetooth Digital smoker

    You lose a shelf with that though, don't you?  I most likely won't be using the bottom shelf but would be nice to have the option.  I have the 4-rack configuration from Amazon.  
  6. dvuong

    New MES Bluetooth Digital smoker

    I did this yesterday.  I raised it up maybe 3-inches.  I haven't had a chance to try it out yet but hope it's enough to get good airflow. 
  7. dvuong

    Meat positioning on MES

    Do you foil? If so, do you foil and put them back on the rib rack?  
  8. dvuong

    Pellets

    I may try it with a spatchcocked chicken.  I don't have a whole lotta time and just got my new MES a few days ago. 
  9. dvuong

    Meat positioning on MES

    Hmm... maybe i should order a rib rack. 
  10. dvuong

    Meat positioning on MES

    I think the smoker is deep enough to put one in the front and one in the back but not wide enough to put them side by side.  
  11. dvuong

    Pellets

    I would be using the charcoal pellets that Todd sells and not the briquettes.  Thinking about mixing in a 5-lb bag of the charcoal pellets with a 20-lb bag of Pitmasters choice. 
  12. dvuong

    Today Smoking Tri-Tips

    Have you tried a mix of charcoal pellets with Pitmaster's Choice?   Also, does wrapping smoked meat and putting it in a cooler further cook the meat? Or will it just hold it at the temperature? 
  13. dvuong

    Pellets

    Anyone every try a mix of Pitmaster's choice with Charcoal pellets?  Doing a smoke for a large party this weekend but haven't tried that mix yet. Sounds like it might be a good mix but also don't want to ruin the Q!
  14. dvuong

    Meat positioning on MES

    Since we know that there are variations of temperature on location and rack of the MES smoker, how would your position your meats if you were smoking the following with a MES 40 (Gen 2.5) smoker? Three racks of St. Luis Ribs (3-2-1 method) 2 Tri-tips Controller is set at 225, but as usual 1st...
  15. dvuong

    New MES 40 Gen 1 dead!

    I just tried seasoning my newly delivered Gen 1 today.  I plugged it into the outlet and powered on.  Within just a couple of minutes of setting the smoker to heat to 275 the controller went dead.  I guess it tripped the GFCI.  I plugged directly into the outlet without an ext. cord.  My...
  16. dvuong

    Stainless Steel on Gen 1 MES40

    Looks like it's just thin sheet metal really.  It would be great if a magnet sticks to the exterior chamber.  That way, I can mount my Thermoprobe to the side of it. 
  17. dvuong

    Stainless Steel on Gen 1 MES40

    Did you guys wipe down the inside before seasoning?   Also, does the base of your controller sit flush with the top of the smoker or is there a little bit of a gap/slant to it?  I can't get mines to be fully flush with the smoker and it doesn't look like it was designed to be; there's maybe a...
  18. dvuong

    Stainless Steel on Gen 1 MES40

    I just finished putting together the Gen 1 MES 40 yesterday.  It wasn't too bad, although I did have a bit of a hard time getting the controller to sit right with the stabilizing screw and what not.   For those of you that have the full SS body, how hard is it to maintain?  It seems to...
  19. dvuong

    MES 40 - Troubleshoot cause of temp reading on display higher than actual temps

    Most home ovens allow you to calibrate the temperature by pushing a series of buttons.  I wonder why Masterbuilt won't allow you to do the same.
  20. dvuong

    Keeping food warm

    I'm having a party in a couple of weeks and plan on smoking some tri-tip and ribs.  I hope to have all the food done and ready about an hour before so that I can entertain people when they arrive and not be slaving in the kitchen. What's the best way to keep everything warm without overcooking...
    • dvuong
    • Thread
    • Replies: 7
    • Forum: Pork
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