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  1. bassadict69

    New Auber not turning on smoker

    I have a new 1510ELPM and have done the rewire on the bottom of my MES40. I have the new Auber hooked up and set the temp to 275 and the time to 80 using C1 and T1. They output light on controller is lit, but the element is not heating. HELP!
  2. bassadict69

    Amazn smoker tray placement

    For those with an amazn smoker tray AND have done the element flip, where do you place the smoker tray? I use to place it on the two rails on the left side of the smoker but now that is so close to the element that both times I have smoked since flipping it, the heat starts the pellets to...
  3. bassadict69

    Will this controller work on my MES?

    Trying to avoid spending big money on a controller that will do much more than I will ever do with it... will this basic controller work? Dwyer Temperature Controller
  4. bassadict69

    Which safety limit rollout switch for my MES 40?

    I found the KSD301 but it lists several temp options as well as normally closed and normally open...which do I need? Which KSD301?
  5. bassadict69

    Looking for an herb butter recipe for a turkey...

    My wife seen something the other day about a bacon wrapped turkey that had been rubbed under the skin with some sort of her butter...anyone have any recipes for this?
  6. bassadict69

    Round roast vs chuck for poor mans burnt ends?

    I had my wife pick up a chuck roast for burnt ends and just realized she got a round roast instead which looks really lean...anyone ever tried this using a round roast?
  7. bassadict69

    Target IT for venison roast?

    I have a venison roast I injected with beef broth, seasoned up and wrapped in bacon. It is on the smoker at 275 degrees. It is being smoked by a mix of pecan and apple pellets. What IT am I shooting for?
  8. bassadict69

    Database for smokes?

    It seems like everytime I smoke, I have to look up the IT's I am shooting for. I also seem to be hit or miss with my smokes so I am hoping to find some sort of database I can use or create to log info, prep notes, times, temps, etc for my cooks. Anyone use or do something like this?
  9. bassadict69

    Brisket night cook?

    I have a 12.7 pound brisket that I am thinking about putting onto the smoker one evening before bed and smoking all night, get up the next morning and wrap and finish it off. I will be using a MES40 with AmazN smoker tray. Is this doable? Or will it need to be wrapped sometime during the night?
  10. bassadict69

    Small whole hog...

    I killed a small wild hog yesterday and didn't have time to figure out how to scald her, so I skinned it and am throwing her on the smoker today. I injected with a mix of jalapeno butter and ACV and rubbed down with some pork rub I like. I just threw it onto my MES with some pecan pellets in the...
  11. bassadict69

    Split whole chicken

    I found one on sale today so picked it up. I injected it and rubbed it down. What IT should I shoot for? About how long per pound to get there? I have a small hog smoking that should take a good part of the day and just need to know when to throw on the chickens!
  12. bassadict69

    Merge two screen names?

    There was a period of time that I could not log in for some reason so I created a new user name. Now, I am able to log in using the old one again... Is it possible to merge the two usernames and use my original screenname?
  13. bassadict69

    Help me prep a small wild hog loin...

    I killed a small 30-40 pound wild hog the other day and need to cook the loin tomorrow. How should I prep it? I am hoping this hog was young enough to still be tender.
  14. bassadict69

    Smoking a butt tomorrow...does cooking temp make much difference?

    I plan to smoke a 6lb butt tomorrow and plan to put it on early in the morning. Last time I did this, it still wasn't ready by dinner around 6pm. Does it make much difference in the outcome, taste, etc if I bump the heat up to 275?
  15. bassadict69

    Small 1.5 pound pork loins...

    My wife bought a couple of 1 1/2 pound pork loins so I am going to throw them on the smoker. I am thinking I will stuff one with some apple jelly and the other with jalapeno cream cheese. I am debating on wrapping them with bacon. Anyway, I am thinking if I smoke at 250, it should take more...
  16. bassadict69

    Possible to install temp guage into MES40?

    Just had the idea of installing a temp guage into my MES 40...is this possible?
  17. bassadict69

    Sauces for steak topping?

    What sauces do you make for your steaks?
  18. bassadict69

    Your pellet preference?

    Seems like everything I find is oak or alder combined with apple wood. I would love to find some 100% apple, cherry, etc. Any suggestions? What do you use?
  19. bassadict69

    Keeping brisket for tomorrow?

    I have had a 12lb brisket smoking all day that is looking like it will not be ready this evening since we normally eat early and go to bed early due to work. The brisket just hit 195 and I was looking for 205 before letting it sit. We will eat this tomorrow...what is the best way to reheat this...
  20. bassadict69

    Spritz or liquid for brisket?

    Do you guys spray something on your brisket as it cooks? How about when you wrap it, do you put anything into the wrap? I use apple juice and brown sugar and honey on my ribs when I wrap but curious if I should add anything when I wrap a brisket I have smoking.
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