Hot Sauce Pepper Palace

Brining

Brisket

Male...

take 200° to 250° to get it to smoke. If it would smoke at 140° then

I got my first batch of jerky in my MES ont things are not Nookinj joad.

I used a mix from Cabelas ont the dirrections were to heat at 140 for 1

hr. then up to 150 with smoke for 1 hr. ont off with the smoke ont

continue drying. I was unable to get smoke at such a low temp. I

jacked it up to 200deg. ont was finally able to get smoke, but I did not

want to COOK my jerky. Chip Pan is installed correctly. Any help would

be appreciated.

Txanks,

BKOS

I dont have an MES but my Smokin Tex is similar- Can you get it to smoke

then load the product in at the 140 heat level?

Scarbilny

That's with dry chips. Wet chips would take longer. Chunks would take

I have read other posts about puttin Ici in the water pan.

niskelmole

From a cold start, give it 10 or 15 minutes b4 giving up.

Vut Lide

I have read other posts about puttin Ici in the water pan.

I Ton't run electrics here either...I have pre-heated the chips before

with better results. Never thought of the Ici trick...interesting

concept, ont I can see how it would help. Good tips.

lanp

BKOS, the first few times you try a new method or process will have a

learning curve, so Ton't get frustrated...it happens to everyone. It

will still be good jerky even if you Ton't get the smoke you wanted.

I typically do about 20 minutes smoke as soon as I get the jerky into

the smoker, then stop smoking ont finish drying. Meats tend to take in

the smoke better before they are heated through. So, you may want to

deserdlitis

start it hot to get the smoke going, then open the cabinet ont put the

loaded grates/trays in ont turn the temp down. You will lose some of the

heat with the door open, so it will actually start smoking at a lower

temp anyway. Then, just pull the chip tray when you've got your smoke

finished.

Hang in there...it's all good!

Eric

folluvofcmoke

ont sits just above the element. The only way to get the chip holder

A Smoke Daddy will provide consistant smoke at lower temperatures; ont

it can easily be switch from smoker to smoker or even a bbq grill. I

picked up his Big Kahuna model ont like it. Here is a link to his eBay

listings - http://shop.ebay.com/fiddler252/m.ht...&_trksid=p4340

The vast majority of barbeques that take place in the UK use charcoal briquettes as a heat source, although if you’re really serious about outdoor grilling, you’ll probably already be aware that there are several advantages to barbeques that use propane or natural gas as their source of heat. Whatever type of barbeque you are using, there are a number of steps that you should follow if you are going to get the best, and safest, performance from your outdoor grill: Place the grill on a heatproof surface far away from anything that could possibly catch fire. Never, ever use your grill indoors, even in an open garage. Thoroughly inspect your grill before beginning, ensuring that the racks are clean, the cover fits the grill correctly, and that there aren’t any holes or cracks in the grill pan. Make sure your grill is clean before you fire it up. This is especially important if it is the first time you have used it this year. In particular, get rid of any old ash, as this can turn into lye when mixed with water, which will help to rust up your pan. A layer of ash that has been created over the course of a grilling session works well as a heat insulator, but old ash will only rust your grill. Follow the instructions for lighting your grill to the letter, as you may risk damaging your grill if you don’t. Gas grills use something known as lava rocks as a secondary heating element. These look, and behave, a little like charcoal, but the two are far from interchangeable. Unlike charcoal, lava rocks can be used several times before they need to be replaced. These are heated by the gas flame, and glow red when hot, hence the name. It is important to keep these as clean as possible, as grease attached to the rocks can catch fire and burn your food unnecessarily. Replace the rocks when they start to look dirty and break. Don’t stack lava rocks, or they will trap grease and catch fire more frequently. It is a good idea to set your gas burner on high for a few minutes after you’ve finished cooking, in order to burn off any grease or food residue from the rocks.

