Brand new to smoking!

Discussion in 'Roll Call' started by chops1sc, Jun 7, 2016.

  1. Hello! My name is Chris and I'm from South Carolina. I've been wanting to get a smoker for a while now and a coworker mentioned that he had a new Masterbuilt 30" analogue electric smoker that he didn't want so I bought it!


    I'm looking forward to learning all about smoking and all about the nuances of electric smoking. Any tips y'all can throw my way are greatly appreciated! I see a ton of acronyms on here that I need to get up to speed with, lol!
     
  2. gearjammer

    gearjammer Master of the Pit

    Hello Chris, welcome to you.

    Congratulations on your new MES (Masterbuilt Electric Smoker).

    There is an acronym post on here, just go up into the search

    and type in (acronyms)  follow that one and you'll come upon

    99 percent  of them.

    Take it easy and slow, you'll get there.

    Most of all remember to send me samples of all  your 'que.

    Nah, just have FUN.

        Ed
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum Chris!

    Congrats on the new smoker!

    Looking forward to seeing it in action!

    Al
     
  4. joe black

    joe black Master of the Pit OTBS Member

    Welcome from the upstate, Chris. It's really good to have you on this great site. There are some great folks on here who are always ready to share their ideas, recipes and tips. All you have to do is ask and keep reading.

    Good luck and good smokin', Joe. :grilling_smilie:

    What part of the state are you in?
     
  5. Thanks for the warm welcome! I'm from Sumter aka Merk City lol! J/K

    I'm hoping I can try my smoker out this weekend. Any suggestions for an easy going smoke to break her in?
     
  6. bauchjw

    bauchjw Master of the Pit

    Welcome! Congrats on the new MES!

    I always recommend pork butt because it's forgiving and builds confidence, but the long smoke time is a good way to "wet your feet!"

    Riibs are smother classic way to go! If you do chicken use at least 275 for heat to reduce rubbery skin and possibly have gas/charcoal grill on standby to crisp them a few minutes before serving!

    Have fun!
     
  7. We just had a graduation party with 4 Boston butts so I'm about sick of pulled pork ATM, LOL! I was thinking a pork tenderloin and some wings.
     
  8. phatbac

    phatbac Master of the Pit

    I would recommed if you go pork tl that you go IT of 150-155 and no more it will make tender slices. If you like your pork aluttle punk you can take it as low as 145 but some may thinks its undercooked at that point.
    Try a couple tbsp of soy 1/4 cup balsamic vinegar 1/8cup brown sugar reduced in a small pan makes a great glaze for TL!

    Happy Smoking,
    phatbac(Aaron)
     
  9. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Congrats on the smoker and glad you decided on being part of the family here. Can't wait for the pics on your smoking adventures.
     
  10. [​IMG]   Good morning and welcome to the forum, from a sunny and hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  11. I'm trying to get things going today but I can't seem to get the wood chips to smoke. They soaked for 30 minutes and the smoker was preheated for about an hour before I added the water and chips. Any ideas?
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I assume there's a water tray in your smoker ? If this is the case, which I'm sure it is like in my MES & WSM I just put some sand in the tray & foiled over it for easy clean up. The tray is just a heat sink ! Also, try some dry chips... No need to soak IMO ! I'm sure others will chime in, this is just my 2 cents !
     
  13. Ok, switched out the wet chips to dry ones. I don't have any sand on hand though. Do you put water in with the sand? What purpose does the sand serve?
     
    Last edited: Jun 11, 2016
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I think the dry chips will help with the smoke issue. Since ya already have the water in your pan, I'd probably just roll with that for this smoke... I don't mix water with the sand... The sand is just a heat sink ! Some folks will keep refilling their water pan as it evaporates which will drop your smoker temp & takes a bit for your temps to recover... The sand just makes it easy cause ya don't have to deal with the water trying to reheat when ya fill the pan back up & it makes clean up easy if ya put a few layers of foil over it !
     
  15. Ok I get it now. I thought the water was there to keep things "moist". I've got it cranked up right now waiting for the smoke. I'm going to try some chicken wings and a bacon explosion ( I've always wanted to try one lol)

    Thanks for the help!
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No, water has nothin to do with moist ! I'll be honest, back in the day I thought that too ! On all my smokers, I run dry (no water) & get juicy Q out of each of them ! Just go by IT & you'll have some great BBQ ! Thumbs Up

    No prob, glad to help ! Post up a pic or two of your smoke... We like pics ! Thumbs Up
     
  17. Ok, finally got everything in the smoker at around 3pm and I just added new wood. I also had a potential disaster. My breaker tripped! Temp dropped to about 175F. Here's a few pics.

     
    Last edited: Jun 11, 2016
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good ! Thumbs Up
     
  19. Finished up after 2.5 hrs. The wings are bad to the bone! The bacon explosion is a bit overkill, lol!
     
    waterinholebrew likes this.
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice smoke, it all looks great ! Thumbs Up
     

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