Hello From Eastern NC

paul catt · Dec 28, 2012

Well after 20 years my old bullet smoke rusted out ... This Christmas I ended up with Masterbuilt 30 inch Digital Electric Smoker I think you call them 30 MDES

I wanted to try electric due to the constant temps ... I just finished seasoning it and will try a whole chicken tomorrow ...its defrosting now so I will prob inject it with somethign ..lol maybe some soy and worestershire ... Hickory chips ...

I keep seeing good and bad things about this smoker ... so I guess I will have to add my 2 cents after Ive cooked on it for a while

So Hello everyone ..ps .. the trout are still biting here

s2k9k · Dec 28, 2012

Hi Paul!

to SMF!!! We're happy you joined us!

chef jimmyj · Dec 28, 2012

Welcome Paul...There are a Bunch of MES guys here with experience on all models and their problems and modification. I would highly suggest picking up a AMNPS Pellet Smoke Generator...http://www.amazenproducts.com While the MES works fine with Chips at temps over 180*F, the going out to reload every 30 minutes is a PITA! The AMNPS is cheaper to run, Pellets verses Chips, and will give you up to 10 hours of that Thin Blue Smoke we all seek out at ANY temp the MES will do. That's ambient temps of less than 100*F for Cold Smoking Cheese and Bacon. Warm Smoking of 100*F to 180*F for all the Cured Sausages you are going to be making and the assorted Pork cuts like Ham and Canadian Bacon. And will let you sleep during a long 12 to 20 hour over night Beef Brisket or large Butt for Pulled Pork that smokes at or above 225*F. I would highly suggest investing in a Digital Thermometer. The Maverick ET-732 is popular, has a probe to monitor Meat internal temp (IT) and a probe to monitor the Smoker Temp as well as having remote operation up to 300' from the smoker. Unfortunately the MES frequently falls short on measuring temps accurately...JJ

paul catt · Dec 28, 2012

Hello JimmJ and Dave .. thanks for the welcome ..Jimmy I have the wireless digital thermometer already from using the old bullet smoker ... and the MES has a probe that reads to the Remote control that came with the MES ...I have heard everyone talking about the AMNPS Pellet Smoke Generator I will be looking into that .. will be looking on how to mount that puppy

Today at my local food lion they had Boston buts on sale bought 2 and then got home and realized we are having rain all day tomorrow lol ...so its going to be the chicken in the garage with the doors open ...Will try the buts next week I guess ... need to get to Sam's anyway to start playing with some home made rubs

paul catt · Dec 29, 2012

Hey Guys ..and gals ...not to sound like a Moron but ...how do I add a signature and my stuff I looked around in my profile but couldn't find it

Thanks in advance

ncsmokeu · Dec 29, 2012

Chef JimmyJ said:
Welcome Paul...There are a Bunch of MES guys here with experience on all models and their problems and modification. I would highly suggest picking up a AMNPS Pellet Smoke Generator...http://www.amazenproducts.com While the MES works fine with Chips at temps over 180*F, the going out to reload every 30 minutes is a PITA! The AMNPS is cheaper to run, Pellets verses Chips, and will give you up to 10 hours of that Thin Blue Smoke we all seek out at ANY temp the MES will do. That's ambient temps of less than 100*F for Cold Smoking Cheese and Bacon. Warm Smoking of 100*F to 180*F for all the Cured Sausages you are going to be making and the assorted Pork cuts like Ham and Canadian Bacon. And will let you sleep during a long 12 to 20 hour over night Beef Brisket or large Butt for Pulled Pork that smokes at or above 225*F. I would highly suggest investing in a Digital Thermometer. The Maverick ET-732 is popular, has a probe to monitor Meat internal temp (IT) and a probe to monitor the Smoker Temp as well as having remote operation up to 300' from the smoker. Unfortunately the MES frequently falls short on measuring temps accurately...JJ

Welcome!

New here too. Have the same setup as Chef Jimmy J indicated in his post with MES40 and Maverick probe. Do not rely on the factory installed. Lots of ppl have had problems.

