OK so I finally got a smoker. Picked up a MES 30. Seasoned it yesterday and planned to cook this weekend but I couldn't wait. So today I go out and pick up a small pork shoulder (4.5 lbs boneless) but figured it I was gonna try this I would add some stuff. Also got a hunk of sockeye salmon and a small tilapia fillet.
Being anxious I turned on the MES, rubbed the pork down, and just loaded it up. I put the fish on the top rack (just plain old hunks of fish no seasoning) and the pork on the bottom rack. Figuring I didnt want to toast the fish I set it at 200 and put some apple chips in. Got nice smoke and enjoyed watching.
About 2 hours in I pulled the tilapia off (it looked and smelled great). Turned up the temp to 225. Tilapis is great. Pulled the salmon off at 3 hours. Very good.
Now, 8 hours later the pork is at 169 degrees and I am waiting for 190 - 200. Oh, I didnt put any water in the pan just lined everything with foil. Added a few chips every 30 min or so. smoke looked great TBS. The pork looks great but not done yet. I turned the temp up to 230. I didnt want to wrap in foil just to make the bark nicer and I have time as this is my first experiment.
So now the questions. How long should a 4.5 lb boneless pork shoulder take?
Was it a bad idea to start at 200 for the fish? (love the fish by the way).
Do I add wood chipe the whole time I do I stop adding wood at some point ?
I am at 12 hours and patient. Any other tips or things I did right or wrong? No water in the pan is that ok ? It is between 50 and 60 degrees outside btw.
Thanks !
Being anxious I turned on the MES, rubbed the pork down, and just loaded it up. I put the fish on the top rack (just plain old hunks of fish no seasoning) and the pork on the bottom rack. Figuring I didnt want to toast the fish I set it at 200 and put some apple chips in. Got nice smoke and enjoyed watching.
About 2 hours in I pulled the tilapia off (it looked and smelled great). Turned up the temp to 225. Tilapis is great. Pulled the salmon off at 3 hours. Very good.
Now, 8 hours later the pork is at 169 degrees and I am waiting for 190 - 200. Oh, I didnt put any water in the pan just lined everything with foil. Added a few chips every 30 min or so. smoke looked great TBS. The pork looks great but not done yet. I turned the temp up to 230. I didnt want to wrap in foil just to make the bark nicer and I have time as this is my first experiment.
So now the questions. How long should a 4.5 lb boneless pork shoulder take?
Was it a bad idea to start at 200 for the fish? (love the fish by the way).
Do I add wood chipe the whole time I do I stop adding wood at some point ?
I am at 12 hours and patient. Any other tips or things I did right or wrong? No water in the pan is that ok ? It is between 50 and 60 degrees outside btw.
Thanks !
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