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  1. jwsailor

    First Time ribs in my new MES40

    Well I bought an oven thermometer at the local grocery ($3.99) and it reads lower than my MES temp by about twenty degrees when the MES is set at 225deg. So I raised the MES temp to 245 and my ribs came out great just like on my old Chargriller offset. However this reminds me of the time I...
  2. jwsailor

    St. Louis style ribs?????

    I have started seeing adds for St. Louis style ribs in my local grocer. What exactly are these and are the different from Baby back ribs??
  3. jwsailor

    How Many Mes Owners Here?

    According to the folks at Masterbuilt the smoker box upgrade only applies to the MES30
  4. jwsailor

    First Time ribs in my new MES40

    ok, so I think I have this now. 2 hours with smoke (same as I did on my CharGrill) 2 hours wrapped in foil (in smoker - NO SMOKE)(same as CharGrill) 1 hour in smoker, unwrapped?? smoke or no smoke??
  5. jwsailor

    First Time ribs in my new MES40

    what exactly is the 2-2-1 method? Also I used the A-MAZE-N because it would last for the entire 5 hours. I will place an oven thermometer inside next time. Might even use the chip tray and the A-MAZE-N next time, I didn't want to over smoke it. I used pecan wood in my CharGriller and always had...
  6. jwsailor

    First Time ribs in my new MES40

    I have been doing Baby Back ribs in my CharGrill offset for years. But now that I have a new MES40 I gave it a try and found several differences.I almost always had to much smoke( I just didn't know that because I had not yet found this forum. This forum has changed a lot of things in my life of...
  7. jwsailor

    Another load of andouille with small changes.. with Q-View. Money shot finally.

    Thanks Billy BOb. I tried the one from NOLA cuisine. I did not use the powdered milk. It came out pretty good. I test fried some to compare it to some of Jacobs(I still have some Jacobs) it was pretty close. Maybe next time I will try it again with the powdered milk.
  8. jwsailor

    New batch of andouille.

    Coacher72 I use natural casings and after smoking they are just like Jacobs. I plan on trying the above recipe sometime this week if I can find some beef middles.
  9. jwsailor

    Smoke Daddy or A-Maze-N smoker???

    Thought I would post a better pic of where I put the A-MAZE-N. There are two metal rods that go across the bottom of the MES40 which seemed like the perfect place for it.n So here are this mornings pictures.
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    A-MAZE-N3.jpg

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    A-MAZE-N2.jpg

    • jwsailor
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  12. jwsailor

    Smoke Daddy or A-Maze-N smoker???

    Well I bought the A-Maze-N and after smoking sausage this morning I can tell you it truly is amazing. I filled the A-MAZE-N about 2/3 of the way and lit it. I smoked for almost eight hours and never had to add dust. I did not use the chip tray in my MES40. I had beautiful light smoke for the...
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    2011-02-12 16.36.00.jpg

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    2011-02-12 15.53.18.jpg

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  15. 2011-02-12 12.15.53.jpg

    2011-02-12 12.15.53.jpg

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  16. A-MAZE-N.jpg

    A-MAZE-N.jpg

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  17. 2011-02-12 12.15.53.jpg

    2011-02-12 12.15.53.jpg

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  18. jwsailor

    A-MAZE-N, simply amazing

    After smoking sausage for the first time last week in my new MES40 and struggling to maintain smoke at 140-150 degrees. I spent a little time on the forums and even called Masterbuilt. Masterbuilt had some good info, like not preheating the smoker to allow the burner to stay on long enough to...
  19. jwsailor

    Another load of andouille with small changes.. with Q-View. Money shot finally.

    Thanks Billy Bob. I have found so many recipes on the web it would take me a year to try them all. I have been looking for one that someone thought was really good, so I will try this one next time. I was raised in Louisiana and have been eating Jacobs Andouille for about thirty years and have...
  20. jwsailor

    New batch of andouille.

    what recipe did you use BillyBob??
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