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Ready to break-in my MES30 this weekend....I have a few questions

post #1 of 6
Thread Starter 

I love grilling, but have never smoked anything before. After reading this forum and searching the internet, I decided to purchase the MES30. I also purchased start-up kit for AMNPS. I plan to add the Mailbox Mod as well. My MES30 is arriving today and I am pretty excited about it.

 

I plan to season the smoker tonight or tomorrow. Do I need to season the mailbox as well?

 

 

Sand vs Water

 

Is it necessary for an electric smoker? From what I read it is used for heat retention and does not add to how juicy the meat will be.

 

 

Pork Butt

 

My first smoke will be a bone-in pork butt.

 

Should I place the pork butt freely on the grates or should I place it in an aluminum container to cook? I've seen it done both ways, but wasn't sure if one method was preferred over another. I am hoping to get a nice crisp bark.

 

Do most people keep the smoke going the whole time? Or stop it after a certain amount of time or temperature. I think I read somewhere where someone recommended cutting the smoke once the meat reaches 140 degrees.

 

AMNPS

 

Do most people just fill it completely and let it burn for how ever long needed? At the end of the cook, do you just remove the pieces that weren't burned for later use?

 

Rubs

 

I am still researching what rub I want to use with this first smoke.

 

 

 

Any other advice for my first smoke? I am planing for 2 hrs per pound. Take it out once it reached 205 degrees and wrap it in tin foil and place in a cooler for 30-60min.

post #2 of 6

Sand VS Water -

I don't use either ( I don't own an MES) but would choose sand.  Adding water to the pan makes it VERY wet inside the smoker and you don't need that for a juicy Butt.  Sand will help your smoker keep a more steady temp.....although for Electrics I'm not really sure a constant temp matters at all. 

 

Pork Butt-

I ALWAYS place the butt on the grates.  If you put it in the pan you will basically "stew" the meat in it's own juices and your bark if any will be mushy. 

 

AMNPS -

Don't use one......no need in my smoker.  Someone else should chime in.

 

Rubs-

Lots of great rub recipes on here.  Good starting points and can be used as a springboard to making the rub to your liking based on your tastes.

 

Your plan sounds spot on.....I too planned 2 hours a lb for my smoke yesterday.......well it went over that but PhilH jinxed me with a LONG stall.  Just remember.....the Butt is done when it's done and NOT before.  That piece of meat dictates the terms of the smoke. 

 

Good Luck!!!

 

Scott

post #3 of 6
Quote:
Originally Posted by zx24 View Post
 

I love grilling, but have never smoked anything before. After reading this forum and searching the internet, I decided to purchase the MES30. I also purchased start-up kit for AMNPS. I plan to add the Mailbox Mod as well. My MES30 is arriving today and I am pretty excited about it.

 

I plan to season the smoker tonight or tomorrow. Do I need to season the mailbox as well? No

 

 

Sand vs Water

 

Is it necessary for an electric smoker? From what I read it is used for heat retention and does not add to how juicy the meat will be.

No again...many will fill with play sand to use as a heat sink to stabilize temps

 

Pork Butt

 

My first smoke will be a bone-in pork butt. Good choice

 

Should I place the pork butt freely on the grates or should I place it in an aluminum container to cook? I've seen it done both ways, but wasn't sure if one method was preferred over another. I am hoping to get a nice crisp bark. Yes.....I use disposal grill covers from Home Depot for ease of clean up. I put a disposal pan under the meat on the rack below to catch drippings that get added back into the meat when pulling. Use the drip pan as the shredded pork pan. 

 

Do most people keep the smoke going the whole time? Or stop it after a certain amount of time or temperature. I think I read somewhere where someone recommended cutting the smoke once the meat reaches 140 degrees. Opinions vary.....many prefer smoke all the time. A traditional stick burner gives off smoke all the time, no? You will form your own opinion or bow to family opinions

 

AMNPS

 

Do most people just fill it completely and let it burn for how ever long needed? At the end of the cook, do you just remove the pieces that weren't burned for later use? Yes again, if you can safely snuff it out....or not, depending on your budget

 

Rubs

 

I am still researching what rub I want to use with this first smoke. Advise keeping it simple at first....let the meat taste grab you

 

 

 

Any other advice for my first smoke? I am planing for 2 hrs per pound. Take it out once it reached 205 degrees and wrap it in tin foil and place in a cooler for 30-60min. Xlnt plan.....if you use the disposal drip pan it's very EZ to slip the butt in there and then foil with little fumbling or leakage of juice. I hate clean ups.....

post #4 of 6
Quote:
Originally Posted by zx24 View Post
 

I love grilling, but have never smoked anything before. After reading this forum and searching the internet, I decided to purchase the MES30. I also purchased start-up kit for AMNPS. I plan to add the Mailbox Mod as well. My MES30 is arriving today and I am pretty excited about it.

 

I plan to season the smoker tonight or tomorrow. Do I need to season the mailbox as well? Yes

 

 

Sand vs Water

 

Is it necessary for an electric smoker? From what I read it is used for heat retention and does not add to how juicy the meat will be. I use sand the wrap with foil

 

 

Pork Butt

 

My first smoke will be a bone-in pork butt. Good choice.

 

Should I place the pork butt freely on the grates or should I place it in an aluminum container to cook? I've seen it done both ways, but wasn't sure if one method was preferred over another. I am hoping to get a nice crisp bark. Straight on the grate with a drip pan on the shelf below. Save the drippings. Chill and remove the fat. Add back to pulled pork as needed or freeze for seasoning something later. Don't foil for better bark.

 

Do most people keep the smoke going the whole time? Or stop it after a certain amount of time or temperature. I think I read somewhere where someone recommended cutting the smoke once the meat reaches 140 degrees. I depends on taste. I use a full AMNPS most of the time. 

 

AMNPS

 

Do most people just fill it completely and let it burn for how ever long needed? At the end of the cook, do you just remove the pieces that weren't burned for later use? After a couple of times you will get to where you know how much pellets for the time of smoke you want. Figure about 3 hours per row, Yes save un burnt  pellets for later use.

 

Rubs

 

I am still researching what rub I want to use with this first smoke. Use the search bar at the top of any page. Their are tons of good rubs posted. Or buy Tulsa Jeff's rub and sauce. Iy is what keeps this place going.

 

 

 

Any other advice for my first smoke? I am planing for 2 hrs per pound. Take it out once it reached 205 degrees and wrap it in tin foil and place in a cooler for 30-60min. I use the 2 hour per pound rule. However the last 9 LB butt took 24.5 hours.

It is done when it is done. Patience.

Remember to post a Qview

Happy smoken.

 

David

post #5 of 6
Quote:
Originally Posted by themule69 View Post
 

Remember to post a Qview

Happy smoken.

 

David


Trying to read your reply in that green color made my eyes look like this :30:  LOL  

 

Scott

post #6 of 6
Thread Starter 

Thanks for all the feedback. I am glad to hear I am on the right track.

 

I have read a lot of good things about Jeff's rub, so I may need to give that a shot.

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