How Many Mes Owners Here?
- Thread starter ronp
- Start date
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snickers104
Fire Starter
Well I have to give much appreciation to Masterbuilt customer service. Call them when mine quit. They sent me a box to send it back to them then sent me a new unit..ALL at their expense even though it was out of warranty! Just so happy to have my smoker back, just did 4 butts last night and finished up this morning. Temp is still a little off but with my Maverick I can control it just fine and with the AMNPS it is heaven to use.
james c geer
Newbie
Just got mine from my parents for a early Birthday present! So far have done baby back ribs pork loin and chicken quarters.So far everything has been tasty! Just from reading some posts in here have a lot to learn! But looking forward to experimenting. Just bought a huge pork butt for my next smoke!
pigbark
Smoking Fanatic
chuck41
Fire Starter
Chicken legs n thighs with a small pork butt piece and a few home made sausages.
Smokin' in style! Love this electric smoker.
pigbark
Smoking Fanatic
I use Windex, but I open the door all the way so no overspray gets inside the smoker.
In the Winter I was using ashes from my Woodstove, but now we have a Pellet stove.
Do a search----There are a lot of different ways the other guys use. This forum has the best search box I ever saw!!!
Bear
pigbark
Smoking Fanatic
tjnamtiw
Fire Starter
I've used two different external meat thermometers and both have always read within at the most 4 degrees of the smoker's meat thermometer.
Just did 18 pounds of pulled pork tonight. Took 6 hours at 260 degrees. OMG, that's good! And at $1.49 a pound on sale, my freezer is full of 'future pulled pork and sausage"! Screw beef!
As for the window, I wasted $$$ on the window as I am not anal about being able to see through it for the first couple of hours. Should have just gotten the solid door model. Not worth the mess to try to keep it clean!
Just did 18 pounds of pulled pork tonight. Took 6 hours at 260 degrees. OMG, that's good! And at $1.49 a pound on sale, my freezer is full of 'future pulled pork and sausage"! Screw beef!
As for the window, I wasted $$$ on the window as I am not anal about being able to see through it for the first couple of hours. Should have just gotten the solid door model. Not worth the mess to try to keep it clean!
zott
Newbie
- Oct 6, 2013
- 16
- 10
I have just bought the Australian model and still learning. Found I have trouble with a consistent amount of smoke as the heat cycles on and off. I have set up an amazen in a cardboard box next to it and connected it with a tin can with the ends cut off. Meeting with reasonable success at the moment but need something more permanent going forward. I do struggle to work out how smoky it should be inside the smoker. Feel like I need a bit more draft for the amazen. It's all a work in progress at the moment. And suggestions most welcome
I get my AMNPS lit real good before I put it in, and I have no problem using it in my MES 40 (1st Gen). Some guys who have had trouble have found they weren't getting them lit good enough before putting them in. Others have had pellets that were damp. If neither of these are your problems, try the "Mailbox Mod". Put "Mailbox Mod" in the search box above.
Bear
drayspencer
Newbie
Dang Chuck that looks good. That's a full house my friend. Gotta run to the meat market now and get some leg-quarters.
Chicken legs n thighs with a small pork butt piece and a few home made sausages.
Smokin' in style! Love this electric smoker.
tjnamtiw
Fire Starter
Ummm, I can smell it all the way down here! I drive my neighbors nuts about once a week with SOMETHING in the smoker!
Last edited:
chuck41
Fire Starter
Latest effort was a couple venison roasts and a couple racks of ribs. Shot a deer on Monday, smoked it on Tuesday. Need to head back to deer camp and get another. I can tell this just ain't gonna last long!
My grandson recently went to work at a local market in their meat department. I can see I am gonna have to keep him on the speed dial to keep posted on their latest specials. Don't wanna let that MES cool down don'tchaknow.
My grandson recently went to work at a local market in their meat department. I can see I am gonna have to keep him on the speed dial to keep posted on their latest specials. Don't wanna let that MES cool down don'tchaknow.
zott
Newbie
- Oct 6, 2013
- 16
- 10
Chuck they look amazing. How long and at what temp did you smoke them for. Did you do anything else to them?
Greg
Ps. The chicken.
chuck41
Fire Starter
Usually use 215 degrees for about 4 - 5 hours. Check them periodically after three hrs to see if ready. Have cooked them at various temps for up to 6 hrs and all work well. I make my own rub with paprika, salt, onion powder, garlic powder, cayenne, and whatever else I have that looks good at the time. Sometimes use Tony Cachare's Creole seasoning. Pecan chips are my favorite, but hickory is good too. Hard to screw up chicken legs and thighs as long as you don't overcook and make them dry.
s
zott
Newbie
- Oct 6, 2013
- 16
- 10
So you don't put them in brine first? Sorry for the dumb question but I am new to all this. I do some great mar lands with Cajun spices in the oven but thinking I could now use a similar approach but add smoke into the equation
Greg
floridabeachnut
Newbie
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