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Yes, I was able to access the screws holding the heating element to the back panel. The left one is no problem to reach with a long screwdriver. I accessed the right one by first drilling a hole larger than my screwdriver shaft through the back of the "shroud" that is in front of the rightmost...

HI all. Thanks to the numerous other threads on this topic, I didn't panic when, mid-smoke yesterday, my MES 30 quit. I was able to finish my ribs on my trusty ol' gas Weber (they had some of the better smoke rings of my many efforts - hmmm...). I drilled out the rivets on the back panel...

Nope, I added hickory chips all along. I appreciate the lots of suggestions here, but still am puzzled. Does hickory really not impart that much smokey flavor? Does size (of the chips) really matter?

Hey all: Been using my MES for over a year now, smoking Boston butt, turkey, chicken, pork ribs, etc, etc. Always happy with the tenderness, I've been sometimes disappointed with a lack of smoky meat flavor. The latest example was Thanksgiving turkey. Filled up the water tray with hot water. I...

I agree - 9 hours seems way too long, but I confirmed with two probes a final meat temp of 187. My smoker's temp started at 225 for the first 5 hours, then I increased it to 250, based on a cheapie oven thermometer. Can you think of any reason for such a LONG smoke for a little piece o' meat...

Nope no "moppage" done. I'm thinking, based on Bassman's suggestion that I foil it at 160, that I'd add some apple juice at that time. Would that work to keep it moist? What would it do to my sought-after crust? Thanks.

Hi all: Not wanting to go very big my first brisket, I smoked a 2.6 pounder in my MES. It had a 1/4-inch fat cap. That lil' puppy took NINE hours to smoke! Glad my wife was flexible about dinner, 'cause it reached 187* internal temp at 10:00 pm local time (I guess it was an earlier dinner...

Just how low can or should you go with store-bought pork?

Internal temp was 160*. My understanding is that much below that, you risk tricky noses.

Hi all. Thought I'd try boneless pork chops. Why not? I don't have much experience as an excuse not to try them. I used a rib rub on mustard as my prep. They smoked in my MES at around 200* for a couple of hours. The results were nice appearance, only slightly drier meat than I wanted, and a...

Hi all: Saw one thread here on smoking orange roughy. In keeping with the hobby listed in my bio, thought I'd try it. Set my MES at 225*, added hot water to the pan. Prepped the roughy filets with a little Cajun seasoning (turns out, not little enough). Added some apple wood chips - not too...

Hey, thanks all for the encouragement, suggestions and questions. The turkey breast weighed around 6.5 pounds. As far as calibration, the digital thermometer probe I use is pretty close. I've tested it in ice water and it reads 32. In boiling water, it reads low at around 204, but I live at...

Yup, I had a remote digital thermometer and probe inserted in the thick part of the breast, not touching bone.

Hi all. Still a newbie here in Wyoming. Today, I used my MES to smoke my first turkey breast. Since it was already injected with basting stuff I chose not to brine it, figuring it already had enough salt. Just a bit of rub, and pepper, I set the MES to an effective temp of 225*, got 'er...

Hi all, Wyoming newbie here. I smoked my first baby backs today on my 30" Masterbuilt. I prepped them with a thin layer of mustard and rub, as pictured. I used the 2-2-1 method, which, after using my thermometer probe, turned out more like 2-2-0.5, finishing the job at 168*. I used a pan of...

FYI, I purchased a cheapie oven thermometer, laid it on the middle rack (the rack near what I think is the temp sensor for the thermostat on my Masterbuilt), and checked against the MES's readout. Once the temp stabilized at 225*, the on-rack oven thermometer read about 224*. I think that's...

Thanks to all for your support and suggestions for this newbie! I used a Weber-branded, remote thermometer with the probe in the breast meat. Waited until it hit 168, which took those 6 long hours. Maybe this bird is made of a lot of insulation and a little meat Based on past experience with...

Here's my very first offspring from the Masterbuilt 30". I took your suggestions and brined for about 4 hours with kosher salt, worcestershire sauce and a little sugar. At 225*, the dang thing took 6 hours to reach 170 in the breast meat!!! Maybe it was the late dinner hour, but it tasted...

Thanks for the suggestions, BigBear. Just how low and slow should I go with the game hens? I was thinking of setting to 225* and using my remote thermometer to gauge doneness, perhaps in 3 - 4 hours. Can I get smoke from my Masterbuilt below 225?

Hello all - Just plugged in my new Masterbuilt 30" Electric, and am pre-seasoning it (to taste, lol) per instruction manual. Got the smoker sitting right next to my trusty old Weber. Tried slow-cooking on the Weber through the years with some success with ribs, but it's too hard to maintain...