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. jjowsey69

    MES Peculiarities

    Thanks for all the insights. Like I said, it's not going to dissuade me from using the unit was just looking for input. It's done when it's done. Thanks as always.
  2. jjowsey69

    MES Peculiarities

    Using a multiple probe thermo pro. Definitely don't rely on the internal therm.
  3. jjowsey69

    MES Peculiarities

    So it's been a little over two years since I started with the MES 30. Still love the unit and I've overcome some of it's shortcomings, but I'm still wondering why it always seems to take longer than the recipe says. If something says 6 hours at this temp, it will always be an hour or two more...
  4. jjowsey69

    Actual Temperature in Your Smoker and Common Smoking Misconceptions

    Awesome! Puts your head into the right place
  5. jjowsey69

    MES Cold Smoker attachment. Experience?

    Masterbuilt® Slow and Cold Smoker Accessory Attachment with Removable Ash Tray Vertical BBQ Smokers in Black, 10" x 10" x 18", Model MB20100112 https://a.co/d/hiMC5sw
  6. jjowsey69

    MES Cold Smoker attachment. Experience?

    Merry Christmas all! Received one of those cold smoker attachments for my MES30. Can't wait to try it out. Will most likely use it to extend the time between loading chips as opposed to a lot of cold smoking. I realize that I'll have to keep the smoker on the whole time to keep temp but do...
  7. jjowsey69

    Whole chicken on an MES

    Great reply! I have a two probe ThermoPro, one of which I use for inside ambient temperature. I generally go by the temperature on the thermopro as opposed to the MES itself. However, I'm unsure on where I should be placing that probe. I generally put it on the top rack in the little metal...
  8. jjowsey69

    Whole chicken on an MES

    So I spatchcocked a whole chicken this weekend. Set for 275 in my MES. It hovered between 260 and 265 most of the time but it was also 32° out. Everything I've read said it should take 2 and 1/2 to 3 hours but I ended up taking it out of the smoker at 5 hours and finishing it up in the oven to...
  9. jjowsey69

    New member, electric smoker questions

    Well, it happened. The controller done died. It started acting funny and wouldn't set temp or time. I disconnected and opened it up to find it full of condensation, no doubt from me keeping my damper closed. Took it all apart and dried it out in the hopes I could get it to work, have a...
  10. jjowsey69

    New member, electric smoker questions

    It's a digital model. Glad what I'm experiencing isn't uncommon. Level or if anything slightly tipped backwards? Definitely going to invest in the welding blanket as I plan on smoking my way through a Western New York winter.
  11. jjowsey69

    New member, electric smoker questions

    Currently using a digital thermometer with two probes, one for the temperature inside and one for the meat.
  12. jjowsey69

    Seasoning 30” Dyna-glo electric smoker

    Masterbuilt only recommends a half a cup at a time and that seems to work for me.
  13. jjowsey69

    New member, electric smoker questions

    Hey All Brand New member. Have a few questions I was hoping I could get some opinions on. Purchased a masterbuilt electric smoker and so far I've been thrilled with it. We've done chicken wings, bacon, salmon and most recently a pork butt. All turned out great. I had some specific questions...
Top Bottom
Back
Clicky