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.
i saw those pics of burnt up smokers. i moved my mes 12' from the house n i got the maverick set to wake me if it bursts into flame.
i do lots of overnight smokes so i had no choice.
putting it on the deck would be more convenient but too scarey for me.
i like the mes/amns combo because i...
i don't have the mailbox but the tube is more reliable here at 4100'. it always works in my mes.
the maze sometimes works but sometimes dies after one leg has burned.
obviously not a lighting problem since it works for 3 hours or so,
gonna try bomb's idea since i like longer smokes than the...
i brine chicken at least overnight. any less doesn't work for me. i have brined for 24 hours with good results.
it takes time for salt to migrate inward.
it never comes out too salty, even with a long brine.
only salt goes in deep. all other spices stay on the surface.
if you can find a...
if you like long smokes, the mes without the amns is worthless.
with it, i start the smoke just before bed, set the mavrick real high just to tell me if the mes bursts into flame.
then i go to bed,
after my morning coffee, i go out to check everything n maybe reload the amns.
sometimes the...
ang, in my opinion. my mes 30 would be worthless without the amns.
with it i can do long smokes without feeding the mes everytime i turn around.
make sure you tell todd which smoker you have so you get the right one.
yeah, my first attempt was a half only 8 lbs [3 kilos?]
my butcher now has a whole one for me.
i'll do it at very low temps, now that i have a smoker that will do that.
i want maximum hickory taste as i've fallen in love with hickory, my fav spice,
here's what dave had me do.
1 hour at 100 to check against the maverick
1 at 120
1 at 140
1at 160
1 at 180 etc.
it was always 15 degrees off. i can work with that.
my mes is running a consistant 15 degrees off from the maverick.
it was jumping all over the place til dave told me to preheat for an hour,
that's the trick to getting consistent temps.
good to know there's a way to smoke such a big bird. i was looking at turkeys today. the big ones were $.99/lb, but the small ones were $1.50, so i didn't get one.
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.