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Where to buy a Gen 2.5 40" MES?
Thought I could cut to the chase. Where can I get a Gen 2.5 MES 40"? I think the correct model number is 20070115. Any ideas? TIA!- mfreel
- Thread
- Replies: 10
- Forum: Electric Smokers
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Very Particular Pulled Pork Not Pulling Question
I'll bet a dollar to a donut that your IT meat temp is off or different in different parts of the butt. I've had butts where part will pull but not all of it. I don't think it's done yet. Your probe should be a good indicator of done-ness. If it goes in and out like butter, you're golden. -
First time bacon questions
I cold smoke. How thick are the slabs? This will also help determine how long to keep in the brine. I use a dry rub for 14 days, rinse, fridge overnight for the pelicle, COLD smoke for 12 to 16 hrs, plastic wrap and back in the fridge for 3 days, freezer for a few hours prior to slicing. -
Fireboard Review
Is there a website or are they selling on SMF?- mfreel
- Post #33
- Forum: Meat Thermometers
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Where to buy a MES 40 Gen 1?
My MES 40 Gen 1 is crapping out. Too many years in the elements I think. The unit keeps shutting down and it's just not reliable. Sometimes will turn off 30 minutes into a smoke. The wiring connection is very temperamental but I'm not sure it's not something inside the unit. Where's a good...- mfreel
- Thread
- Replies: 4
- Forum: Electric Smokers
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Quick smoke question
I don't see why not. You're looking at going from low 100s to about 180 smoker temp in a shorter amount of time. If you really want a light smoke, don't put any wood on at all. I've found that the residual "stuff" inside my smoker will still add a subtle hint of smoke. -
What's a good name for a dog?
Bark. OMG fell off my chair!- mfreel
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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What's a good name for a dog?
I figured there'd be some creative names that are "smoking" related. Here's a few we've thought of. Bacon Brisket Smoke Be creative. Thanks, Mike- mfreel
- Thread
- Replies: 29
- Forum: Blowing Smoke Around the Smoker.
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Best Cover for a Masterbuilt 30" Electric Smoker?
I've got a piece of 1" x 6" board covering the top vent and the wires. Works good.- mfreel
- Post #7
- Forum: Messages for All Guests and Members
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Roast guidelines
Here's about a 2.5 pound bottom round that I smoked at 225 to an IT of 135. Took it out, foiled, and covered with some towels for about 2 hours. I think it took about 3 hours. Don't exactly remember. I thought it turned out perfect!!! -
Roast guidelines
- mfreel
- Album
- Comments: 0
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bottom round.jpg
- mfreel
- Media item
- Comments: 0
- Album: Roast guidelines
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Newbie having a little trouble with brisket temps...
In my experience, adding the foil in my MES 30 really moves the heat around. it makes sense to have the thickest part of the meat above the heating element, but I've found that I still have hot spots that move around on me if I add foil. Regardless, looks like it came out great!!! -
Who's got the best smoked Mac & Cheese recipe
I need a no-kidding, slap your mama good recipe for smoked mac & cheese. Yes, I did a search, but there's a ton of them. What would you recommend?- mfreel
- Thread
- Replies: 4
- Forum: Side Items
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Goose!
Mark, just saw your reply. Sorry for the delay. I did this bird at 225 to an IT of 165 in the breast. Perfect!!!!! I used a maple sugar cure and the flavor was real subtle and didn't take away from the goose. The skin was soft and not crispy. I don't eat the skin, so it didn't really... -
Smoked+Whole+Goose.jpg
- mfreel
- Media item
- Comments: 0
- Album: Goose!
