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  1. 20160812_210412.jpg

    20160812_210412.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: First Bacon Attempt
  2. acd4476

    Mailbox Mod MES 30 Gen 2

    I want to do the mailbox mod as I cant seem to keep my AMNPS lit inside the chamber on the lower left of the MES.  However, is it necessary to remove the inner chip tray/cover, etc?  I have concerns about drippings falling on the heating element and catching fire inside the box.  I only really...
  3. acd4476

    MES Mailbox Mod

    where did you find your mailbox?  i cant seem to find an aluminum mailbox anywhere. everything is galvanized steel
  4. acd4476

    Amount of Brine/Meat

    Thanks guys. Put it in a 2.5 gallon ziploc by cutting it into 3rds and then in the fruit crisper in the fridge. The meat is touching but is completely submerged. Doo I need to turn it in pops brine or just leave it?
  5. acd4476

    Amount of Brine/Meat

    Using Pops brine, is it safe to just continue adding gallons of the brine without an increase in meat?  Doing an 9 lb belly and Im doubting one gallon will cover it safely.  Thanks.   
  6. acd4476

    First Bacon Attempt Advice

    So I'm going to try my first attempt at brining a pork belly to make some bacon this Friday. Before I make the leap I'd like some advice/preferences.  I plan to use pops brine as I just got my prague powder and his brine method seems the most fool proof.   1.) Do you use the full strength (1c...
  7. acd4476

    Pimento Wood and leaves (sprayed?)

    can anyone assist in finding a place to purchase the pimento wood chips?  thanks!
  8. acd4476

    How Many Mes Owners Here?

    bought mine at cabela's a couple years ago...it's ok but i have horrible troubles keeping a decent TBS...which results in meat having little smoke flavor to almost too much.  tried everything even the amazen pellet smoker with mixed results.  the AMPS does well but seems to burn to quickly or...
  9. acd4476

    brisket question

    im a newbie as well but have visited this board frequently...two things ive read oher places: 1.  did you check the thermometers prior to smoking to make sure they are accurate? 2.  re-probe and make sure the probe is in the thickest part of the muscle...could be in the fat causing high...
  10. acd4476

    bacon

    thanks for the replies. i'll find some cure #1 then. a special thanks to Big Lew for leading me to a place that sells it.  
  11. acd4476

    bacon

    im wanting to make some good ole bacon by buying a pork belly, curing, and then hot smoking.  however, ive seen conflicting reports on the proper way to cure using this method...here is one my friend used and recommended to me: 2 1⁄2-lb. slab of skin-on pork belly 2 1⁄2 tbsp. kosher salt 1 1⁄2...
  12. acd4476

    brisket help

    i started a small 4lb flat on my MES at 3pm (EST) and foiled about 7 at the temp of 168; however its been 3 hours since the foil and im only sitting at 178...is this common?  Ive done a smaller flat and a whole packer before and havent had anything like this. i adjusted my probe and it...
  13. acd4476

    smoke one day serve the next question

    ok sounds great!
  14. acd4476

    smoke one day serve the next question

    What is the proper way to cool a brisket as well as a butt (deboned) to ensure proper safety?   I pulled the brisket at 200 and have it wrapped in a towel on the counter. I want to serve for dinner tomorrow.  Is it ok to just throw it in the fridge whole and re-heat tomorrww for both the butt...
  15. acd4476

    MES 30, AMPS, and Brisket...HELP TEMPS

    thanks the soup can trick worked. I also closed the chip tray. smoking at 225-230 now!
  16. acd4476

    MES 30, AMPS, and Brisket...HELP TEMPS

    I almost forgot, should i re-probe to ensure that I'm at 140?  Im a little worried that these may be in a fatty part as my temps were around 185 for the first 2 hours of the smoke....
  17. acd4476

    MES 30, AMPS, and Brisket...HELP TEMPS

    I started a packer and two butts today in my MES 30 this morning.  They went in the smoker at around 8:30 this morning after I preheated the MES to 250 and filled the water pan with boiling water.  Ever since I've loaded the meat  I've had troubles keeping temps up.  The max display to time on...
  18. acd4476

    MES and AMAZEN

    Thanks for all the replies everyone!  I ordered Package #3 with the pellets.  Can't wait to use this!
  19. acd4476

    MES and AMAZEN

    Wondering if anyone could provide some insight on this combination?  I have a MES 30.  I dont really have a problem keeping a decent smoke going, just hate having to pop one or two chips in every 15-20 minutes.  I really dont know anythting about the AMAZEN and would love an explanation.  Also...
  20. acd4476

    chuckie question

    going to try a chuck roast this friday for the ncaa tourney as im having some buddies over and nothing better than some good beef and beer.  i already plan t smoke between 225 and 250, wrap at 165 and take to 205-210 for pulling . however, i have read that some individuals put a foil pan...
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