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  1. voodoo7

    Happy Forth of July! What are you smoking this weekend (in the smoker that is)?

    Hi all! First and foremost I want to wish you all a Safe and Happy 4th of July! I'm looking at doing a butt, some burnt ends, maybe some beer braised chicken and beef jerky. I can't wait! Love, Love, Love my smoker!!!! Gonna be chillin' tending the smoke and drinking a few ice cold Sam Adams...
  2. voodoo7

    The Dreaded Stall.....

    So, I put my 4.75 lbs brisket in the smoker at 1000 hrs at a temp of 230 degrees...At around 1530 hrs the probe hit 158 degrees where it stayed for 4.5 hours! I know, I know PATIENCE! But damn it was killing me and despite me wanting to crank up the heat, I left it alone. It's been almost 11...
  3. voodoo7

    It's a Pulled Pork Overnighter!

    Doing my first pulled pork overnight.....Apple Bourbon Pulled Pork! More to come......
  4. voodoo7

    How often should I add chips?

    I just got a MES 40 and used it on Saturday. It seemed like it was going through chips pretty quickly (about every 45 mins). Is that normal or was I adding chips too often thinking there was no smoke? Help out a newbie please!
  5. voodoo7

    New Smoker's Maiden Voyage

    I just got my MES 40 and on Friday and fired it up yesterday. I smoked a pork shoulder, brisket flat, 3 racks of baby backs and a pan of mac-n-cheese. The brisket and ribs were awesome! However, the should took a lot longer, over 12 hours, then I expected. It was really tasty but, it just didn't...
  6. voodoo7

    Hello!

    Hey all! Tim for NJ here! I've been grilling for a long time but, I'm a newbie when it comes to smoking. My brother is the smoke master using a traditional smoker but, I'm all about being a little lazy. LOL I got a MES 40 for and took it for its maiden voyage yesterday. Smoked a brisket flat...
  7. voodoo7

    Cleaning the smoker

    Can you clean the removable parts in the dishwasher?
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