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Recent content by jted
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Hi,
As sarge said that model will work. I used a previous model for several years(5). It will handle up to about 10 amps and your S1 is only about 3.3 You are golden . Just auto tune and after that it is only as difficult to use as you want it to be.
Hi .
The only thing a PID will do in my opinion is stop the radical temp swings inherent to a analog smoker.
The good thing is the meat does not care in most cases. I also use a Auber and can attest it holds the IT box temps to within a couple of degrees. The meat I smoked years ago was very...
As a old industrial electrician (67) I can tell you it is not a great idea to run your ELECTRIC smoker in the rain. I think you are worrying about the wrong piece of equipment. You can waterproof your Auber as you described. The cheap Chinese smoker is another thing. Water and electricity...
Thanks everyone , the boss was happy. I was looking for a couple of left over bones but to no avail. Avail as in available. A new record she ate 1/2 a rack. Once again Thanks Everyone JTED
Yes, as I get older I am a fair weather griller. I used a Weber Jumbo Joe and a rack of Baby Backs all went well I controlled the B&B briquettes easily at around 250 degrees. I grilled these with oak chunks. They were naked for about 3.5 hours. Then I lightly sauced them and I used a...
Hi, I like the KDS 301 style normally closed switch. I don't like the 150c temp. That is only a bit over 300f. My smoker would occasionally spike to that point before my PID was install;ed. I would look for a temp from 175c to 190. Remember the safety switch is for catastrophic purposes...
Hi. I did not like shoving probs down the exhaust or closing the door on them so. https://www.smokingmeatforums.com/threads/themometer-probe.285050/#post-1935587
I have been jonesing ribs for several months. This was the best day of the year.
I started with a split snake. Lit them with 6 coals on either side. These were naked ribs. No foil at all except to cover the cookie tray.After 4 1/2 hours at about 250 I brushed parkay and some left over sauce...
Lots of White or bad smoke is not what most people want. It is also called dirty smoke. It will give your meat a strong creosote taste. That being said not every one has the same taste profile.The AMNPS is probably the most popular mod. Owners of the tray know you can light both ends if that is...
Hi, I just wanted to comment on smoke. This is not to be critical of your post about smoke. When it comes to smoke less is more. By that I mean you don't want clouds of smoke. Chips give you that. You will hear the term TBS (thin blue smoke)The AMPS will give you that. 10 to 13 hours is the...
Hi, I have a MES 30. Over the years I have ran the probe wires through the top vent as well as the door.
In my opinion It does not matter. What matters is where you put them once inside the heat chamber. Last spring I put some probe ports in the side of the box. This was done with 1/2 inch...
Welcome to the forum! We are glad you found us. Lots of knowledge to be found here. I would like to add one thing about electric smokers including the Masterbuilt line. They all fluctuate cabinet temps. It will be 20 degrees over or under till the cabinet get's real hot this may take up to...
Hi, You will learn your smoker in time. As you have found out the temp range is rather open 20 degrees either side of the set point in not uncommon. There are 2 schools in smoking. Low and slow and hot and fast. In my experience smoking at a moderate 240 to 250 temp, will give you a very tasty...