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  1. doughboysigep

    MES won't turn on?

    I have what I call a "hybrid" MES 30 - has the older style pan, drip tray, digital display but has a meat thermometer. I used it a week ago and went to fire it up today to have it not turn on. It beeped when plugged in, but wouldn't turn on. Any advice?
  2. doughboysigep

    Will sub zero temps affect smoke time?

    Yeah sorry - I have a MES 30 (2, but one won't turn on!!?!!?? !&@?|?$&(@!
  3. doughboysigep

    Will sub zero temps affect smoke time?

    So I need to smoke some salami, summer sausage and pepperoni tomorrow. Outdoor temps in the morning will be -15 or so with wind with high around 0. Will this make much difference in the cook time? Should I plan on upping unit temps a bit?
  4. doughboysigep

    MES doesn't produce smoke unless about 250 degrees!?

    Is it in the sun? I found that the sun (especially on back where thermometer is) makes unit heat up (just feel the outside) which keeps the heater form kicking on and burning chips. I've had mine at 240 and no smoke. Move to shade and no problem.
  5. doughboysigep

    Cloth casing??

    Since I am having to restuff a bunch of sausage for smoking (forgot instacure!), I thought i might try some cloth casings I have. What are benefits of cloth? It is only for summer sausage? Smoke the same as fibrous casings? Anything else I need to know?
  6. doughboysigep

    HELP - I forgot the instacure

    Yep, thought that was gonna be the case. Guess its remixing & restuffin tomorrow instead of smoking. Thanks for the advice.
  7. doughboysigep

    HELP - I forgot the instacure

    Made a rookie mistake and got done stuffing my salami, summer sausage and pepperoni the realized I forgot the instacure! What can I do? Plan on smoking then freezing for later use. Can I do it without the cure? If so, do I need to eat it up immediately after thawing? Am I screwed an gave to...
  8. doughboysigep

    Wood Chip/Pellet Storage

    So I have been storing my wood chips (Smokehouse) and pellets in my basement (pretty temp and humidity controlled - low 60s to mid 70s; 40-60%). We have now finished the basement and wondering if I can store the chips/pellets in my garage - 0s in winter, 90s+ in summer and humidity all over the...
  9. doughboysigep

    sun effecting my masterbuilt smokers?

    Just smoked another batch of sausage. Few observations - the meat probes were reading lower than actual internal meat temps (checked with another digital thermometer) and I solved my 17+ hour issue by raising temps from start to finish by 20-30 degrees. Instead of starting at 130, I started at...
  10. doughboysigep

    seasoning new mailbox set-up for MES?

    I made my mailbox attachment for my MES and smoked some cheese a few weeks ago. Should I have "seasoned" the unit with smoke prior to using it? I never read anything stating that, but the cheese had a slight "metallic" taste. Maybe it was just in my head and seems to have mellowed a bit. If...
  11. doughboysigep

    cheese color variation, same flavor?

    there definitely was a different taste between the 2. Hard to explain. The darker ("hotter" smoked) was a bit milder, even "sweeter" tasting. The lighter color (mailbox, cold smoke) was a bit more "bitter", maybe even a touch metalic tasting (left an after taste). It was still ok and after...
  12. doughboysigep

    Smoke Ring Conundrum

    thanks for all the comments. I wasn't really worried about it (taste is what's important), just curious.
  13. doughboysigep

    Smoke Ring Conundrum

    So, I have been smoking for 15+ years or so and I don't think I have ever had the classic smoke ring in any of the meats I've done (brisket, roasts, butts, loin, etc.). Never had a problem with flavor or taste, just no pink ring. Am I missing something or is that "normal". I started with a...
  14. doughboysigep

    cheese color variation, same flavor?

    I finally made my mailbox attachment for my MES. Did 2 batches of cheese - 1 without mailbox, 1 with mailbox. w/o mailbox internal smoker temps get to 80 and cheese takes a real nice color. w/ mailbox internal smoker temp stayed at 40 and cheese was noticeably lighter color. Is the temp...
  15. doughboysigep

    Cold Smoking Modification

    1st & 2nd batch
  16. doughboysigep

    Cold Smoking Modification

    So I finally got my mailbox attachment done for my MES. Put it together when my 1st batch of cheese was in the smoker. It was at/around/below 0 and still had to put frozen bottle in to keep it barely under 90. Second batch with mailbox worked beautifully (never above 40). Cheese was...
  17. doughboysigep

    point of clarification - ice/water

    bottled ice worked well.  never got above 89 degrees and only got above 80 during last hour.
  18. doughboysigep

    Cold Smoking Modification

    I think my older unit might have a 3" opening (didn't measure yet), but my newer generation (digital readout integrate on front above door) is 2 inch.
  19. doughboysigep

    Cold Smoking Modification

    where can I find a reduced from 3" tubing to a 2" opening (opening on my MES). haven't had any luck finding something.  was going to cut and compressed tubing if need be.
  20. doughboysigep

    awesome pellets

    I did my first cheese smoke with an Eazy-Q 2 weeks ago.  It was first time using pellets.  I got a 5# bag of Smokehouse Products hickory pellets fairly reasonable ($6) but was amazed they wanted nearly $20 for apple or cherry (5#)!!  I then found a 40# bag of CookinPellets perfect mix for $36...
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