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First Smokes on MES 40"

post #1 of 11
Thread Starter 

Got my MES 40" from Lowe's on Sunday. learning how to smoke on it now. First meats I did so far in it are
* Copper River Salmon (Perfectly done to my taste)
* Pork Steak (Over cooked and dry)
* Johnsonville Brats (Perfect but lacking enough smokiness)

In the Smoker now is one of my favorites - Chicken Quarters!

 

post #2 of 11

Welcome aboard :welcome1:  Looks great, nice score on the smoker Thumbs Up, make sure you get a dedicated Thermometer like the Maverick or Therma pen, I do not have the MES myself but I here a lot of talk that that thermometer is off sometimes, maybe that is why the pork steak got dried out on ya. Keep smoking and good luck. 

 

A full smoker is a happy smoker

 

DS 

post #3 of 11

Welcome from Canada.

canada-flag-14.gif

 

Glad to hear you are already making food you like. This forum is a great place to get new ideas.

 

I hope to see posts of some of you projects with more pictures. We love Qview!

 

Disco

post #4 of 11
Thread Starter 

I have the Maverick ET-733 coming as well as an AMNPS and a stainless injector. I am also considering the Charbroil Big Easy infrared turkey fryer for finishing poultry products since I saw that suggested on the forums. These forums are what encouraged me to get the MES 40" and the above items :>)

post #5 of 11

Sounds great

post #6 of 11
Thread Starter 

Took the Chicken out of the smoker and threw in some crook neck squash from the garden into smoker for 35 minutes while I "crisped off" the chicken skin under the oven broiler. I over did the crisping under the broiler, but the chicken is still delicious and well seasoned. Next time I'll only crisp under the broiler for like 90 seconds.. this was about 6 minutes, way too much. But it is ok.. Our dog Pepper enjoyed the extra crispy skin!

 

We love our Garden, which is another new hobby for us this year, and we are getting wayyyy tooo much from it! LOL. The Patty Pan squash is the worse.. it is taking over my one whole end of one of my two square foot gardens I built. (they are both 10' x 3')

 

post #7 of 11
Quote:
Originally Posted by Hebrews12v2 View Post
 

Took the Chicken out of the smoker and threw in some crook neck squash from the garden into smoker for 35 minutes while I "crisped off" the chicken skin under the oven broiler. I over did the crisping under the broiler, but the chicken is still delicious and well seasoned. Next time I'll only crisp under the broiler for like 90 seconds.. this was about 6 minutes, way too much. But it is ok.. Our dog Pepper enjoyed the extra crispy skin!

 

We love our Garden, which is another new hobby for us this year, and we are getting wayyyy tooo much from it! LOL. The Patty Pan squash is the worse.. it is taking over my one whole end of one of my two square foot gardens I built. (they are both 10' x 3')

 

Patty Pans! They are among my favourites. They grill wonderfully with olive oil and fresh grated parmesan. They also make an incredible mustard relish that is easy to make and is the only relish we use at our place now. Don't give up on them!

 

The final meal looks greatI 

 

Disco

post #8 of 11
Thread Starter 

Can I find that recipe over in the recipe forums? We bought some canning supplies last night and are getting ready to do up some squash. Mustard relish sound yummy to me!

post #9 of 11
Quote:
Originally Posted by Hebrews12v2 View Post
 

Can I find that recipe over in the recipe forums? We bought some canning supplies last night and are getting ready to do up some squash. Mustard relish sound yummy to me!

Here's the recipe. Just use the patty pans instead of some or all of the zucchini. We first tried it with patty pans when our Zucchini plant got destroyed by a skunk one year and worked great. Now we use 1/2 zucchini and 1/2 patty pan for the colour mix.

 

                                             Zucchini Mustard Relish

 

-= Ingredients =-
1 liter zucchini ; chopped
2 onion ; chopped
125 mililiters sweet red pepper ; chopped
125 mililiters sweet green pepper ; chopped
15 mililiters coarse pickling salt 
325 mililiters cold water 
250 mililiters granulated sugar 
50 mililiters all purpose flour 
15 mililiters dry mustard 
2 mililiters turmeric 
2 mililiters mustard seeds 
2 mililiters celery seed 
250 mililiters white vinegar 

-= Instructions =-
Relishes that are thickened with flour like this one, adapt better to microwave cooking than relishes thickened through evaporation. In bowl, combine zucchini, onions, and red and green peppers; sprinkle with salt. Pour in 250 ml of the water; stir well. Let stand for 1 hour,stirring occasionally. Drain and rinse under cold running water, drain and press out excess moisture.In 2 litre glass measuer, mix together sugar, flour, dry mustard, turmeric, mustard seeds and celery seeds; gradually stir in vinegar and remaining water. Add vegetables and microwave, uncovered, at Hight for 17 to 20 minutes or until thickened but vegetables are still crunchy, stirring 3 times. Fill and seal sterilized jars and can


I put it in sterilized 1/2 pint (1 cup) jars and get 5 to 6 jars. If the jars and sealers are sterilized, you should not need to process in a hot water bath but I have a friend who processes the sealed jars in boiling water for 10 minutes out of an abundance of caution and still likes  the result.

 

Hope you like it!

 

Disco

post #10 of 11
Thread Starter 

Fabulous!

Thanks a bunch Disco. I will definitely be trying this out when my peppers are a bit more mature ( to cheap to buy what is almost ready to pick, LOL)

post #11 of 11
Quote:
Originally Posted by Hebrews12v2 View Post
 

Fabulous!

Thanks a bunch Disco. I will definitely be trying this out when my peppers are a bit more mature ( to cheap to buy what is almost ready to pick, LOL)

Be kind to yourself! You are not cheap, you prefer fresh produce.

 

Disco

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