I need some help!

[Bearcarver]

Good idea Dave.
Any suggestions for an ideal temperature before adding smoke? (Roughly...)

I've never warmed anything, and it may explain some sorted results.

LOL---One of the reasons I smoke my Bacon with Smoker Temps of between 100° and 130°. It takes Great tasting smoke better.
Works Awesome!!

Bear

 

[chopsaw]

I bet your fingers are tired, Tallbm.

That'd take me 3 days to type that much ,,,

 

[tallbm]

I bet your fingers are tired, Tallbm.

Thanks Dave! That helps a lot to have target temps, and times to shoot for.

(Actually, forming a pellical on my Salmon seems to have improved it. Probably at least in part it gets warmed.)

That'd take me 3 days to type that much ,,,

Hahahaha I type pretty fast on a keyboard :)
I had like 10 min to kill before heading out from work so I just clacked it out :D
As you guys know I'm fairly long winded and detailed. Not good for short internet forum posts :P

 

[GaryHibbert]

Well, I was about to jump in here, but tallbm has already said everything I was about to mention.
As far as I'm concerned, the 3 most important things to remember when using a MES (which I do) are:
1--do NOT ever trust the stock MES therms. Get a good dual probe remote therm
2--ALWAYS leave the top vent wide open.
3--get an AMNPS. You'll never regret it.
Gary

 

[SonnyE]

That'd take me 3 days to type that much ,,,

Hahahaha I type pretty fast on a keyboard :)
I had like 10 min to kill before heading out from work so I just clacked it out :D
As you guys know I'm fairly long winded and detailed. Not good for short internet forum posts :p

I'm a two-fingered, hunt-n-pecker typist myself. I took a semester of typing in the 8th grade.
In 20 weeks, I got up to a whopping 12 words a minute. Misspelled words per minute... LOL!
Never could figure out why a keyboard looks like a bowl of alphabet soup, either.

But I peck away...;)

 

[SonnyE]

LOL---One of the reasons I smoke my Bacon with Smoker Temps of between 100° and 130°.
Works Awesome!!

Bear

Does it render any of the grease out at those temperatures?
(I mean, I could put a pan of Dutch's Wicked Baked Beans under to catch that great stuff...) ;)

 

[Bearcarver]

Does it render any of the grease out at those temperatures?
(I mean, I could put a pan of Dutch's Wicked Baked Beans under to catch that great stuff...) ;)

No--ZERO.
No Fat leaves the Belly at temps below 140°.
Good question though.

Bear

 

[tallbm]

I'm a two-fingered, hunt-n-pecker typist myself.

:eek::eek::eek:
I just stick to hunting deer, pigs, and other nice edible stuff :D Hahhaahhaa, couldn't resist :)

 

[SonnyE]

:eek::eek::eek:
I just stick to hunting deer, pigs, and other nice edible stuff :D Hahhaahhaa, couldn't resist :)

Oh, I put up my guns when I moved back to California. The population here temps me too much.
I do keep my hand in at the range though... :rolleyes:
I use my middle fingers as my letter tappers. Same ones I use for some of the dim-wit drivers here.... :p
I'd love to get a Texas wild hog for all the great things piggies can be. Especially BACON!