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First smoke with my MES 30 (or any smoker for that matter)

post #1 of 6
Thread Starter 

I smoked a fatty and a chicken last week a was reasonably satisfied with the results, but hope to do better in the future. I chose to smoke a chicken as a trial run before attempting a turkey, possibly for thanksgiving, but I wasn't quite pleased enough with the results to tackle a turkey just yet. Not sure if it was the wood I chose (mesquite) or temperature.

 

For the fatty, I first sauteed some mushrooms, onions, and garlic.

 

I mixed a pound each of ground beef and chicken Italian sausage together then rolled it out. I put layer of pepperoni, the sauteed mixture, black olives, tomatoes, smoked cheddar and some mozzarella.

 

 

I rolled it up which was a bit of a challenge since I had so much ingredients in the middle.

 

 

Rolled it onto the bacon weave then put it in the fridge for the next day.

 

 

I intentionally put the fatty over the chicken to drip its bacon deliciousness all over the chicken. I added some rosemary and sage beneath them just for fun.

 

 

Almost done!

 

 

Finished product!

 

 

My next smoke will be with the AMNPS I just received. I can't wait to try it out!

post #2 of 6

Mutterback , hello . I used a lot of Mesquite when I was in Texas , and found it needed a lighter smoke with it as to not do the heavy smoke flavor and blacken your food as much. I used Pecan and

 

Maple or Oak to lessen the effects.  Use Mesquite as a flavor not all the heat...

 

Yeah , the Smoke Generator will be your saving grace...

 

have fun playing , and . . .

post #3 of 6
How long did the bacon wrap cook for? Did you cook for time or to a certain temp?
post #4 of 6
Thread Starter 
Thanks for the info Oldschoolbbq!
Quote:
Originally Posted by oldschoolbbq View Post

Mutterback , hello . I used a lot of Mesquite when I was in Texas , and found it needed a lighter smoke with it as to not do the heavy smoke flavor and blacken your food as much. I used Pecan and

Maple or Oak to lessen the effects.  Use Mesquite as a flavor not all the heat...

Yeah , the Smoke Generator will be your saving grace...

have fun playing , and . . .
post #5 of 6
Thread Starter 
Djstight, I was simply going for internal temp of 165. The bacon turned out well.
post #6 of 6
Sounds good. I wasn't sure if you could still count on internal temps when it was stuffed. Nice work. Looks tasty
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