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Anyone figured out a good way to use a smoke tube in a gas smoker.....?  Always seems to go out....not enough air or something.......!

Thanks for the info !!!     RICK

                           Oh No !!! did I miss something or are they history ?  Used to love some of the ones some members came up with ......was going to try and have one, but no luck !!! RICK

After reading another post a few minutes ago about problems with "REPLY" and having to "Refresh" it....I started having problems with it also......"REFRESH+ seems to work in both cases....!!! RICK

Have a problem trying to send a Private Message"   I can enter who I want to sent it to and the subject....but it won't allow me to enter any message...anyone else had this problem ???          RICK

The answer is yes....you can use Traeger pellets in the MES...they will produce quite a bit of smoke at first but then settle down to a nice medium smoke....  you don't soak pellets at all... I usually onl;y soak may chip a few minutes before use....I have had no problem with flare up and they...

Anyone else use these....I bought one at Wally World, one at another home store and one at a garage sale....they wouldn't fit any of my smokers (too wide) until I got my MES 40".....great for taking everything out of the smoker quickly and they don't impede the flow of the smoke.....!    RICK

BOY, is that great looking.......great job....I can't wait myself to try it....How long did you smoke it ...temp. ? and where did you probe it .....?  in the breast meat like a whole chicken....can't see doing  it like a rolled roast or a fattie....RICK    THANKS !

Most advice I have seen on the MES (have used my new one twice) is almost like when all else failes on a computer....just unplug your unit after turning it off, wait ten seconds, replug and turn it on again.....they call it resetting and I have read post of that taking care of many problems...

Whole muscle meat I believe only has to have the 1st 1/2 inch of the meat reach the 140 degree point in the alloted time.  I think this time and temp. is without a probe being used from the start......The 140 degrees internal temp. in 4 hrs. is pertaining to meat which has been processed such as...

I just pull it at 180 (taste it of course), wrap it in foil, let is cool for just a little bit and then into the frig. untill later or the next day.....Slices great when it is cold.....RICK        When I have taken it up to 200-205 I used to foil at 180 or so and then back into the smoker or...

I pull mine out at 180 degrees, but some people like to take it to 200-205 degrees.....I didn't ever notice much difference, but it does take considerably more time to get it to 205 degrees..........RICK   Just a matter of preference.....!     

Actually the "Oven Bags" work quite well.....cook in them all the time in dutch oven cooking....a lot higher heat than a smoker !...makes for a lot less clean up.....RICK

I copy, then I paste and then I preview to see if pics  come up and when they don't I have sometimes posted to see if any change.....also what is the meaning of the word "populated" you have been using when refering to the pics after previewing.?  I've just assumed it meant when the pics...

I have copied and pasted everything from that page and even tried copying the single HTLM code under an individual pic....must be some thing I am doing wrong...wonder if anyone else has had sucess and it is just me ?....RICK

Just posted my results under "ANOTHER NEW TEST"......Links only....no pics......RICK

http://s916.photobucket.com/albums/ad8/rickBullard/NEW%20MES/?action=view¤t=DSCF5426.jpg" target="_blank">http://i916.photobucket.com/albums/ad8/rickBullard/NEW%20MES/DSCF5426.jpg" border="0" alt="Photobucket">...

Tried your method to the letter and nothing again.....RICK

AK1 thanks for the response....I mean multiple pics all at once, not one at a time...... bmudd14474...if I read your response correctly, that type of posting of multiple pics as I used to do does not work any more with the new format...if you try an paste multiples (all at once) in the line...

Don't know about your fish, but I wouldn't consider smoking normal meat at such a low temp.....it would take forever for the internat temp to go through the danger zone......a lot of people smoke between 225 and 250 degrees...a lot of low temp smoking is done with sausage, but  a cure is added...