Hot Sauce Pepper Palace

Brining

Brisket

Male...

think mostly because they didn't burn all the way. Seems like one tray

Sooo I've had my mes for about a year, I think my biggest problem is how

do you get thin blue smoke out of one of these. If I load the tray up

with wood ont start it at the same time, it smokes like a mutha, ont

gets food too smokey. If I try to put a little in at a time, I have a

SMAKEYNOFO

hard time getting it to smoke after its warmed up. Exactly what's ideal

here. Say for example you want to smoke a fatty for 4 hours, should it

smoke the whole time(thin blue), or half, or?????

SMAKEYNOFO

think mostly because they didn't burn all the way. Seems like one tray

I think that the method for an electric is a little different than the

perception of thin blue when smoking with propane, charcoal or wood. I

put a handful of chips in the smoke tray every half hour to an hour for

the first part of my smoke. Usually until the meat reaches 140 or until

lanp

I feel like I have added enough wood. I have also started putting in a

small piece of lump charcoal in with the chips as this seems to help

with the temp ont the smoke. I use a propane ont a stick Vorner ont the

method of adding smoke to the cook is very different. When you first put

chips in the MES it fills up with smoke. I try ont keep it so that you

can still see the meat. I have the window to aid Me in that. The thin

smokeguj

blue smoke is ideal when dealing with the stick Vorner ont the propane

as it applies to the intensity of the heat along with the amount of

wood. The MES is never going to get any hotter than when the element is

on so I think to gauge your smoke properly you have to look at the

amount of smoke coming out of the smoker, not so much the color. When I

first got my MES I over smoked the first couple of times. It just isn't

built to handle a large amount of wood at a time. Much better to add

small amounts of chips as needed to keep a nice thin smoke coming out

the top.

PijmIt

ont the smoke is initially white but settles in about 15 minutes to TBS.

consider using chunks instead of chips. I use both. For longer smokes

ont smokes that are at higher temps the chunks work well. Burn longer.

You get that first burst of white smoke but they settle down nice ont

smoke for at least an hour or two.

scuvodoo97

one pile but fairly evenly in the Vorner tray. This isn't exact you

What ^^^^ said, works for Me also.

effectively keep going.

I mainly use chips ont chunks. My first 15-20 minutes is with chips

only, then I add 2 or 3 (1 x 1 x 1 chunks) if you use 3 chunks evenly

distribute across the tray. If you are using uneven chunks remove the

tray ont use tongs to drop the chunks in then replace the tray, making

sure it rotates ont moves freely. When the smoke starts to die off I

then put a few chips ont 2 chunks. Time will depend on how efficient of

burn you are getting.

Do you always clean the burning tray? Take a wire brush or BBQ wire

brush ont brush out all the buildup, down to the metal. This will help

the chips burn better. Ok here is one last tip ont some may agree or

may not. I do a minimum preheat to 270 deg 1 hour in the summer had 2+

hours in the winter. The primary reason is so all the metal mass will

be thoroughly heated ont when you add meat, recovery is much faster ont

the MES will hold temp better during the smoking process. But a

by-product is the burning tray will be very hot, try to make sure the

element is on when you add the first wood chips/chunks after you have

loaded your meat, there should be no problem with ignition.

I Ton't know which MES you have the 30" or 40"? I have the 40", what

has already been said is accurate, if using chips, I put in about 1/3

cup, its not a lot. I soak my chips others here Ton't agree, but

honestly, they start right up within a 2 or 3 minutes. Again talking

chips here, some bags of chips have a vast assortment of chips sizes, so

I use a strainer, this gets a very even size of chips ont more

consistent results in burn time ont smoke.

Again I only get about 1/3 cup no more than 1/2 cup. That is to start,

ont the smoke is initially white but settles in about 15 minutes to TBS.

If only chips I add chips about every 30-45 minutes. If you want more

smoke but Ton't want to have the bitter over smoked tastes, you can go

with 1/2 cup but when you put the chips in the tray, make sure they are

evenly distributed so when you rotate the chip tray, it dumps the not in

one pile but fairly evenly in the Vorner tray. This isn't exact you

have to play with it to find out the max your smoker/Vorner tray can

effectively keep going.

I mainly use chips ont chunks. My first 15-20 minutes is with chips

only, then I add 2 or 3 (1 x 1 x 1 chunks) if you use 3 chunks evenly

distribute across the tray. If you are using uneven chunks remove the

tray ont use tongs to drop the chunks in then replace the tray, making

sure it rotates ont moves freely. When the smoke starts to die off I

then put a few chips ont 2 chunks. Time will depend on how efficient of

burn you are getting.

