or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New guy from Utah
New Posts  All Forums:Forum Nav:

New guy from Utah

post #1 of 18
Thread Starter 

My inlaws and wife gave me the best christmas present ive recieved YET. A 30" ELECTRIC MASTERBUILT SMOKER AND SOME HICKORY CHIPS. Now to figure out how to use it since ive never used a smoker. 

Anyone have some ideas on great smoker recipe books to share I could download? 
Whats the best thing to start with?

How do I cure a smoker?
I dont want to overdo it and just want to get going slow and learn well. 
post #2 of 18

Welcome to SMF glad you joined us. Congrats on the new smoker. You can find pretty much everything you need right here on this site. I would suggest signing up for Jeff's 5 Day Ecourse it's free and has some great info. If you have questions just ask and someone will be more than happy to answer them. I'm going to let someone else that owns that same smoker tell you how to season it since I don't own one. Have fun and happy smoking

post #3 of 18

Welcome to SMF! To season your smoker just spray the inside walls & grates with Pam & set the temp at 275. Put some wood chips in & let her run for a couple of hours.

post #4 of 18

Welcome aboard!


I would second the thought that the best smoking book is actually the Smoking Meat Forum.


You will get many different suggestions, but if you have not smoked meat before, a pork butt is about as forgiving a piece of meat as you will find.  It would be a long smoke though.


Good luck and good smoking.

post #5 of 18

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.


post #6 of 18

Welcome aboard, you'll be a smoking pro in no time

post #7 of 18


post #8 of 18

Welcome to the forum airmanwilliams!  There are a ton of folks on this board that know a ton about smoking.


Just shout out if you have any questions and some one will help ya out in a flash!


Welcome to the addiction!



post #9 of 18

welcome1.gif 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 check out the 5 day e-course on smoking its chuck full of great info. Smoking Basics 5-Day eCourse

post #10 of 18


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!!!



      Make bacon the easy way!!



post #11 of 18


First off welcome to SMF there Airman. 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

post #12 of 18

Welcome Airmanwilliams!


Please let us look over your shoulder by sending more photos.  We love the photos.  Enjoy, and take advantage of all the resources available here from all over the world. 


The MES 30" is a great unit, you will really enjoy it.



post #13 of 18
Thread Starter 

1st adventure is going to be a 4pound eye of round roast with grillmates applewood rub. we will see tomorrow how it turns out.


01jan2012 eye of round roast.jpg

post #14 of 18

Would you update your profile info to include your location. Thank-you.

post #15 of 18

Welcome to the SMF Family...That's a nice piece of beef...Might I suggest Smoking at 225*F until it reaches an Internal Temp of 110*F then into a 500*F oven to Finish and get a nice Brown Crust. Roast it to an IT of 120*F for Rare, 130*F for Med Rare, 140*F for Medium, 150*F for Med Well and 160*F for Worthless...For some Great JUS for serving AU JUS or making Gravy, try this...Good Luck...JJ


ChefJimmy’s Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.


Happy New Year!


post #16 of 18

welcome1.gifto SMF - glad to have you here 

post #17 of 18

smf.gifAnd happy new year

post #18 of 18

Welcome Aboard!


I noticed in your pic that you have the water pan in the very bottom of your smoker...... It should be ust below the bottom rack.


There is a place on the bottom rails for it to set down into ----|_____|---- sorta like that.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New guy from Utah