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  1. cman55

    Spring cleaning - Power washing the Longhorn..

     Its time. I've had the OKJ now for about 2 years and I've noticed a creosote build up on the dome in the smoking chamber.I also noticed a build up of grease on the heat baffle as well so I think its time to give the Longhorn a good bath.  I'll be using a 2800psi power washer and the most...
  2. cman55

    Replacing the Heating Element in the Masterbuilt Electric 40" Gen 2

    Yep, mine went out one fine weekend morning. Right when I was going to smoke a slab of cured Pork Belly for some buckboard bacon. Turned on the box, set the temps.. then nothing.. Nada..  Well, Masterbuilt was pretty good about it. They sent me a replacement heating element soon as it arrived...
  3. cman55

    Gravity Fed Smokers: Stumps XL Baby

    Well, I finally got wifey to agree on a gravity fed smoker for my bday in 2015. As I'll be turning the big 60, something special I think is called for. So, I've been doing my homework and have narrowed it down to these two smokers. Both have their good points. There's a price differential that I...
  4. cman55

    More smoke in the meat...

    I have a OKJ and usually, I use Lump and Hickory. Lately, I've noticed that I'm not getting the amount of smoke infused into the meat that I think I should. I usually use Olive Oil as the glue for the rub and a small water pan in the front of the grill. I also have a baffle plate in place and...
  5. cman55

    Smoked Chuckies vs. Smoke Briskies. Which is better?

    Just asking the question folks. I've done both and oddly enough, the thin sliced chuckie seems to be a bigger hit than the briskets with my guests. The taste seems to be more beefy with the Chuckie. The Brisket, smoke ring and all, has a great taste as well and if I shaved it, might give the...
    • cman55
    • Thread
    • Replies: 2
    • Forum: Beef
  6. cman55

    How to prevent outside rust on the Oklahoma Joe

    I'm pretty anal about keeping my stuff in good shape. I keep a cover on the OKJ when not in use and I powerwash the inside of the smoker every other month or so depending on how often I use it. Recently, I've noticed a bit of rust build up on the SFB and just a small bit on the cooking chamber...
  7. cman55

    Best Meat Slicer for Bacon and/or Brisket

    Tried to find a previous thread on this and I couldn't sooo, here goes. I'm looking for a home use slicer that works pretty good for Bacon and/or Brisket. It needs to be easy to clean and have a reasonably wide tray. The slicer I have now limits my slices to 5in lengths which makes for a...
  8. cman55

    Installing MES 40" Gen2 Replacement Controllers?

    I was wondering if any of you that have received a replacement controller yet for their smokers have actually installed them yet. I have mine and have been putting off replacing the old controller. It looks simple enough to do. Any tips would be greatly appreciated. 
  9. cman55

    First Chuck Roast - Overdone...

    Well it had to happen sooner or later. So far, I've done pretty good with Briskets and Pork Shoulders although with the Briskets, I seem to have a problem overcooking the flat and nailing the point. Perhaps its where I measure the temps that I'm off the rails. Anyway, tried to do a Chuck roast...
    • cman55
    • Thread
    • Replies: 21
    • Forum: Beef
  10. cman55

    Greetings from Central PA!

    Hello Everybody!   I'm not new to grilling but definetly new to smoking meats. My wife got me a MES40" Gen2 for Christmas and I've been experimenting with it ever since. I absolutely love how it cooks and it takes some getting used to not having to do anything for hours on end except spritz...
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