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In over my head?

post #1 of 7
Thread Starter 
My wife bought me an MES 30 for Xmas with the understanding I had to make Xmas dinner. I'm pretty good with the weber grill but never used a smoker before. My task for the 25th is 2 racks of pork ribs a 5lb standing rib roast and the 4 cheese Mac n cheese from this web site... Any recommendations on how not to mess this up?
post #2 of 7

Hello.  My first advice is to post this in the General Discussion forum.  You will get more replies.  Probably more than you want.  :icon_biggrin:Good luck.

Danny

post #3 of 7
I've had the MES since Father's Day when my wife bought it for me. I love it and find it very easy to use, just don't trust the built in meat probe.
post #4 of 7
Quote:
Originally Posted by jefespurg View Post

My wife bought me an MES 30 for Xmas with the understanding I had to make Xmas dinner. I'm pretty good with the weber grill but never used a smoker before. My task for the 25th is 2 racks of pork ribs a 5lb standing rib roast and the 4 cheese Mac n cheese from this web site... Any recommendations on how not to mess this up?

 

Hello jefespurg.  That MES is really easy to use, so you'll be fine.  For tips and advice on getting the most out of your rig, check out the electric smoker forum:

 

http://www.smokingmeatforums.com/f/110/electric-smokers

 

A good method for smoking ribs is the 3-2-1 method.  There are dozens of threads in these forums that describe it.  Here's some that'll get you started:

 

http://www.smokingmeatforums.com/newsearch?search=3-2-1+ribs

 

The rib roast, AKA prime rib, is pretty easy too.  Smoked prime rib is awesome!  Here's a good how-to thread from Bearcarver, who also uses an MES:

 

http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever

 

I've never cooked the mac and cheese recipe of which you speak, but it sounds like you've already looked at the recipe.

 

Hope this helps...Good luck!  Be sure to let us know how everything turns out.

 

Red

post #5 of 7
Thread Starter 
Thanks for the advice!
post #6 of 7

This isn't a task that I'd wait until the 25th to start.  That's a lot going on for your first smoke.  Ribs actually do pretty well made the day before.

 

Mac & Cheese by itself or on top.  I don't think it will benefit from meat juices dropping on to it.

post #7 of 7

Man you go! I say ditto on doing everything you can in advance. Make sure you have reliable meat probes for that rib roast. Very ambitious to say the least for the first time. Lots of people on here to help you get through it all with flying colors.:popcorn

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