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Replaced the heating element last week.... finally. Working like a charm.

Thanks Larry.  I certainly won't be using it until it's repaired since it won't even turn on at this point.  I'll ask a couple of friends if they have a MM and go from there.  

Marctrees, My apologies in the delay in replying.  THe last month or so has been crazy with work and I haven't had much spare time to tinker with the MES. Anyway, so I need to buy a multimeter as I don't have one.  Just for grins, I plugged in the MES directly into the outlet on my back porch...

Yeah, I had been using my 30-inch MES for a couple of years until my wife surprised me with a Kamado Joe for our anniversary in March.  I went to use my MES to do some pig candy a few weeks ago.  Turned it on, got it up to temp.... went to open the latch to put my bacon in and "ZING"..... a mild...

Yeah, I guess I may not be stating my goal very well.  It's not so much I'm looking for a good bark you'd get on a butt, etc, but moreso just curious that when I do a loin/tenderloin in the smoker, the rub I put on it seems to come out a tad moist.  When I go to cut my slices, it just kinda rubs...

Hey guys/gals.  First post on the forum.  I've got a question regarding smoking pork loins/tenderloins.  I've done a few over the last year or so, and after smoking them and resting them, the rub I've applied always ends up a tad "moist".  It's not a good solid crust.  I've got 30-inch MES and...

Howdy folks. My name is Scott and I live in the currently depressed city of Atlanta, more specifically Cumming.  I'm fairly new to smoking meats, been at it for 2-3 years, just very basic stuff (butts, ribs, pork loins).  I've currently got a Masterbuilt electric smoker that I use while I learn...