Search results for query: *

Thanx Zwiller. Took a look at that next gen MES. Pretty nice, but, I can imagine the price on it will stroke out my wife, so I think I’ll do the 40.

Hi all, Long time no forum for me. Health’s been a problem, but now we’re ready to get back into it. I’ve had an MES 30 by Masterbuilt for years and have no complaints. It still works fine, but I’m wondering if I might like another style of electric more, like maybe a Bradley or something...

After a two year absence due to heart failure, I finally was able to get out the MES 30, in order to try Jeff's recipe for Texas style brisket. I liked this recipe, especially, the Texas style rub. Everything went fine, without a hitch. Given the opportunity, I'd follow the same plan for...

Thanks Todd...I plan on mixing them in with some regular chips. I just wanted to make sure they didn't flare up under the loader conditions. Nearly blew my door off once with flashback, by loading too many chips. :th_violent5:

[Ive never tried anything but regular Weber chips, but I have a big load of the AMNPS pellets that I wanted to use up and thought I'd throw some in the chip loader on some quick smokes. I'm sure someone here has tried this. Who knows, maybe I'll be the first. :biggrin:/SIZE]

Dont know if it's been asked, but I'm curious as to whether the AMNS pellets would work in the regular chip loader. Maybe with some regular chips? Anyone ever try it? Thanx, Fred:icon_question:

Hi all..haven't smoked anything for awhile, but decided to do a chicken Sunday and it made me think about the forum. Just wanted to say merry Christmas and happy holidays to all. Best wishes for a great new year.:cheers:

Thanks, old school. Just a side note to this; my wife used the leftovers in some chili and it turned out great. Really good.:yahoo:

[/Thought we'd give the ole pepper stout chuckie a try for this weekends smoke. Below, are the start thru finish foil and prep. Final product soon, (we hope).:biggrin:: and, of course, the annointin' o' da Guinness. :yahoo: Final test was these Sammie's on ciabatta rolls. Love this...

Thanks, PadronMan.:biggrin:

Thanks Scott. Good luck with yours. I think you'll like the potatoes. They're great next day with some eggs, too.Thumbs Up

Too bad I can't share it with ya, Richie. It was as good as I've ever done. Thanx. :biggrin:

Smoked this ole bird on my MES 30, using the regular chip loader, vs the AMNPS and ended up with very good results. Used hickory chips at 225 - 240 for about 5 hours...also loaded 4 russet potatoes on the top shelf at the same time. If the truth be known, just give me one of them taters and...

Thanx Bear...good to see you're still on here. Hope your health's much improved.Thumbs Up

Thanks old school. Our local butchers are a couple of gals that are a real pain. I just like to do spur of the moment things. Our gals are very high priced and even charge a buck to use a bank card. Ridiculous way to run a biz in the 21st century. As to Elmore???....a gal from there broke...

bone-in CSRs are hard to come by without ordering special in our area. Sometimes they can be found, but are mostly bone and no meat. I happened to be in, of all places, KMART the other day and these we're calling to me. Without a doubt, the nicest pack of these I've ever run across. Here...

Hi all.. Just curious if anyone has any experience with this Charbroil product. I saw a presentation on TV, but haven't heard of any personal experiences. Looks interesting. Anyone? Thanx, Fred. :biggrin:

Thanks "B". Nothin' fancy, but a great tasting lamb. We really enjoyed it.:biggrin:

hi Mandm25, I, too have a MES 30 and have found my built in probe to be off about 18 degrees comparing it to my boil tested Maverick. I guess it's a crap shoot, judging by some other owners experience on this site, as to whether you get an accurate built-in probe. GOOD LUCK, Fred

Finally a beautiful summer-like day, so we decided to spend our Easter next to the smoker loaded with a small leg of lamb.:grilling_smilie: Picked this little 3 pounder at our local market. All marinated up for an overnight rest. pulled at 130 IT with a beautiful crust. Well worth the wait...