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new to smoking

post #1 of 9
Thread Starter 
I just got me a MES 40 yesterday and have never smoked anything myself(yet),I love ribs chicken and brisket and am excited about making my own!!! I live in central pa and i grill year round on my covered porch I like to think i am a pretty good griller and would love to be able to smoke as well as i grill and with the help from this forum i'm sure that will happen. I am making my own rub and doing 6 racks of baby backs this coming wed. any tips would be great like do i use water in the water pan,best kind of wood ships to go with bb's how long,temp and any side dishes that could be done in the smoker with the ribs(i want this to be a memorable meal as i have a long lost brother and sister that i was just recently reunited with)
post #2 of 9
Hi Robert! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

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!

The 2-2-1 method a no fail way to do your BB's:
http://www.smoking-meat.com/smoked-rib-recipe

Dutch's Wicked Baked Beans are Super popular around here:
http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans

Most people don't use water in the pan they instead fill it with sand or pea gravel. The water is mainly there as a thermal mass to help maintain temps but water is a poor thermal mass as it cannot get above 212* and if you are cooking at 225*-240* then the water is fighting against you and as it evaporates the size of the mass changes. You can still set a pan on top of the sand pan with a little water to catch drippings, I use those disposable foil pans, it make clean up so much easier!
post #3 of 9

Robertwelcome1.gif

So Happy for you getting reunited with your family.

Glad you joined the group. The search bar at the top of any page is your best friend. About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing and the list goes on has probably been posted. Remember to post a QVIEW of your smokes. We are all smoke junkies here and we have to get our fix. If you have questions Post it and you will probably get 10 replies with 11 different answers. That is because their are so many different ways to make great Q We all have our own taste.

 

So now to your BBR use the 2-2-1 method. 2 hours on the grill with smoke. 2 hours wrapped in foil on the grill. 1 hour back out of the foil on the grill. The last hour will be firming them back up. Adjust the last hour to your taste. If you want them fall off the bone or a little tug. The mes40 will hald temp so well that you should be able to hold heat where you want it. set it 225°-240°.

Happy smoken.

David

post #4 of 9

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

 

Here is just a bit of New Member information....just a little FYI. 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 and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff in Rule #11.

 

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

 

Kat

post #5 of 9

Robert, morning and welcome to the forum......   For wood, I would use something mild...   apple, alder, type woods......   add about 1/4 cup of chips every 30-45 minutes for 2-3 hours at 250 ish temp.......  rotate the ribs for uniform cooking....   as the meat pulls back on the bones, sauce can be added for the last hour of cooking....   For spices, it's your choice...  Salt, pepper, onion, garlic is the basic starting point... (SPOG)  ....  Total cook time will be around 5 hours ...   Pick the ribs up with tongs......    As you look at the bend in the rack, the more bend, the more tender they are....  Foil and wrap in towels to rest before eating....   Dave

post #6 of 9

Hello Robert, and welcome to SMF!  Glad you joined us.  This is a great place to share ideas on our favorite pastimes...smoking and grilling great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  The guys have got you covered...Congrats and good luck with your new MES, and any time you need help, just ask and you'll get plenty!

 

Red

post #7 of 9
Thread Starter 
got 6 racks of ribs cut in half 3-4 hours laying in a rub that i made and just put them in the smoker at 225 with a mix of apple and alder chips...gonna be a long 5 hours!!!hope they turn out as good as they look!!!
post #8 of 9
Thread Starter 
my ribs tasted great...but they were tough what did i do wrong???
post #9 of 9

You opened the door? An electric smoker, unlike a fire burner maintains a moist constant heat and when the door is open takes longer to recover. Think of it as a gas and an electric stove and how fast they come up to temperature. Fire burners lose moisture and must be moped brined injected or some means of extra moisture added. Electrics do not require that moisture because they are enclosed moisture doesn't escape. So with an electric its all about patience, you can't keep checking it or mopping it with BBQ sauce, its a smoker they take patience. Another difference between an electric and a fire burner is you will not see a smoke ring within the meat. But the good side...... you don't have to stay up at night tending the firebox.

 

 With Baby Back Ribs, you do 2 hours of smoke (if needed) try a lighter smoke and see if you might not enjoy it, 2 hours in foil, no way for the smoke to get in then, and the last hour is when you hit it a couple of times with BBQ sauce. Sauced earlier and it burns..... sauced later and it will glaze.

 

If you did not use the 2 2 1 method and chose plan B, no foil, your bark will dryer, and your meat will take a bit longer.  Which is definitely the preferred way by some smokers.

 

Guessing your self proclaimed toughness came from sneaking peaks. With an electric it is most important to keep that door closed and let the smoker do its job.

 

Don't worry, its hard not to sneak peeks.

 

Like a very wise Guru says, "Patience"

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