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  1. mrmerck

    Moving from MES to Smokin It Question

    I think the above advice about smoking for temp and not time is key. My suggestion is to buy a good maverick thermometer and you should be set. Like you, I went from a MES to a Smokin-It and I am very pleased with the quality of the build, something I could not say about the MES. This thing is...
  2. mrmerck

    Which e smoker?

    I am not qualified to answer your question having only owned a Smokin-it #1 for 45 days and no experience with a Cookshack product. What I can say is how much I love my Smokin-it ! I did ribs yesterday and they came out perfect. You`ll have no trouble doing ribs on a #2 with more than adequate...
  3. mrmerck

    Electric Problems w/ Masterbuilt

    Just an observation here and I am sure many might disagree.. When you come on this thread for "Electric Smokers" you cant help but seeing a majority of the threads are related to Masterbuilt problems. Why? Masterbuilt makes a cheap product that is prone to issues, cut and dry. I went to a box...
  4. mrmerck

    Masterbuilt problems and what to do?

    I have a 15 month old Masterbuilt Pro that I purchased from a big box store that has gone bad. Masterbuilt has been more than fair on customer service. I called them to disclose my problem and they sent me a new controller free of charge. Unfortunately, this did not fix my problem and it must be...
  5. mrmerck

    Masterbuilt 30 Pro comment

    Was doing some spare ribs and my 15 mo. old MES 30 Pro just stopped working mid-smoke yesterday. Man was I disappointed as this was my first venture into electric smokers. Found the Masterbuilt number and called mid afternoon today and gave up after 55 straight minutes on hold, finally...
  6. mrmerck

    New masterbuilt 40 how often do you add chips?

    30 to 45 minutes is what I do with my chips.
  7. mrmerck

    Mes 30 temp huge variance HELP

    I am no expert but think the bbq probe that comes with the MES is not accurate at all.  I`d trust your Maverick. Hot spots ..mine has them and all kinds of things including weather and how much meat I`m smoking affect my smokes. Good luck!
  8. mrmerck

    Newbie question

    Hi! I`m planning on doing some St. Louis ribs tomorrow and using the 3-2-1 at a temp of 230. Many don't foil but I plan to foil for the middle 2 hours and usually add some apple juice to the foiling . No water in the pan for me. Planning on using some cherry wood chips. Hope yours turn out well!
  9. mrmerck

    Analyzing today`s spare ribs

    I understand there are growing pains with learning to be good at smoking meats but my last 2 efforts have been a bit frustrating. Today I did spare ribs and they came out a tad tough and dry. I`ll give you the cooking process and hope to get some feedback. Smoker used- Brinkmann Gourmet...
  10. mrmerck

    Analyzing this weekends Pork Butt attempt

    Butt was foiled once it came off smoker. Unfortunately the Brinkmann Gourmet Electric lacks a  temperature gauge so I have no idea what temp the smoker was, only the meat temp from the probe.
  11. mrmerck

    Analyzing this weekends Pork Butt attempt

    I went to bed 3 hours into the smoke and the temp was just over 140 then. As stated, I awoke @ 7 and temp was 206. Yes, I let the meat sit several hours before pulling it apart.
  12. mrmerck

    Analyzing this weekends Pork Butt attempt

    I am practically a complete newbie with smoking meats and I thought  I`d share some results from my pork butt smoke. The butt came out extremely dry in my opinion and I`d love for some feedback from others as to how to improve on my next attempt. 1.Cooker..Brinkmann Gourmet Electric 2. Pork...
  13. mrmerck

    Foiling a pork butt..newbie

    I have a new Brinkmann Gourmet Electric Smoker and am planning to do a pork butt but have a few questions.. 1. Some people seem to advocate foiling during the smoking process. My question involves knowing what point to wrap the butt. Am I trying to hit an internal temp to trigger the correct...
  14. mrmerck

    First Smoke with Brinkmann Gourmet

    Hi, I am on my maiden voyage with my Electric Brinkmann Gourmet smoker. My first attempt will be with a brined chicken and I have one question. The unit has 2 cooking racks, should the chicken go on the upper or lower rack? Thanks!
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