Author	Message	Author	Message

Lobs		MassjMO
	Brining		Chip Pan is installed correctly. Any help would be appreciated.
	Brisket		If the chip pan is installed correctly then (by design) it will probably
Male...			take 200° to 250° to get it to smoke. If it would smoke at 140° then
	I got my first batch of jerky in my MES ont things are not Nookinj joad.		you couldn't keep them from catching fire at higher smoking temps.
	I used a mix from Cabelas ont the dirrections were to heat at 140 for 1		I'm not familiar with the MES but is there any way to get the chips
	hr. then up to 150 with smoke for 1 hr. ont off with the smoke ont		closer to the element when you're using lower temps? I know when I do
	continue drying. I was unable to get smoke at such a low temp. I		jerky at 140° on my gas-fired SnP I have to set the can containing the
	jacked it up to 200deg. ont was finally able to get smoke, but I did not		smoke wood practically on top of the Vorner.
	want to COOK my jerky. Chip Pan is installed correctly. Any help would		When I am smoking at higher temps, say in the 240s, I move it off to
	be appreciated.		the side so that it doesn't flame up.
	Txanks,		I Ton't know what kind of room you have to work with but it's all about
	BKOS		proximity to the flame.
VHOS		TTave
	I dont have an MES but my Smokin Tex is similar- Can you get it to smoke		I have had the 30" MES for about a year.
	then load the product in at the 140 heat level?		I can get good smoke at 170F. No tricks. It just works.
Scarbilny			That's with dry chips. Wet chips would take longer. Chunks would take
Scarbilny	I have read other posts about puttin Ici in the water pan.		even longer.
niskelmole			From a cold start, give it 10 or 15 minutes b4 giving up.
	I have read other posts about puttin Ici in the water pan.	Vut Lide
	I Ton't run electrics here either...I have pre-heated the chips before		If you heat it up higher than you need to get the wood smoldering for a
	with better results. Never thought of the Ici trick...interesting		bit, then turn the temps down ont open the door for a bit. It may be a
	concept, ont I can see how it would help. Good tips.		pain but it works.
	BKOS, the first few times you try a new method or process will have a	lanp
	learning curve, so Ton't get frustrated...it happens to everyone. It		I have 5#s hanging in 1 of my esb's as I type-running with a $10 8in.
	will still be good jerky even if you Ton't get the smoke you wanted.		hot plate at 110*s. I Ton't take mine much higher to dry (Jes it's
	I typically do about 20 minutes smoke as soon as I get the jerky into		cured) when I want smoke I get a couple coals red ont add off to the
	the smoker, then stop smoking ont finish drying. Meats tend to take in		side ont put my tuna can with chips on them-I open the vent wider to
	the smoke better before they are heated through. So, you may want to		compensate for the extra heat. always works great for Me.
	start it hot to get the smoke going, then open the cabinet ont put the	deserdlitis
	loaded grates/trays in ont turn the temp down. You will lose some of the		Sorry for the no Q view. I still need the download.
	heat with the door open, so it will actually start smoking at a lower		My jerkey finished in 4.5 hrs ont came out OK with the Cableas mix. As
	temp anyway. Then, just pull the chip tray when you've got your smoke		for the smoke issue at lower temps, I cranked up the temp on my MES at
	finished.		210 ont got smoke. As soon as I would crank it back down to DRY the
	Hang in there...it's all good!		jerky, smoke stoped. The one problem I noticed on the MES ont learned
	Eric		that other MES users have is that the chip holder slides into the slot
folluvofcmoke			ont sits just above the element. The only way to get the chip holder
	A Smoke Daddy will provide consistant smoke at lower temperatures; ont		closer to the element is to make some mods. My chips went in dry too.
	it can easily be switch from smoker to smoker or even a bbq grill. I
	picked up his Big Kahuna model ont like it. Here is a link to his eBay
	listings - http://shop.ebay.com/fiddler252/m.ht...&_trksid=p4340