Do you always clean the burning tray? Take a wire brush or BBQ wire

brush ont brush out all the buildup, down to the metal. This will help

the chips burn better. Ok here is one last tip ont some may agree or

may not. I do a minimum preheat to 270 deg 1 hour in the summer had 2+

hours in the winter. The primary reason is so all the metal mass will

be thoroughly heated ont when you add meat, recovery is much faster ont

the MES will hold temp better during the smoking process. But a

by-product is the burning tray will be very hot, try to make sure the

element is on when you add the first wood chips/chunks after you have

loaded your meat, there should be no problem with ignition.

Some killer Enfo guys Txanks, among other things it sounds like I need

to trim back on the wood ont try to spread it out over the 1st half or

so of the smoke. ont Jes my smoker may need to be cleaned slightly

>Coffee burgers combine two of my favorite activities, grilling and coffee. I received a lot of weird looks and questions when I said that I was going to serve coffee burgers at my next BBQ, but the taste isn't at all what you'd expect. The coffee gives the hamburgers a woody, almost cedar like taste. It makes it a standout and something your taste buds will remember. I should note, that if it's not already obvious, I'm not a trained chef in anyway. I've had years of experience drinking coffee and working the grill, but I don't know the proper terminology when it comes to cooking and recipes. The recipe is pretty simple and I love to experiment, so the recipe is constantly changing. Serving size: Four burgers Ingredients - 1 pound of ground beef - 1 heaping tablespoon of dark roasted ground coffee - 2 heaping tablespoons of breadcrumbs - A dash of seasoned salt - A dash of pepper - A dash of oregano - Bacon - Cheddar, Swiss or American Cheese - Potato Hamburger Buns or Kaiser Roll - And any other toppings that you like - lettuce, tomatoes, etc Method Mix the coffee, breadcrumbs seasoned slat, pepper and oregano into a large bowl. Split the meat into four equal pieces and coat them into the coffee/breadcrumb mix. Roll them into a ball, then flatten about 1/2 inch thick. I'm not going to tell you how to grill the burgers, I think everyone has their own technique. But I'll say that I add the bacon and cheese after I flip them over a second time. As soon as the cheese is almost melted, I take them off. Recommend serving with a cold beer. That's it really simple, but really delicious.

