mes

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  1. L

    whole chicken in MES30

    Hey folks - got a MES30. Never tried any poultry yet, but wanted to give a whole chicken a try. Started digging around as to what to do and have read a lot of issues with the MES producing rubbery skin because it can't get over 275F and I've read you need 325F to get decent skin. Is that right...
  2. sm0kin

    Auber WS-1510H-W first impressions

    Today I finished an overnight smoke on 20 lbs of bone in pork shoulders, first run with the Auber. Overall I like it, with a couple caveats so far. 1. I cannot get the alarm feature on the app to work. The controller sounds, but the app gives zero notification. Hopefully that can be fixed short...
  3. BarbaraLynn

    MES doesn't produce smoke unless about 250 degrees!?

    I'm new at this, is that normal? I have to keep adjusting the temp if I want the (dry) chips to smoke, then turn it down for "slow & low", then turn it up again to get some smoke. I'd appreciate some input from other electric smokers, thanks!
  4. hoity toit

    PID for MES 40 - what is one that will work and not real expensive

    Got to put a PIS controller on my old MES. Need a referral for something that will go to 350 or more and be able to handle 1200 watts / 10-15 amps at 120 volt. Will also need it to come with the sensor. Any body out there point me in the right direction. I am an electrician so not worried about...
  5. Preacher Man

    MES Temp Struggles When Meat is Added

    I thought I noticed something going.on with my last smoke, but now I'm sure I've got problems. My MES 30 does just fine when preheating. Comes up to temp easily and holds steady. The controller and my Maverick ET-733 are nearly spot on. I open the door, let heat out, and close it and my temps...
  6. Preacher Man

    Chuck Roast Tacos

    I found a couple of chuck roasts in the clearance section at the grocery store this week. I'd never tried smoking chuck, but thought "What the heck?" for $1.29/lb. My intent was to make pulled beef sandwiches. One roast was a chuck crossrib and the other was a chuck tender. Both were about 2...
    • Preacher Man
    • Thread
    • chuck roast mes tacos
    • Replies: 33
    • Forum: Beef
  7. nkpal624

    MES 130B Questions: Is it worth it?

    Hi all, I may have the opportunity to pick up a brand new MES 130B for under $100 at Lowe's this week. My main question is if it is worth the buy. I currently have an offset smoker that I have been using and love but it has a real-estate problem in the fact that I can typically only smoke one...
  8. Bearcarver

    Boston Butt (Pulled Pork @ 265° Smoker Temp)

    Boston Butt (Pulled Pork @ 265° Smoker Temp) There are many ways to Smoke Pulled Pork, But I don’t like to do overnight Smokes, so since this Butt was 9.2 pounds, I figured I’d try to get it done for Supper (about 4 to 5PM). Knowing I could easily “hold” it if it finishes to early, I got up at...
    • Bearcarver
    • Thread
    • amnps bearcarver mes pulled pork
    • Replies: 60
    • Forum: Pork
  9. zammy758

    First time using the 5x8 AMNPS

    What a pleasure it was to use my new AMPS for the first time, no more feeding the chips every 30 - 45 minutes. It was a really tight fit on the bottom of my 30" MES so I placed it on the lowest rack, left side above the water pan. I only needed 3 hours of smoke so I tried to guesstimate how...
  10. R

    Fermenting summer sausage

    hi so I am new to fermenting sausage and have never tried to do it before. I was reading a recipe a while back for tangy summer sausage and mentioned it needed to ferment. I was just curious as to what is the process to ferment summer sausage. I’m not new to making sausage because I am a head...
    • Rob Petersen
    • Thread
    • beef cured mes pork sausage smoked summer sausage
    • Replies: 8
    • Forum: Sausage
  11. The_Grillfather

    MES to Instant Pot?

    Hello smoking gurus! I had a half day today with my daughter, and I don't have the kinda time that I would like, but I'm thinking this will work. I have a 4 lb pork butt roast that dry-brined with my own rub for 24 hrs, and have enough time (already going) to do 4 hours in the smoker with A...
    • The_Grillfather
    • Thread
    • instant pot mes pork butt pulled pork smoker
    • Replies: 4
    • Forum: Pork
  12. TonyBones

    Power Paranoia Warranted?

    Alright guys I've decided after owning a WSM and a Weber Kettle for a while now I would also like to have some more convenience with a pellet grill. I've never done super long cooks on my WSM for that reason. The ole' power outage is paranoia is starting to set in. I've searched threads on...
  13. idsmokethat

    MES 40 and AMPS

    Hello all! I just added an electric smoker to my collection (https://www.academy.com/shop/pdp/masterbuilt-mes-140s-40-in-digital-stainless-steel-electric-smoker-with-window) and ordered an AMPS. It seems that most people recommend using this over the wood chip compartment that is built in...
  14. M

    Masterbuilt 40inch 2nd Gen PID MES

    So my PID arrived today and went to attack this project. Unfortunately mine is not similar to the ones I see on this forum. My has three separate compartments: the heater element, the power cord, and the motherboard (pictures attached). https://ibb.co/cMPvCy https://ibb.co/ef68Xy...
  15. McCann519

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    Hi Guys, Just wondering if anyone has had a similar experience or has any advice. I tried smoking cheese for the first time over the holidays between Christmas and New Years. I used my MES with the mailbox MOD and AMNPS with cookinpellets perfect blend pellets. I smoked half the batch for 3...
  16. McCann519

    MES Cart Mod Complete

    I have been wanting to make up a little cart for my MES 30 for a little while now. Since I did the mailbox mod I thought it would be best to have everything secured in one spot, rather than setting up everytime I need to smoke. I basically copied the carts I have seen others with here. I was...
  17. McCann519

    First Try at Canadian Bacon & Venison Dried Beef

    Took my first crack at some Canadian Bacon and Venison Dried Beef last weekend. I had some pork loins which I bought over the holidays and got into Pop's Brine for 10 days. 2 whole loins cut into 8 pieces total. I ended up rolling 4 of the pieces into corn meal and making a "peameal" bacon...
  18. McCann519

    Holiday Smoking Fun with Q View

    Well the holidays are over and so are my recent smoking adventures. I was able to try some new things to smoke, as well as mod my MES with the mailbox mod and AMNPS. I am still slacking on getting pictures at different stages but got a couple throughout different smokes. Christmas Eve, had a...
    • McCann519
    • Thread
    • baby back cheese chicken mailbox mailbox mod meatballs mes mod ribs venison
    • Replies: 9
    • Forum: General Discussion
  19. M

    MES 40 - Solution Not Yet Found

    Hi Everyone, About 4 months new to the smoking community and my MES (specifically 20075315 40" Digital Electric Smoker) has run into the ground. My issue was that, upon turning on the smoker, the display panel would immediately show the temperature at 265° when it was truly room temperature...
  20. thebig1

    AMNPS & Pellets vs. Creosote

    I've been reading about people talking about using their MES and a pellet tool to generate smoke. A lot are speaking of the continued need to produce TBS as opposed to the white smoke due to creosote. Most MES owners I talk to who use the AMNPS say that there is no need to pull the chip tray...
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