Just bought a mes newbie

Discussion in 'Roll Call' started by newly, Aug 22, 2013.

  1. Hello everyone. I have enjoyed reading on this site and decided to join. Just purchased a mes smoker and seasoning it as I type. I've got a pull behind wood smoker my buddy built out of scrap a few years ago and love fixing mainly bouton butts on it. Sure is alot of work though. Lol. I also have been making summer sausages for fun the past couple of years. Look forward to reading alot more and learning how to make some good BBQ on my new one. Here are a few Picts.

    For you mes pros about how long do you figure one fill up of chips last. Thanks for any input to some good BBQ.

  2. s2k9k

    s2k9k AMNPS Test Group

    :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!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    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!

    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

    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!
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Aug 23, 2013
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    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 Fire, 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 Jeff. 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!

  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  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.  Just ask when you need anything, and someone here will surely have the answer.

    I second everything JJ already said...30-45 minutes is about as long as a load of chips will last in the stock chip tray.  The way to go is the AMNPS from A-Maze-N Products.  It'll make hours of perfect smoke without ever reloading.

    Last edited: Aug 23, 2013
  6. I too have a MES smoker, have to refill the chips about 40 or minutes.  Either soak them or not, although the do last a little longer when soaked.

    The very best investment you can make for your MES is an a-maze-n smoker box, the 5 x 8 fits good and can do pellets or dust.  Todd, the owner of that company is sponsor of this site, and get one and you will never look back.

    [​IMG]      [​IMG]
  7. Thanks for the welcome and replies. I smoked my first butt. It was a smaller one almost 5 lbs. I smoked for 12 hrs at 230 and the meat probe that is built in the smoker said 190. Took it out of the smoker and used my digital meat probe. 168 degrees. No where near 190. Had to put it in oven to finish. Bummer. My buddy said "you rookie" you can't be lazy and put foil pan in there like that. Deflects the heat. Going to have to try again. The smoke flavor was really good though after it finally reached 190 on my other temp probe. Lol.

  8. bryceb

    bryceb Smoke Blower

    Hmmm... Maybe that pan is why mine was taking so long. I'm a smoking rookie too. I had good bark and good smoke, it was just taking firever to get to where I wanted to pull it out. I eventually wrapped it in foil and cranked the heat at 275 and got it to temp. I did let it rest in the cooler wrapped in towels for a while after pulling it. The bone fell right out and pulled just fine. The pulled pork it turned into was amazing! Some of the best I've had, but probably because I made it instead of buying it. Even better the next day!

    Have fun experimenting.. We are having a blast with ours.

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