Good Morning from Idaho

Discussion in 'Roll Call' started by idfishnhunt, Mar 11, 2015.

  1. idfishnhunt

    idfishnhunt Newbie

    I just wanted to introduce myself...I just got my 30-IN MES seasoned last night and am looking to get my first meat in there and start my learning curve. I've been wanting one of these for a really long time now...I'm really excited to do some trout in it.

    Anyways...I'm really looking forward to interacting with you guys and getting some insight and schooling...another newby ready to be tutored.

    Thanks...and see you out there!
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Last edited: Mar 11, 2015
  3. [​IMG]   Good morning and welcome to the forum, from a cloudy and drying out day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  4. sota d

    sota d Smoking Fanatic

    Good morning and welcome to the forum. I also have a MES 30 and have had real good luck with it. Like Tropic said, get you some secondary temp probes (Maverick is good) and def check out the MES group- lots of great info there. You can also search "Bears step by steps" above for great info on smoking just about anything in your MES. Bear did a great job putting it together, I've found it very helpful (Thanks Bear!). Happy smokin', David.
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us ! Nice to have another Idaho guy on here... What part of Idaho ya from ?
     
  6. idfishnhunt

    idfishnhunt Newbie

    From Middleton...little jaunt from your neck of the woods but it's still Idaho!
     
  7. idfishnhunt

    idfishnhunt Newbie

    Ok...You've already lost me on the meat probe thing, I'm that new.  Please elaborate.
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    The meat probe checks the IT internal temp of the meat, so you know when it is done. The probes that come with master built are normally way off, you are better off with separate units.
     
  9. sota d

    sota d Smoking Fanatic

    Yeah-what he said! I got the maverick 733 model, but there's a lot of others out there. You really need 2 temp probes-1 for the CC(cooking chamber) and 1 for the meat. I personally found that my MES meat probe is within a few degrees of dead-on, but have read that many others are way off. The CC temp in a MES varies quite a bit from rack to rack, and can be quite a bit off from the built-in controller setting. Very important to know the temp where you are cooking and the temp of your food. A lot of helpful tips are available here but the most important thing to remember is this: It's not rocket science, do a little research, relax, and enjoy your smoke. You'll do fine and learn more as you go. Happy smokin', David.
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I know this guy you all better watch out for him!!! LOL Welcome Brent!!

    A full smoker is a happy smoker

    DS
     
  11. idfishnhunt

    idfishnhunt Newbie

    Thanks Steve...my mouth is watering thinking about the goodies I'll be making.
     
  12. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Brent.  Congratulations on your new smoker.  Best luck with your trout smoke.  [​IMG]
     
  13. [​IMG]
     
  14. idfishnhunt

    idfishnhunt Newbie

    Did my first smoke this weekend...turned out pretty good.  How come it's so long till the next weekend when I can do something else!  The family loved it.









     
  15. Nice job, looks great     [​IMG]

    Gary
     
  16. one eyed jack

    one eyed jack Master of the Pit

    Great looking chow.  [​IMG]   If the family loved it your golden.  What bread recipe did you use?  Did you bake the bread in the smoker also?   [​IMG]
     
    Last edited: Mar 17, 2015
  17. timberjet

    timberjet Master of the Pit

    Hey Welcome from SE WA. Formerly Magic Idaho. Nice looking pork leg you did there Brent. Timber.
     
  18. idfishnhunt

    idfishnhunt Newbie

    No smoker for the bread...my wife made the rolls from scratch though.
     
  19. one eyed jack

    one eyed jack Master of the Pit

    Bread looks good.  Looks like it made a good sandwich.
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great job Brent!!! [​IMG]

    A full smoker is a happy smoker

    DS
     

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