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New MES 40 owner!!!!!!

post #1 of 10
Thread Starter 

I picked up a MES 40 at sam's today. I have seasoned it and plan on breaking it in tomorrow with a pork tenderloin and some apple wood. Is there any one spreadsheet or such that has different kinds of meats with what wood works well with them? or what temp to cook at?  I know this may seem like a dumb question, but i am looking for all the info in one place instead of reading all of the post on this forum.




post #2 of 10

Here's a page from the Wiki that should point you in the right direction. 



The 5 Day Basics Course is a big help too. 



Have fun with your MES.  I'm loving mine!

Edited by TromaRon - 5/21/11 at 11:39pm
post #3 of 10

Smoking Woods and their characteristics:

ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. A very hot burning wood.

ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don’t use green cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking–the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor–the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.

ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

Also suitable for smoking:

post #4 of 10


After you tire of getting too much smoke, no smoke, and running out to put chips & chunks in every half hour or so, check into getting an A-MAZE-N-SMOKER. Just about all MES owners (and many others) love them.


There is a link (business card) on the right side of this page.



post #5 of 10

Bear x2

post #6 of 10
Thread Starter 

I plan on ordering one tomorrow!  I have a pork loin going now, how do i know how much smoke it too much?

post #7 of 10
Originally Posted by axpilot View Post

I plan on ordering one tomorrow!  I have a pork loin going now, how do i know how much smoke it too much?

They say you don't have to see it---just smell it to be enough, so that tells me if I can see a steady light stream of smoke coming out of my exhaust, or a little moving around in the smoker, I got enough.


If you have billowing smoke coming out, or if you open the door, and have to wait for the smoke clear to see your food, you got too much.


Also, don't let steam fool you into thinking it is smoke, especially in cold weather.




post #8 of 10
Thread Starter 

I live in Southern Ms, I don't have too many issues with cold weather.

post #9 of 10

Hackberry i didn't know you could use hackberry i have 4logs 20" round in the yard that  are huge.I burn wood in the winter .It was just the way i was raised.Wood will warm you 3 times.When you cut it.When you split it.When you burn it.

post #10 of 10

LOL---My Bears are always safe----They are nearly ALL Pine !  biggrin.gif




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