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Howdy from Austin

post #1 of 6
Thread Starter 
Howdy, just got my MES 40 (old gen) and have my first rack of ribs on.

I'm an engineer and general geek, so all your detailed info makes me happy. I used to smoke indirect on a Charbroil infrared grill that I bought with our wedding gift cards. Loved the grill, but smoking was tricky and hit or miss. We bought a new house last year, with a fancy built in outdoor grill and gave the old charbroil to my husband's father. Sadly, the grill is fancy (GE Monogram stainless), but can't maintain temperature worth a darn (particularly low). I started investigating different smoking options, but feared with charcoal I'd never take the time to set it up. Based on many of your recommendations, I picked the MES and hope I got a good one.

Thanks to all of your for your recommendations and recipes. I'm sure they are going to be great. I've already ordered the AMZPS (with a discount) and am excited to try that out when it arrives.
post #2 of 6
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!
post #3 of 6

Welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

 

Red

post #4 of 6
Welcome!
I also have the MES 40 newer model w/window and remote. So far I'm not disappointed. The biggest improvement was the addition of the AMNPS! I just joined this forum the other day and posted some pics from my first two smokes using the AMNPS. Go take a look! The results were so much better than with chips. And I didn't have to add every 30 mins.
The only thing I think I'll have to work on is creating some sort of damper where the chip loader is, since that needs to be removed when using the AMNPS. I think it may allow too much air intake especially with a breeze. I had a full AMNPS yesterday doing a pork shoulder and it only lasted 6 hrs with hickory. Which was plenty anyway. Saturday I did some ABTs and ABT stuffed chicken breasts using pecan and only had one and a quarter rows filled in the AMPS that lasted about 3 hrs which is when I pulled the grub. I'd like to try and get 6 hrs out of two rows. I'm thinking reducing the air intake might help achieve that. Will have to experiment.
post #5 of 6

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

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

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. Not that you have done anything wrong....just a little bit of FYI for new members!

 

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

 

Kat

post #6 of 6

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.

Happy smoken.

David

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