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  1. steve roberts

    where do you put the AMNS in an MES?

    If you have meat on all 4 racks, where do you put the amns? I takeout the cylindrical chip loader to give it more air and open the vent 1/2 - 3/4 of the way. Then I place it on the bottom. Quite often I don't get enough smoke. When I only have meat on 3 racks, I use the bottom rack to place the...
  2. steve roberts

    New Cover for MES 40

    Awesome! The "official" one is paper thin and tears easily. I bought it a few years back and it sucks. Thanks for posting the URL. Just ordered it!
  3. steve roberts

    What Wood type for Cheese Smoking?

    JV, when you take it out of the smoker, it always tastes super strong, like licking an ashtray. You must let it "cure". Wrap it tightly in saran wrap and put in a baggie. Give it a minimum of 10 days - 2 weeks to cure. Then try it. I smoke my for 3-4 hours in the Masterbuilt with the Amazin...
  4. steve roberts

    What Wood type for Cheese Smoking?

    Correct NDKoze. The hard cheeses will last a very long time. If kept cool, wrapped tight so no oxygen gets to them and out of the light, they might last years. The aging process,  salt in them and the smoke also acts as preservatives. FRESH cheese that has not been aged, is soft, has very little...
  5. steve roberts

    What Wood type for Cheese Smoking?

    I recently did sharp cheddar and fresh mozzarella with hickory. 3 hours with hickory pellets in AMZN smoker inside my MES. 1 inch chunks. Then wrapped tightly in Saran and put inside gallon baggies, in fridge for 2 weeks. The sharp cheddar was fantastic. Here's the thing about the fresh...
  6. steve roberts

    Brisket In My MES

    16 lb brisket took only 12.5 hrs? What temp did you have the MES set on?  
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