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  1. tamathumper

    Another AMNPS-MES Question

    I had the same temperature last weekend - MES set on 225 for ribs, and Maverick read 331 for quite a while.
  2. tamathumper

    Masterbuilt smoker vent position?

    SmokeSavor, my MES 30 doesn't seal well along the top of the door - as much smoke escapes around the door as out the top vent, so I get plenty of air flow and no problem keeping chips and pellets lit. I wonder if you used a few short sections of dowel (or nails or bolts or similar small round...
  3. tamathumper

    Another AMNPS-MES Question

    First time today trying the AMNPS in my MES 30. I opened a new bag of Lumberjack pellets, filled it halfway around the track (and just short of full to the brim) and hit it with a propane micro torch for 30 seconds. I blew on it for maybe a minute until it was on fire, then blew the flame out...
  4. tamathumper

    MES Digital Smokers

    Maverick ET-732 ordered.
  5. tamathumper

    MES Digital Smokers

    Loaded up several thermometers in the smoker in a small piece of potato set one inch from the internal probe, closed the vent and set the temperature to 225, and after two hours got the following: MES 30 Display - 230 MES meat probe - 215 Meat thermometer - 190 Oven thermometer - 260 the...
  6. tamathumper

    MES Digital Smokers

    Oh great, this is a known thing? @!@#&*
  7. tamathumper

    MES Digital Smokers

    I only opened the door twice during the entire time.
  8. tamathumper

    MES Digital Smokers

    Cooked a 3.69 pound pork shoulder yesterday, but it took about 9 hours!  6 hours at 225 and three more at 250, to reach an IT of 205.  It should have taken only 5.5. hours, so I suspect the temperature readout is fishy already, after only three uses? I'll retest the smoker temperature vs. the...
  9. tamathumper

    MES Digital Smokers

    I open/close the door as quickly as possible, and if the temp drops I close the vent for a few minutes and it comes right back up.
  10. tamathumper

    Pork butt instructions for MES 30, other questions

    I find with my MES 30 that I have to leave the top vent wide open to get good smoke.  Otherwise, my chips starve for air and just turn into charcoal bits after a while.  The chips burn up quickly, so you have to plan on putting more into it every 45 minutes or so, or get the AMNPS for long-term...
  11. tamathumper

    First pork butt in my new MES 30

    Different models have different issues, and there's some old stock still in inventory at a lot of places, so it's hard to tell the model from the purchase date.
  12. tamathumper

    How did you come up with your screen name?

    Subscriptions are something you sign up for yourself, even if unwittingly.  Go to http://www.smokingmeatforums.com/users/subscriptions/index/action/edit  and turn them off...  They are set to "Automatic" at first, and per thread, but you can set them for Daily Digest or just plain "off".
  13. tamathumper

    what did I get myself into?

    Around here, we seem to get more "sauce" than "smoke" at the BBQ places. But even though I like mine better, I do still enjoy Dinosaur BBQ, they've got some good "restaurant-quality" BBQ for these parts, and it doesn't take any work on my part.
  14. tamathumper

    MES 30 Meat Probe Accuracy

    I decided to test my meat probe accuracy, so I boiled a pan of water and stuck in the probe.  It read up to 206 before starting to settle, and I figure that's about right because the water had been off the burner by about two minutes by that time. I figure that's close enough, but what's your...
  15. tamathumper

    Anyone Smokin' in the Northeast?

    Awesome! Thanks for coordinating.
  16. tamathumper

    Masterbuilt smoker vent position?

    I'm leaving it open for my next entire smoke to see the difference. I'm smoking the whole time through the 3-2-1, and like everything else I read some folks do and some folks don't. Talk about your inexact science!
  17. tamathumper

    First. Smoke. Ever.

    Thanks everyone.  As a bonus, the garage smells great. :D
  18. First. Smoke. Ever.

    First. Smoke. Ever.

  19. tamathumper

    First. Smoke. Ever.

    Well, I broke in the MES 30 yesterday.  (First off, I'm proud of myself for using an acronym, but you guys have a LOT of acronyms!  Almost as many as the IT industry.) St. Louis ribs with dry rub and my wife's summathissummathat sauce with apricot preserves in it. I realized I had done too...
  20. ribs_before.jpg

    ribs_before.jpg

    • tamathumper
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