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  1. Smkryng

    Masterbuilt customer service rocks again!

    I had a door switch go bad on one warranty claim, and a power cord was routed wrong and melted on a high temp cook (unit was pre assembled) and I had no problems with either claim.
  2. Smkryng

    Giveaway for Inkbird WIFI BBQ Thermometer with 4 probes IBBQ-4T!

    Thanks for a chance to win!
  3. Smkryng

    New to pellet smokers, know what I want, who has it??

    No changes other than the controller and rtd. Factory temp prob would have worked with it but I used the new one that came with the SS. I measured and cut a hole with a jigsaw. I meant to add a piece of abs plastic to the leftover space but never got around to it.
  4. Smkryng

    Help! MES quit working!

    Very good point. He lives a pretty good piece down a gravel road so all the bumps may have shook lose a burned connection.
  5. Smkryng

    Help! MES quit working!

    That’s sounds like a good place to start. I just watched a YouTube video on testing heating elements. Hopefully that’s where the problem is.
  6. Smkryng

    Help! MES quit working!

    No blowing a breaker in the panel.
  7. Smkryng

    Help! MES quit working!

    I don’t think it’s an outlet issue, as soon as it’s plugged in even before turning the unit on the breaker blows. I’m thinking the short sounds more likely though
  8. Smkryng

    Help! MES quit working!

    I’ve got an MES 30 that I haven’t used in a while and I passed it on to a co worker. During his first cook tonight it dropped temp from 275 to 250 and then started to slowly climb back up. He came back to check on it and it was powered off and had thrown a breaker. He unplugged it and reset the...
  9. Smkryng

    Filet Mignon on the 560

    I’m not sure, I sent an email and haven’t heard from them yet. For the time being I salvaged enough of the factory plug and spliced it into another 12 volt adapter so at least I’m back up and running.
  10. Smkryng

    RIP POPS

    Prayers for friends and family. R.I.P Pops.
  11. Smkryng

    Filet Mignon on the 560

    Very nice! Phenomenal looking meal! I love the brand you got there. I did 2 T-bones last night on my 560 and was gonna try this but at the sear stage I realized that the pre assembled unit I bought had the power cord ran behind the little shield by where the rtd probe goes into the grill and...
  12. Smkryng

    Sausage curing question

    Thanks guys, great info!
  13. Smkryng

    Sausage curing question

    That makes perfect sense. Thanks!
  14. Smkryng

    Sausage curing question

    I’m looking at a recipe and I’ve seen on here that cured sausages are started out at lower temps and then bumped up every hour or so until the desired IT is reached. What’s the purpose of this instead of starting out at a higher temp or just doing the whole cook at a higher temp?
  15. Smkryng

    Potato and sausage soup.

    Love this stuff! My wife makes it and it’s probably one of my favorites! Yours looks great!
  16. Smkryng

    Cure #1 wet brine question

    Definitely interested in that. I’m for sure gonna be doing a cure on poultry again. That was the most juicy, tender bird I’ve ever eaten. I suspect that a cure is in order on my next holiday turkey as well. Lemon pepper bird is gonna be something I look into. I’ll look for those posts. Thanks!
  17. Smkryng

    Cure #1 wet brine question

    Thanks everyone, after a little more digging I figured I was good but better safe than sorry. All the feedback I got set my mind at ease and I actually learned something so win/win I reckon.
  18. Smkryng

    Cure #1 wet brine question

    Thanks for the confirmation, much appreciated!
  19. Smkryng

    Cure #1 wet brine question

    I found my way to the curing section, probably where I should have posted this and if I understood pops brine post correctly the maximum amount of cure is 3.84 oz per gallon of water. Doing the math I think I’m still around half the maximum amount of cure allowed and within safe limits. I’m...
  20. Smkryng

    Cure #1 wet brine question

    I decided to cure a chicken last night and made a half batch of pops wet cure brine. First thing this morning I realize that I halfed everything but the pink salt so I have a level tablespoon in a half gallon of brine. Am I still at an acceptable level or is it to much?
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