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  1. THW

    Exactly what are Pork Back Ribs?

    The only thing I did was to pull the membrane off with (one) paper towel. No trimming was needed. I will have to say that all ribs are not equal when it comes to removing the membrane.
  2. THW

    Exactly what are Pork Back Ribs?

    zwiller, I am not sure you are asking a question or not but I shop Kroger and the pics in post #1 are from Kroger. The "Pork Back Ribs are Baby Back Ribs. I am new to this but I would think $199/lb would be a really good price.
  3. THW

    Cabela's 40" Black Smoker by Masterbuilt

    Yes, I have reviewed your "step by step" instructions quite a lot and thanks for taking the time to add them on the forum for everyone to use. It has been some interesting reading and will be a go to thread in the future. From here on out, I will set my time to 10 or 20 depending on what I am...
  4. THW

    Cabela's 40" Black Smoker by Masterbuilt

    I was in Lowe's two day ago and that was the first time I saw the 40" MES other than just a picture. I also saw the 30" and the 40" side by side for the first time. Wow, I could not imagine how different they were in size. I knew the 40"would be some bigger but in appearance, it seemed to to...
  5. THW

    Cabela's 40" Black Smoker by Masterbuilt

    One thing I have learned that was a surprise to me was the amount of temperature swing in cooking appliances. I tested my kitchen and found it had right about a 40* swing. And I did a lot of reading and found that that amount of swing was somewhat typical. A big difference with it was I could...
  6. THW

    Cabela's 40" Black Smoker by Masterbuilt

    Something I found useful when testing my MES 30" was of course to monitor the highs and lows but also and just as important as far as letting you know what is going on is to document when the heating element (red light) goes on and off. Then you know what is heat and what is coast. I found on...
  7. THW

    Tips for a Newbie (MES40 Bluetooth)

    One thing to think about would be your nice stone under the smoker. The MES's have a drip flare on the door to route the moisture on the door into the cabinet and onto the drip tray in the bottom. When you open the door, you will get drips coming down on your concrete and stone porch floor...
    • THW
    • Post #9
    • Forum: Pork
  8. THW

    Tips for a Newbie (MES40 Bluetooth)

    Looks like a well thought out setup. I have the MES 30 and like the idea of your being elevated. I might even go another level higher. Gets things up where they are easier to work with and makes a great place for your mailbox. With the height, you will get less smoke in your face when you...
    • THW
    • Post #8
    • Forum: Pork
  9. THW

    New here....pellet tray opinion.

    Thanks for the report on your thoughts about the AMNPS. I also thought it did a great job when I first used it a couple of weeks ago. Good Luck.
  10. THW

    Tips for a Newbie (MES40 Bluetooth)

    I am too new to be any help but you got the 2.5 generation of the MES 40" which is supposed to be the best. I have the MES 30" and am learning to smoke meats with it. The bluetooth does not get a lot of distance but I was able to operate it outside while staying warm inside. This 5 day FREE...
    • THW
    • Post #2
    • Forum: Pork
  11. THW

    Thermoworks 1 day sale Jan31 about 10%

    Thermoworks has a one day sale on. I seems to be about 10% off which is what I got when I ordered 3 weeks ago so this sale may come around quite oftem, I don't know. I don't know if this is good or not but thought I would just let folks know. I hope this is not against the rules. Couldn't...
  12. THW

    5-Day Smoking Basics eCourse

    Yes, this is a free course. It is offered to any forum member. Just go to post #350 as the numbers are indicated on the upper right corner of each post. At #350, click on the top line of the post which is the link for signing up. At that site there are two very simple questions to answer...
  13. THW

    MES 30" Temperature Zones Part 2 of 2

    My 2.5 has the removable drip tray in the very bottom, with the drain hole going to the pull out grease trap at the bottom front. I added the foil to the large rectangular drip tray. Then there is a very large oval shaped water tray that in the 2.5, goes entirely from side to side and almost...
  14. THW

    MES 30" Temperature Zones Part 2 of 2

    dr k, this is a good point that I had not considered. It would seem that the important temps to consider is when the element (red light) goes on and then off. It would make sense that the arrangement of things (water pan / drip tray) would have a big effect on coasting inside the cabinet. I...
  15. THW

    MES 30" Temperature Zones Part 2 of 2

    Thanks Bear. I see the concept and did notice on my testing that the initial run up and the run up when the door had been open was usually sizable. After that run, it generally settled down pretty quick. Many that have not checked ovens or smokers should realize that a 30 to 40 degree swing...
  16. THW

    MES 30" Temperature Zones Part 2 of 2

    I see what your saying about the extra heat needed to get the heat sink up to temperature but once there I would think it would stabilize temperature swings. I may have to tinker with that concept later. It would seem a more stabile temperature swing would be good. And when the door has to be...
  17. THW

    MES 30" Temperature Zones Part 2 of 2

    I have done some reading about ceramic tile as a heat stabilizer. Maybe something with some thickness to maintain heat but that also has holes in it to let heat pass through. I think I read that you don't use sand or bricks but do you see any problem caused by them?
  18. THW

    MES 30" Temperature Zones Part 2 of 2

    OK.
  19. THW

    MES 30" Temperature Zones Part 2 of 2

    Bear, with my heating element on the bottom right side and my vent on the top rear left side do you think I need to leave the water tray in or could I leave it out? There is a substantial shield over the element.
  20. THW

    MES 30" Temperature Zones Part 2 of 2

    I liked the swing temps on part 1 also. That was the top shelf after the heat had had some space to spread out. And that and the second from the top is where most all meat would be smoked at. When I did my first ribs a week or so ago, because of the limited space in the 30" cabinet, I cut the...
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