Hello from Iowa

crarcher · Mar 25, 2012

Hello,

Just purchased a Masterbuilt 30 digital electric. I am a rookie to smoking, seasoned the smoker today and plan on filling it full of chickens and or ribs next Saturday. After I get seasoned myself I plan on doing up a couple boneless deer hind quarters I saved from my January muzzleload deer.

1st question - what is a good internal thermometer to buy?

Thanks

John

whistlepig · Mar 25, 2012

I highly recommend a Maverick ET-732. By far the nicest smoking gadjet that I have purchased. Makes smoking a whole lot easier and enjoyable.

rtbbq2 · Mar 25, 2012

Definitely the Maverick ET-732. Come with two probes. One for the barbeque temp. and the other for the meat temp. You can buy them on ebay for $59.95. It will be the best sixty buck you spent.... Remote control let you bring the receiver in the house and reaches 300 feet away.

Here is the link.......http://www.maverickhousewares.com/et732.htm

...Good luck and welcome to SMF...................

holyfeld · Mar 25, 2012

John,

I also just joined the forums, and have the Masterbuilt-30 digital. We took down a dead hickory tree last fall, so I thought if some smoke is good, isn't more smoke better?

My first smoke was 1.5 racks of baby back ribs. I ignored the you tube videos from masterbuilt and put in about two cups of hickory (over time). For us it was too much smoke.

Next up I did some chicken breasts and leg/thigh quarters. 1/2 cup hickory and a wonderful result. I'll look up the thermometer I used when I get home (currently on vacation). It has a much smaller probe than the Masterbuilt and has a remote so I can wander around while the meet cooks..

I expect YMMV. I am keeping a journal (old school, pen/paper) for now recording the meat, rubs, time/temp ....

Best of luck with your new smoker!

Don (aka holyfeld)

holyfeld · Mar 25, 2012

"while the meet cooks" ... oh dear. It should be

while the meat cooks. Love my iPad. Sometimes not so much ...

Don

tlcase · Mar 25, 2012

Welcome fellow Iowan! I'm running an MES 30 two counties over. Just posted a stuffed loin video from today. Get yourself an AMNPS and get ready to fall in love with smoked cheese.

rtbbq2 · Mar 25, 2012

Thin blue smoke is the way......

rookiesmoker18 · Mar 25, 2012

Welcome!!!! The Maverick is the way to go.

whistlepig · Mar 25, 2012

holyfeld said:
John,
I also just joined the forums, and have the Masterbuilt-30 digital. We took down a dead hickory tree last fall, so I thought if some smoke is good, isn't more smoke better?
My first smoke was 1.5 racks of baby back ribs. I ignored the you tube videos from masterbuilt and put in about two cups of hickory (over time). For us it was too much smoke.
Next up I did some chicken breasts and leg/thigh quarters. 1/2 cup hickory and a wonderful result. I'll look up the thermometer I used when I get home (currently on vacation). It has a much smaller probe than the Masterbuilt and has a remote so I can wander around while the meet cooks..
I expect YMMV. I am keeping a journal (old school, pen/paper) for now recording the meat, rubs, time/temp ....
Best of luck with your new smoker!
Don (aka holyfeld)

I have a Masterbuilt-30 digital also. I have over-smoked a couple of times. I thought the same thing myself. The more smoke the better. Too much smoke makes my meat bitter. I put in some chips in and watch the vent. I don't add chips until I see no smoke coming from my vent.

scarbelly · Mar 25, 2012

Welcome to SMF - glad to have you here

tyotrain · Mar 25, 2012

Welcome to SMF it's nice to have you. Lots to learn here and great people as well.

Have fun and happy smoking

cybergoon · Mar 26, 2012

Welcome John! I'm here in Linn County as well (Cedar Rapids). I use the ET-732 and it's a great thermometer. I might be ordering a 2nd one for when I'm doing bigger smokes.

-Marc

sprky · Mar 26, 2012

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 take the 5 day e-course on smoking its chuck full of great info. Smoking 5-Day e-Course

crarcher · Mar 26, 2012

Thanks to all - sounds like I have my therm figured out. Now I just have to order it.

looks like I picked the right forum

crarcher · Mar 26, 2012

Cybergoon said:
Welcome John! I'm here in Linn County as well (Cedar Rapids). I use the ET-732 and it's a great thermometer. I might be ordering a 2nd one for when I'm doing bigger smokes.

-Marc

I am also in Cedar Rapids, keep your nose peeled on the SW side for good smells soon

crarcher · Mar 26, 2012

Thanks for the reply (and others also) about the smoke, I am going through the forums and the 5 day course and I have seen the smoke issue talked about several places. Good knowledge to learn before I cook.

holyfeld said:
John,
I also just joined the forums, and have the Masterbuilt-30 digital. We took down a dead hickory tree last fall, so I thought if some smoke is good, isn't more smoke better?
My first smoke was 1.5 racks of baby back ribs. I ignored the you tube videos from masterbuilt and put in about two cups of hickory (over time). For us it was too much smoke.
Next up I did some chicken breasts and leg/thigh quarters. 1/2 cup hickory and a wonderful result. I'll look up the thermometer I used when I get home (currently on vacation). It has a much smaller probe than the Masterbuilt and has a remote so I can wander around while the meet cooks..
I expect YMMV. I am keeping a journal (old school, pen/paper) for now recording the meat, rubs, time/temp ....
Best of luck with your new smoker!
Don (aka holyfeld)

diggingdogfarm · Mar 26, 2012

Welcome!
I ordered an ET-732 from Todd a couple hours ago, can't wait to get it!
Have fun with your new smoker!

Fife · Mar 26, 2012

venture · Mar 26, 2012

Welcome aboard, John!

Good luck and good smoking.

jrod62 · Mar 27, 2012

:welcome1:

Hello from Iowa

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