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  1. davidmc4

    Replacement Smoker

    After many years of faithful service, my MES 40” died! I tried replacing the heating element, but still no heat. Obviously, I am getting a new smoker. Should I stay with MES or move on to something else? Any feedback would be appreciated!
  2. davidmc4

    Pork Belly!

    Okay, a friend of mine and I have been talking about smoking pork belly for four years. Yesterday, we made it happen. I bought two bellies just under 10lbs each. I prepped each one with rub but injected only one with a Chris LIlly marinade to see if there was a significant difference in the...
  3. davidmc4

    3-1.5-1 Ribs

    As I tell my friends, smoking meat is more of an art form than a science! My last experiment was with some baby back ribs, which I prepped with yellow mustard, dry rub, overnight and into the smoker. Using my A-MAZE-N smoker with my MES 40, I put some pellets in the bottom of the tray (dust...
  4. davidmc4

    Birthday Ribs and More!!!!

    Today is my birthday! The wife says, "What do you want for your birthday dinner?" I say, "Smoked Ribs!" After a trip to Costco and I was prepping ribs last night for today's smoke. I tried to pull the membrane off, but after many struggles, I simply decided to cut along the edge of each bone...
  5. davidmc4

    Packaged Italian Sausages

    My wife brought home a package of Italian sausages and asked me if I could smoke them. I said, I don't know, but I know where to ask. Any suggestions about whether or not this is a good idea, and if so, what temp they should be smoked and when they should be pulled would be greatly appreciated. ...
  6. davidmc4

    De-boned Butt

    Went to Costco to buy some butt, and they only had "butt, no bone." I bought it anyway. Well, tonight I got it out for rub and discovered that de-boned practically meant they cut that sucker wide open to remove the bone. I seasoned the inside, then applied the yellow mustard and then seasoned...
  7. davidmc4

    First Chicken...First A-MAZE-N smoke

    Having found success with the pulled pork, I decided to move on to chicken. I bought two whole chickens at Costo, washed them, cut them in half, seasoned them and put them in my MES 40" along with Todd's A-MAZE-N smoker. I used cherry dust and currently a TBS is wafting out of the half-open...
  8. davidmc4

    MES 40 Fourth of July

    Ok, so the maiden voyage went well (if a bit long), so I am ready for the 4th of July. My plan is to load that puppy up. I'm thinking a couple of butts on one rack, maybe a brisket on another and ribs on the other two racks... Plus, I get to use my a-maze-n smoker for the first time! It arrived...
  9. davidmc4

    MES 40"

    I just posted my review of the MES 40" and it moved it to the #1 ranking in the electric smoker category! Woo Hoo!!!
  10. davidmc4

    Patience...patience

    10 hours and still those butts are only at 165 degrees... Tell me, when the stall is over, does the temp rise rapidly?
  11. davidmc4

    chip box

    Ok, I couldn't wait for my a-maze-n smoker to arrive (sorry Todd), so I fired up my brand new MES40 this morning and I am four hours into some nice looking butts. Here's a question... I've added chips three times so far and see that wonderful TBS coming out.... is there a point where I need to...
  12. davidmc4

    Maiden Voyage

    My brand new MES 40 is on its maiden voyage! I've got two pork butts, seasoned with TexJoy, a wonderful rub that comes out of, need I say it? Anyway, the smoker is working beautifully. The TBS is gently wafting from the vent and I am anxiously (but patiently) awaiting mouth watering PP. Just to...
  13. davidmc4

    Fat Cap - leave it on or remove it?

    The question of the day....  What is the best thing to do with the fat cap on a Boston Butt? 1. Cut that sucker off. 2. Leave it on, smoking fat cap down. 3. Leave on, smoking fat cap on top. 4. Some other answer I haven't thought of... I appreciate your answers and your rationale. SMOKE...
  14. davidmc4

    Glad I found this site!

    Hi, this is David. I have been a fan of smoked meat for a long time. Several years ago, I purchased a small Meca water smoker, but found it was difficult to use for a variety of reasons....mostly it sat and rusted. Then I tried to smoke with my Webber gas grill with limited success. I decided...
  15. davidmc4

    MES 30" vs 40"

    Hi All, I am getting ready to purchase my first electric smoker and right now I'm leaning toward the MES..... Any comments on whether or not I should go with the 30" verses the 40" would be greatly appreciated. Thanks!
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