Hello from Ohio. Smoking in the cold today!

mcfire12

Newbie

Original poster

Mar 16, 2014

10

10

• Mar 16, 2014

• #1

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!

 

jimssmokedmeats

Newbie

Mar 14, 2014

6

10

Lake Minnetonka, Minnesota area

• Mar 16, 2014

• #2

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

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 16, 2014

• #3

[h3]

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.   [/h3][h3]  [/h3][h3]Gary[/h3]

 

Rafter H BBQ

Epic Pitmaster

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Jun 18, 2013

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S.E. Idaho

• Mar 16, 2014

• #4

Welcome, see ya around the forum ! Good luck on your smoke today & post some Q view ! Thumbs Up

 

GaryHibbert

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Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Mar 16, 2014

• #5

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

 

mcfire12

Newbie

Original poster

Thread starter

Mar 16, 2014

10

10

• Mar 16, 2014

• #6

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

 

jimssmokedmeats

Newbie

Mar 14, 2014

6

10

Lake Minnetonka, Minnesota area

• Mar 16, 2014

• #7

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!

 

mcfire12

Newbie

Original poster

Thread starter

Mar 16, 2014

10

10

• Mar 16, 2014

• #8

I ordered mine off amazon. How do you know which GEN smoker you have? I thought mine would come with an internal built in meat probe, but sadly it didn't

 

jimssmokedmeats

Newbie

Mar 14, 2014

6

10

Lake Minnetonka, Minnesota area

• Mar 16, 2014

• #9

I too got mine from Amazon, and I believe it was advertised as a Gen 2 unit.  I got it last week, so it's real new. No internal probe either. Sure seems to work good....so far.

 

jimssmokedmeats

Newbie

Mar 14, 2014

6

10

Lake Minnetonka, Minnesota area

• Mar 18, 2014

• #10

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?? 

 

jimssmokedmeats

Newbie

Mar 14, 2014

6

10

Lake Minnetonka, Minnesota area

• Mar 18, 2014

• #11

And judging by your pic and user name, you must be a fire fighter?  I am a retired cop. You have more experience with smoke than I!!