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Whats on the Bottom??
Thanks guys! The reason I ask is when I first started smoking a few years ago I did some smokes with a chargriller with a side fire box. I liked the flavor the charcoal gave the meat. The meat coming from the MES is great, at least a nine out of ten, but miss the other flavor at times. What...- hotburn76
- Post #4
- Forum: Electric Smokers
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Whats on the Bottom??
Thinking about doing a Mod to my MBS 30" with digital controls. Does anyone know if there is anything on the bottom of these units that could be damaged if you made a four inch hole right in the center? Thanks, Jason- hotburn76
- Thread
- Replies: 5
- Forum: Electric Smokers
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Mes will not heat up
If its a 800 watt unit you should get around 18 ohms, if its the 1200 watt then you should get around 12. At work we stay within 10% or we consider it bad or in the process of going bad. Also make sure its completely disconnected from the unit so you don't get any of the controls affecting...- hotburn76
- Post #10
- Forum: Electric Smokers
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Corned Beef for use as a "Regular Smoked Brisket"?
Thanks Guys! Looks like I will be doing a Pastrami then! Will have to watch for a regular brisket on sale. Thanks again, Jason -
Corned Beef for use as a "Regular Smoked Brisket"?
Sorry if this has been asked a lot, but was at the store and they had Corned Beef Briskets on sale. They looked liked they where unspiced, just plain meet with a lot of juice in the package. Can you use one of these as a smoked brisket or does it have to be a fresh unsalted one? Thanks in... -
First Ribs With my MES Q-View and a Hot Spot?
Thanks guys for the feed back. I think I will try the ceramic tile idea, it seems cheap and worth a try. Glad to hear others also like it better the next day, kinda weird when it happens but can see how smelling and seeing it all day can dull the senses. Thanks again. -
First Ribs With my MES Q-View and a Hot Spot?
Here are some ribs I did this last week with my MES. If you follow the pics the ribs start out the same. By the time they are done the ribs that are in the back left, below the vent have a lot of pull back. Is this the spot that I have heard of some saying is a "hot spot" in these units? Do... -
Pulled Pork in the mountains w/qview
Looks great! Do you save some of the drippings and pour it back in after the pull? Jason -
Pulled Pork Picnic with Q-View in a MES
Here is the final out come. This pic was taken with it cold. Pulled it out close to one in the morning and let it cool a little, then put it straight in the fridge. It turned out great, and was nice and juicy. I had read some on here that the picnic had a "hammy" taste and this one did for... -
Pulled Pork Picnic with Q-View in a MES
Thanks for the advice Bear, next time I think I am just gonna save the pics and do it all at once. Mainly for the reason you gave of it being hard to follow. Any ways, the idea of a small piece going quickly is not turning out to be as quick as I thought. I just hit the 165 mark and wrapped... -
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Pulled Pork Picnic with Q-View in a MES
Thanks guys! I was also curious, is it better to do Q-Views live as they happen, or save up the pics and post all at once? What is the way you guys do it? Just realized some guys may click to view, only to see a piece of raw pork. -
Pulled Pork Picnic with Q-View in a MES
Just put this little boneless picnic in a few minutes ago. Its only 2.5 lbs so hopefully its not an all nighter. Its only me and the wife and I would like to smoke more and refigerate less. The first boston butt was kinda big for me and took a lot of time to eat up. Hopefully this little guy... -
Split Chicken in a MES with Q-View
Here ya go, Just finished eating one and have the other wrapped for lunch on monday. Tasted pretty good, skin was not a "crisp" as I would have liked it, but not sure if I can get that with my 275 max temps. But the meat had a nice smoke to it and was plenty moist. I am enjoying smoking... -
Split Chicken in a MES with Q-View
Put these guys in about an hour ago. The seasoning is from a local BBQ catering that sells there rub in the local stores. Smoking with cherry wood. Will keep you guys posted. Jason -
First butt with my new MES!
Thanks for all the compliments. The pork taste great but with out a rub or finishing sauce it is on the plane side. With sweet baby rays its great. I also leaned on the cautious side and used cherry wood and not hickory. I can taste the smoke throughout the meat pretty good but its on the... -
First butt with my new MES!
Thanks for all the replies guys. I just got home from church a while ago and unwrapped the pork. The second pic is the pork pulled with just hands, no knife or forks. -
First butt with my new MES!
Well its seven am and the meat was at 203F. I now have it cooling for the "rest" period you guys speak about. I did not take a pic of this since its just a big ball of foil, I will have to wait till after church to pull it appart. Will post more pics then. Thanks again guys. -
First butt with my new MES!
Here is what I had when I woke up at two. It looked and smelled great! I took it out just long enough for a quick double wrap and back in. I hope I was not to late as the meat was 170F. -
First butt with my new MES!
Here is my first peak at it about three hours into it 11 pm. I also needed to put the digital meat thermometer in it. I had the thermometer hanging to see how accurate the MES is and was pleased it was within about five degrees at the worst point and that was always at the top of the heat...
