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Hey All- Has anyone had to replace their controller for the Smokin It Model 2- I got the model 2 with digital controller only 2.5yrs ago and the controller is completely useless- the light up display has been slowly going out for a year. I called the Mfg and he said it’s only guaranteed...

I've never seen a piece of meat stall For 5 hours. I guess that's what happens when ur bring the IT temp up too quickly.

The MES even set at 225 was climbing to 260 when the element would kick on. It was cooking toooo fast. Yes--- I dropped it down to 215 and it finally came down in temp. And finally stalling for real. I can tell by the outside look of the brisket. I'll watch it and then only wrap at...

I put the rubbed brisket on this morning at 6am at MES 30 set to 250 and here I am 3.5grs later and IT of the meat is 177 with my dual probe Maverick. How is it possible it hit this IT in 3.5 hours? What do I do? Wrap Already?

I tried taking a store bought Cornbeef and smoked it--- pastrami? I soaked it in cold water for 6 hours yesterday and used my Meat Church honey Hog rub with a mustard base. I did it very lightly becuase I didn't want it too salty. Smoked at 240 for 7hrs. Hit the stall at hour 4.5...

I have found a rub called MEAT CHURCH HONEY HOG is awesome. I buy it by the 5lb bag. Also their DEZZ NUTS is like making a candy rib

So I am having problems with my MES 30 and the wood chips turning black only, or using fine or minimal chips and no smoke flavor on the meat. Let me say that I am not going to try the AMPS yet. I want to use the smoker the way it was designed or take it back. I called Masterbuilt and they...

I added a lil cider and wortashire and some parkay to the foil. And let it sit. The total hours was ---3hr smoke at 235-250 --2 hr wrapped at 235 and1 hr sit in a cooler. and it was tough as nails.

What would cause them to be tough? Like over done vs so done they pull apart. I swear short ribs have a tough fat that can't cut thru. Ughhhh

I did short ribs today. The 2nd time I've tried and the 2nd time they were tough. 3 hrs smoked at 225 and 2 hours wrapped and 1 hr set. Here are pics

Thanks for the reply. I will try less wood chips. I used 1/2 cup like the book says On my old LANDMANN with only a 700 watt element I could use 2 cups of chips that ended like dust.

So I got this MES 30 Black insulated electric smoker. I have seasoned it and used it yesterday with a digital 733 thermometer. One thing that I can't understand is my little bit of wood chips do not burn. They turn black like coal, maybe 1 or 2 burn up, but that's it. The smoker smokes...

I pulled it when it was 203 IT and seemed a little tough when pushing in the probe but I have never bought beef ribs so maybe it was not a good one. I love Meat Church HONEY HOG or DEES NUTS for Baby Back Ribs. The Deez Nutz taste like a pork candy apple. Lol my kids and family say they...

This is my first attempt at a beef short rib. Everything I read said treat similar to brisket--- SPG. Wrap at 160 and cook Untill IT of 203. I did all this, it took 6 hrs at 255deg I let them rest an additional 1/2hr and I loved the flavor but it was actually a lil tough. I used...

I have a cottage in Kalkaska Mi,,, I do a lot of Morel hunting in Rapid City/ Traverse City area all spring. I have tried numerous times to transplant soil and move spores and have never (in 15yrs) never had a Morel pop up.

What's stuffed inside this loin?

I had a full day of honeydoos so I had a 5 lb pork shoulder. Rubbed with a little yellow mustard and Meat Church Honey Hog BBQ rub (this stuff rocks) for 24hrs Put on my cheap LANDMANN 26 with cherry and pecan chips at 235deg, it hit 165 4hrs later. Double foil wrapped with brown sugar...

Yes. I have watched all his videos and I receved his book as a gift. My question is has anyone been there and ate his brisket? Seems like a lot of salt and pepper

Yes. Has anyone on the board been to Franklins and tried his Brisket? I wonder how peppery it is. For as much 50/50 he puts on

This is a great article http://playingwithfireandsmoke.blogspot.com/1996/03/smoke-rings.html?m=1