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. joeschmoker

    Cappec's Bluetooth Thermometer

    Don't know anything about this unit, but I also read some of the reviews.  Most of the complaints seemed to be associated with the app, which they updated and seems to be working better.  The biggest plus to me is that those probes look really solid, but then I finally found in question number...
  2. joeschmoker

    Chipping Wood

    I have oak, maple, cherry, hickory and mulberry right now.  I'm supposed to be getting some apple from a friend as soon as he visits his mother.  I split the logs with a maul.  Then, I cut the splits into 3 or 4 inch pieces with a chop saw.  Then, I split those pieces with an ax to end up with...
  3. joeschmoker

    got an oak question

    If you want to season your wood quicker, you can put a single layer on some concrete and it will season much quicker (in the summer).  I got a few hickory logs from my brother in law on the 4th of July weekend and they are already seasoned just because the concrete gets so hot ( I guess).  I cut...
  4. joeschmoker

    Ballpark on Turkey Smoke

    Didn't take any pictures (too busy drinking beer and playing cornhole, as this was mainly my brother's smoke)  We cranked up the MES40 to 275 to make sure we got past 140 in time.  We checked at 3.25 hours and it was at 139 on one probe and 143 on the other, so we did make it.  The bird was the...
  5. joeschmoker

    Ballpark on Turkey Smoke

    I had just been reading contradicting information on this board with most folks saying the entire piece of meat has to be at 140 degrees within 4 hours, but bbally (whose username description is "Trusted Authority") saying only 1/2" deep has to hit 140 and thought that this might be an important...
  6. joeschmoker

    Ballpark on Turkey Smoke

    No comments on the 1/2" only needing to adhere to the 4 hour 140 degree rule compared to the entire bird?
  7. joeschmoker

    Ballpark on Turkey Smoke

    Alright, I read an older thread on here by bbally, who claims that he is a haccp and servsafe trainer, along with USA food code consultant.  He states that the 140 in 4 hour rule is now only required for 1/2" deep into intact muscle.  I'm just looking for a ballpark on time if I cook at 275...
  8. joeschmoker

    Ballpark on Turkey Smoke

    My brother and I are smoking a turkey Saturday and I'm looking for a ballpark on the time and temperature.  It's a 17.59 lb turkey.  We're going to be beer canning it and smoking it in my MES40.  Any help or recommendations greatly appreciated.
  9. joeschmoker

    MasterBuilt Newbie

    As I recently learned (Thanks to Todd), they also replace the chip tray holder with one that doesn't have a sheet of metal between the chip tray and the heating element.  All I know is that I had chips that weren't even burning halfway through with the old assembly and now I have nothing but...
  10. joeschmoker

    cleaning your mes 30?

    Not just the newness of the window, but its usefulness also.  It may have been because I was smoking so many things with bacon, but after about an hour I could barely see through the glass anyway.  And you don't really need to see through it in the first half of your smoke as much as the last...
  11. joeschmoker

    My First Smoke (and fatty)

    Yeah, I thought of that when it was cooking.  Those were the last 3 bacon covered chicken wraps in the top corner.  I did take the beans and the potatoes out of the smoker after about an hour and a half or so, didn't stir them so as to leave the bacon/chicken drippings on top and then took them...
  12. joeschmoker

    MES 30" vs 40"

    I went through the same thing you're going through about a month ago and I just did my first smoke with my MES 40 this past weekend.  Not sure I'd have gotten everything in the 30 that I cooked and this smoke was only for 7 people, although I did cook two side dishes in there too.   I'm sure...
  13. async[1].jpg

    async[1].jpg

    • joeschmoker
    • Media item
    • Comments: 0
    • Album: Default
  14. joeschmoker

    cleaning your mes 30?

    LOL!  Well, my hair might be a little spiky, but it's only about a 1/16th of an inch long.  I did unplug the unit first. I propped the door wide open and had the hose on very low.  I didn't get any water inside the smoker and I just set it in the sun for a few hours to dry out any water behind...
  15. joeschmoker

    My First Smoke (and fatty)

    Had my first smoke this weekend.  My brother and I are planning on doing some pulled pork and ribs next week for Fathers Day, so we went with whatever we found in the freezer.  He had a couple of chunks of pork loin and some chicken and I had some chicken and some sausage and bacon.  So, we made...
  16. async[2].jpg

    async[2].jpg

    • joeschmoker
    • Media item
    • Comments: 0
    • Album: Default
  17. smoking.jpg

    smoking.jpg

    • joeschmoker
    • Media item
    • Comments: 0
    • Album: Default
  18. async[1].jpg

    async[1].jpg

    • joeschmoker
    • Media item
    • Comments: 0
    • Album: Default
  19. joeschmoker

    cleaning your mes 30?

    I little dish soap and a non-abrasive scrubbie cleans the glass very quickly.  Just rinse with the hose.
  20. joeschmoker

    MasterBuilt Newbie

    I had the same problem with dry chips in my MES 40.  Then, I got the retrofit and now I have nothing but white ash in the chip tray (and I actually use pretty good sized chunks).
Top Bottom
Back
Clicky