How Many Mes Owners Here?

[daricksta]

 
I you get a 25 ft, 14 guage, you'll be fine. Imprinted on the wire insulation will be codes including "14AWG" and that's what you want. It'll also cost more than the more common 16 guage cords. Of course you want a grounded cord, that is the ones with 3 prongs and 3 holes.

If you're really frugal, you could maybe convert the new 25-ft to a 10 and a 15, or something like that, if you only need a shorter length for your smoker. Buy one plug and one receptacle and make two out of one. But if you've never done any wiring, probably best to just us the new whole cord.

Do all outdoor extension cords have the code imprinted on them? I have two from Lowes and I've looked but can't find any AWG or A markings on it. I just remember what the packaging said the ratings were.

 

[rfjoinery]

Any mention of 14 or 16 in the labeling or imprinting? Even if the cord is mf'd in China they're probably required to label the wire.

 

[smokedtrout]

MES smoker here.  So easy it is silly.  I also have an old Luhr-Jensen Little Chief, and a Brinkman Smokin Pit Pitmaster still waiting for some mods before it goes into service.

 

[jted]

 
MES smoker here.  So easy it is silly.  I also have an old Luhr-Jensen Little Chief, and a Brinkman Smokin Pit Pitmaster still waiting for some mods before it goes into service.

Welcome, That old little chef is a good fish smoker, They generally have a hard time staying in the mid 250. But since fish don't

 require a lot of heat you have a good one.  Jted 

 

[tosc7506]

Made a table for my 30, excuse the messy garage.

image.jpg

• tosc7506
• Oct 14, 2014

 

[hdsnsmokin]

New MES 30" owner here (20070910), my first foray into smoking.  Bought at WalMart (online) for $140, and my first smoke this past weekend was great - http://www.smokingmeatforums.com/t/170960/first-smoke-chicken.

 

[garyweingarten]

I just bought a MES 30 for $149.00 from Tractor Supply a couple of weeks ago. Couldn't beat the price.

 Have already smoked a some pork ribs, chicken and Cornish hens on it already.  Didn't get the smoke ring on the ribs, but they tasted great.  Any suggestions?

Chicken and Cornish hens also turned out great.

So far I really like it.

 

[Bearcarver]

 
I just bought a MES 30 for $149.00 from Tractor Supply a couple of weeks ago. Couldn't beat the price.

 Have already smoked a some pork ribs, chicken and Cornish hens on it already.  Didn't get the smoke ring on the ribs, but they tasted great.  Any suggestions?

Chicken and Cornish hens also turned out great.

So far I really like it.

Welcome Gary!!

Be good to go to Roll Call, and introduce yourself, so you can be welcomed properly.

You won't get a smoke ring with an electric smoker, without doing dumb things, but smoke rings are all show anyway. Like you said, "They tasted Great".

Bear

 

[garryt0161]

I got a 4# pork loin roast today,,,,gonna wrap it with bacon and smoke it,,,,,,,do I need the rub,,,,b4 the bacon???I think its going to be awesome,,,awesome,,,,how longshold I smoke it???  using hickory chips,,

 

[garryt0161]

I need one of those,,lol

 

[jted]

 
I got a 4# pork loin roast today,,,,gonna wrap it with bacon and smoke it,,,,,,,do I need the rub,,,,b4 the bacon???I think its going to be awesome,,,awesome,,,,how longshold I smoke it???  using hickory chips,,

garry,

 The rub doesn't matter some like to rub the bacon some folks rub the loin then wrap it . I like to rub the bacon since the bacon fat rolls it off. What I do Is to inject and brine it over night with a small bottle of apple juice I keep the little 6 packs around I mix several TBS of my rub with the apple juice and several oz of apple cider vinegar bring it to a boil to dissolve the sugar and let it cool. I then inject it and use the left overs in a zip lock bag and brine it overnight. In the morning I remove it and dry it off wrap it up and sprinkle the rub on heavy. I have found the family likes it cooked to 147 degrees. All this is a matter of tastes. The beauty of it is you get to do the trial and error methods. Believe me it's all good.  Here is a link for Jeff's loin recipes.

