Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Just tried my hand at making jerky. I got the lems jerky gun. Used the packet that came with the gun (original beef jerky). Put it in the MES at 200 for 4 hours. Turned out great. Also got cookie cooling racks from Walmart and cut them down to size.
I have 2 butts in right now, they have been going for over 16 hours and I need to have them ready 3.5 hours. I want them to rest for a little while. One is at 197 and ones at 184. What's the max temp I should go? I did most the time at 240.
I am going to do 2 9pnd Boston butts for a work function. I only have a MES 30 so I will have to run them seperate (dont want them dripping all over each other). My question is will the meat be ok if it sits in a fridge for 2-3 days and then heat it up prior to eating? Anyone else done this? Thanks!
I'm doing my first Butt tonight, I want to eat tomorrow at around 5pm..I got a 8pnd bone in butt Boston butt. I just put the rub on it and it is in the fridge now. I plan on putting it in the MES 30 around 11pm. I unfortunately do not have a AMNPS so I will be putting chips every couple of...
Just got the MES 30 SS with the front window for $249 at Bass Pro. Its on sale at Cabellas for the next 2 days, I got Bass Pro to match their price..saved me a 300 mile road trip...
Bas Pro has the new MES 30 for $239 they also have a floor model of the 1st gen MES 30. What one should I get? Are the phasing out the 1st GEN? Will parts be hard to come by in 2-3 years?
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.