Hi from St Joseph, Missouri

stjoeguy1122

Smoke Blower

Original poster

Feb 6, 2012

121

22

St Joseph, Missouri

• Feb 6, 2012

• #1

I am ready to try my hand at cabnet smoking . .  I received a Masterbuilt 30" Electric Smoker for Christmas and not sure where to begin . . I have several pounds of Deer meat (had a great harvest this year)  . . . I kept a couple of back straps and loins whole, along with making some summer sausage and jerky . . . . I would also like to do a brisket or beef roast, pork roast, pheasent, quail, goose . . pretty much anything that is served on my table I would like to try in the smoker.

One of the things I have noticed that most of the recipes are for BBQ type smokers . .  I could use any/all advice on using my cabnet smoker . .Rub or not to rub, marinade or not to marinade, what to put in water tray or when not to use water tray, cooking temps, cooking times, what wood chips and added when, can or shouldn't smoke different meats together . .

I'm a newbie so please give me some helpful advice

thanks

Bob

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Feb 6, 2012

• #2

Welcome. To SMF ! You should check out the free 5day e-course . It will help a lot.

 

stjoeguy1122

Smoke Blower

Original poster

Thread starter

Feb 6, 2012

121

22

St Joseph, Missouri

• Feb 6, 2012

• #3

have just signed up for it . . . already recived first email

 

sam3

Smoking Fanatic

Jan 24, 2012

817

67

Byram Twp., New Jersey

• Feb 6, 2012

• #4

Welcome Bob. I'm heading back to St. Joseph this November for another archery hunt. Beautiful country out there.

Happy smoking!

 

scarbelly

Gone but not forgotten. RIP

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Jul 26, 2009

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• Feb 6, 2012

• #5

Hello Bob and 

to SMF 

Here is a link to our MES section that will answer a lot of your questions and give you a great starting place 

http://www.smokingmeatforums.com/search.php?search=MES+smokers

Please do us a favor and update your profile to include your location

'Thanks 

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Feb 6, 2012

• #6

Hi Bob,

 Welcome to SMF! I have used the MES 40 for close to 3 years and you can do pretty much anything on it that you can do on any other smoker .

Except Crisp up bacon or chicken skin. The MES limits out at 275 degrees and it talkes a bit more heat to crispify ( My word) .

 whenever i smoke a fatty or yard bird i either finish on a hot pit or under the broiler.

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Feb 6, 2012

• #7

   Glad to have you aboard!

 

venture

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Aug 1, 2008

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Central California

• Feb 6, 2012

• #8

Welcome aboard, Bob!

Lots of MES users here to help you out.

Good luck and good smoking.

 

sprky

Master of the Pit

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Jun 26, 2007

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Hutchinson Kansas

• Feb 6, 2012

• #9

 to SMF Bob. 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 think you will enjoy the 5 day e-course on smoking its chuck full of great info.

 

africanmeat

Master of the Pit

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Mar 28, 2011

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Cape Town South Africa

• Feb 12, 2012

• #10