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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?
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...
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?
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...
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?
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...
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?
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...
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...
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...
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...
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
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?
I buy the cheap aluminum roasting pans then punch a bunch of holes in them. They clean up well and you can use them over and over again. I also have a pizza pan I use that has holes in it.
I was talking about adding bbq sauce to raw meat then smoking. I guess it would be easier and not as messy to add bbq sauce after smoking then finishing in oven or grill. I' smoking about 26lbs. ahead of time for this comming saturday. So I will probably heat up in oven.
225-250 for 2 to 2.5 hours.
Like I said the cashews were not that crunchy. I think I will do them seperate next time and leave them in longer.
The first i did cashews they were store bought and already salted. I found raw ones and used those this time.
everybody that has tasted them has loved them. The only problem I have is the cashews not getting crunchy, some of them are soft. I might try doing them seperate and leaving them longer.