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  1. deersmoker58

    Use water while smoking?

    Outstanding explanation of the evporative process and the effect of the water pan.  I like the idea of the gravel in the water pan as a way to stablize the heat in the smoker.  I have been thinking of ways to achive this on my smoker as well. Good reading!
  2. deersmoker58

    water pan

    I don't use water but still keep that pan to catch the drippings.  You want light blue smoke....almost invisible comming out.  if it's white and billowing out, something is burning!   here is a pic from this web sight showing the good and the bad!
  3. deersmoker58

    Use water while smoking?

    I quit using water in my MES as it was creating too much steam.  You probably don't need the water and keep the vent full open.
  4. deersmoker58

    Tips on Beer Can Chicken?

     To get the skin crispy you will probably need to move it to the grill for 20 mins or so.  The MES has a max temp of 275 and skin just wont crisp at those lower temps.  Chicken doesn't need the low and slow temps to be tender.
  5. deersmoker58

    MES 40 at Sams discontinued?

    Got my MES 40 from BassPro store...because they price matched Sam's and if you open a BassPro charge you got and additional 10% off your purchases that day...so unit cost me $270....but you need to have a BassPro store near by to do that
  6. deersmoker58

    Is my 5 x 8 a maze n pellet smoker too small for a masterbuilt 40?

    Actually it is just the opposite...you want to make sure that is has plenty of air.  Pull out the chip tray about and inch or so.  you also might need to pull the chop loader out some, or all the way.  Also make sure the vent on top is fully open and you should consider adding some type of...
  7. deersmoker58

    Smoke generating problems

    I use the small propane tip that Todd included when i bought my AMNPS and blast it real good, even sticking the nozzel up in the pellets to get it going good.  Then i let it burn for at least 10 minutes before puttin out the flame. Make sure that you pull the  chip tray out some.  you also...
  8. deersmoker58

    Is my 5 x 8 a maze n pellet smoker too small for a masterbuilt 40?

    not sure what your temp is but just be patient. btw...most of us MES users putt the AMNPS on the very bottom next to the chip tray..see the pic below of a chuck roast i did.
  9. deersmoker58

    Hello, new to the forum with a couple/few questions!!

    Glad to hear things worked out so well.  It would have been great to see some pics of the wild turkey.
  10. deersmoker58

    Pulled Pork - Where did I go wrong?

    Glad to hear it went well. I quit used the water pan  It just created too much steam in the smoker.  I had water condensing on the door and running down to the bottom... so just stopped using it. I also don't bother with mustard...the rub will stick without it.  Read Jeff's article on how he...
  11. deersmoker58

    Another Master Built vs Bradley

    On the MES, the chip tray is dependent on the heating element to start and keep the chips burning...and unusable for cooler smokes for like sausage and such, plus you have to fed it every 20 mins.  the AMNPS...just set it and forget it! I quit using the water tray in mine as i saw no benefit...
  12. deersmoker58

    Hello, new to the forum with a couple/few questions!!

    Good luck with the smoke.  I would probably stick with just smoking the butt and not the turkey breasts.  I have not smoked a wild turkey breast.  Their breast tend to be very lean and not as much meat as you would think.  A big tom generally weighs 18-22 lbs live.  I have had better luck with...
  13. deersmoker58

    MES 40

    Got my MES40 last fall as welll...done several butts, salmon, ribs, chuck roast, even cheese.  I also got the AMNPS after just a couple of smokes using the chip tray.  well worth the investment.  just bought 25# of pellets. Have not done a brisket yet, but would think it would do it well just...
  14. deersmoker58

    Pulled Pork - Where did I go wrong?

    you should be fine with the smoker.  You might consider an AMNPS however as the chip tray on those requires a lot of attention and because they depend on the electric element to keep the smoking they can be somewhat bothersome and inconsistent.  You definantly can't go off and leave it. Invest...
  15. deersmoker58

    Pork butt partial smoke

    i would not do a partial cook.  If you do a partial cook then the outter part of the butt will end up cooking twice while the inside only once. cook it fully; pull it; then store in either a ziplok bag or disposable roasting pans sealed with foil.  put it in the oven at like 200 a couple of hrs...
  16. deersmoker58

    Deer Sausage

    I have done venison summer suasage.  You have to start at a low temp and slowly bring it up to the correct IT temp.  If you go too hot too fast the fat in the meat will melt and run to the bottom of the casings.  You also need to use a cure because of the slow cook time.  then when done you...
  17. deersmoker58

    I need help with my butt...

    Mustard is an option.  I never saw the need to use it as the rub stiks with no problem.  I like to place directly on the racks in my MES so that it gets smoked all the way around.  run the smoker at 225- 235.  then foil at like 160 and keep cooking till it hits 205-210.  I then let it rest for...
  18. deersmoker58

    30 MES smoker element crapped out

    From what i can see you are working on the bottom of the smoker...the heating element has to accessed from the back....not the bottom.
  19. deersmoker58

    Drybag Aged Steaks (Pic Heavy)

    have not heard of the drybag age processing!  The look impressive.  Would love to try that myself!
  20. deersmoker58

    First cheese smoke with my new AMNPS!

    Like the frozen bottle of ice!  Had not thought of that.  The cheese that surprised me the most when i smoked it was provolone.  Changed the whole character of the cheese.  It was really good.
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