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  1. otiskatz

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    You can remove the chip loader but you risk chip/pellet ignition and flame up. The result will leave your meat with a creosote taste. Try pulling it out just slightly. ..about 1/4 inch. That may work for you.
  2. otiskatz

    Anyone use wood pellets in their MES?

    I'm glad the pre-drying worked. Try air drying you meat and use minimal moisture with repeated small doses of pellets. Slightly cooler heat over longer period of time. I have 15 whole pork legs cellering...the oldest at 4 years . Cold smoked during winter. Salt box curing method. Serrano...
  3. otiskatz

    Looking for advise on 110v element/thermostat

    I'm looking for a 110 v thermostat (prefer mechanical therm)and element combination that will run from zero to say 250ish. I will be using it in a 4ft square ss box. All advise is welcome. I don't mind a little "frankenstien" work. Thanks in advance!
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