Where is the Bearcarver?!?!

Discussion in 'Electric Smokers' started by al-k-smoker, Feb 28, 2016.

  1. al-k-smoker

    al-k-smoker Newbie

    Heya SMF! New guy here great community you guys got here. First and foremost id like to give a BIG shout out and thanks to the Bearcarver on buying my first electric smoker!!!! Last Friday i was about to pass an order through amazon.ca for a mes 30 gen 2 until i fell on this site and read Bearcarvers comprehensive posts about the differences between the smoker gens, mes smoke production and 30 vs 40. So Saturday went back online and passed a new order for mes 40 gen 2.5 bluetooth from amazon.ca. Then compared prices and ended up with ebay.com for an order of an igrill2 bluetooth with 4 meat probes included and an A-MAZE-N 5x8 with 4x2lbs bags pellets (for that thanks go to Todd for such an amazen product pun intended lol.). By Sunday afternoon amazon.ca emailed to say mes40 was shipped and arriving the next day Monday instead of initial Friday estimate which was awesome because that Monday i was not working!!! Rushed to the supermarket and got a 4lbs pork loin and 4lbs pork shoulder with bone in then canadiantire for some apple wood pellets, chips and strips to play around with in mes until my amnps arrives. Washed and brined my pork loin with some added apple juice in fridge by 6pm. on Monday i impatiently waited for the brown ups truck to arrive until 3:15pm. Cradled and carried mes into the house like a new born baby and by 3:30 had the smoker unpacked, assembled, internal meat probe tested to 0c/32f, drip pan, water bowl and wood chip housing cover foiled and ready for its 3hr pre-season smoke at 135c/275f with chips last 45 mins in its new outdoor location outdoor temp roughly -2c/28.5f. At 6pm exactly 24 hrs later got the pork loin out washed it in cold water and patted dry, covered it in mustard and rubbed both sides and back in fridge for 25 mins. By 6:30 it was in the smoker set at 107c/225f with alcohol sterilized meat probe inserted at the beginning of the the cook. by 9:30 3hrs later IT registered 62c/145f and pulled it out of the smoker. By 10 after letting it sit covered for 30 mins i was eating some of the best smoked meat I've ever eaten. Maybe a little biased since i made it myself but damn good still. Enough with the boring stuff, i know you guys are just waiting for the porn lol. So without further ado i present to you my new mes 40 2.5 bluetooth and first home made creation apple brined and apple smoked pork loin. :-D.

    i know no slicing pictures but the combination of smoked meat smell and hunger played a very big part in that. lol. That meat was so good that the very next day on Tuesday i made that pork shoulder i bought Sunday to IT 82C/180f for slicing instead of pulled pork and ribs i had in the freezer using the 3-2-1 method. for those i completly forgot to snap pictures on my phone, just have burned into the back of my eye balls and the smoked taste in my mouth lol. my name is al-smoker and im am a new addict on smf. haha
  2. Welcome to the site, and congratulation on the new smoker. I just warn you of the addiction. When you wake up at 3 AM like a crackhead digging in the carpet hoping to find a piece of lost rock you will understand.

    Your reefer will be full of meats brining and curing, and your phone full of Que view. When it get strong you will find yourself smoking salts, spices, zest, and yes.... even vodka.
  3. smokinal

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

    Welcome to SMF!

    Congrats on the new smoker & successful pork loin smoke.

    I'm sure there will be many more to come!

  4. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG] great start to your soon to be changing waist line enjoy.
  5. al-k-smoker

    al-k-smoker Newbie

    haha, i hear ya! i wanna smoke something everyday now as it is. but damn Toronto weather is stopping me from that.:-( .Need to raise the smoker about 2 feet and built a wooden enclosure for it so can smoke all year round.
    Thanks SmokinAl oh yes there will definetly be way more to come. have to go to the butcher some time this week get me a few more pork loins, ribs, and butts plus i want to try smoking me some wild boar, and kangaroo.
    HAHAHAHAHA!!!! true indeed considering the amount of pork i ate just last week. thank god i have my gym set up in the basement. Go do a nice workout session while my meat smokes before killing the whole thing as soon as it comes out of the smoker! haha

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