Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. oak cliff boy

    MES additonal heater mod

    Absolute Genius, Dave! Excellent execution! My MES is the smaller unit. I can’t believe they didn’t increase the wattage on the larger unit. Keep us posted. Thanks for the picts.
  2. oak cliff boy

    Any Tips to Maximize Penetration?

    I have had my MES for 10 months and smoked several shoulders. Before the MES I used a horizontal charcoal smoker and wood chunks. I got more smoke penetration using charcoal and chunks. I traded that for the ease of operation with the MES. As you know, psychobrew, you can only use chips in...
  3. oak cliff boy

    Temp recovery time MES?

    Hey DaveNH, Yes, I always cut turkey/chicken in three pieces, the two leg quarters and the breast/wing section. I save the backs for stock. I like my breast meat moist and can't seem to get it that way unless I pull it at 160. I don't think you can have too much insulation. Let us know how...
  4. oak cliff boy

    Temp recovery time MES?

    I have been using a MES for 10 months. Last smoke was yesterday, a 12 pound brined turkey. I preheated (and kept the temp) to 275, with 2 quarts boiling water, about an hour. After placing the cold turkey in the MES the temp was 190. I never saw the temp get higher than 260 after that. The...
  5. oak cliff boy

    Chip quantity in MES

    Jonathan, I have been using my MES for about 9 months now. I buy my wood chips at Wal-Mart in a small bag. They are about #2 pencil size. I find no good reason to soak them. The MES chip loader limits the size of chips you can add so the large chunks that are used in other smokers are off...
  6. oak cliff boy

    Old Hunter, 1st Turkey in MES

    I was taught to call it spatchcocked but another term is butterflied. See http://www.cooksillustrated.com/reci...TKEditCenter#1 or search for Crisp-Skin High-Roast Butterflied Chicken on the /www.cooksillustrated.com site. Starting at the tail, using poultry scissors or a chefs knife, cut...
  7. oak cliff boy

    Old Hunter, 1st Turkey in MES

    Great looking turkey! Good job! I also smoked a turkey Saturday. A 12 pounder, brined and spatchcocked. I find this treatment cooks more evenly and gets more smoke. IMO, poultry doesn't benefit much from low and slow cooking. I smoked it at 275* until the turkey breast temp was 165*, which...
  8. oak cliff boy

    Another fine MES you've gotten us into

    Welcome! I think the MES is the easiest smoker I have ever used and produces consistently good BBQ. Other posters have had some trouble with the built in thermo not being accurate. In mine the built in thermo is off by about 10 degrees i.e., when I set it at 275 it is 265, and at a setting of...
  9. oak cliff boy

    Questions for all MES owners

    Last week I smoked a brisket with none of the problems you describe. It was 39 outside. I set the temp to 275 and went in to boil some water. When it boiled I added it to the water pan about half full. In about 60 minutes the temp was 275 and I loaded the brisket. The temp dropped 40 degrees...
  10. oak cliff boy

    Got a Masterbuilt and inconsistent smoke...

    I have had my MES for 3 months and I love using it. Here's my experience with it. Previously I used an offset smoker. The offset was more work than I wanted to put into cooking tasty meat. The MES is a tradeoff from woodburners, either charcoal or stick. The chicken, ribs, pork, sausage, and...
Top Bottom
Back
Clicky