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First Time on the MES 30"

post #1 of 5
Thread Starter 

I purchased a MES 30" (model 20071914) after Thanksgiving.  Following the initial preseason, I completed my first attempt at smoking over the weekend with baby back ribs and lamb ribs.  My  wife likes lamb so I decided to give it a try as well.  Overall I would rate the Ribs a "B" and lamb a "C", but hoping to improve the next time around.  The main issue was the ribs could have been more tender and did not "fall off the bone" as much as I hoped.  I didn't research on smoking the lamb and it turned out on the dry side.  The smoke flavor did come through nicely.  

 

I followed the usual guidance 1)  Preheat smoker to 225  2)  Dry Hickory chips  3)  Damper at least 2/3 of the way open throughout  4)  2 hours smoke, 2 hours in foil, and then 1 hour back in after applying sauce.  I added a cup of HOT water to the pan at the beginning and then again after the first 2 hours.  

 

I only added a small amount of water in the foil with the ribs.  I'm thinking I need to go with more water in the foil and keep them going longer than the 2 hours on the second step.  I believe they needed more time to cook in the foil and become tender.  Any suggestions on the baby backs and/or lamb is appreciated.  

 

post #2 of 5
Quote:
Originally Posted by abird1252 View Post
 

I purchased a MES 30" (model 20071914) after Thanksgiving.  Following the initial preseason, I completed my first attempt at smoking over the weekend with baby back ribs and lamb ribs.  My  wife likes lamb so I decided to give it a try as well.  Overall I would rate the Ribs a "B" and lamb a "C", but hoping to improve the next time around.  The main issue was the ribs could have been more tender and did not "fall off the bone" as much as I hoped.  I didn't research on smoking the lamb and it turned out on the dry side.  The smoke flavor did come through nicely. Do you want fall off of the bone or tender with a bite?  

 

I followed the usual guidance 1)  Preheat smoker to 225  2)  Dry Hickory chips  3)  Damper at least 2/3 of the way open throughout  4)  2 hours smoke, 2 hours in foil, and then 1 hour back in after applying sauce.  I added a cup of HOT water to the pan at the beginning and then again after the first 2 hours.  Have you checked the actual temp of you MES with something other than the factory set temps? Forget water in the pan and wrap with foil, or add sand to the pan and wrap with foil or wrap a couple of bricks with foil and leave the pan out.

 

I only added a small amount of water in the foil with the ribs.  I'm thinking I need to go with more water in the foil and keep them going longer than the 2 hours on the second step.  I believe they needed more time to cook in the foil and become tender.  Any suggestions on the baby backs and/or lamb is appreciated.  If your temperature is correct bump it up  a little say 240°ish. 

 

Everything looks tasty. Play with it till you find what you like. Remember to keep the door closed.

Happy smoken.

David

post #3 of 5

PS 

I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

post #4 of 5
Thread Starter 

I only used the factory temp on this smoke.  I plan to buy a separate thermometer to use prior to the next attempt.  I definitely kept the door closed throughout other than to pull the meat in and out at the set intervals.    

post #5 of 5

Just my thoughts, You did not use the 3-2-1 method you short changed your ribs of either heat or foil time or both.  After 20 or more hours your damper will need to be cleaned so just take the 10 mm nut off of it and put in a a box somewhere. You don't need to mess with it. The water tray is not routinely used except as a heat sink filled with sand, to help with heat recovery. I don't use mine all.

Try using apple juice about 2 or 3 oz in the foil with brown sugar a little rub and squeeze margarine  (Par Kay) That gives you a great concoction to place your meat down in .

Invest in a Thermometer just to track your box temp. I am with David on the 240 temp I use 242 just because it hits and stays there. You will find your smokers best temp. The 3-2-1 method is depended on your box temp. Using more steaming time in the foil  will produce fall off the bone ribs If you use 225 you need the whole 6 hours. Your mileage and tastes may vary but think about it.  Jted

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