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Hello From Omaha, Ne / New MES 40 - First Smoke a success!!

post #1 of 9
Thread Starter 



This last weekend I purchased a MES 40 from SAMS (read my first impressions below the picture). I am an experienced cook but the world of smoking is a new frontier that I have only dabbled with in the past. This weekend for my first smoke I decided on a 4lb whole chicken and a 3 lb Pork Butt. I soaked both in a simple brine (Sea salt, brown sugar and water) for only an hour before the smoke. I used McCormics beer can chicken rub and smoked with hickory chips. I preheated the smoker to 250 degrees and used the internal thermometer on the chicken. After I put in the meat I set the temp back down to 230. At 170 I took out the chicken, put in the veggies and transferred the thermometer to the pork. About an hour later I took out the pork (@ 195) and the veggies.


I am happy to say that dinner was delicious! I look forward to being more adventurous the next time around!


First Smoked Meat!.jpg



*I am very pleased with the Masterbuilt 40" I purchased this weekend from SAMS. I must admit I was hesitant to pull the trigger on this model because of all the problems I read here on this forum other people were having (Temp / Smoke / Thermometers etc..). I was fully expecting to buy any number of other devices (AMNS, cast Iron wood box, thermometers  etc..) but after the seasoning and first smoke I am pleased to say that the temps were correct and only a few degrees off between the internal thermometer. The unit had 0 problem heating up to 275 and the temp remained within a few degrees of the 230 I set it to. In addition to the temp I received a constant stream of smoke throughout the whole process. In conclusion the smoker performed to 100% of my expectations. I hope this review helps others who might be contemplating purchasing this unit.





Omaha, NE


post #2 of 9

Hello H2O guru and welcome1.gifto SMF. Glad you had a success with your  first smoke. 


Please do us a favor and update your profile with your location 


post #3 of 9

Welcome H20Guru!....Looks like you dinner was delicious....I did the single thermometer thing for awhile and now own two. One for each item in the grill and one in the BBQer/Smoker....I like being able to know all the temps, while I'm drinking beer and waiting....The Maverick ET-732 is an awesome dual probe unit. One for da-meat and one for the bbq. Here is the web site but you can buy it cheaper searching the internet...I bought mine on ebay.........http://www.maverickhousewares.com/et732.htm


Smoke it like it's the last time...............grilling_smilie.gif

post #4 of 9
Thread Starter 

Thanks RTBB2!! A second thermometer is on the top of my list!! I had some anxiety last night about far along the Pork was..... enough to notice even while drinking some beers.



post #5 of 9

Nice job on the first smoke, looks great!

post #6 of 9
welcome1.gif to SMF.
Food looks great !! icon14.gif
post #7 of 9

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

post #8 of 9

Welcome to the forum!  You'll love it here, great people with great ideas and advice.  Looks-Great.gif

post #9 of 9

Hello and welcome to SMF! Looks like a great first smoke!


I have the MES 40 and my temps only fluctuate a couple degrees once it has heated up. In case you aren't aware of it though, the MES doesn't do so well making smoke at temps below 180*, that's why so many use other devices to produce the smoke.

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