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  1. tromaron

    Replacement for Oster Jerky Seasoning?

    My supply of Oster Jerky Seasoning is almost out, and since it's no longer manufactured, I need to find a replacement. I always add my own seasonings along with the packs, so I'm trying to find something that tastes similar to the Oster brand, so that my recipe will still work. Any suggestions?
  2. tromaron

    Smoked Rib Roast

    Tried out a rib roast today in the new Masterbuilt 40.  I was more than pleased with the results.  Started with a 6 1/2 pound roast.  Just kept things simple as far as prep.  Rubbed it in oil then covered in Kosher Salt, Pepper, and a little Seasoned Salt.  Loaded up 1/2 of the AMNPS with...
  3. tromaron

    Free to a good home..

    My wife got tired of waiting for me to fix the burned up wiring ends in my MES 40, so she went out and bought me a new one.  Now I have 2 non-working MES 40s (Gen 1) that someone can either rewire back to stock, or rewire to work with a PID.  One of these just needs a new power cord spliced back...
  4. tromaron

    Help for novice wiring MES to PID

     I had the usual problem a lot of other people have had, after a few great years with my MES 40, it finally burnt the connection off the end of the heating element.   I figured this was a good time to pick up an Auber PID.  My thought was to run a power cord straight from the heating element to...
  5. tromaron

    PID for MES 40

    Hoping someone can offer some advice.  I'm looking to get plug & play PID from Auber Inst.  They say this will come with instructions for bypassing the MES digital controller.  I'm just wondering if anyone can let me know if this is a task that someone who's electronically retarded like me...
  6. tromaron

    One temp, or gradually increase temp?

    I'll be trying my hand this weekend at some jerky in my MES 40, with an AMNPS.  I will be using a packaged seasoning with cure,so I'm curious if I need to increase the temp every hour or so, or if I would be fine just leaving it around 129-140 the whole time.  If I'm using a cure, is there any...
  7. tromaron

    Pulled pork thermometer question

    Just wondering what everyone does.  When you foil your pork butts at 165, do you foil around the thermometer, or pull it out and re-insert it through the foil?
  8. tromaron

    Huge temp difference

    I'm smoking a couple of 10lb pork butts in my mes, and one of them has a 20 degree difference from one end to the other.  Anybody else get temp swings this far apart in the same butt?  Any suggestions on how long to let it go?  I was gonna take it out at 205, but that means half of it will only...
  9. tromaron

    Time to reheat pulled pork?

    I'm smoking a lot of pulled pork for a graduation party Sunday.  I'm starting with 60 lbs & hope to end up with around 30-35 lbs when I'm finished.  I've been searching the boards for ways to reheat pulled pork, & I think I've settled on putting it in 2 stainless pans, covered tightly with foil...
  10. tromaron

    Temp changes after foiling

    I'm noticing a weird thing with my MES 40.  Not hard to deal with, but I'm just wondering if anyone knows why this is happening.  When I'm smoking meat I get the temp set & it stays nice & consistent.  Then once I wrap the meat in foil, I have to turn the temp up 30 degrees just to maintain the...
  11. tromaron

    MB Cust. Service comes through

    Just got off the phone with Masterbuilt Customer Service.  My MES 40 turns out great food, but I've had problems from day 1 with it never getting up to temp, or staying at temp.  After 3 control panels & 2 elements, they're sending me out a new one.  Won't be the new model everyone's waiting to...
  12. tromaron

    New AMNS pellet blend

    Tested a new blend of pellets the other night on some chicken.  Before, I'd been sold on using the Perfect Blend on just about everything.  But this new Pitmaster's Blend took what I liked about that & made it better.  It's a blend of Hickory, Maple, & Cherry, and has the same sweet smell &...
  13. tromaron

    New Pellets for AMNPS

    Just have to say that I tried Todd's new "Perfect Mix" pellets with Hickory, Cherry, Maple, & Apple, and WOW!  I've never noticed a huge difference in using different woods before.  But right from the start this smelled incredible.  The pork butt I'm cooking still has a few hours to go, but I...
  14. tromaron

    Pork Drippings Advice

    I'm hoping someone can tell me what I'm doing wrong.  When I cook pork butts in my MES I put them on the top rack with a foil pan on the rack below to catch the drippings.  My problem is when it's time to foil the butts, my drippings have all burned up.  Last time I even put a can of beef broth...
  15. tromaron

    MES 40 Temp Problems

    My mes turns out great food, but not as trouble free as it should.  Since I got it 2 1/2 months ago it's never been close on temp.  When it's empty I can preheat it to 275 on the control panel, but it's really only 250-255 according to my Maverick (checked in boiling water).  Once I put food in...
  16. tromaron

    Masterbuilt Discount

    FYI:  Masterbuilt's Facebook fans receive a 25% discount on any product at www.masterbuilt.com, or when ordering over the phone (800) 489.1581. Use discount code MBFB25.
  17. tromaron

    Chicken brine on pork butt? - now with q-view

    Has anyone tried the "Competition Chicken Brine" from the Wiki on a pork butt? 1 gallon water 3/4 cup kosher salt 2/3 cup sugar 3/4 cup soy sauce 1 teaspoon each of dried tarragon, thyme, black pepper 1/4 cup olive oil  I've been loving how it tastes on chicken, but thought I'd check here...
  18. tromaron

    MES 40 Jerky Racks

    Been looking all over online without much luck.  I want to get some jerky racks for my MES 40 but the closest ones I'm finding that fit are the Bradley ones.  I did run across an old Facebook post where someone mentioned Masterbuilt having new jerky racks, but can't find them anywhere on the...
  19. tromaron

    2nd Brisket - With pics this time!

    Just put my second attempt at brisket into the MES.  Since I wasn't entirely satisfied with my first attempt, this time I thought I'd try something different.  Got a 10lb packer & separated the point from the flat.  After trimming the fat & using a jaccard on it, marinated with State Fair...
  20. tromaron

    Jeff's Rub Modification

    Been using Jeff's rub for a while and I'm loving it!  But to change things up a bit, was thinking I would try it without the sugar next time on some bs chicken breasts.  Has anyone else tried it this way?  Any thoughts?  Any other tweaks to the recipe I should consider? 
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