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Recent content by smokin'k
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Like the other guys, I have the black model and keep it under a BBQ cover when not in use. The outside looks as good as the day I bought it. I think I might get tired wiping off the fingerprints on the SS model. Nothing looks nicer then clean SS, but it looks pretty bad when it's all smudged out...
I couldn't be happier with my MES. I've had it about 6 months and after the good people out here showed me the tricks on how to get the most out of it-I'm as happy as a pig... Well, you know. I do think I might get the larger model when this one passes away.
I put on a rub about 2 hours before I put the brisket in the MES. The brisket was at room temperature. One thing I found out was to NOT open that door once you've started unless entirely nessasary. I also thought that I should be seeing smoke ALL THE TME. That's not true. If the smoker is up to...
I'd like to thank all of the smoke geniuses out here who helped me FINALLY get my MES 30" to work for me. Without your help, this smoker would have been in the garbage weeks ago. Anyway, this is a couple of pics of the brisket I smoked for 12 hours at 195 degrees last weekend for my get together...
HI- Sorry about not telling you what rig I'm using. It's the MES 30". So many guys seem to put in a briquette while smoking, that's why I'm asking. Thanks!
Everyone seems to get there wood to burn down to white ash. Mine just turns black and that's it... So maybe it's the placement of that flexable metal sheet below the wood tray. It seems like it can go in three differant ways. 1. Right above the element 2. Right below the element and 3. Right...
Sounds like great ideas! What's this I read about putting lava rocks on the elements then putting the wrapped foil chips on the rocks? How does that work? You guys are full of great ideas.. Fill me in on the details, please.
Hello- I'm getting better with my MES 30, but still have a problem. The chips I put in last all of about 20 minutes before the smoke stops... If I add chips on top of the "black ones" with the chip dispensor,they don't seem to smoke much. So here I am, every 30 minutes opening the door, pulling...
In reply to your question- I use about a cup of mesquite chips and that lasts about 20 minutes of smoke.. If I add more chips through the tube, they just sit on top of the black chips and dont smoke... I have to open the door and empty it every time...If I put a few "chunks" in, just the side on...
I seem to be having the OPPOSITE problem then most MES owners out here. When my pork butt ,ribs or fish (1st attempt) is done, it's real tender but I'm not getting a strong enough smoke taste. Would using chunks instead of chips help? Also, I see alot of guys using a charcoal brickette in there...
I've been browsing through these forums and have learned more in 2 hours than I have in the 10 years I've been smoking with my ol' my old side-box smoker... Just recently bought a Masterbuilt 30" electric because I'm SO TIRED of baby sitting all day with a brisket. I hope I can get the same...
Hello- I've just purchased a MES 30" and have a question about the smoke box. Does the flexable bottom metal flap go BELOW or right above the heating element? It seems to go in either way and the diagram in the manual leaves much to be desired. Also, the manual says to soak the wood chips for 30...