Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dvuong

    Brisket

    I plan on picking up a whole packer today to smoke this weekend for a party.  If I want to eat on Sunday at noon, what time should I put the brisket into the smoker set at 225 degrees? 
  2. dvuong

    Sour Tasting Meat

    I've been noticing that the meat I've been smoking has a bit of a sour taste to it.  I'm wondering if this is because of the pellets I use or the mustard... I apply yellow mustard to the meat before applying rub.  I smoke using PitMasters pellets mixed with a little bit of charcoal pellets from...
  3. dvuong

    sliceable and juicy brisket flat

    Picked up a 3.75 pound brisket flat from Trader Joes yesterday.  It's probably not ideal but it's hard to find brisket around here.  It was a nice thick piece though, about 2 inches and very even.   I plan to smoke tomorrow using my MES 40 Gen 2.5.  I've read a ton of threads on smoking...
  4. dvuong

    St. Louis Ribs

    Does the 3-2-1 method apply to St. Louis Ribs or just full spareribs? Also, I would like the meat to stay on the bones when I cut them up but have them slide easily off the bone when eating.  For this, is it better to cut the time down to 3-1.5-1?
    • dvuong
    • Thread
    • Replies: 4
    • Forum: Pork
  5. 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?
  6. 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!
  7. 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...
  8. 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...
  9. 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...
  10. 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
  11. dvuong

    Hotter temperature on right side of MES

    Just had a thought on the MES 40 Gen 2.0... Because of the slanted drip plate in the Gen 2, heat is often trapped to the right side of the smoker.  If we removed the slanted plate and maybe just stuck some rack in place of it that isn't slanted or just left it out completely, would that even...
  12. dvuong

    Lighting AMNPS in windy conditions

    I live up in the hills where it can get extremely windy during the summer months.  Do you have any suggestions on how to light the AMNPS without the flame blowing out too quickly?  I've been using a propane torch and keeping on it for about 45 seconds but the flame keeps blowing out and I keep...
  13. dvuong

    What can be smoked during work?

    I would like to play around with the smoker but often times, I'm only limited to weekends since I work M-F.  On weekends though, I often have other obligations that don't always allow me to eat at home.   Is there anything I can smoke that will only take a couple of hours?  Something I can...
  14. dvuong

    Gen 2.5 worth upgrade?

    I have a Gen 2 MES40 that I got from Lowes over a year ago.  I've had decent experience with it but seem to have some trouble with the temps.  The smoker runs about 20 degrees below set temperature and I've used a very reliable temp probe to compare.  It always seems to be a guessing game too...
  15. dvuong

    MES 40 Problems

    I have a 2nd Gen MES 40 that I got from Lowes a little while ago.  I've tried smoking ribs, turkey, and chicken in it a few times but have noticed some temperature issues: 1) Temperature doesn't heat to set temp.. Seems to be about 25 degrees cooler than what it's set to. 2) Hot spot on right...
  16. dvuong

    Dry ribs on MES40

    Did my first smoke this past weekend for Father's Day on the MES40.  I cooked 4 racks of St. Louis Ribs using the 3-2-1 method and it turned out really dry!  The meat was as tender and fall off the bone as I wanted but it was just dry as a hucklebuck.  I preheated the smoker to 275 and turned it...
  17. dvuong

    Spareribs help ASAP!

    Hi guys!  I picked up a MES40 Gen 2 from Lowes last weekend and got it seasoned but haven't used it to smoke anything yet.  I'm hosting a Father's Day dinner this Saturday and need to smoke 3 racks of spareribs that I'm going to pick up from Costco.  I need your help to get me some good tasting...
    • dvuong
    • Thread
    • Replies: 1
    • Forum: Pork
  18. dvuong

    Exchanged MES30 for MES40

    I originally bought a Gen 2 MES30 from Lowes last week and got two pretty good smokes out of it. However, I decided that a larger unit might be better for the rare occasion that I cook for a large group and it's also nice to not have to cut ribs in half to get them to fit. I took it back to...
  19. dvuong

    Lowes MES30 smoker

    I purchased a MES30 smoker from Lowes last week.  I believe it's a Gen 2.  My first smoke was a whole spatchcocked chicken and second was brisket.  The temperature seemed to be run about 15 degrees higher during the chicken smoke (set at 275) and then 15 degrees lower during the brisket smoke...
Top Bottom
Back
Clicky