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MES 40 and AMNPS........won't stay lit! PLEASE HELP!
You are correct, the bottom rails. If the pellets are damp, they came from A-Maze-N that way, cause I just got the kit 3 weeks ago. Would throwing the pellets in the microwave before hand help them burn better? I was wondering if i needed to go as far as removing the entire chip assembly box...- jarrod
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- Forum: Slicers, Grinders, Tools, Equipment
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MES 40 and AMNPS........won't stay lit! PLEASE HELP!
Alright everybody, I've run out of threads on this topic to read up on, and I still can't get 'er figured out. This is my first time using the AMNPS. I got the pellets going good with a propane torch (mix of cherry, maple, hickory), let them burn the first 2" or so, and blew them out (it was...- jarrod
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- Replies: 13
- Forum: Slicers, Grinders, Tools, Equipment
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2 bone-in turkey breasts with Q-VIEW! MES 40
thanks oldschool for the verification on the temp. Being my first time doing turkey, i was searching around on other's threads for a good temp. As i'm sure you are aware, there is a different answer on almost every one! Thanks everybody for the compliments! -
2 bone-in turkey breasts with Q-VIEW! MES 40
This was my first time smoking turkey. 2 bone-in breasts (6.5 lbs each), 1 injected with Cajun, 1 injected with garlic / herb. Smoked at 250, approximately 4 hours, apple wood, apple juice in the water pan. Pulled at 160, and foiled from there. It turned out awesome, nice and juicy! Both... -
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First chicken smoke with Q-VIEW!
Did my first chicken smoke today using my MES 40. Sam's club whole chickens were used. Basic rub, Stubb's chips, water/apple juice in the pan, 250 degrees, 3 hours. IT WAS AMAZING! Happy smoking y'all, and have a GREAT weekend! -
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My first smoke on the new MES 40
hey everybody, The brisket turned out GREAT! Took about 6 hours total (3 lb cut). I foiled at 160, and pulled at 190, then rested for 2 hours. It definately was not as moist as i would have liked. Once I get my retro kit from Masterbuilt, I will turn the temp down to 225 (i was afraid of...
