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  1. just george

    New to here from So Cal

    Greetings Zachary and welcome to the fire. There are some mighty fine folks here that will help you as much as you want. And don't le them rib you about being from SoCal! We put out some mighty fine Q down here in the surf, sun, sand and fun.
  2. just george

    Point or Flat - Which gets done first?

    Gentlemen. THANKS!! I can get a 6# packer in but anything else is to big. I really like my MES 30 for long cooks. I bought the Masterbuilt offset smoke generator and it really works great, If I fill the vertical hopper I can get about 5 hours of smoke. The meat probe and smoke box chamber...
  3. just george

    Point or Flat - Which gets done first?

    Happy New Year all. Generally speaking, at 225* which part of the brisket will reach 160/170* first? Also, since I can't fit a 12-14 pound packer in my MES 30 can I split the point from the flat, cook them together and still get great results? Thanks and keep on smokin'.
  4. just george

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

    Say, yeah, this looks a little different than mine also.  But it's close enough.  Do you think less holes would cut down the smoke?  My thoughts are start out with, say, 1/2 and then drill more if needed. This is a GREAT idea and I'll be trying it as soon as I hear back from you!
  5. just george

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

    Hey Travisty, I agree 100%, fire = bad smoke.  With the MES add on I only get actual fire when I take the small lid off the vertical smoke chamber.  I think this allows to much air to enter the bottom where the electric elements are.  To much air equals fire and that's not good.
  6. just george

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

    I have the exact set up as Robbsmokin shown above. The smoke generation is outstanding!  You can have as little as 30 mins or as much as 5 - 6 hours of smoke and very little ash.  I like the idea of cold smoke as well.  This is the way to go for ease and not much clean up.
  7. just george

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

    I have one those MES 30's.  Mine is not a hunk a junk.  It smokes everything I put in from a full packer to a 12" trout without fail.  My preference for additional smoke generation is not a fault of the machine.  I smoke at temps from 100 to 250 degrees.  I wanted more smoke than the MES was...
  8. just george

    Cleaning the glass door in a MES 30"

    This is what I have found as well.  I just let it cool and then hit the glass with a few short spurts from a spray bottle.  The smoke stain will start to run down the glass.  I then hit it with about 4 paper towels and poof!  It's gone.  3 to 4 minuets and it's all over till the next time.
  9. just george

    Cleaning the glass door in a MES 30"

    Well guys, the time has come to thank all of you for your replies.  I tried many of the solutions and ended up with the alcohol.  I just put it in a spray bottle and after a few squirts the glass is clean as new.  I know, glass may not be the best idea.  BUT, I like to see what's going on. ...
  10. just george

    To wrap or not wrap??

    Thanks all of you!  There is always something to learn and this is sure the right place to learn. You are all outstanding!
  11. just george

    To wrap or not wrap??

    Wow Joe!  Thanks for the fast reply.  I just want to make sure I get a fair amount of bark to mix in with the meat  I usually foil and I'm happy with that.  Just thinking about butcher paper as a possible alternate. Thanks again.
  12. just george

    To wrap or not wrap??

    Greetings fire. I'll be smoking a large Boston butt in my MES 30" digital with remote next weekend.  I'm trying for a 10 to 12 pounder because I'm feeding 10 to 15 hungry construction workers!  I'll be smoking at 225 degrees and adding smoke with the MES cold smoke generator for the first 4 to...
  13. just george

    Calibrating the temperature probe on my new MES 30" w/ glass door smoker

    Well now that you have helped me solve the dirty window problem I'll ask another question. I noticed that the temperature probe on my MES is about 15 degrees different than my digital meat probe.  The MES instruction book says to calibrate it if it's not correct, however it does not say how. ...
  14. just george

    Cleaning the glass door in a MES 30"

    Thanks to everyone who sent a reply.  I'll be home this weekend and I am sure my door glass window will be as good as new.  You guys are great and nothing equals the experience you have.  Thanks again and . . . . . . . . Keep on Smokin'
  15. just george

    Cleaning the glass door in a MES 30"

    Well I sure have many great answers very quickly.  Thanks so much. This is my first smoker with a glass door.  And as Sigmo stated above, it is nice to see what's going on inside. Not just the smoke and air flow but just to see the changes being made.  I'm sure I'll get over it after another 10...
  16. just george

    Cleaning the glass door in a MES 30"

    Greetings from Oceanside, CA.  Just bought a new 30" MES with a glass door.  After 3 smokes the film is getting hard to remove.  Anyone have a solution to removing the film? Thanks and keep on Smokin' Just George
  17. just george

    Really need some Brisket HELP thoughts!

    Okay you guys.  Here's the 411 on my first dual brisket flat and pork butt smoke.  I'm working on the photos and will get them in here but I'll give you the blow by-blow now.  FYI I just received my new Pitmaster IQ 120 and hope it will solve the below problem.  Another FYI.  I've smoked at...
  18. just george

    Really need some Brisket HELP thoughts!

    Hey Red, Schlotz and of course Smokin' Al. Thanks so very much for your ideas. I'm using them all. Flat and Butt about to go in. Smoker is coming up to temp. If I can figure out how to get photos off this phone and into S M F for you guys to see I will. Again, THANKS.
  19. just george

    Really need some Brisket HELP thoughts!

    I think I can do that. Thanks.
  20. just george

    Really need some Brisket HELP thoughts!

    Greetings all.  I cannot use my smoker for 12 to 14 hours at a time due to where I live.  Can I start the brisket flat in the kitchen oven?   My thoughts here at to start it about 2am at 200 degrees.  About 6 am I can start using my smoker. I'll pre-heat to 225 and move brisket and pan into...
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