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  1. smoke83340

    Locking up an MES

    Dear Smokers: I just moved to a new area. I only have a front porch, no back area. My neighbors strongly suggested chaining up my BBQ as they are known to sprout legs and walk away at times. I have an MES 30 - does anyone have any ideas on how one might affix something to it so I could run...
  2. smoke83340

    Portland Oregon area free Traeger

    Hi, someone gave me a traeger that does not work properly. 1. does not heat 2. impeller works apparently constantly, pushing pellets through. 3. Some rust. this is FREE but certainly a PROJECT - I am just trying to keep it out of the landfill. - AK
  3. smoke83340

    SV is a great thawer! Set it to 68F

    Hi Gang, I have been off of SMF for some time, back again and it remains a great forum. My cousin [who is married to a nationally known chef] pointed out that a SV is an amazing thawing device. Just set the temp to 68 degrees F and let her rip. Solidly frozen meat is thawed really fast...
  4. smoke83340

    Sous vide and smoked Passover brisket

    So... first brisket. I smoked it [with no rub, no seasoning] for six hours at about 220 in my new MES 30 [that is why it is so clean]. I used an AMNPS maze with a mix of apple and mixed pellets. Hopper about 1/2" out, vent on top barely open. Good smoke. First picture is at end of smoke...
  5. smoke83340

    SV bags for large cuts?

    Hi Gang, what kind of bag do you use for a large cut? I may do a brisket, that won't fit into a gallon ziploc. Suggestions appreciated. I do not have a vacuum sealer. Thanks, Adam Wilsonville, OR
  6. smoke83340

    new MES 30 poor combustion at lower temps

    Hi All: I have been a member for some years and have not posted for awhile, I even go back as far as good ol' Scarbelly. I replaced an older MES 30 that had a short that I could not fix with new MES 30 Digital [ Masterbuilt MB20071117]. Problem: I am getting very poor combustion at lower...
  7. smoke83340

    Dried Fish

    Hi All and happy new year! I've not posted in a long time but I do read things. I have a MES 30 electric. A friend says she takes dried fish on backpacking trips. Are there any threads on drying fish [I assume that is past the jerky stage], safety, etc. that anyone remembers? Alternatively...
    • smoke83340
    • Thread
    • dried dry drying fish
    • Replies: 8
    • Forum: Fish
  8. smoke83340

    Sunday PM Salmon

    I haven't posted anything in awhile. Sockeye salmon, brined for an hour or so. Olive oil, lavander, pepper, rosemary, a bit of brown sugar. I'll smoke it about 2+ hours at 190 in my MES 30... Here is the "before"
  9. smoke83340

    MES 30 contact repair with R-view

    I had a corroded contact on an MES 30.   The wire is copper, and the contact appears to be iron.  I could not find any brass or copper crimp connectors, so I decided to solder it.  I found a soldering iron at Wal-Mart for $5. Here is the before pic: I cleaned up the contact with emery paper...
  10. smoke83340

    MES 30 contact corroded - need to replace

    Dear Gang: So I am smoking a steak the other night [using Scarbelly's coffee-cocoa rub] and I notice that my IT is not rising. MES 30 controller looks fine, but no heat!!! Luckily I saw it in time and managed to finish the steak in the oven. I removed the back and one contact was completely...
  11. smoke83340

    Q-view somewhere between a fatty and roulade

    Bacon weave, pounded chicken breasts, breadcrumbs, herbs, and fontina. Next time I'll roll in spinach and or red bell peppers for more color. My first bacon weave. They are pretty easy to work with.
  12. smoke83340

    simple MES 30 modification for blocks of wood

    I love my MES 30 but I tend to use blocks of wood that don't fit into the hopper that you slide out, and then when you slide it in it can hit larger blocks. So... I fatigued off the hopper from the plug part. It took about one minute of working it. Now the plug is there to control combustion...
  13. smoke83340

    suggestions for a good RIB mop

    Hello All, I am smoking some baby backs using the coffee cocoa rub that is on this forum.  Any suggestions for a mop later on when I foil them?   q-view to follow... Using MES30 at 250 degrees, I'll smoke 2.5 hrs or so and foil 1.5 hours or so... thanks! Adam
  14. smoke83340

    salmon, steelhead, trout simple rub is great

    brine 1 hr. pat dry  lightly coat both sides with olive oil  - if skin is oiled it won't stick to racks rub: cracked black pepper [you can but it cracked from Spice Islands OR it is very easy to crack with a mortar & pestle and way cheaper] dried powdered sage that's all - it is superb!!
  15. smoke83340

    MES 30 exhaust mod caution - nasty residue with exhaust extension

    Hi gang, I put a 3" exhaust elbow [nearly straight] on top of my MES 30 to increase the exhaust draw, however after using it several times some nasty residue accumulated in it, and when I used the MES yesterday the residue liquified and dripped on my steelhead and ruined half of it. I had done...
  16. smoke83340

    Coffee-cocoa rubbed Tri-tip q-view

    I used a whole tri tip roast [sorry Easterners] with a rub found on this forum, but I let the IT get to 140 so there is rare meat on the thick end and medium on the thin end.  I also add a touch more salt, but the recipe is copied faithfully below.   I cooked it in a MES30 at 224 using apple...
  17. smoke83340

    salmon jerky q-view

    Costco farmed steelhead, 2 packages = 4 fillets skinned and cut into large strips marinated overnight in 3/4 brown sugar, 1/4 kosher salt.  sat in a collander all night to drain. did not rinse. MES 30 at 150 degrees AMNPS with cherry pellets cooked for 5.5 hours because the strips were...
  18. smoke83340

    1.5 lb Center Cut Angus Brisket

    Hello Gang: Brisket at my market [Sun Valley, Idaho] is a very small affair, 1.5 - 1.6 lbs, that says Center Cut Angus Brisket. From reviewing many brisket posts, here is my plan: Rub with olive oil Cocoa-coffee-salt-sugar-chili rub MES 30 smoker temp:  200 Water in Pan AMNPS with pellets...
  19. smoke83340

    Salmon Jerky

    Ok after seeing the other threads with the same name I had to try this... I bought about a 2 lb fillet of wild Sockeye... Then cut it lengthwise and skinned it.  That worked really well with a plain and very old and very sharp knife, I was happy as I've never skinned anything but a knee...
  20. smoke83340

    Saturday Cue-view

    trout with Jamaican Jerk, Korean chili.  Before pic...
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