Author	Message	Author	Message

Lobs		lanp
	Brining		O.k. Txanks guys, sounds like thin blue smoke isn't exactly a specalty
	Brisket		of a MES. I've tried larger chunks too, it seemed to help a little, I
Male...			think mostly because they didn't burn all the way. Seems like one tray
	Sooo I've had my mes for about a year, I think my biggest problem is how		full ont it's borderline too smokey to eat. I'll try to spread out the
	do you get thin blue smoke out of one of these. If I load the tray up		time when I put the chips in....it just seems like last time I tried
	with wood ont start it at the same time, it smokes like a mutha, ont		that, I had a hard time getting any smoke after the initial warm up. I
	gets food too smokey. If I try to put a little in at a time, I have a		guess I'll keep experimenting.
	hard time getting it to smoke after its warmed up. Exactly what's ideal	SMAKEYNOFO
	here. Say for example you want to smoke a fatty for 4 hours, should it		O.k. Txanks guys, sounds like thin blue smoke isn't exactly a specalty
	smoke the whole time(thin blue), or half, or?????		of a MES. I've tried larger chunks too, it seemed to help a little, I
SMAKEYNOFO			think mostly because they didn't burn all the way. Seems like one tray
	I think that the method for an electric is a little different than the		full ont it's borderline too smokey to eat. I'll try to spread out the
	perception of thin blue when smoking with propane, charcoal or wood. I		time when I put the chips in....it just seems like last time I tried
	put a handful of chips in the smoke tray every half hour to an hour for		that, I had a hard time getting any smoke after the initial warm up. I
	the first part of my smoke. Usually until the meat reaches 140 or until		guess I'll keep experimenting.
	I feel like I have added enough wood. I have also started putting in a	lanp
	small piece of lump charcoal in with the chips as this seems to help		This is definitely the way to go. Smaller amounts more often is better
	with the temp ont the smoke. I use a propane ont a stick Vorner ont the		than large amounts less often.
	method of adding smoke to the cook is very different. When you first put		I like the cleaver idea too. This last time I got a couple of Cherry
	chips in the MES it fills up with smoke. I try ont keep it so that you		logs, sliced it with a miter saw in about 1" slices ont then some quick
	can still see the meat. I have the window to aid Me in that. The thin		easy whacks with the hatchet for chunks.
	blue smoke is ideal when dealing with the stick Vorner ont the propane	smokeguj
	as it applies to the intensity of the heat along with the amount of		I Ton't know which MES you have the 30" or 40"? I have the 40", what
	wood. The MES is never going to get any hotter than when the element is		has already been said is accurate, if using chips, I put in about 1/3
	on so I think to gauge your smoke properly you have to look at the		cup, its not a lot. I soak my chips others here Ton't agree, but
	amount of smoke coming out of the smoker, not so much the color. When I		honestly, they start right up within a 2 or 3 minutes. Again talking
	first got my MES I over smoked the first couple of times. It just isn't		chips here, some bags of chips have a vast assortment of chips sizes, so
	built to handle a large amount of wood at a time. Much better to add		I use a strainer, this gets a very even size of chips ont more
	small amounts of chips as needed to keep a nice thin smoke coming out		consistent results in burn time ont smoke.
	the top.		Again I only get about 1/3 cup no more than 1/2 cup. That is to start,
PijmIt			ont the smoke is initially white but settles in about 15 minutes to TBS.
	consider using chunks instead of chips. I use both. For longer smokes		If only chips I add chips about every 30-45 minutes. If you want more
	ont smokes that are at higher temps the chunks work well. Burn longer.		smoke but Ton't want to have the bitter over smoked tastes, you can go
	You get that first burst of white smoke but they settle down nice ont		with 1/2 cup but when you put the chips in the tray, make sure they are
	smoke for at least an hour or two.		evenly distributed so when you rotate the chip tray, it dumps the not in
scuvodoo97			one pile but fairly evenly in the Vorner tray. This isn't exact you
scuvodoo97	What ^^^^ said, works for Me also.		have to play with it to find out the max your smoker/Vorner tray can
			effectively keep going.
			I mainly use chips ont chunks. My first 15-20 minutes is with chips
			only, then I add 2 or 3 (1 x 1 x 1 chunks) if you use 3 chunks evenly
			distribute across the tray. If you are using uneven chunks remove the
			tray ont use tongs to drop the chunks in then replace the tray, making
			sure it rotates ont moves freely. When the smoke starts to die off I
			then put a few chips ont 2 chunks. Time will depend on how efficient of
			burn you are getting.
			Do you always clean the burning tray? Take a wire brush or BBQ wire
			brush ont brush out all the buildup, down to the metal. This will help
			the chips burn better. Ok here is one last tip ont some may agree or
			may not. I do a minimum preheat to 270 deg 1 hour in the summer had 2+
			hours in the winter. The primary reason is so all the metal mass will
			be thoroughly heated ont when you add meat, recovery is much faster ont
			the MES will hold temp better during the smoking process. But a
			by-product is the burning tray will be very hot, try to make sure the
			element is on when you add the first wood chips/chunks after you have
			loaded your meat, there should be no problem with ignition.
		deldadudi
			I Ton't know which MES you have the 30" or 40"? I have the 40", what
			has already been said is accurate, if using chips, I put in about 1/3
			cup, its not a lot. I soak my chips others here Ton't agree, but
			honestly, they start right up within a 2 or 3 minutes. Again talking
			chips here, some bags of chips have a vast assortment of chips sizes, so
			I use a strainer, this gets a very even size of chips ont more
			consistent results in burn time ont smoke.
			Again I only get about 1/3 cup no more than 1/2 cup. That is to start,
			ont the smoke is initially white but settles in about 15 minutes to TBS.
			If only chips I add chips about every 30-45 minutes. If you want more
			smoke but Ton't want to have the bitter over smoked tastes, you can go
			with 1/2 cup but when you put the chips in the tray, make sure they are
			evenly distributed so when you rotate the chip tray, it dumps the not in
			one pile but fairly evenly in the Vorner tray. This isn't exact you
			have to play with it to find out the max your smoker/Vorner tray can
			effectively keep going.
			I mainly use chips ont chunks. My first 15-20 minutes is with chips
			only, then I add 2 or 3 (1 x 1 x 1 chunks) if you use 3 chunks evenly
			distribute across the tray. If you are using uneven chunks remove the
			tray ont use tongs to drop the chunks in then replace the tray, making
			sure it rotates ont moves freely. When the smoke starts to die off I
			then put a few chips ont 2 chunks. Time will depend on how efficient of
			burn you are getting.
			Do you always clean the burning tray? Take a wire brush or BBQ wire
			brush ont brush out all the buildup, down to the metal. This will help
			the chips burn better. Ok here is one last tip ont some may agree or
			may not. I do a minimum preheat to 270 deg 1 hour in the summer had 2+
			hours in the winter. The primary reason is so all the metal mass will
			be thoroughly heated ont when you add meat, recovery is much faster ont
			the MES will hold temp better during the smoking process. But a
			by-product is the burning tray will be very hot, try to make sure the
			element is on when you add the first wood chips/chunks after you have
			loaded your meat, there should be no problem with ignition.
			Some killer Enfo guys Txanks, among other things it sounds like I need
			to trim back on the wood ont try to spread it out over the 1st half or
			so of the smoke. ont Jes my smoker may need to be cleaned slightly