Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Southern_Saint

    MES 30 Gen 1 Mailbox Mod setup

    Also, are you putting those rocks in the bottom of the smoker around the heating coil? That looks to be far smarter than what I am doing with the cakepan...
  2. Southern_Saint

    MES 30 Gen 1 Mailbox Mod setup

    A lot of the other MES30 posts I read did not have a lot of quantitative info so I thought I would give as much as I could to help out! I like the idea of the multi holes instead of the larger stack on top. Thankfully the smoker was only $40 from FB marketplace. I can take a better picture after...
  3. Southern_Saint

    MES 30 Gen 1 Mailbox Mod setup

    Never would have thought about adding a fan. Thats an interesting idea. Thanks for confirming the MES 30 has its problems with hot spots. I have not read enough to know if mine was more problematic or not.
  4. Southern_Saint

    MES 30 Gen 1 Mailbox Mod setup

    Are the temperature variations too much from corner to corner though? I will totally be rotating my meat from now on though.
  5. Southern_Saint

    MES 30 Gen 1 Mailbox Mod setup

    Thanks man it's taking me a while to plan everything out. After reading from so many others experiences I felt like I had at least somewhat of a design in my head about what could work. An ideal world I would like to take it completely apart and put high temperature insulation in the walls of...
  6. Southern_Saint

    MES 30 Gen 1 Mailbox Mod setup

    Top vent is fully open 3 inch elbow pipe lol. I dont know that I would rig a vent close on it as the draw is really nice at the moment. I have never done jerky but I have venison that I would like to experiment with so thanks for that info! I never thought to rotate racks. Would you do the same...
  7. Southern_Saint

    MES 30 Gen 1 Mailbox Mod setup

    Howdy yall, I have been combing through the collective wisdom found here on how to make my MES 30 punch above its weight class. So far I have been able to make some 6/10 bbq but I know it can be better. So, I went through with a few mods, testing, and buying the AMAZEN Maze to hopefully get this...
  8. Southern_Saint

    Long time lurker, finally made an account. - Kentucky, by way of Georgia.

    I have hear the SnS is also a great tool! I found a large heavy gauge stainless steel bowl and cut the bottom end off it for my knockoff vortex. I mainly did it for cooking chicken wings, but I saw how others were using theirs and I got excited for smoking the pork shoulder!
  9. Southern_Saint

    First time Weber snake Pork Shoulder

    I am learning a lot more about the versatility of it!
  10. Southern_Saint

    First time Weber snake Pork Shoulder

    Thanks man!
  11. Southern_Saint

    Hiya! New member from Bath

    Greetings from Kentucky!
  12. Southern_Saint

    First time Weber snake Pork Shoulder

    Greetings! I finally got around to testing out the snake method in my Weber kettle. I have a homemade "vortex cooker" that I set the pork shoulder over. I used hickory and apple chunks. I took the the shoulder off the smoker at 175 for slicing this time. Sorry, I do not have before pictures but...
  13. Southern_Saint

    Long time lurker, finally made an account. - Kentucky, by way of Georgia.

    Where are your near in NorCal? I have a few friends near Redding and Sacramento
  14. Southern_Saint

    Long time lurker, finally made an account. - Kentucky, by way of Georgia.

    These forums are like drinking from a fire hydrant at times. Soooooo much information.
  15. Southern_Saint

    Long time lurker, finally made an account. - Kentucky, by way of Georgia.

    Yeah man, that is a good ways out! Beautiful country though!
  16. Southern_Saint

    Long time lurker, finally made an account. - Kentucky, by way of Georgia.

    I am in Nicholasville. About 15 mins from Lexington
  17. Southern_Saint

    Long time lurker, finally made an account. - Kentucky, by way of Georgia.

    I have learned so much from you all the past few years. I have been consuming so much information and good Q from yall's collective wisdom. I currently have a pork shoulder on my Weber kettle using a homemade "vortex" cooker for indirect heat with apple chunks/hickory chips using the snake...
Top Bottom
Back
Clicky