Hello! New guy from Maryland!

Discussion in 'Roll Call' started by justint1980, Dec 28, 2011.

  1. My name is Justin, I'm new to the forums and new to smoking meats!  I got a MES 30", one of the stainless window models with the newer heating elements and remote.  I've already assembled it and seasoned it.  My first attempt at smoking was a disaster, I had too much going on and managed my time poorly so I turned out some chicken breasts that tasted like a camp fire(too hot? and way too much smoke!) but I expected a little bit of a learning curve.  I plan on my first attempt at a brisket tomorrow so we'll see how that goes!

    I look forward to learning from you guys, I can't wait to start pumping out delicious smoked goodies!
     
  2. smokinal

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

    [​IMG]    Glad to have you with us!

    Would you please update your profile to include your location. Thank-you.
     
    Last edited: Dec 28, 2011
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    welcome Justin,

     If i may suggest something. First take the free 5 day smoking course,then start w/ things that are a little more forgiving. Chicken breast are  very easy to dry out. brisket is a very long smoke and can be dried out also .

     Try some 3-2-1 ribs or a pork butt or two. Pork butts are probably the easiest thing to get right if you have time for a long smoke . and 3-2-1 ribs are great as long as you follow the directions.

      I have the MES 40" and had to throw out the instruction book and learn from folks here at SMF.

     use only a palm full of chips at a time till you figure out how much to add to get the flavor you want.

      Run the vent on top fully open any time you are smoking! the only time i close mine is when preheating the unit and when storing it.

     get to know how to use the MES and how it operates ,keep a log of everything you do from trimming the meat to seasoning to temps and times . that way if it doesn't come out right ,you know what not to do.And if it is great you know what to do next time.

     Most important of all ,ASK QUESTIONS! We are all here to help you get through the learning curve and start impressing you friends and family with your smoking.
     
  4. Thanks eman... maybe I'll shift gears to a pork butt because I have a few jars of my home made BBQ sauce(mustard & vinegar based) that would go quite nicely!
     
  5. Here's a question, with the MES do you soak your chips or not?  I have 2 friends who both have a MES and they are giving me conflicting answers.

    I did my research on the forums already, I realize soaking them can create creosote and that's bad.  I oversmoked my first attempt with the MES and I did NOT soak the chips.  I'm just curious of the personal experiences/preferences of those that have a MES.
     
  6. Welcome to the forum nuttin like a good butt
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1:
    lot to learn here on SMF! you will be a pro in no time
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig

    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
     
          Make bacon the easy way!!

    http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

    http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
     
  9. venture

    venture Smoking Guru OTBS Member

    Welcome aboard, Justin.

    X2 on Eman's post.  Briskets can be tricky, especially if you are just getting started.  A pork butt is very forgiving.

    Good luck and good smoking.
     
  10. Welcome! Good luck and have fun!
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     
  12. Welcome to the forum!  There are a ton of folks that know A LOT about smoking on the forum that will help you out in a second with questions.

    Best of luck on that next smoke and post some Q-View! (Pictures)

    -Salt
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    First off welcome to SMF there Justin. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
     
  14. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.
     
  15. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

    Too bad on your madden voyage, we all been there. Good luck on your brisket.
     
  16. frosty

    frosty Master of the Pit

    Welcome aboard Justin!

    There are so many experienced, friendly, helpful folks that will be able to answer an questions.

    Please let us look over your shoulder by sending photos of your rig, and your efforts as well.

    Good luck!
     

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