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Hello from New MES 40 owner!

post #1 of 9
Thread Starter 

Just took advantage of a $40 0ff coupon at Sam's this morning and bought a MES 40.  It is seasoning / breaking in now!

 

Have some previous experince smoking on a crappy Brinkman.

 

I plan on getting the amazn thingy, need to look at exactly what to get.

 

Any suggestions on a first easy smoke I could do today?  I have some boneless skinless chicken breast marinating in Balsamic Vinegrette I was maybe gonna try ... but I understand they can be hard to keep moist.

 

looking forward to tips and learning lots from you guys!

 

 

post #2 of 9

Keep the breasts in an aluminum pan in the smoker with some of the marinade in the pan too. It will take on smoke & stay moist as well. I usually cover the bottom of the pan with the marinade to about 1/4"deep.

post #3 of 9

I have some spare ribs in my mes 30 today.  used pecan for the first time, and I really love the smell! 

post #4 of 9

Chicken parts are a good start....good luck...Welcome to SMF you will like it here...

post #5 of 9
Thread Starter 
What temp and how long putting the chicken in the pan?
post #6 of 9

I do boneless skinless breasts right on the rack after an hour of brining & a quick rub.  I smoke them to 145 internal temp, then finish them on the grill for a few minutes.  I usually do 10lbs at a time & eat them all week long.

post #7 of 9
Thread Starter 

I did mine with the pan method and they turned out pretty good, finished them with a quick sear on grill.

 

Can someone suggest whch AMZN smoker to get?  dust or pellet? 6x6 or 6x8?

 

thanks

post #8 of 9

If you plan on cold smoking only, get one of the sawdust burners.  If you will hot smoke as well with it, get the Pellet Burner.  You can use either pellets or sawdust in the new AMNPS.

 

If you decide to purchase the New AMNPS, use Coupon Code = SMF$10 for $10 off

 

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #9 of 9
Thread Starter 
First try at a butt today
Rubbed and chilled night before
In the smoker at 8am at 225
Hit 155 by 6pm
In oven at 250 for two hours .. Hit 200 degrees internal. 8pm
Just placed in cooler

Seems like a long time for a 5.5 lb butt.. Figuring 13 hours before I have pulled pork

Is this normal? Should I cook at a higher temp? 235?
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