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What is the difference between a MES30 and the MES 40? I have one that looks just like this one that I bought at Sam's in Dec. 2010 for 298.00 and no where does it sag its a 30 or 40. Is the 30 and 40 the height? Just curious.
I Want to thank everyone for their input. I have used a rib rack in the past with great success but I am always wa ting to try something new. When I give it a try I will post my results good or bad.
I have been thinking about smoking spareribs by hanging them from a hook to a rod across the top of my MES 40. Kind of like hanging sausage. I could probably do 5 or 6 slabs at a time. Can anyone tell me why ti's wouldn't work?
I have heard in the past that meat will only absorb smoke to 135 deg. (I presume this is internal temp) If you wanted a smokier end product that you should start with cold meat straight from the refrigerator. If you start with room temperature meat it will absorb less smoke. If this is true...
I started curing my first Boston butt for BBB on 1/24/01, today would be day 8. I butterflied the butt so it's only about 2 in. thick. I was going to smoke today but wimped out due to the weather. It's 2 deg. N. wind gusting to 40 and a chill factor of 20 deg. below. Tomorrow is not supposed...
I would like to thank everyone for their input. This was only my fourth smoke on the MES 40, that I got for Christmas and my first time to use the A-Maze-N and I am very pleased with both.
I am also very happy that I found this website and forum. There's a lot of great information and...
I possibly had the dust to deep, I actually filled it and packed with my thumb then added some more and packed again. I put it on the two rails to the left of the smoke box.
Using Shooter's CB recipe I let the 5lb. pork loin cure for 9 days. Yesterday I smoked it in my MES 40 using my new Amazn Smoker. I smoked it at 250 for 3 hrs. l5 min. to an internal temp. of l62. using the meat probe on the MES 40 and double checking it with my thermopen, the meat probe was...
I hope I'm in the right place to ask this question. I am curious how much shrinkage you will get when smoking jerky. If you start with
5 lbs. of trimmed meat, how much jerky should you end up with? 1lb. 2lbs. 3lbs. ?
Thanks in advance.
Thanks for that information Eman, Albertson's has them on sale this week for $1.99. I think I'll give it a try. Also I found TQ at a local store for $5.29 for 2#.