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The cost of pellet grills in my opinion is super inflated especially offshore made units.
The Rec Tec seems to have the nest materials (304 stainless) but I also like Pellet Pro but no wifi (yeah I am wifi needy person). I looked at the GMG Primer series I see people are complaining about...
I have an MES 30" and I want to smoke pork belly (bacon) and hot smoke it. Does anyone have recommendations on hot smoking back/pork belly? What smoker temps, how long, internal temp (I do plan on freezing and or refrigerating the final product ) as I will be frying it when I want to eat it.
Thanks
I smoked sausages for the 1st time yesterday in my new MES BT 30" (never did sausage in any smoker).
I went to the local butcher and picked up fresh (no curing) Chorizo, Andouille and Chicken sausage(cilantro and jalapeno) and raced home to try my hand at smoking sausage. I spent about 10...
Just finished seasoning my Gen 2.5. The meat probe is about 3-8 degrees hotter then the inside temp. The inside temp is pretty spot on to my calibrated temperature gauge I have hanging in there.
You can put alot of meat on the 6 racks which is about 3.5" between each rack. The configuration...
I think the 6 shelves may give more shelf configuration options. Such as a large turkey with 2 or 3 shelves left for other food. In any case 4 or 6 shelves makes not much of a difference to me as I NEED MY SMOKER so I can get back to what I love, smoking meats!
I am pretty sure it is a 30" but new design 6 rack version. I do not need a 40" and with 6 racks in the 30" it adds 300 square inches of smoking area which is cool.
The website says 30" but if it turns out to be the 40" for that price, I have no complaints
Not sure if I can post a link so MODS please remove it if no allowed...
Long time no post but since my Gen 2 gave up yesterday during a brisket smoke, I am in the emergency need for a new smoker.
My Gen 2 worked great for me and had untold amounts of smoking sessions so I am happy with it's 3 year life.
I see Gen 2.5 is out and I really like the improvements...
I think I was one of the 1st masterbuilt 2012 version owners and have nothing but success with the smoker. I have used it over 20 times and after sitting for 4 months, I used it yesterday to smoke my Easter ham. (which turned out awesome)
The temperature is right on according to my hanging...
Just got a recall in the mail
http://www.basspro.com/webapp/wcs/stores/servlet/CFPageC?storeId=10151&catalogId=10051&langId=-1&appID=170
Seems the smoker tray can be inserted wrong causing a possible fire hazard. I can only guess if it goes in cock-eyed then chips can fall directly on the...
I must admit I am a beef crazy and just love the stuff. I want to smoke a roast this weekend and I am thinking about a rib roast or sirloin tip roast. I am looking for a really (low salt) tasty beef rub to go along with pecan wood for the smoke. Any suggestions?
Thanks
The 2012 MES 40" is your best bet if you need lots of room otherwise the 30" is the one to get.
The new 2012 models have an improved interior design as well as other updates.
Good luck with what you buy and please keep us posted!
forluvofsmoke thank you for a great post about using water in the water pan. The water pan on the 2012 MES serves as a drippings catch as well so I will keep a tad bit of water in there so the pan does not get a burnt up with drippings but will keep the vent fully open to allow the steam to...
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