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First Smoke in MES 40 - Ribs - Beef Butt - Turky Drums - Gizzards & Hearts! *Pics*

post #1 of 19
Thread Starter 

Round one with the MES 40 that I just got two days ago and I'm pretty darn excited with it's performance. I thought it was about the coolest thing in the world to clean the garage , watch football & drink some brew while checking the internal temp of my beef butt with the press of a button on the handy wireless MES controller! It was very addicting and I annoyed my girlfriend by asking her to guess the temp of my beef butt every five minutes.. hehee.

 

I was just going to do ribs but then I got a thinking, that MES 40 is pretty roomy...I better not waste all of that beautiful smoke with 3 of 4 racks being empty! When I went to the store, I literally just walked around looking for anything to smoke. I'm sure YOU ALL have done it before! I found turkey legs, a beef butt and some hearts & Gizzards. Great Idea!

 

I seasoned the MES 40 Friday evening and rubbed my ribs and soaked my turkey legs in a brine overnight for Saturday.

 

RIBS

 

RUB:

 

1 cup brown sugar

1/4 cup Paprika

1/4 cup salt

1/4 cup garlic powder

2 Tb Ground black pepper

2 Tb Onion Powder

1 tsp Rosemary Powder

2 tsp Thyme

1 Tb Red Pepper Flakes

1 tsp Cayenne Pepper Powder

1 Tb Cumin

1 Tb Chili Powder

 

I did a quick oil rub on each side and used 1-2 Tb of the rub on each side. Wrapped ribs in plastic wrap and let sit over night.

 

Smoked them at 200° - 220° for 4.5 - 5 hrs with 4 pans of wood chips (my amns hasn't arrived yet). I put baby rays spicy & sweet sauce on one rib and famous dave's Devil's Spit on the other (one my favorite bbq sauces ever!) - smoked those for another 20 minutes to crust up the sauce a bit.

 

Fantastic Ribs!! Don't get me wrong, I've smoked a bunch on my other smoker but I didn't expect everything to come out SO good as it did the first time using the MES 40.

 

Turkey Drum / Legs

 

I let the turkey drums / legs sit in a gallon zip lock of water with three TB of sugar cure and 1 TB of McCormick's rotisserie chicken seasoning overnight. Patted them dry and put them on the smoker.

 

I'm pretty new at the smoked turkey legs (well not eating them, just smoking them) so this was an experiment. These came out great! The skin was tougher than the store bought but I just removed it with one quick tug with my teeth. Meat came out moist and smokey. Very happy.

 

Beef Butt

 

I didn't write down my rub for this but it was pretty common for red meat and consisted of Salt, Thyme, Sage, Oregano, Rosemary, Pepper, Garlic & Onion powder & some Cayenne powder.

 

I just rubbed this about an hour before smoking. Smoked until 140° internal. Turned out great. Medium done and super tender. I was surprised at how tender it turned out. If I had a slicer I'd make some nice thin slices for sandwich meat. I sliced it about 1/4'' by hand and can't wait to have a cold mayo, wheat bread sandwich after I write this post.

 

Chicken Hearts & Gizzards

 

This might not be normal, but every single time we cooked a duck, goose, turkey for any occasion my two brothers and I would always fight over who got to eat the heart and gizzard. The neck was a very distant third.

 

Salt N Pepper and into the smoker. They came out great except they took a little too much smoke flavor. Next time I will put them in when there is not much smoke because they really seem to have some super smoke absorbing skills. My dog also loved them.

 

Jalapeno Powder

 

I just dehydrated some Jalapeno peppers and ground them to powder. Very tasty heat on everything, including rubs and in sausages.

 

*** I think the back right corner is a little hotter than the rest, especially on the bottom rack closest to the heat source / smoke pan. I also think the back right get's more smoke when the vent is wide open being it's the quickest point from A to B for the smoke to escape. I'm guessing the amns will fix both problems.

 

* post got kind of long so here are some pictures!

 

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post #2 of 19

I would say that's a SUCCESS!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #3 of 19

Everything looks delicious! Great job!

 

The only suggestion I would make is to always put poultry below everything else. 

 

Due to the amount of bacteria on poultry you don't want the juices dripping on other meat.

post #4 of 19

Wow wow wow it is a great meal you are on a roll

post #5 of 19
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Everything looks delicious! Great job!

 

The only suggestion I would make is to always put poultry below everything else. 

 

Due to the amount of bacteria on poultry you don't want the juices dripping on other meat.



