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Love my MES 40, used it for a few years now. Of course I have an A-Maze-N smoker. Thanks to Todd I enjoy great smoke. I use these two for sausage, and anything else that will smoke. I have seen a few homemade rigs that looked great but this MES 40 and the A-Maze-N works great for me.
well I had to get my A-Maze-N out and hold it up to the light. I see what you mean now. The holes in the dividers do not line up with the holes in the bottom, except for one divider. I thought that some rows were burning faster than others and leaving some dust in some, but I never thought to...
Bearcarver, thanks for the tip. I think I told you I had called masterbuilt a few months back and they told me the retrofit was just for the 30 MES. Well I took your advice and called back on Monday, well here it is Thursday I got a new bigger chip burner in my hand and will install it Friday in...
ok Bearcarver, I may be a little slow, where can i find the video? I called Masterbuilt and they told me the smoker box change over was only for the 30 MES, I am a little confused.
I soak the racks then scrub them and clean the drip pan(always use foil). I also use hot soapy water on the door and glass and always wipe out the bottom of the smoker and any built up grease on the sides. I also clean the temperature probe and the light. Never thoght about using the hose! Maybe...
I guess everyone has their favorites; I use a lot of pecan and use it for most all my sausage, pork and chicken. However I do use some Hickory and oak occasionally. I even have a small pile of mesquite out back for beef, but I don’t do much beef.
Love my A-Maze-N, absolutely the best thing for...
love the MES, with the addition of the A-Maze-N it is a set it and forget it smoker. Didn't use the A-Maze-N for these chickens, the MES makes plenty of smoke with out it over 200deg., just had to add a few chips during the 3 hours and 50min.After years of wood burning and adjusting draft I love...
You are not going to believe this, but I was sitting at the table with guest eating the juicest chicken I have ever eaten, when I remembered I didn't take any pics of the finished yard birds. By then all I had left to take pics of were bones. Sorry guys. But they all turned out great, so juicey...
Well, trying yard birds in my MES for the first time. Three yard birds three different ways. Yard bird#1(top)has been in a brine over night and is rubbed with my Greek seasoning.
has been in a brineha ,Yard bird #2(lower left in picture) is injected with my own recipe. Yard bird #3(lower...
Thanks everyone, I went to buy some spareribs and the St. Louis style were on sale for about the same price, they were very good and meaty. Next time I may trim them my self. The link that Bearcarver provided was very helpful.
Bearcarver have you ever been to Mississippi? I stayed at a...
I use pecan and oak mostly in my Chargriller they are the most available free wood in my area. I use the pecan dust in my MES for sausage and hickory for most everything else in the MES. Just starting to experiment with apple, cherry, maple.