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Sorry if this has been answered before.
I'm looking at an MES30 and was wondering how well they maintain cooking temps in the 250-275 range?
Thanks again,
Jerry
I just read thru your thread on the issues you had with it. It's good to know that Masterbuilt took care of you. I think that sealed the deal for me. I'm going to go with the 30" non-window.
For the little bit of time I had the Master Forge I loved it. It made good BBQ and was idiot proof to...
Ok, thanks for the replies. For my needs the 30 without the window will do just fine.
Now I need to decided on whether to go electric or charcoal.
My first smoker was an electric Master Forge from Lowes that I got for father's day. It's going back today, just under the 90 day return policy...
I'm pretty sure I've decided on an MES 30 but am wondering if it's worth it to pay extra for the model with the window.
Is there any reason to buy one over the other?
Are there any reliability concerns with these?
Thanks
Jerry
Hey all. I'm considering getting a charcoal smoker and was wondering how well the WSM does in cold weather say down to around 30 degrees outside?
Thanks
I'm smoking some baby backs tomorrow and will start around noon. Tomorrow morning is really hectic for me so I was thinking of applying the rub tonight but that's about 15 hours before I start to cook them. Is that to far ahead of time or will it matter?
I'm new to this and still learning so bear with me.
I was watching an episode where they were cooking butts. If I understood them correctly, they rubbed and foiled the butts at the start of the cook. Once IT had reached 190 or so, they then pulled back the foil and mopped the butts to create...
My temp drops as well when I add the meat. How much it drops depends on what I've added. I let the smoker get up to temp first before adding anything.
With ribs it drops maybe 15 degrees and comes back up to temp within half an hour. With 2 putts just taken out of the fridge it drops by about...
I got this idea after reading the Greek flavor profile thread. Thanks for all of the advice.
I smoked 2 butts using the following rub
Salt
Pepper
Oregano
Garlic powder
Paprika
Turbinado sugar
All parts mixed equally. I oiled and rubbed the pork and let it sit over night. They were cooked...
And they were incredible. I'm new to smoking so I've still got a ton to learn. This is my 3rd rib attempt. The first 2 were with baby backs, this time I went with spares. I was going to trim them up St. Louis style but when I unrolled them I found out most of the work had already been done. I...
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