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I just got a slow smoker attachment for my 40" MES. I'm coooking a corned beef brisket in a pressure cooker today. Can I put it in the smoker say at about 135° and run the slow smoker for a couple of hours to add a smoke flavor to it?
I'm doing my first Venison Kielbasa smoke in my new 40" MES. I started out at 160° for 12 hours and only hit 125° internal temp. I really thought I'd be at 140° by that time or a little higher. I'm not at 180° and the internal temp is only at 131°. Before anyone asks, I have used another temp...
To make a long story short I'm going to purchase a new 40" MES and I have the option to get it with or without legs. I've had multiple 30" MES but all did not have the leg setup. Is it worth the extra money for the legs?
Someone is selling this smoker and it looks like a MES but has a Snap On plate on it. I trying to find out how old it is and what size it is. I'm hoping it is a 40" but the owner doesn't know. Also, maybe someone can tell me if this is a good unit. It's brand new and has never been used.
I'm thinking of upgrading to a 40" mes. My main reason is when I do my 30 pounds venison kielbasa I'd like to have fewer smokes and maybe better smoke.
* For those who have experience with the larger 40" mes compared to the 30" is it worth the upgrade to the larger size?
I've had a couple of MB electric smokers and I'm real tired of replacing heating elements and now I have an electrical issue with the one I'm using. I've tried everything I could find to fix it and I'm not getting anywhere with it. For ayone that is wondering why, as soon as the unit is...
I have a 30" MB electric smoker. This problem came out of nowhere now my smoker doesn't seem to have any temp control. It will even continue to heat up and stay on even when the digital control unit is turned off. I don't have it pluged in when I'm not using it but now I noticed after I finish...
The second year I have owned 30"MB I started having problems with a GFI tripping every time I would plug the unit in. I tried another GFI and even replaced the GFI that I usually use, nothing worked other than a regular outlet. I called Masterbuilt and they told me the Heating Element needs to...
I have a one year old 30" MES. The one with the Stainless windowed front door and the inside light with a meat probe. I probably have about 50 hours smoking on it. I used it recently without a problem when it was in the mid 50's outside. A few days later I went to use it the temps were in the...
I have some venison loins I would like to smoke. I saw some ideas on this forum but most seemed to be on the exotic side. I looking for some ideas to just have a good smoke flavor leaving me with a finished product. I would like the smoked loins to be a snack item and not a dinner item. So if...
I was looking for some ways to just simply smoke almonds but kept coming up with exotic recipes. I just want to have almonds that have a nice smoke flavor lightly salted. I thought maybe I buy a big bag of almonds from one of those big box stores. Then I would make a salt and water solution and...
When I bought my MES (used), 3 wood dowels for smoking sausage came with it. I'm guessing the sticks are maybe hickory. I went to Home Depot and bought the same size dowel and that turned out to be a mistake. The dowels bent while in the smoker and fell. It wasn't pretty. Where can I get wood...
My 30" Masterbuilt electric smoker just died in the middle of smoking deer kielbasa. I need to replace it fast! I want to go to a 40" smoker but I'm wondering if I should got electric or propane. Any advice would be appreciated.
As far as fixing my smoker I do that later and sell it or keep it...
A friend of mine gave me a recipe for Dry Sausage. And Freeze-Em Pickle is the cure used. Can anyone tell me what this is and can it be substituted with anything else?
I have a couple of buddies that have a MES smokers and they told me that they do not soak any of their wood chips for smoke. I have an older 06 model which I recently picked up and seems like it does smoke better when I don't soak my chips but the manual does instruct to soak the wood chips for...
I've just started smoking with a MES and a few of my buddies told me that they don't soak their wood chips. I had a Big Chief cold smoker and I always soaked my chips and always had good smoke. Using the MES when I soak the chips I don't see as much smoke. Is it me or should I not soak my chips?