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  1. weedeater

    Vents on MES 30

    Don’t despair! Both of those cuts are generally tough pieces of meat that can get dry before they get tender. Try a simple butt for pulled pork while learning your smoker. Much more forgiving. Are you relying on the built in therms on your MES? They are notoriously unreliable! Weedeater
  2. weedeater

    Breaking down a side of Beef....Great Video!!

    Great video! Never thought I would enjoy watching a whole beef carcus being cut up! Weedeater
  3. weedeater

    Low temps on electric smoker

    Foil on the grates would definitely disrupt the free flow of air thru the smoker. I would opt for smaller tin pans that still allow for movement thru the smoker. You next investment needs to be a remote therm to place at meat level. If the bottom rack is overdone then you were trapping heat...
  4. weedeater

    Low temps on electric smoker

    I guess my first question would be are you SURE what your true temps are at grate level? If you are relying on the built in therm they are almost always wrong! What is the temp outside where you are in Ohio? If you are truly not able to get the temp above 185 degrees I am not sure you will be...
  5. weedeater

    Recommendations

    Jokensmoken, Used mine for the second time today. Worked just as it should and I did not lose connectivity a single time. That was the issue I was having with my older Maverick. It was always just on the verge of losing connectivity. Glad yours is working out for you too! Weedeater
  6. weedeater

    New to SMF and looking for a little guidance

    JDUB713, I too apologize for your thread going sideways. Back to the original point of most of the responses that the thermos most smokers are either junk and inaccurate or they may be a decent therm that is poorly placed usually too high in the chamber. On my reverse flow my therm is accurate...
  7. weedeater

    olive oil and ???

    Sonny, I would be more concerned about mixing in that “PEE” jar by accident that I assume is floating around in you truck somewhere than I would mixing up the garlic and the onion oils. LOL Weedeater
  8. weedeater

    Smoked Sirloin

    Don’t know if you have it in your arsenal but “sirloin” is a great candidate for Sous Vide method of cooking. 21 hours at 132 followed by a quick finish on a hot grill is awesome. Cut with a fork tender. Absent that I think Kris has you covered. Weedeater
  9. weedeater

    Surf & Turf Kabobs (SV & Grill)

    Looks great bear. We have done those several times. I think I like it best with some cheap sirloin in the SV. I also usually add a few chunks of bell pepper, onions, etc. Like! Weedeater
  10. weedeater

    Approx thaw time

    I would put it in the fridge on Wednesday in order to be thawed good by early Saturday. Wasn’t to thaw fully but in fridge not out on counter. Weedeater
  11. weedeater

    Recommendations

    Glad to be of help. The below post still works for 20% off at Amazon. InkbirdbbqSmoke BlowerSponsorSMF Premier Member Hi, nice for everybody, Here is Inkbird Tech which specializes in wireless grilling thermometers, such as RF wireless thermometers, bluetooth thermometers, fast read...
  12. weedeater

    Recommendations

    I think this one will click all the boxes for you. They are a sponsor here on SMF. They just finished a 50% off for members. They may still have a percent off deal going. https://amzn.to/2WfUgV5 Weedeater
  13. weedeater

    Temp Control Test Brisket

    Looks great! Nice looking smoke ring too! Like! Weedeater
  14. weedeater

    WHITE SMOKE

    I think the size and the bark could be part of your problem. I think the bigger problem may be that you don’t have a good bed of coals to work with. You need to have a big enough bed of coals that a dry split will ignite in flames almost immediately. If all your wood is small twigs and small...
  15. weedeater

    Q-view: My 1st Pork Ribs

    Looks great! Great first run. I know they were tasty! Like! Weedeater
  16. weedeater

    Give me a sous vide no fail

    Try a Eye of Round for about 21 hours at about 132 to 134 degrees. Pull it out and finish it off in a hot cast iron skillet. Will take shoe leather piece of meat and make it fork tender. Check out Bearcarver’s step by steps for Sous Vide. To me SV does best on tough pieces of meat. A good...
  17. weedeater

    Top Round - Ideas?

    At my house that would be going in the Sous Vide for about 28 hours @134 degrees. Eating some thick slices for supper and thin slicing up the rest for some deli style Sammy’s. Weedeater
  18. weedeater

    Somker problems

    Hard to tell from your brief description. If you close off all your vents and still have flames in your firebox it is getting air from somewhere for combustion. Fire doesn’t burn without air. Door seals? Can you post some pics of your setup? With a little more info some of the good folks on...
  19. weedeater

    Unwrapped butt on UDS

    Great looking butt. Now I’m hungry! Like! Weedeater
  20. weedeater

    About time!

    That is one of the best I have seen! Love it! Weedeater
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