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  1. illini

    MES and temp

    What temp are the spares when you put them in? Might let them get closer to room temp first if they are cold........
  2. illini

    MES and temp

    Mine will be up to temp in about 30 minutes....Sounds like yours takes about 90 minutes to be ready....Do you have the larger smoker that is available at Sam's etc or the smaller version? Does the cabinet remain cool on the outside (can you touch it for as long as you want and be...
  3. illini

    MES and temp

    Have used my MES for a long time now and never had the problem you speak of. Turn it on at least 45 minutes prior to putting in the meat to be smoked. Also have the water pan in for the same interval so it can be at temp. Maybe your preheat time is too short? Are you running on an extension...
  4. illini

    yuck now what do i do??????

    Thanks for the great laughter your posts brought me I really needed a good one
  5. illini

    Smokin' for Charity!!!

    Hey Meowey, is the ol GOSM going to see some of the action or acquire a complex? Nice job going on there Just got back from Gatlinberg TN and your leaves on the ground have them beat hands down...guess we were about 1 or 2 weeks early If you need a taste tester I will volunteer
  6. illini

    Newbie in Indianapolis

    Hi Chris and welcome from a long time MES user Saw where you posted on another thread where I talked about not overdoing the wood usage....that is one of the hardest things a new owner has to learn....If you see just a little smoke coming out the top vent you have it just right....when I was in...
  7. illini

    Brand-Spanking-Newbie gets his new toy!!!

    My word of caution...Do not put a lot of wood in it at one time...4 to 5 chips every 30 minutes...or 2 marshmallow sized chunks every 40 minutes will be plenty....all you want is to just be able to see a little smoke rising from the top vent....when you wrap meat up in foil to continue cooking...
  8. illini

    some insight on this unit

    According to what I have read from the manufacturers web page you only put in one piece of wood per smoke....it is not vented and the smoke produced stays in there during the course of the smoke...that is my understanding ...the heater is probably adequate because of the insulation and no btu...
  9. illini

    some insight on this unit

    Ditto to Debi's observation Also it is NOT vented....at 500watts it could not possibly have a leak
  10. illini

    some insight on this unit

    If you decide on the MES please consider going to a Sam's club and purchase the larger model that seems to be only available through them....It is larger made of stainless steel and has all the new features...I really like the larger size of this one If you need to go higher than 275* finish...
  11. illini

    Masterbuilt Stainless?

    Saw this unit at Sam's the other day and was impressed by the size over my older MES I can get 6 racks of BB's in the older unit by cutting each in half and putting 3/rack....thought that the new one would easily hold 4/rack...with the added height you may even get a proper fitting rib rack in...
  12. illini

    Need Help with Ribs

    Welcome John C I do not think that the mustard was your problem, although I never use the stuff on ribs. It is difficult to determine the meat temp on ribs with a thermo.....Just use the look and feel test to determine doneness...when they bend real good or start to break when you lift them...
  13. illini

    propane vs electric

    I know the MES is very well insulated and the GOSM is not insulated at all Also the MES is vented a lot less than the GOSM. If you consider the btu loss to the atmosphere between the two the Masterbuilt wins the fuel cost race There are pros and cons to all smokers but the question originally...
  14. illini

    propane vs electric

    I have the older MES model....pre recall..has been modded up to the new standards....Have used it for about 2 years and it handles cold weather just fine....our power runs about 11.5 cents/KWH....have observed that the average on time for the heating element to keep a 225* temp inside the smoker...
  15. illini

    Basic Pulled Pork Smoke

    Soflaquer's finishing sauce has always enjoyed rave revues here.....I am one who does not care for vinegar and you do run the risk of a vinegar taste if you apply too much to the pulled pork....just do a small sample first to see if it appeals to you For me a good sauce-on-the-side is all that...
  16. illini

    Happy Anniversary, Dutch!

    Congratulations from someone who has been there......16years ago......it just gets better
  17. illini

    Basic Pulled Pork Smoke

    Some secrets should remain that way......Can't imagine how to tell someone how to do that one..LOL
  18. illini

    Basic Pulled Pork Smoke

    Didn't see your post Meowey Sorry if I stepped in here Great thread by the way
  19. illini

    Basic Pulled Pork Smoke

    If you want to use the pan juices......put in fridge until the fat congeals.....pitch it out......use the remaining juice for whatever you like.... Your pulled pork will retain enough juices to be reheated to eating temperature without adding anything IMHO.....However a lot of folks here use a...
  20. illini

    Hello, Joined a few months ago in Minnesota

    Hi Kurt and welcome! There are a lot of MES owners here....if you can not find answers in the electric smoker section just ask........ Good luck with the new hobby
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