Recent content by nightowl

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  1. nightowl

    Immersion Circulator

    I have a Sous Vide oven that I like but looking at a Immersion circulator. Not sure which one to get. Amazon has a couple with prices marked down. Any thoughts on these? Is higher wattage better?
  2. nightowl

    Sous Vide oven racks.

    It was new in box. I'm using the rack that came with it. I can get 2 steaks max in the rack. I looked at these, but are 3/4" too tall. I thought with the flat racks I would keep bags off the bottom, and maybe stack them with space in between. I am going to get a immersion circulator at some...
  3. nightowl

    Sous Vide oven racks.

    I received a Gourmia GSV550 as a gift. The rack doesn’t hold much. I was thinking about getting these: Instructions say not to use without a rack. With the racks above, I can get more in it. Anyone use these without a rack or have suggestions?
  4. nightowl

    Chuck Eye Roast

    I have a MES that I am doing it in. Should I just do them to medium rare and use for sandwiches and get another cut for chili?
  5. nightowl

    Chuck Eye Roast

    I picked up a couple of chuck eye roasts, 2.5 and 3.5 lbs. I've done plenty of pork shoulders but never beef. I want one for sandwiches and the other to put in chili. I found a lot of info on chuck roasts, but not chuck eye. Should I treat it like a chuck roast? At what internal temp should I...
  6. nightowl

    MES 20070106 650 watt

    Thanks for the replies. I don't need the mes 40, the 30 is big enough for me, I'm looking at the 20070910 30 from amazon for $177. The reviews are good. Is it 850 watt? Any reason I shouldn't buy it?
  7. nightowl

    MES 20070106 650 watt

    Tried water pan filled with sand, had temp set at 225 because I know it gets hotter than set. After 45 minutes to get to temp, I put 10 lbs of wings in. After 2 hrs it still had not recouped, heating element stayed on the whole time. The unit was given to me last year so I have nothing invested...
  8. nightowl

    MES 20070106 650 watt

    Thanks, I'll give it try with sand. I have always filled the pan with water on all my smokes before.
  9. nightowl

    MES 20070106 650 watt

    I got this on a trade, although I have smoked with good luck, it has a hard time recouping temps on a warm day. I've read about upgrades, can the 650 watt be upgraded to the 1200 watt element?
  10. nightowl

    MES electrical problems

    I have a MES model 20070106 that was given to me last year. I have only used it a few times to do wings. I had problems with getting up to temp and reclaiming after opening the door. I contacted Masterbuilt and they sent me a new controller. It turned out to be loose connections after taking the...
  11. nightowl

    MES troubleshooting

    After looking things over, some of the connections were loose and a little rusty. I cleaned and tightned things up and fired it up. I set it at max temp, 275. It took 35 minutes to get there. Before it never got there. I opened the door for a minute, temp fell to 260's and started right back up...
  12. nightowl

    MES troubleshooting

    I have a MES 20070106. It is the one where the whole cabnet gets replaced in order to replace the element. It was givin to me in new condition a few months ago. I am having problems getting up to temp, then recouping after loading. I called Masterbuilt and they sent me a new digital controller...
  13. nightowl

    rib marinade

     I put a rub on them and hickory smoked them at 225 and mopped every 30 minutes for the first couple hours then wrapped in foil and cooked for a couple more hours. They were very moist and fell off the bone and were real tasty! They just seemed like they needed a little more flavor through the...
  14. nightowl

    rib marinade

    I smoked some baby backs a few weeks ago and they came out pretty good. I didn't marinade or brine them, just mopped while smoking.  I think if I would have marinaded or brined them they would have been better. Any recommendations  on a marinade or brine? Thanks
  15. nightowl

    To brine or not to brine?

    I have been soaking wings in brine overnight before a smoke. They are always great and everyone loves them. I use 1 cup salt/gal. water. I think they are too salty, should I cut the salt or not soak 8+ hours?
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