Did this about a week ago following Bears prime rib method in the new Mes 40 gen 2.5... it was good and the Mrs approved.
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GMG Daniel Boone
UDS
Weber 22.5" Kettle (blk)
Vision Kamado grill
Weber Genesis Silver
Smokin Tex
MES 40 with legs Gen 2.5
Maverick ET 732
Brown and lime green ThermaPens
2 orange ThermoPops
A-Maze-N Tube 18"
A-Maze-N Smoker 5"x8"
Vortex
That definitely looks good. I think if you own one of these cookers you have to try prime rib after seeing what Bear puts out.
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
That definitely looks good. I think if you own one of these cookers you have to try prime rib after seeing what Bear puts out.
So far I have done prime rib, ribs and sausages in the Mes 40 and even managed to keep it pretty clean.....little Daytona party this week end and I think I am going to try and give it a good work out.
z
sigpic
GMG Daniel Boone
UDS
Weber 22.5" Kettle (blk)
Vision Kamado grill
Weber Genesis Silver
Smokin Tex
MES 40 with legs Gen 2.5
Maverick ET 732
Brown and lime green ThermaPens
2 orange ThermoPops
A-Maze-N Tube 18"
A-Maze-N Smoker 5"x8"
Vortex
I just bought a masterbuilt, bear do you run the top vent closed down like the instructions say?
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Whoever wrote that book apparently never used one of their units.
They also tell you to soak your chips, and to put water in the water pan.
All Bad Moves.
I run my Top Vent 100% open, unless it's windy. Then I neck it down to about 50%.
The only time I close my top vent is when preheating, after I stop smoking (which is very seldom), and when not in use.
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