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New to smoking - Loooong time fan!

post #1 of 10
Thread Starter 

Hi all.

 

I live in Northern Virginia, just outside Washington, DC.  I've had the idea of buying a smoker in the back of my mind for years, but a recent trip to Kansas City, and a lunch stop at Arthur Bryant's kinda sealed the deal.  I live in a townhouse community, so I knew I'd have to find a smoker that would be deck-friendly.  I came across a good deal at our military exchange on a Masterbuilt 30" electric smoker, so now it's sitting in my home, awaiting assembly, seasoning, messin' with, and finally some meat!

 

I'm super anxious, but with the forecast for rain for most of the week here, I can take my time & read as much as I can on this great site.

 

Looking forward to learning from many, and sharing with the newbies coming behind me on this journey.

 

Cheers,

 

David

post #2 of 10
Thread Starter 

Also... I'm reading tons of different thoughts on seasoning a new smoker.  I'd welcome advice on specifically seasoning a brand new Masterbuilt Electric 30"  PAM?  Smoke?  No smoke?

 

Thanks,

David

post #3 of 10

Welcome to the board! Can't help with the electric seasoning as I'm a stick burner.

 

Use the Search to look up your model of smoker, and what people are doing with it.

post #4 of 10
Thread Starter 

Thanks, Blue.  Found great info on seasoning a new MES here:

http://www.smokingmeatforums.com/a/how-to-season-or-cure-your-masterbuilt-electric-smoker

 

Can't wait to unbox, season & finally get the smoker doing what it's made to do!

 

Dave

post #5 of 10

Hey Dave, good morning and welcome to the forum. be sure and post pictures of your new toy

 

Gary S

post #6 of 10
Thread Starter 

Thanks. I will, Gary. I just moved the smoker out to my deck and began the seasoning run.  It's heating up now, and I have a digital thermo probe near the top to monitor the temps.

 

David

post #7 of 10
Thread Starter 

My new MES 30 is now seasoned and ready to "get 'er done".

 

3 hr. run at 275F, wood chips added for the last 45 minutes, per the manual's recommendations.  I hung a digital thermometer probe from the top rack and watched the readings as compared to the control panel's numbers:

 

Thermometer Control Panel
284 298
267 275
276 280
277 281

 

I am not dissatisifed with the consistency of temp and the difference of readings between the thermometer ande the control panel.  Actually, I'm pleasantly surprised by the numbers.

 

Once the wood was added, the smoke was NOT billowy & out of control at all.  After it settled down, it might have actually met the criteria of TBS.  The smell of hickory smoking was awesome.  Can't wait to run my first set of ribs tomorrow!

 

Sitting on my workbench for the seasoning run

 

 

Clean & shiny... for the last time.

 

The wood chips holder seems to have become bent in shipping - since the wood chips tray does not contact the element, I left it alone.

 

post #8 of 10
Thread Starter 

The first smoke is in the bag, and it was GOOD!  See details here:

 

http://www.smokingmeatforums.com/t/165392/very-first-smoke-in-my-mes-30-gen2

 

I'm officially hooked!

 

Dave

post #9 of 10
Just saw your pics. Great job. Looks like you knocked it out of the park on your first attempt. welcome1.gif
post #10 of 10

Hey David

 

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

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