Hi guys, I bought a junk propane smoker last year and after using it decided it wasn't for me. Did some research and got a 30" MES that I seasoned yesterday. It's about 8 degrees and stupid windy right now. My smoker is on the patio warming up. I have a rack of ribs I put mustard on, then my dry rub, removed the membrane and let sit overnight in the fridge. I also rubbed some wings and injected with creol butter. Using soaked apple wood chips and some slivers I cut down. We'll see how this goes!
Hello from Ohio. Smoking in the cold today!
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Just read your cold-weather post. I'm right with ya, in Minnesota, 15 degrees outside, and my new MES is doing great! Holding it's temp without a prob. I'm doing a small brisket, rubbed with a homemade jerk rub, (we'll see how that works out). I'll be curious to hear how your's goes in your cold, I'll drop a line about mine too as the day goes on. Thx, JD in Shorewood, Mn
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Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.
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I'm very surprised by how well insulated this smoker is, got up to temp and barely budges off of it. I imagine it's close to zero with the wind chill. Doesn't eat wood chips nearly as fast as that old one I had. I think I made a good choice this time by going electric and doing my homework! Just thought about this, I should probably put the wings below the half done ribs when I add them
I feel the exct same way, my smoker got up to temp quickly, and has been holding it perfectly, in spite of the cold outside temps. I too did a little research before buying this one. I settled on electric, as I was tired of screwing around with charcoal and propane. Up until recently, the user-reviews of electric smokers were not always that good, a lot of complaining about heating elements going out prematurely, etc. This new Masterbuilt Gen 2 elec came out, and the reviews look good, albeit there weren't all that many yet. I'm just doing a small brisket, so we'l see in a couple hours how it comes out. Good luck!
Well, smoking my brisket was a learning experience. I suspect I may have a bad thermometer (the one off the weber grill) as I smoked that brisket from 0930-1930, with the temp never showing 170. I smoked at 225. As the evenong wore on, I finally took the meat off the smoker, wrapped it in foil, and threw it in the over for a couple more hours, also at 225. Needing to goto bed, I took it out, let it sit wrapped in a towel for an hour, then just threw it in the fridge. The next day, we sliced it thin, warmed it up in the microwave, and it was delicious! Funny...Have a better meat thermometer coming from Amazon today, try again another day.
How was your cold day smoking??