http://www.smoking-meat.com/june-14-2012-smoked-pork-loin

Your mileage will vary    Jted

 

[unclejoeyv]

Smoked a couple of pork loins last week in my MES 40 w/window. Used my new wustof boning knife and it cut through the pork loin like a hot knife through butter! I 'unrolled' each pork loin into a big sheet or meat, did a criss-cross score and covered the sirface of one with a sage/fennel/garlic/salt/pepper mix from the food lab recipe for porchetta. the other i did with pizza sauce, mozz, pepperoni and some grated provolone. Rolled them back up, tied them and smoked em to 145. Wow. just Wow.

 

[econbassman]

Bought my 30" analog off Amazon ($120).  New favorite appliance.

 

[garryt0161]

I smoked the pork loin roast on Saturday,,,,,wrapped with bacon,,,,,,i put rub on th roast then wrapped it,,,,,let it sit over night,,,,after the temp finally reached 165,,out it came,,,,looked yummo,,,,the bacon,,ummm,,sucked,,,but good news,,,the roast was the best roast ever,,,a hint of smoke and JUICY,,,,OHHHHH MAN,,,,,

Will post the pics later,,,,

 

[rdthompson]

Just got the 40" 1200 watt model.  Have had a Brinkman Propane Barrel for several years.   Ordered online from Amazon with the Cold Smoke unit.   Had considered a Mes for a long time, but hadn't really decided.   Friend got one and I saw it in action.   Ordered the next day.

Looking forward to using the Cold Smoke to try some different cheeses.   But so far, the meat has been good and I like the unit a lot.

 

[unclejoeyv]

 
I smoked the pork loin roast on Saturday,,,,,wrapped with bacon,,,,,,i put rub on th roast then wrapped it,,,,,let it sit over night,,,,after the temp finally reached 165,,out it came,,,,looked yummo,,,,the bacon,,ummm,,sucked,,,but good news,,,the roast was the best roast ever,,,a hint of smoke and JUICY,,,,OHHHHH MAN,,,,,

Will post the pics later,,,,

when i have bacon wrapped anything i try to hit it with a torch after to crisp it up. low and slow is good for making bacon but not for cooking bacon.

 

[trying2smoketex]

Hello guys,

I have the Masterbuilt 40 electric smoker with glass. It's a great super easy to use smoker. It is perfect for pork ribs, Butt, sausage and chicken.

I don't care for the way it cook brisket, I can never get a smoke ring or the proper Pitt smoker taste.

I purchased mine from Sam's Club 2 years ago and it's a solid very nice smoker.[ATTACHMENT=1692]image.jpg (809k. jpg file)[/ATTACHMENT]

 

[Bearcarver]

Hello guys,

I have the Masterbuilt 40 electric smoker with glass. It's a great super easy to use smoker. It is perfect for pork ribs, Butt, sausage and chicken.

I don't care for the way it cook brisket, I can never get a smoke ring or the proper Pitt smoker taste.

I purchased mine from Sam's Club 2 years ago and it's a solid very nice smoker.

Even though yours is a Gen #2 MES, you could get better smoke flavor by using an AMNPS.

As for the Smoke Ring----You don't get them in an electric smoker, but they are all show anyway.

Bear

 

[garryt0161]

with the prices of brisket nowadays,,,i'll just go to Sams,,,let them cook it,,lol,,,,,,,,,I sawa large brisket at our local market,,,$85.00,,,i'm not spending that much and ruin it,,,,ugg,,some things are better left to the pros,,,

 

[paulh1966]

 
with the prices of brisket nowadays,,,i'll just go to Sams,,,let them cook it,,lol,,,,,,,,,I sawa large brisket at our local market,,,$85.00,,,i'm not spending that much and ruin it,,,,ugg,,some things are better left to the pros,,,

Beef prices in general are rediculous. I was doing Jerky in my mes , just a couple months ago i was pay 4.49 for eye of round , now 6.99.  So have been playing with pork and chick stuff much more lateley.