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Got 'er done.   Finished it yesterday, first seasoning burn today! Thanks BD and others for all the great info.  

I'm intrigued by this mod.   How high a temp can you achieve?

Good for you Smokin T!   One of the first things I will mention, is that you will not be able to use your MES for competition. at least not for KCBS (Kansas City Barbecue Society) sanctioned comps (you mentioned LA State Competitions, so you're most likely talking about a KCBS event.)  Their...

I asked an employee how many they had and he said 170!   You're  right, the price is good from 0500-1100 

That Bass Pro in the Black Friday sale is the 40".      Edit:  I just saw your post is from '13

This one had the flat top,  controller on the front, grease tray that comes out the front center, etc that lead me to believe it was a Gen 2.  Possibly, I "misremembered" the model number.     Maybe it was 2007305.  It also had 6 racks   It did have the oval water pan though.    ?????

The Bass Pro Shop Black Friday flyer has the MES 40 Sportsman Elite (w/ window) for $199. I've read all the horror stories about the Gen. 2 which mostly discuss the 2012 models.  I am wondering if MB has made improvements in the later Gen 2s.   I looked at one in the store today.  The model...

I am not familiar with your particular brand of smoker, but from looking at other posts, that smoker appears to be made by Landmann USA for Lowes.  I clicked on some of the links, but none of them appear to open. I would guess though that, if you did find a source for Master Forge grills, one...

I know a lot of you smokin gurus spatchcock your chickens.   Do you do the same with turkey?

Just curious:  What are "left overs"?

Your printed recipe says only 1/2 cup of salt.  If it truly is 1 1/2 cups, that's still not too bad for 1 1/2 gallon of water.  It's really up to you, your tastes or limitations on salt.  I don't think 2 Tbsp Cajun would make that much difference, salted or unsalted.   As far as water temp...

Move your cursor to the area you want to copy.   Left click and hold while you mouse over the area you want to copy.  The selection should be highlighted (usually in blue).  After you have selected, release your left click,   right click and select "Copy".      Then open Word (or whichever...

For those are considering the AIR 2,   I got a great deal here  http://www.bghydro.com/BGH/itemdesc.asp?ic=AACCAIR2&eq=&Tp=

Man, you have more willpower than me, old friend.  I get a new toy, I gots to try it out.    The Bradley is not my ultimate curing chamber, but I have some Venison Thuringer that I'm gonna have to smoke in a couple days and will probably use that.   Instructions stress that during the initial...

Hi guys.  I got my AIR2 in and was doing a test run.  I set it up in my old Bradley Smoker that the heating element is burned out on.  The smoke generator still works, so that is my heat source.  Ambient temp about 60 F.    Wanted an internal chamber temp of 100.  When setting the temp on the...

Also considering the Grizzly 5# or the Northern Tool 5# Vertical.     Any comparisons?  (Prices about the same)

Let me know  how it works.   I just bought the 32 lb meat mixer, so have to wait a while for the stuffer.   

Anyone use one of these?   Or heard about them?  http://www.ebay.com/itm/New-MTN-Commercial-Restaurant-Carbon-Steel-Sausage-Stuffer-20-Lbs-Meat-Hotdog-/330622525391?pt=LH_DefaultDomain_0&hash=item4cfaa35fcf

Good info.   Thanks