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.
Wow thanks for all the replies. I will try the whole microwave thing first and the then the mods that your offered TJohnson if it doesn't help. I do have water in my pan bmudd! Vent is fully open and I will take pictures next time! Thanks again!
I got the AMNS and have used it twice in my MES 40 for extra smoke on long cooking times. I please it under the water pan beside the chip box on the two bars. It seems to be covered from falling liquid (maybe not). The first time one side burned fine but the other side went out. The second time...
One more question. As I said before, I have always used a smoker where I can see the wood ships left in the coals. I have that read that I need to keep the door closed as much as possible. How do I know how often to put more chips in the smoker. I will be cooking at 225 and cooking ribs (3-2-1...
Just got the MES 40 (model 20070710) for Christmas. I am so excited! This is my first Electric smoker. I have only used Charcoal smokers. It seems that may people here suggest using a stand alone external thermometer rather than using the built-in meat probe that comes with the smoker. Why is...
Venison Rolls
Pack of Cubed Venison meat (must be cubed so that it want be as tough)
Pack of Cream cheese
Green bell pepper
Onion
Pack of Bacon
Tooth picks
Lawry's Mesquite Marinade
1) Place meat in bowl with Lawry's Marinade at least 24 hours in advance
2) Cut bell pepper and onion...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.