Good Day Everyone

Discussion in 'Roll Call' started by tls4every1, Sep 16, 2013.

  1. Hey just a quick message from the latest new member of this forum. I have poked around here a little over the past few months and thought I would finally officially join. I received a MES 30" as a Christmas present from my kids last year. I am very much a newbie in the smoking world. I live in Springfield, MO so I have decent weather to smoke pretty much year around. So far I have done ribs, chicken, pork shoulder, pork loin, brats, and brisket.
    I love the contraption and it has worked well in the 8 months that I have been using it. The one thing I can say or complain about is mine seems to take longer to get the given meat to serving standards than other members of the forum. I read what others have posted and go from there, not sure if its my MES30 is just a little cold blooded. I cook with vent 70%-100% open all the time. I did a rack of pork baby backs yesterday and was expecting 5 hours @ 225 degrees to have them fall off the bone. At 6.5 hours they were tender, juicy, and nicely barked but not fall off the bone. Door was only opened a couple times and I added a apple chips once/hour for the first 3 hours.
    Anyway, it does make great food and I look forward to playing with more rubs, and meats throughout the fall. thanks for letting me in!

  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  You will probably meet a few neighbors here!

    Terry....are you using the thermometer that is on the Smoker for your chamber temps?  IF might want to invest in a good digital one.  The attached therms on just about every smoker/cooker made is not accurate.  That could be one of your problems, meaning the smoker is actually cooking at a different temp than it reads.

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  3. Terry[​IMG]

    Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member


    I have a similar issue with my MES30.  Part of it can be contributed to having an accurate temperature reading...get yourself a GOOD digital thermometer, like a Maverick ET-732.


    [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'

  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Terry!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

  6. s2k9k

    s2k9k AMNPS Test Group

    Hi Terry! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Welcome from Canada, Terry.

    I have learned a lot from these forums and is sounds like you have been looking around already. My advice re your smoker taking longer is if you like the results, don't worry about it. I have only been smoking for a year but this forum has taught me, food is ready when it is ready. It is foolish to rush it.

  8. thanks guys, yeah about my smoker its been consistent from day 1 so its just a learning curve on getting the time correct. Next up will be another brisket and trying brats.
  9. Good morning Terry, and welcome you picked a great site to a part of. Lots of great members with a world of knowledge and information.

  10. Welcome to SMF!

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