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First pork butt in my new MES 30 - Page 2

post #21 of 25
Hmm, makes sense. Thanks for clearing that up for me. Now to read a bunch of sand vs. water posts to decide if I should make the change. Love these forums. So much great info.
post #22 of 25
Quote:
Originally Posted by MikeMMM View Post

Hmm, makes sense. Thanks for clearing that up for me. Now to read a bunch of sand vs. water posts to decide if I should make the change. Love these forums. So much great info.

 

 

You're welcome Mike.

 

BTW, there is a third option.   I lined my water pan with foil and then filled it half way up with play sand.  I cover the sand with a layer of foil and then if I want some water in the chamber, I pour it on top and fill up the rest of the pan.  

post #23 of 25
Quote:
Originally Posted by Tomzo View Post
 

I got the MES 30 for Father's Day and this is my first shot at pulled pork. I got a 10 lb but from a local butcher, trimmed about half the fat off, and liberally coated it with Jeff's Rub.   It sat wrapped for about 6 hours before hitting the smoke last night.

 

Everything went well overnight but the MES never seemed to be able to get over about 235 degrees.   I was using a Maverick Et732 to monitor the meat and the cooker and even though I maxed out the MES I never quite got where I needed.   It was 20 hours total on the smoker and I had to spend the last hour in the oven to get things finished

 

The IT got to about 190 in the smoker and at the 18 hour mark I popped it into a tray and foil into my oven to finish it off.   I never got it all the way to 205 as I wanted as it was time to eat, but it was awesome!   The shoulder blade pulled out easily and with no resistance.  I made three varieties of Jeff's sauce (regular, hot, and another that had a Carolina twist) and I must say that the pork was awesome.   My son was not here today but my wife and daughter could not get enough!

 

I still have a lot to learn but this was so good I can hardly wait to do it again!

 

Tom

 

When you cooked it overnight did you have to get up ever hour to refill the wood chips?

I just ordered an MES and I am trying to gather as much info as possible.

Also, how much wood chips did you end up going through? I want to know what I need to keep on hand.

 

Thank you

post #24 of 25
Thread Starter 

@SmokinDonTCB77 

 

Before I got the AMNPS going I would have to resupply the chips from time to time.   I found that this method causes uneven smoke on the meat as you get a lot when the chips go in and none when they are consumed.   This cycle is repeated over and over - not to mention you don't get a good night's sleep.

 

On labor day I packed the MES 30 with 3 shoulders weighing a total of 27 lbs - that is the max this smoker can handle but it handled it.   I used the AMNPS and from where the burn stopped on the pellets I figured it got about 8 hours of good even smoke which is all you really need.

 

If you go with the chips you can go a long way with a standard sized bag - that first smoke that this thread started with consumed about a third of a bag.

 

Tom

post #25 of 25

Thanks Tom.

I guess I will have to plan early morning and all day smokes opposed to overnight.

Since I am new to smoking and just purchased the smoker, I really want to try the MES as is.

In time I will most likely order the AMNPS.

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