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  1. doughboysigep

    point of clarification - ice/water

    my MES with a pellet tube got to 120 with 40 degree weather.  Cheese turned out fine (some colby softened a bit), very tasty.
  2. doughboysigep

    point of clarification - ice/water

    Didn't think of that.  The videos I saw all have folks putting ice in open trays.  Will try this weekend.
  3. doughboysigep

    using pellet smoker in MES

    Any tips, trick, warnings for using a pellet tube smoke in the MES when hot smoking meat?  I just got an Eazy-Q and used it for some cold smoked cheese.  it worked so well and produced so much good smoke, I want to use it to augment when I cook smoke meat this year.  Just want to know if there...
  4. 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 of apple or cherry (5#).  I then found a 40# bag of CookinPellets perfect mix for $36...
  5. doughboysigep

    point of clarification - ice/water

    Looking at several sources for smoking cheese, it says have no water in pan, water is "bad" for smoking cheese, etc.  But on other resources/videos, folks are putting ice in to keep internal smoker temp lower.  So which is it?  Water bad or water (melted ice) ok???  I'd put some ice in it it...
  6. doughboysigep

    first cheese smoke - temp too high

    It did taste as good as it looked!!!  After 8-10 days of rest the cheeses (extra sharp, colby, horseradish, pepper jack & mozza sticks) were excellent.  Think my favorite was the horseradish and mozza sticks (I tried a mozza stick after about 3 days and it was much better after 10).  Gonna do...
  7. doughboysigep

    first cheese smoke - temp too high

    So what are the details for the mailbox attachment?  I get the general idea - mailbox, cut hole, use flexible duct tubing.  Are there any finer details I need to know?  (connecting duct tube on mailbox, sealing duct work on mailbox, any modifying to MES needed, etc.) Before I go make the...
  8. doughboysigep

    first cheese smoke - temp too high

    The damper is on top of the Masterbuilts - exit, not intake. I left the chip loader cracked to allow a little draft. There is no option for placement of the tube - it barely fits on bottom tray. I ended up opening the door a little more and temp stayed at 70-80. Think I might tray a foil...
  9. first cheese smoke - temp too high

    first cheese smoke - temp too high

  10. 20170325_160856.jpg

    20170325_160856.jpg

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  11. doughboysigep

    first cheese smoke - temp too high

    Got my new Eazy-Q 12" tube smoker out today. Smoking about 4# of cheese. Outdoor temp is 40. Put the tube in my Masterbuilt with damper wide open and chip tube cracked open a bit. Tube produces a lot of smoke. Turned cheese after one hour and one piece of Colby was a little "melty" but...
  12. doughboysigep

    My first attempt of Cold Smoking some Cheese

    My first time today. Going ok, but too warm -up to 120 degrees. One piece a bit soft, but most look ok.
  13. doughboysigep

    sun effecting my masterbuilt smokers?

    I did not yesterday (in the past i have).  initially the meat probe in units was reading a bit lower - but I figured it was because it was sheathed on the side of the unit.  I haven't had any real trouble in the past as far as smoking taking too long (roasts, ribs, tenderloin, etc).  The sausage...
  14. doughboysigep

    sun effecting my masterbuilt smokers?

    yes, I believe the internal temps always read higher than the unit thermometer.  If that is the case it would have the opposite affect - stuff getting done too quickly (which has happened - cold, cloudy days with no sun influence).
  15. doughboysigep

    sun effecting my masterbuilt smokers?

    I came to the conclusion this past year that the sun has quite an effect on my Masterbuilt smokers (I have a newer and older 30" electric model).  I noticed that when the units were out in the open (sun on them) they just wouldn't smoke.  Temp was right, just no smoke.  The outside of the unit...
  16. doughboysigep

    Hello

    I'm from upstate NY. Started smoking about 10 years ago with a Sausage Maker unit (sausage & jerky). I got an electric Masterbuilt 3 years ago and have expanded my smoking endeavors (roasts, briskets, etc. along with sausages & jerky). I really enjoy smoking meats and eating them. I learned...
  17. doughboysigep

    cleaning my electric smoker???

    I have always just used hot water to scrub as much of the "gunk" of the inside of my Masterbuilt.  It has worked pretty well, always leaving some residual behind.  My question is:  Has anyone ever used a handheld steamer (it has a small, stiff brush attachment) to clean the inside?  Any reasons...
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