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New Canadian Smoker

post #1 of 6
Thread Starter 

Hey everyone, I have been reading this forum for a couple weeks and finally decided to introduce myself.

I have always enjoyed bbq food and have tried to replicate it in the past doing low n slow on my gas grill with little success.


decided to purchase a cheap Masterforge vertical smoker. It sat in the box for 6 months while I waited for the weather to improve and finally got a chance to try it a couple weeks back.

It sucked! It leaked all over, there was no adjustment and it just didnt seem worth putting in the effort to modify.

I started looking here for a replacement. After the frustration with the last charcoal smoker the MES 30 really appealed to me. A couple days later my new 2013 model MES30 arrived. I got it seasoned and then it sat up until tonight when I decided to try some cheap walmart sausages.


The sausages were just ok. How long do most people cool them and at what temp? 


I have 2 racks of baby back ribs sitting in the fridge with rub ready to go on using the 2-2-1 method. This will be my first time trying ribs like this. I cant wait.

What do you guys recommend for a foiling liquid, just apple juice? (I thought of beer?)




post #2 of 6
Hi Nick! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

I will smoke fresh sausage about 1.5 -2 hours or until it gets to about 170* and the juices are running clear.

You can use just about any liquid you think sounds good for a foiling juice. There are some good ideas Here!
post #3 of 6

Welcome to the forums, Chris!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastime...grilling and smoking great food!  There are lots of friendly and knowledgeable people here who really enjoy helping one another.  Just ask when you need help and you'll get plenty!


For foiling liquid. apple juice is good, I've used it quite a bit.  If you really want to take it up a notch, consider giving this recipe a try.  Its from ChefJimmyJ, and its my new favorite.


Chef JimmyJ’s Foiling Juice


 For each Rack of Ribs Combine:


 1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses




2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.


Simmer 5-10 minutes until syrupy consistency.  Allow to cool for 5 minutes, pour over foiled Ribs and run your 2 hour phase of 3-2-1.  For the last phase return the ribs to the smoker BUT reserve any Juice remaining in the Foil.  Simmer the Juice over med/low heat to reduce to a saucy thickness.  Glaze the Ribs for presentation or service.


For Pulled Pork: Make a Double batch, Butter optional...


 Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.  Cover the pan with foil and continue to heat to 205*F for pulling.  At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.  De-fat the remaining Juice from the foil pack or pan and set aside.  Pull the Pork and place it back in the pan and add the de-fatted pan Juice and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.


When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.


Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.


Good luck!  Be sure to let us know how it turns out!



post #4 of 6

welcome1.gifto SMF!  We are so glad you joined us!


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service


If you need any help roaming around the forums....just holler!  Happy to help out!



post #5 of 6
Thread Starter 

I made 2 racks of "babybacks" (I think they were really loinbacks by the size) 
They didnt look ready after 2 hours so I put them in for another hour. They looked great coming out after 3 hours ready to go in foil.

I foiled them with 1/4 cup of apple juice with a little rub sprinkled on the bottom, I think for future that may have been a bit much, would prob cut it in half.

I also stuck them meat side down so the meat would be in the juice. Again I think I will try it the other way next time as they came out looking wet.

I stuck them back in for 2 hours and then went to lowes (bad idea) it was about 3 hours before I was able to unwrap them.

Stuck them in for a little over an hour (sauced twice) and then let them rest for 15 min before cutting up.

So in total the ribs were cooking for 7 hours.

Due to either the time or that I had trimmed nearly all the fat off of already lean ribs they were kinda dry to me.

The family seemed to like them and we loved how they came so cleanly off the bone.

I think I def need a re-do.


post #6 of 6
Glad you joined us Nick! welcome1.gif from North Dakota!
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