SMokinAl - thanks for the tip, that is very good advice and it's much appreciated. I really didn't know what to expect with 4 levels of smoking racks to utilize. I wasn't sure how much each meat would drip or not.  I also didn't know how much each meat might take on the others flavor being they are all so close together in the same smoker.

 

Did you ever post your chicken cordon bleu recipe? Looks mighty Tasty!!


Edited by thoseguys26 - 1/15/12 at 12:44pm
post #6 of 19
Quote:
Originally Posted by SmokinAl View Post

Everything looks delicious! Great job!

 

The only suggestion I would make is to always put poultry below everything else. 

 

Due to the amount of bacteria on poultry you don't want the juices dripping on other meat.


X2 and it looks like you really knocked it out of the park 

 

post #7 of 19

holy cow , thats what i call " breakin  " a new smoker . i have an MES30 and i love it

post #8 of 19
Thread Starter 

Thanks guys! I'm pretty excited with the MES 40 so far. Once the amns finally shows up I will be back to smoking something. 

 

Thanks to Bearcarver's post, cleaning the window was a breeze with a little ash and water. I was pretty surprised how well it worked.

 

http://www.smokingmeatforums.com/t/113467/cleaning-mes-window-without-any-chemicals-at-all

 

A buddy came over to watch some football and I had to show him my new smoker. He didn't expect it to be full of meat! You could say he was slightly excited.

post #9 of 19

Cant wait to get one of these after tax season. I saw a display model at sams club and was very happy with the amount of space available in it.

post #10 of 19

You really broke yours in good and proper! Everything looks so yummy. I have an MES 30 with remote and love, love, love it. Now about those gizzards and hearts-at what temp and how long did you smoke them? In laws are coming to visit and I would love to try them. Congrats on a successful smoke and thanks in advance.

post #11 of 19

Great looking chow you have a right to be brag-n-.............

post #12 of 19

Looks great...JJ

post #13 of 19

Looks-Great.gif I would only change 1 thing. Put your poultry on the lower racks so they are not dripping on your other meat.

post #14 of 19

Looks great I am going to do my first racks this weekend with your rub!  Thanks for sharing the recipe! drool.gif

post #15 of 19
Thread Starter 
Quote:
Originally Posted by shartmann View Post

Looks great I am going to do my first racks this weekend with your rub!  Thanks for sharing the recipe! drool.gif


COOL! You'll like it. If you like more spicy ribs than you may want to double the cayenne or get more heat from a sauce, like the Devils Spit sauce.

 

The poultry tip is a good one. Never again will my poultry have anything below it. Thanks guys!

 

post #16 of 19
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

You really broke yours in good and proper! Everything looks so yummy. I have an MES 30 with remote and love, love, love it. Now about those gizzards and hearts-at what temp and how long did you smoke them? In laws are coming to visit and I would love to try them. Congrats on a successful smoke and thanks in advance.



Being this was experiment one, I had the smoker at 225° and just watched the gizzards until they got a little color/bark to them. They took around 40 minutes. In my experience with hearts and gizzards, they are more forgiving when it comes to overcooking and drying out. Unlike a good roast or steak, the G & H stay pretty moist.

 

*Watch the smoke - G's & H's absorb the smoke flavor quite well. Next time I'd probably only hit them with smoke for 10-15 minutes.

 

If you want a real treat, deep fry them in a flour , egg dip and flour again seasoned with salt & pepper.  I've done that a couple times and it's super tasty.

 

This just came! WOOHOoo

amns.jpg

post #17 of 19

Thanks for the info on smoking the hearts and gizzards. Normally I do fry them just as you mentioned and they are oh so good! We use ranch and blue cheese as dippers for them. I'm gonna do a test run with some before the in laws visit. Wonder how brining them for a bit would turn out? Great looking food though

post #18 of 19
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

Thanks for the info on smoking the hearts and gizzards. Normally I do fry them just as you mentioned and they are oh so good! We use ranch and blue cheese as dippers for them. I'm gonna do a test run with some before the in laws visit. Wonder how brining them for a bit would turn out? Great looking food though



Thanks. Did you ever give the hearts & gizzards a shot? did you brine them?

I wish they just sold hearts (I love my gizzards but) because deep fried hearts are Delish!

post #19 of 19
Thread Starter 

Hey SmokinHusker - Just found this looking through some old pics, thought you'd enjoy. Deep fried hearts and gizzards!!

 

Picture 21.png

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