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  1. barefooter

    MES Generation Number Recognition Pictures & Info (Digital Units)

    Thanks for all the info, I will give it a try on the next smoke. Is the water pan and drip try dishwasher safe? Thanks
  2. barefooter

    MES Generation Number Recognition Pictures & Info (Digital Units)

    I do have one but I cant seam to keep the thing going. After about 5-10 minutes it out...
  3. barefooter

    MES Generation Number Recognition Pictures & Info (Digital Units)

    There are also times that it is so thick I cant even see the grates. After a 15 minutes it does calm down to seam like nothing is going on but then I can just see TBS.
  4. barefooter

    MES Generation Number Recognition Pictures & Info (Digital Units)

    New to MES world is this much white smoke normal when first putting in chip each time?
  5. barefooter

    Humidity 1-Bear Snack Stick 0

    meat cold some what the fridge is at 34° I let them sit on the counter for 1 hr before then a 2 hr dry in the smoker I didn't put a thermometer in until I hit 175° on the MES40
  6. barefooter

    Humidity 1-Bear Snack Stick 0

    Water pan was dry I think the 92% humidity was killing my heat, as I was watching steam come out the vent
  7. barefooter

    Humidity 1-Bear Snack Stick 0

    For bear doesn't the IT need to reach 165° to kill the possible bugs? not sure if my oven goes that low.
  8. barefooter

    Humidity 1-Bear Snack Stick 0

    It all started Friday when the weather was looking good to make some treats on Sunday. So started the smoker at 6am starting @ 120° and raining with the humidity @ 92% all day long. Once I hit my max smoker temp 175 at 1:00pm and only hit an IT of 150° at 8:00 pm. I did want to risk it with bad...
  9. barefooter

    MES Generation Number Recognition Pictures & Info (Digital Units)

    Got this one last week. MES140s I have not opened it up yet. Is it a keeper model MB21072719?? I also picked up the smoke generator https://www.basspro.com/shop/en/masterbuilt-adventure-series-mes-140s-digital-electric-smoker?searchTerm=mes140
  10. barefooter

    Bear summer sausage

    This is the ends result. Made about 7 sticks. 3 gone during the superbowl. Must of done something right.
  11. barefooter

    Bear summer sausage

    When i got my Bear i ground all scraps with medium grinding plate and vacuum sealed in 5 lbs Im going to use 1 1/2 lbs tube from LEM Going to use the Smoker for a few hrs then the oven to finish off for IT 165°. Up here in WI its -10°, so the smoking is going to be working hard this weekend...
  12. barefooter

    Bear summer sausage

    Im gong to making Bear SS this weekend im going to cook IT to 165° and going to use bacon as my filler pork (from a you-tube video so going to try it) Making it for the first time so only doing a small run 5lbs bear meat 1.5lbs bacon Using Hi-Mountain SS seasonings
  13. barefooter

    Anyone on here smoking anything this weekend.

    Goose pastrami
  14. barefooter

    Canadian Goose Breast on the Smoker Q-view

    Did you run smoke for the full time till IT was hit??
  15. barefooter

    First time goose summer sausage w/ Q-view and pics

    Ever use zip ties in place of string or rings??
  16. barefooter

    Smoked whitefish with Q-view

    Something for me to try just got 4 whitefish today
  17. barefooter

    Pork Loin w/ Memphis Rub

    Any reason to start the smoker is a good one Kevin
  18. barefooter

    Pork Loin w/ Memphis Rub

    Yes it is a great thing. Then they ask questions of when can we come over again....
  19. barefooter

    Pork Loin w/ Memphis Rub

    Thanks... No problem
  20. barefooter

    Pork Loin w/ Memphis Rub

    Thanks Al
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