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  1. psychobrew

    Does anybody have both a Smoke Hollow LP and a GOSM?

    I've narrowed it down to one of these two units (Smoke Hollow 38 inch and the GOSM 43 inch) due to price and consumer happiness. I know about the heat issues with the Smoke Hollow, but a quick call to customer service seems to be all that's needed to correct the issue. The GOSM is bigger than...
  2. psychobrew

    Smoke Hollow Smokers -- grease?

    I'm looking at the Smoke Hollow smoker, and one of the complaints I found was grease dripping out the front door. Although this is fairly common depending on how well your smoker is leveled, I took a closer look. Do these smokers have a grease tray or a drip bucket? I looked at the...
  3. psychobrew

    Highest quality "cheap" smoker?

    I'm thinking about going propane this time (would love to go with a pellet cooker if I had the money right now).
  4. psychobrew

    Highest quality "cheap" smoker?

    My Masterbuilt Electric Smokehouse broke last week so I'm looking in to getting a new smoker. Before picking up the Masterbuilt, I had bought one of the original Camp Chef Smoke Vaults, but retunred it due to quality issues (the body was twisted, the feet weren't level with the ground, the door...
  5. psychobrew

    Old school MES 40 VS 60 pounds of meat

    How do you drill out the rivets? Do I need a soddering iron? What size replacem,ent screws do I need to buy? Sorry for the questions, but this is well out of my area of expertise and I don't want to end up looking like this guy -->
  6. psychobrew

    Old school MES 40 VS 60 pounds of meat

    So I smoked about 60 pounds of meat overnight (2 packers, 1 flat, and two picnics). Although it eventually came within a few degrees, the MES 40 (old style) never reached the set temp and was much lower until this morning (after 10 hours). Now I sit here watching the temps drop lower and lower...
  7. psychobrew

    finally found a whole brisket- when should I start it?

    I'm comming over to your house for lunch and dinner. Where do you live?
  8. psychobrew

    First MES Smoke over. May need some advice!

    As far as the bland taste and mush bark is concerned, I think too much steam can cause that (along with washing out the smoke flavor). Try it with no water in the pan and mop it on ocasion, though moping may not be as neccessary as it is with charcoal and gas smokers due to the insulation...
  9. psychobrew

    Anyone tried adding charcoal to an MES?

    I think lump is too high quality. Over on the Cookshack forums, I learned that the cheaper the charcoal is, the better it is at producing a smoke ring. It's the impurities you're after if a smoke ring is your goal.
  10. psychobrew

    Brisket For My Honey

    I know the feeling. I'm waiting for a rib roast to thaw. Anyone know how to speed up the process? I guess I could pull out some brisket I vacume packed last week....
  11. psychobrew

    Lets all try this (Gas Prices)

    I've figued out the best method to cut my gas expense -- I usually work from home. If more companies let their employees do that, everybody would win. The liberals would get their cleaner planet, roads wouldn't be so congested -- less expense for increased infrastructure and easier commutes...
  12. psychobrew

    greetings, from lancaster, pa

    Welcome from another guy who's down the street from you. Lot's of places around that will sell cords of firewood (usually from a home), and much of that should be good for smoking. Worth checking out anyway. Good luck with your business. Can't wait to check it out. Any plans on...
  13. psychobrew

    ATTN MES Owners

    The temp at the vent could easily be higher than it is at the sensor -- especially when the unit doesn't have any meat or water in it to displace and absorb/redistribute the heat. The sensor on the 40" looks like a large nickel and is located on the left hand side of the back wall between the...
  14. psychobrew

    ATTN MES Owners

    Don't forget to clean the temp sensor!! Hope I didn't figure this out to late.... In any case, I decided to attempt two briskets tonight (first packer cuts I've ever done). The MES warmed up fine, but the burner was working over time when I dropped 25 pounds of brisket into it, and never...
  15. psychobrew

    Brisket - What did I do wrong?

    I probably picked those tips up from you or someone else at some point. I guess you could say it's really points to everyone.
  16. psychobrew

    Brisket - What did I do wrong?

    Try trimming the fat after cooking as it can help keep the meat moist. I also believe smaller briskets may dry out faster than larger ones, but I'm not sure about that, and Thick and short may be better than long and narrow. The quality of the meat itself can make a difference. I have the...
  17. psychobrew

    Greetings from NYC

    Make sure there are no restrictions for grilling. Most appartments and some condos don't allow charcoal or gas grills on the balcony, in which case I'd get an electric smoker as a backup in case you get caught.
  18. psychobrew

    Chargriller w/SFB - how close to house?

    Light it up and stand behind it. Get as close to it as you comfortably can for a period of time and measure the distance. That should give you a good idea. My dad melted vinal siding with a gas grill from it being too close to the house. Some materials are more resistant to heat than others...
  19. psychobrew

    Penna. Rules

    4 inches of snow? It would take Penndot a week to clear that!! OK, they have gotten a little better over the last couple of years. Once upon a time though, I don't think they'd even bother plowing a measly 4 inches. At least not in south central PA.
  20. psychobrew

    MES 30" or 40" ???

    I agree with the downside, but my 40" always reaches temp in freezing weather (as long as I don't open the door). On the other hand, the 40 might smoke better since the element has to work harder.
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