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  1. chefscott

    Lets talk sand vs water!

    So i have been using my MES30" every day for about a month now. For my first 5 smokes I just used water in the pan, but after that and after reading here I switched to sand in the water pan. What I have noticed is that when using the sand my unit seems to hold a bit more steady BUT the smoker...
  2. chefscott

    Questions about my new MES 30"

    I have heard many good and many bad reviews on the MES30" here. There also seems to be several ways to run this smoker. I just have a few questions about improving my results. 1. should I put sand or water in the water pan? 2. Should I run it with the air vent open,closed,or other?? 3. should...
  3. chefscott

    going to try a pork butt for party (first time) MES30"

    Ok here is the plan, Get pork butt at walmart IF the local butcher cant get it for me. Get a pork rub at BassPro IF I can get there,if not brown sugar,garlic,cyan ect.... Rub butt night before Fire up the MES about 6-8 hours before party. Smoke butt til IT is 205F Let rest for half hour in...
  4. chefscott

    melting cheese in smoker good or bad idea?

    I am going to make some stuffed peppers today and top them with melted cheese but I noticed in the cheese forum that they said never eat cheese fresh out of the smoke because it will be bitter. so is it ok to melt some cheese on my peppers in the smoker? or is it best left to the oven?
  5. chefscott

    noob with some wings to smoke

    I have 5 pounds of wings that are going into my masterbuilt 30" electric smoker tonight. My plan was to Rub and inject the wings with tony chas and butter then throw em in the smoker set to 275F until the reach 170F. pull them out and crisp under the broiler. sound good? p.s. I made chicken...
  6. chefscott

    hi from Rhodesiland!

    Well I have wanted to get a smoker for years now,so the other night my wife was watching QVC and they had a master built 30" electric smoker on sale and I just could not resist! I have been cooking 3 meals per day for the last 15 years and most think I am a great cook. With that being said,I am...
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