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New to smoking and haven't a clue!

post #1 of 4
Thread Starter 
I just bought a MES40. Last night I put it through the seasoning session so that's taken care of. This is gonna get a little long winded so please bear with me.

I've been reading these forums but I'm just seeing pics of people's food that makes me want to smoke but doesn't answer the questions I have.

1) With the MES, how do I keep the fat and juices from dripping off the ribs on the top rack onto the ribs on the second rack, or do I just not worry about that?

2) do I need to put water in the water pan or is that optional? If optional, what is the overall consensus water or not?

3) do I just continue to add wood chips throughout the whole cook or is there a time frame to smoke and not smoke?

I'm sure there are more questions but I think this should get me started.

Thanks all,
Bodie
post #2 of 4
Quote:
Originally Posted by Badbode View Post

I just bought a MES40. Last night I put it through the seasoning session so that's taken care of. This is gonna get a little long winded so please bear with me.

I've been reading these forums but I'm just seeing pics of people's food that makes me want to smoke but doesn't answer the questions I have.

1) With the MES, how do I keep the fat and juices from dripping off the ribs on the top rack onto the ribs on the second rack, or do I just not worry about that? Don't wory about the ribs dripping on the rack below.

2) do I need to put water in the water pan or is that optional? If optional, what is the overall consensus water or not? some use water some use sand and wrap with foil. I use sand.

3) do I just continue to add wood chips throughout the whole cook or is there a time frame to smoke and not smoke? Depends on how much smoke you like I use the 3-2-1 methed. I smoke the intire first 3 hours, then the last hour. Does no good to smoke while in foil

I'm sure there are more questions but I think this should get me started.

Thanks all,
Bodie

A lot of use have added a Amnps to make smoke, You don't have to add chips every 20 min that way.

Happy smoken.

David

post #3 of 4
Thread Starter 
David,

Thanks for the quick response! What is a Amnps? I'm guessing some sort of smoking unit?

I went ahead and put foil pans on the racks between the racks of meat. If anything, it should help with the clean up.

Baby backs are rubbed and tucked into the smoker. Timer set for 2 hours. Now, to keep myself busy till I have to wrap 'em!
post #4 of 4

AMNPS is the Amaze-N-Pellet-Smoker. It is a smoke generator that can be used for hot smoking & cold smoking. I have one & it works great! You can check them out here  http://www.amazenproducts.com/

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