kanealmond
Smoke Blower
I love mine. It can't get any easier. Bought it at Lowe's and have never had any issues out of it so far.
How big of a pork shoulder and what temp did you set the MES to? Although each piece of meat will cook at its own rate and pace (people say that the meat will be done when it's done) allow at least 1 hour 45 minutes per pound @ 225. Some will cook faster and some will cook slower. Which is why a temperature probe measuring the internal temperature (IT) of the meats is critically important. The IT is really the only way to tell where in the process the meat is at (and don't panic when it stalls for hours at 150-160. many people foil it at this point since it won't take more smoke and the foiling speeds up the cook. There's a great recipe/tutorial in the pork section here). It's also important to know the temperature in the MES at the same location the meat is at since the temp can vary depending on the location in the cabinet. Also, some MES units read a little off. Mine may be the exception, but when I set it to 225, my Maverick ET372 measures the temp varying from 250 - 275.
I'm having a problem getting meat (brisket & pork shoulder) tender in 12 hours or so and eventually put them in my kitchen oven so I can go to bed. Am I expecting them to cook too quickly? Also, the smoke flavor was not as intense as we'd like. Please tell me what I'm doing wrong?
Jana
I put mine fat side down to protect it from flare ups.
One other question I have - why do they say to put the roasts fat side down? It seems fat said up would give better flavor or does that fat block smoke from getting in?
Jana
Jana,
Thanks Ron. I was trying to get the pork IT to 190 but it just wouldn't get that high. I think from what I've read here that I had the smoker temp set too low. I'll add an oven thermometer to the shelf with meat next time so I'll know the temp there for sure. It was either a Boston butt or shoulder, but I don't remember which. It's the one with the blade bone. It was whole but I don't remember the weight.
One other question I have - why do they say to put the roasts fat side down? It seems fat said up would give better flavor or does that fat block smoke from getting in?
Thanks for the help! I already love this forum and bought the recipes to show my thanks.
Jana
The ones I've gotten from Sam's have usually been a around 18 lbs for the package of 2. Assuming they were evenly sized at 9 lbs each, the earliest I would expect them to be done would be close to 16 hours of total cook time @ 225. But, like I posted earlier, each piece will cook at it's own rate. Then, throw in a minimum rest period of 1 hour and it's a long time from fridge to table.
My pork was the 2 pack thingy from Sams club. <snip>
Jana
I love my 3 year old MES 40, but I would never trust either the MES temp read-out or the MES meat probe.
I have the MES 30. Love it so far. Only problem is the meat probe reads approx. 28F hot.
If that one really is all SS, like the picture shows, that is an Awesome buy!!!
Academy Sports and Outdoors has the MES 40" ALL STAINLESS STEEL model 20070311 on sale again for $299.99 + $15.00 shipping anywhere in the first 48...
http://www.academy.com/shop/pdp/mas...smokehouse-with-window/pid-638907?N=578824977
It's the all stainless model, Bear... the same one I have as well!
If that one really is all SS, like the picture shows, that is an Awesome buy!!!
I paid #349 three years ago!!
Bear
This (Below) would be the best for you. It was designed to just barely fit in the MES 30. There is plenty of room in an MES 40.
Thanks Bear & Ron! Of course I have another question - how do I know which size AMNS to get? I have the 40" glass door MES. I measured and *think* the 6" X 8" will just barely fit but I'm not positive. I want to get the biggest one that will fit my smoker. Thanks soooo much for all the wonderful advice you're providing. I'm so glad I found this forum.
Jana in Indiana