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  1. illini

    A Mes Cave

    I have not ever had a failure and the 30" is going on 4 years of usage. This summer the backs were removed and the 30" was in poor shape. Am sure it was just about to burn the spade lugs out. The 40" was in good shape but the lugs were cleaned and/or replaced as needed. The 30" is so efficient...
  2. illini

    A Mes Cave

    There is a local company here that specializes in garage construction. Altered the dimensions a little, deleted the garage door and put the two front windows where the door should be. I wanted larger windows but the extra cost was prohibitive. They did the entire outside and I did the wiring...
  3. illini

    A Mes Cave

    Good luck in your new home search
  4. illini

    A Mes Cave

    These pics are for Harley and Deltadude but all are welcome to look! If there are comments I will gladly answer.
  5. illini

    Happy Birthday Illini & Harley

    Thanks for the wishes Although I seldom post anymore, reading what is posted on SMF is something I do at least 2 or 3 times a day. At 71 years I have settled into using my new building which is specifically for smoking meats year round, and enjoying all the toys inside of it. My man cave is...
  6. illini

    Pulled pork reheating?

    If you are cooking on Sunday and serving on Monday keep it simple. put it in a disposable aluminum pan and cover tightly with foil. Place the pan in refridgerator until you reheat. Consider zip locks for a short term freeze or vac sealing for a longer term freezing.
  7. illini

    Calibrating a Taylor Weekend Warrior?

    I did the following with mine On a sheet of paper record the temp in ice water. Then record the temp in slow boiling water. Derive the error from these readings. (32 and 212) Then i pasted colored stickers on each unit (base and probe) with the derived temp error written on the base sticker...
  8. illini

    Calibrating a Taylor Weekend Warrior?

    It seems that a probe and a base are calibrated together. Switch the probes back and forth with the bases to see if this gets the readings closer. If you find this to be true you need to code the units and keep the correct pairings. Maybe or maybe not!
  9. illini

    ET-73 + water = bad probe...

    I have had the same problem with four probes of another brand. The cure is to heat them in the kitchen oven at 250* for a few hours. This will drive out the moisture inside the probe that is giving the error. Be sure you leave the other end (with plastic) outside of the oven. Worked great for...
  10. illini

    Better Bark on Pulled pork on MES

    Use a meat probe and don't open the door until the internal meat temp reaches 200. Be sure to have a generous amount of rub on the meat. Fill the water pan to about 85% and use a drip pan on the rack above the water pan to catch the juices. This will also keep the water pan from overflowing...
  11. illini

    MES PUFFing ?????

    This is not new. See this post from 2007 http://www.smokingmeatforums.com/for...ad.php?t=55867
  12. illini

    SAMS MES vs 30" model

    Just my experience with both the 30 &40 Recovery on the 30 is a lot better. Maintaining temp in cold weather is better on the 30 Since the heater is almost always on with the 40 it is much better at smoke production. The 30 will give you gaps in smoke production during its off cycles. I...
  13. illini

    One Last MES Question

    Sounds about right for the 40. The 30 is much faster! I only smoke things in the 40 that I do not need to open the door on. The calrod heater in the 30 will turn red while the heater in the 40 will not. I think they were trying to add a safety factor for internal fires. The wattage is about...
  14. illini

    Mes Turkey, Time, Temp., Tips

    Cook until internal temp is 170-177. Set your smoker to 275. Put in just a small amount of wood every 30-40 minutes. Just use 3-5 chips or a small chunk about the size of a large marshmallow. This will provide for a small amount of smoke coming out of the top vent which should be wide open...
  15. illini

    How can you get MES Temp to Hold Steady

    Not a short answer but the answer is there is not a better way. I have observed the same with both my 30 and 40. Seems that is just the way it is in the land of MES. I drilled holes and installed dial therms in both doors of my 30 and 40. They are 1 inch from the inside ceiling and they extend...
  16. illini

    Contraption for a MES

    Have not heard a word from either of them! I still use mine and it is especially useful as a cold smoking tool. It does not extend the time for adding chips/chunks. But does make the process easier to manage and you can readily tell how much smoke you are producing at any given moment thanks...
  17. illini

    Happy Birthday Illini

    Golly Gee, Thanks to each and everyone of you! Have not contributed much for a while as I have been busy with the new smoke kitchen. It is 16'x20' inside with a 6' covered porch on the 20' side. In the process of acquiring a wall furnace and an air conditioner The wiring is no further...
  18. illini

    Pyrex Thermo

    I have 3 of the pyrex thermos you speak of. They all came from "Bed Bath and Beyond" at around $17-$18. If you wash them under water as I did they get moisture inside the stem and start reading very high. I put them in the kitchen oven at 252* for 2 hours. BE SURE you leave the plastic plug...
  19. illini

    Question on 40" Masterbuilt

    Some soak their chips but most don't. With chips I would add 3 to 5 chips at 30 minute intervals. I use chunks about the size of a marshmallow and add one every 30 minutes. Works well for me and they are not wet but dry. Mostly use apple and a percentage of hickory for my taste. Keep the...
  20. illini

    Question on 40" Masterbuilt

    Hi space For the answer to the smoke ring, do a search for "smoke ring electric". You will find it can be done to a certain extent by using some broken charcoal with the wood chips. 5 hours is a very short time for a brisket. the last five at a time that I did were in the smoker for 15+...
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