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I do love my MES 30" analog, which I bought a few years ago [5? 6?]] to start a tradition of smoked turkey for Thanksgiving. It serves me very well, have always gotten good meals out of it. BUT BUT BUT - it is NOT WIDE ENOUGH to lay out a full rack of ribs on it's racks, too short by about 3...

First let me start by saying I like my ribs not cooked with BBQ sauce. I make a mean homemade sauce, but always serve it on the side, as I prefer more Texas-style - dry rub only. I am a big fan of, and have had great success with, the 3-2-1 method, using my analog MES, hovering around the 250f...

We usually get our TG birds from a local turkey farm, and have never been disappointed. However, this year we have to scale down our dinner party size and therefore our bird sizes (one smoked, one traditional) but our turkey farmer does not have small birds now (I guess there was a run on small...

Greetings all. Been a while, happy to be back! For Sunday's family get-together, I will be smoking three racks of St. Louis ribs in my Masterbuilt 30 ANALOG electric smoker. I cut each rack in half and use those upright rib holders, which work very well in my experience. I will use only dry rub...

Greetings all - I have my MES 30 out on the deck, trying to smoke a #7.5 boneless turkey breast, and a #7 bone-in breast. Have the dial all the way up (it is not digital) but with the temp outside in the LOW 20'S, I cant seem to get the smoker past about 200f! It did get up to 275 during...

I hope some of you will be willing to help me out with more specific guidelines than I have been able to figure out researching here and on the web in general. I just bought two diff turkey breasts to do in my Masterbuilt Electric Smoker ("analog", not digital). (I have only previously done...

Saw this on FB today  - Brilliant. Plain freakin' brilliant!          

I have seen a few posts here about various ways and preferences to grind our whole peppercorns. I have tried various ways: Mortar and pestle - good for a small amount, too tiresome to do more than a few tbsps Pepper mills - same as above Electric coffee grinder - too fine for my liking...

I just saw this on a FB post, and had to share.. .

For Easter, I plan on magically transforming pork loin to smoked quick-cured ham.Normally we buy ready to eat ham (Maybe Smithfield, or Kirkland, or Zabar's homemade) but my diabetic brother in law lately insists that there is sugar in all of those (I think there isn't, except in the optional...

Hi All, An odd title, yes? To explain - I am a veteran smoker, been using various kettle and and barrel smokers for years and years. I THINK I'm pretty decent at it, not like Olympic-good maybe, but certainly high praise from friends and family and fundraising events, if that's any indication...

Ok, so I cheaped out and went for the analog not digital version (got such a deal on it I couldnt pass it up)  And of course now I wish I had sprung for the extra $$ to be able to set the temp with numbers, rather than a dial that has varying shades of yellow/orange/red as the some indicator of...

Hello Everyone, I just discovered this forum, and am VERY grateful it exists. I am a long-time "old school" smoker, having wood-chunk smoked hundred of things in my char-broil barrel smoker. Ribs, chicken, pork butt, brisket, and various other things. And done a fairly decent job, over they...