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A torch is probably too hot and uneven to crisp up the skin nicely, you'd need something like a Searzall attachment to diffuse it better. Following up to my OP, I've made this recipe several more times now and had great results every time. The biggest keys here are : Drying out the skin...

Hey all, Back with another meal that turned out well. Chicken skin on the mes30 has always been a struggle for me. So I figured I might share what I've learned to help people with a similar setup. If you can smoke hotter this recipie isn't for you. You can probably just smoke at 325 or 350 as...

Update. Baked them foil on at 325 for about 30 minutes. Buns got just a little toasted. Meat nice and hot. Spooned some of the pan juices over once they were hot. Big hit at the get together.

I got all the pan juices reserved on the side. maybe the move is add a little back in after the reheat. Definitely let y'all know

Ribs were excellent. Took about 8 hours without foil at 235. Pork I pulled at 205 and chucked it in a cold oven to rest for a couple hours. Still 190 internal. Bone came out extremely clean. First couple nibbles were incredible. So juicy. Success. Only one load of pellets in the AMNPS too...

You know it actually slowed down once it heated up outside a bit. Maybe the stark difference in outside air temp was causing a lot of draft. My maze is just starting the 3rd row and we are 8 hours in now. 8 hour update. Ribs have been in 6 hours. Still need another hour or so it looks like...

Can't find the post now but I saw someone say they pull it and store it over night then prep a foil pan with slider bun bottoms top them all with meat put the tops on and tight foil. Then oven at 275 for 20-30 mins. They said it gets the top bun a little toasted and the inside slightly steamed.

Hey nice I'm right up the road in Newark. And yeah I got a 4 probe wireless thermometer usually keep one in the smoker so I can check it's temp and one or two in what I'm cooking.

I'll just put my recipie out there in case you want to compare. For ferment: 1-1.5 gallon glass jar Fill the jar about 3/4 full with peppers and veggies. I usually do 1-2 shallot quartered 6-12 garlic cloves 1/2 a lemon or 1 lime quartered skin on Enough peppers to fill the rest. Add 5% by...

That sounds incredible. I don't usually strain my sauces since I have a Vitamix and bought some xanthan gum. But I might have to try that. It sounds amazing.

Ribs just went in. Shoulders looking great so far 2.5 hrs in

Sounds delish. I might see if my local produce junction has some red long hots, if not I'll probably just mix it with bell pepper and maybe Fresno's if they have them. Pineapple sounds like a fun add in. Did you ferment it or add it in when you blended? I did a fermented scotch bonnets and...

Mailbox is working great. Might be burning just a little fast. About 1/2 through a row in 1 hour. We'll see how long it lasts. Running the MES at 235 since it's pretty cold out. It's dipping to about 220 with the element of before the heats rising again. Edit. Forgot to mention running some...

I had a single reaper plant I bought as a joke to my wife. Somehow it out produced 6 other combines schotch bonnet and habanero plants Super hot hot sauce anyone? Recommendations for how to tame reaper hot sauce? Really enjoy my straight habanero sauce but think straight reaper will be a...

Long smoke starting tomorrow. MES30 with mailbox mod. 8lbs pork shoulder, salt, mustard, and light rub + plastic wrap the night before. A rack of st. louis cut ribs dry brined over night, rubbed in the morning. Idk about y'all but i cant seem to fit a whole rack of ribs in the smoker so i...

Hey everyone. 29 from northern Delaware. Been cooking and grilling all my life, but new to smoking. Wife got me a MES30 last Christmas as my first foray into smoking. Been reading on the forum for a while now for recipes and tip with the smoker, which has been super helpful. Recently got a...