MES smoker

[karzapart55]

Just bought a new   MES  I was a little disappointed in the lack of info on operation. Mainly time and temps for various meats and fish.  For the money they should provide this info, not just 2 rec. in the installation manual

 

[smoking b]

If you check around on here there is a ton of info on smoking with the MES 

 

[Bearcarver]

Just bought a new   MES  I was a little disappointed in the lack of info on operation. Mainly time and temps for various meats and fish.  For the money they should provide this info, not just 2 rec. in the installation manual

I have a bunch of Step by Steps in my Signature, at the bottom of all of my posts. I was using an MES when I did them. Check them out---Just click on any that interest you.

Bear

 

[karzapart55]

Thanks, I think I stumbled onto the best smoke cooking site!

 

[smoking b]

Thanks, I think I stumbled onto the best smoke cooking site!

No doubt about it!  This place is the best!  

    

     Glad you like it here  

 

[smokinhusker]

Yep not much in the manual, but I'd be hesitant to follow their recipes (cooking times). Grab all the knowledge and how to you can from here. These are tried and true recipes!

 

[karzapart55]

Hey Bear, Im brining my salmon as we speak

 

[Bearcarver]

Hey Bear, Im brining my salmon as we speak

That's Great !!!

Any questions, just give me a yell, but I think I covered about everything in that Step by Step.

Bear

 

[africanmeat]

Just remember that the tamp on the MES is not accurate .

so check what is the Differences.

 

[geerock]

Just remember that the tamp on the MES is not accurate .
so check what is the Differences.

Yeah, those mes units are notorious for being off as much as 30 degrees or more. You want a true set and forget smoker?.........get a maverick temp monitor to verify and monitor both meat and cabinet temps. And an amazn smoke tray so you don't have to babysit the chip tray.

 

[Bearcarver]

Yeah, those mes units are notorious for being off as much as 30 degrees or more. You want a true set and forget smoker?.........get a maverick temp monitor to verify and monitor both meat and cabinet temps. And an amazn smoke tray so you don't have to babysit the chip tray.

Exactly!!    And Smoke happily ever after!!

Bear

 

[oldschoolbbq]

Karzapart. Make this your home for all your BBQ info. and you'll have no worries...

 

[chef jimmyj]

Virtually every Recipe here that can be made at 275*F or lower can be made on the MES. Those that can't, like Crispy Smoked Chicken which requires a higher temp, can be taken 90% of the way and finished on a Grill or in the Oven at 425*F. The only other thing an Electric Smoker can't do or at least not very well, some guys have had small results adding a chunk of Charcoal to the chip pan, is make a Smoke Ring on your meats. The MES does not burn enough wood to generate sufficient Nitrogen Dioxide to turn the surface 1/4" Pink. The biggest down side to the MES is having to feed it Chips every 30-40 minutes. This gets old fast on a 15 hour low and slow Brisket smoke. Make the small investment in the AMNPS Pellet Smoke Generator from...http://www.amazenproducts.com  . The company owner Todd is a valued member, makes a great product and is best known for his unsurpassed Customer Service. The AMNPS will generate perfect Thin Blue Smoke for up to 10+ hours and can be used to smoke at any temp from ambient to as high as the MES will go. There are a big variety of 100% Smoke Wood pellets in the flavor you choose. If you order Cherry, you get Cherry, no blending with other filler woods as some manufacturers do. One of Todd's best sellers and a personal favorite of many of us, is the Pitmaster's Choice Pellets They are in fact a blend of 1/3 each Hickory, Cherry and Maple but the flavor combination is the best of all three together that is just outstanding on anything you like to smoke...JJ

 

[geerock]

Exactly!!    And Smoke happily ever after!!


Bear

u

Or at least until the MES gives up the ghost!