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  1. U

    First time doing baby backs

    I often do the 2-2-1 and it works great.
  2. U

    boston Butt & Chicken

    If your smoking half chickens I'd go 250 for 90 minutes. The amount of meat you have on the smoker will increase all smoking times. Butts 225 for 12 hours.
  3. U

    Books on Smoking/Grilling

    Myron Mixon has some good books out. I suggest starting with his basic book named "Smokin'"
  4. U

    MES135s troubleshooting (controller?)

    NOPE
  5. U

    MES135s troubleshooting (controller?)

    DO yourself a favor and toss it. It's junk. None of the parts last very long.
  6. U

    What company has better products in general? Char-Griller or Char-Broil? I keep getting the two confused.

    I wouldn't recommend either company. Cheap Chinese build and Customer Service is awful.
  7. U

    Need advise on a good vacuum sealer

    Since smoking takes quite a bit of time and effort I am looking to buy a good vacuum sealer to freeze smoked meats. Can anyone offer any suggestions? Not looking to buy the highest priced one but one that will do a good job that won't break the bank. Thanks for your input.
  8. U

    Masterbuilt not standing by warranty?

    Had an MES and heat element burned out after about 10 smokes. CS was horrible. Took the damn thing to the dump and relished throwing it away. Since than I've also had horrible service from Charbroil/OKJ. They are very nice on the phone and will promise the world. After I called back about 10...
  9. U

    just cant get that smoke flavor!

    Count me in on those that don't like any other heat source other than charcoal/wood. If you enjoy smoking and enjoy the work involved the bark and taste of a good offset smoker just can't be beat. I'd recommend the reverse flow for temp control. No hot spots. Add a pan of water and you're set.
  10. U

    just cant get that smoke flavor!

  11. U

    Ready to give up - change my mind

    Take the bite and buy a good offset reverse flow stick/charcoal smoker. You won't ever look back.
  12. U

    Good meat quality ribs

    As Al said Baby Backs are leaner and to me they are my favorite.
  13. U

    Bison Loin Roast going in today

    Looks a little under cooked but I know nothing about Bison.
  14. U

    Making a Bradley like a MES

    IMO the MES has a horrible design to insert wood. Doesn't hold much at all and takes up way too much time refilling the tiny smoke chamber. Bought an offset OKJ and now I'm hooked.
  15. U

    Seasoning pork butt

    I have a friend who smokes commercially and he doesn't season his butts at all. Fat side down and smoke at 225 for 12 hours. They are delicious.
  16. U

    True moisture content of wood?

    I'd be careful about how much weight you put on top of the firebox unless it's welded on.
  17. U

    Sunday Pork Belly

    Thanks everyone. Pork Belly is not for me given the responses. Nice job of smoking Johnny Ray.
  18. U

    Sunday Pork Belly

    Never had pork belly but I've seen it being smoked on TV at competitions. My question is this. It sure looks nice when smoked but isn't it just mostly fat? I don't enjoy the very fatty meats and trim off fat whenever possible. Thanks for answers.
  19. U

    Choosing which type of smoker

    Look. I'm not here to debate you. I was giving my .02 to the OP who now owns an MES which IS electric. He's thinking about a pellet smoker thus the Youtube video. I wanted to give him some good feedback on the smoke level and bark, thus taste, of an offset smoker. At least we agree which is best...
  20. U

    Switch to electric smoker?

    Sounds like you've made up your mind but if you haven't then do some research on Youtube and probably in some thread here. IMO you will never be happy with an electric heat source. They are cheap for a reason. You will never get as much smoke and no where near as much bark as you would get on an...
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