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Keith; Thanks for the fast response.  The unit is several years old and the last time I used it was for my kitchen oven. New probe time. Thanks again

Set up my 25 lb run of Andoullie and when I started my ET-73 the "Smoker" readout showed 3 H's, both on the sending unit and the receiver.  Saw no mention of what this might be in the instructions. Food probe is reading correctly. Bad probe or probe cable maybe?? Thanks in advance.

Code doesn't work for me at checkout.

Todd's Amazen pellet smoker should give you all the smoke flavor you want.  The link is to the "kit", but you can find each item separately if you don't need, say, the torch, or maybe you don't want the maple pellets. http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNP3 The...

If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke __chicken and pork shoulder for Brunswick stew__ for Thanksgiving.

 “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke ____pork butt________ for Thanksgiving.”

Still takes me a while to recall what initials and acronyms stand for so occasionally I have to refer to this Home Page article; http://www.smokingmeatforums.com/a/smf-acronyms-definitions

'Surfer; If there is a Tractor Supply nearby you might check on this analog electric Masterbuilt. http://www.tractorsupply.com/en/store/masterbuilt-30-in-electric-analog-smokehouse I bought one with the express intent of having the option of cold smoking with Todd's AMNPS, or hot smoking...

No Bear, they're Swift Premium pig ribs.  Been wanting to find a good Memphis rub recipe and got lucky on this one.  The on ly way I could have gotten closer to Chili's would have been to have my buddy's daughter snag me some from the one where she works.

My 30" Analog MES. Top rack Memphis dry rub St Louis cut,  other two are spares with Jeff's rub, pecan chips in the box.  Yum!

Any chance that old Coronado is still workin'?  If it is it'd be put to better use as a refrigerator when, (and you will), start curing bacon, Canadian bacon, buckboard bacon, dried beef, etc.  You'll very soon run out of room in the kitchen 'fridge then you'll have to start looking for a...

My "neighbors" usually have pastured heritage breed pork for sale, all cuts.  Nice folks. http://www.hickorynutgapfarm.com/ A few days back I was by there and the belly I saw would have graded "premium" as it was about 1 1/2" thick end to end, squared, and skin off for $5.00/lb.  Not bad...

Check out the Home Page and you'll find an article on SMF acronyms. http://www.smokingmeatforums.com/a/smf-acronyms-definitions Also, in the Forums section, under Announcements the first drop down is Roll Call.  Stop by and let us know a little about you and your smokin' projects.

30" 1500 watt Analog from Tractor Supply..  So far has done everything I bought it for, cold smoking with Todd's AMNPS, hot smoking using chips in the tray, very good heat control from ~100° to over 400° when needed. Yep, I'd recommend it to a friend. http://tinyurl.com/m3cv8nd

One of the joys of Summer growing up in the 50's was making, (eating) homemade ice cream.  Mama's recipe turned out smooth creamy RICH Vanilla Ice cream that couldn't be matched by ANYTHING store bought.  The only thing I've found commercially available that was anywhere close is Blue Bell's...

Around 6 lb Canadian Bacon sliced, sealed, and ready to freeze along with a couple of baggies of my second batch of dried beef. Both were cured for 15 days with TQ and either brown or white sugar, or maple syrup.  Beef was cold smoked for 12 hours with hickory then along with the loin both were...

So where I messed up was curing the skin?  I can fix that on the next round. Thanks

They don't like me!!! Started my first belly bacon a couple of weeks back using Pop's brine.  Cold smoked it for about12 hours using my AMNPS in my MES 30.  After it came out I skinned it so I could make smoke flavored pork rinds.  I've really been looking forward to that since first reading...

The only "reasonable" place near Asheville, NC is M&M Freezer Locker in Hendersonville.  A couple of weeks ago I bought one almost 12 lb for $2.59/lb.  Our local "upscale" Chop Shop has local "heritage breed" belly for about $6.50/lb.  A little too steep for me, but better than their $12.00/lb...

Thanks Dave.  Plans changed, (truck problems halfway to my destination), so it's now in my MES with Todd's AMNPS full of Pitmaster Blend pellets.