I'm from the Piedmont of NC originally. My sister went to ECU, and we always ended up at Bea's BBQ outside of Greenville. Eastern NC BBQ is in a class by itself!

Good luck with the new MES...I've enjoyed mine so far! Smoking a Turkey as we speak!

paul catt · Dec 29, 2012

Hello NC Smoke

Great to have another NC smoker around ..as soon as this rain stops I am putting my chicken on .... How are your wheels holding out ..they seem pretty sturdy its a great addition since the smokers are pretty heavy. If you get a chance can you send me a pic of how you got your AMNPS set up ...I'm a little confused about how it stays lit with the door closed ...I would think it would get snuffed out

Good luck on your Turkey ...oh and this is my first time brining a chicken ..I used to inject but after reading all this I decided to try and brine one

diggingdogfarm · Dec 29, 2012

Welcome to SMF, Paul!

~Martin

paul catt · Dec 29, 2012

My first smoke has begun MES30 ...Not modified yet ... I got a whole brine chicken ...and couldn't stand it so I went to the store and got some ribs ..so funny hmmm St Louie Ribs 15 bucks ..spare ribs 8 bucks ...so thanks to an article I read here I bought the spares ..cleaned up now I got some seasoning for the beans and some extra for the dog :) Rubbed em with some ...hmm don't know if I can say the name but its a rub I got it Naples Fl from a butcher there ..man this stuff is so good I could eat it by the spoon fulls :)

Chicken in the brine

1st time smoking 001.JPG

paul catt
Dec 29, 2012

1st time cleaning spare ribs

1st time smoking 003.JPG

paul catt
Dec 29, 2012

And now I'm cooking with ...well electric ..and wood

1st time smoking 005.JPG

paul catt
Dec 29, 2012

I bet cleaning that glass is going to be fun ....

paul catt · Dec 29, 2012

And now the finished meat

finished 002.JPG

paul catt
Dec 29, 2012

On the left is the Skirt from the Spare Ribs .... my god that thing is tasty ... I almost like it better than the ribs ...I let the ribs cook longer than the chicken (of course)

finished 003.JPG

paul catt
Dec 29, 2012

Another shot of the Skirt ...see the juice flowing ..

finished 004.JPG

paul catt
Dec 29, 2012

This was so funny ..when I cut the chicken in half the rest of the way ..some of the juice hit me in the forehead

Chicken came out good wasn't 100% happy with it ..the skin was to die for though

finished 005.JPG

paul catt
Dec 29, 2012

Ribs came out good ..nice bark ... wasn't dry friends liked them cause they were so tender but I like my ribs a little chewy if that makes any sense

OK ...NOW HOW DO I CLEAN THIS THING LOL ???!!!???

s2k9k · Dec 29, 2012

Paul Catt said:
Hey Guys ..and gals ...not to sound like a Moron but ...how do I add a signature and my stuff I looked around in my profile but couldn't find it

Thanks in advance

Hi Paul, I think you have to be a member for awhile before you can add a signature, so keep on posting because I think it's based on post count. When you get up over about 25 posts go back to your profile and scroll all the way down and that's where you can add a signature.

paul catt · Dec 29, 2012

S2K9K said:
Hi Paul, I think you have to be a member for awhile before you can add a signature, so keep on posting because I think it's based on post count. When you get up over about 25 posts go back to your profile and scroll all the way down and that's where you can add a signature.

Thanks I will keep a check on it ....

dairydennis · Dec 29, 2012

Paul, welcome. I have been a member for a few months myself. I find that there is a bunch of great posts here, and have learned a lot. I just did my first trimming of the spare ribs also last night. I agree, the excess was as good or better than the ribs!Thumbs Up

Hello From Eastern NC

Smoke Blower

AMNPS Test Group

Gone but not forgotten. RIP

Smoke Blower

Smoke Blower

Fire Starter

Smoke Blower

Master of the Pit

Smoke Blower

Smoke Blower

AMNPS Test Group

Smoke Blower

Fire Starter

Similar threads

Hot Threads