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Hew here!

post #1 of 8
Thread Starter 
So the fiancé got me an MES-30 for Christmas and well so far we've had the ups and downs. One brisket was way undercooked and the other was chewy and dry even though they were cooked the same way. Had a 5 pound slab of bacon turn out fantastic so that was a plus. Realized my probes weren't reading correctly after the brisket mishap so I ordered me a Maverick-732 and it should be here tomorrow. I plan on smoking a turkey this weekend after I test the new probes and see how far off the smoker is from what it says. Hopefully everything turns out great. Anyway I have been reading through a lot of stuff on here and I want to say I have already learned a lot!
post #2 of 8

A good temp guage and probe is really important, but brisket is about the hardest to get the hang of, depending on each cut two pieces of brisket the same size could take vastly different times to be done, toothpick test is one of the best, it should slide in with no resistance, I think you will like the maverick, keep up posted on your next smoke.


post #3 of 8

Welcome to the site.  The Maverick is a good choice for a multi probe thermometer.  As Bonz mentioned You jumped right into the deep end with the briskets.  Congratulations for "going for it".  Chicken is a good choice for smoking as you learn your smokers personality, and as you get a good seasoning going in the smoker.

post #4 of 8
Thread Starter 
Yeah I was told I should have started with something easier to deal with but hell it's just meat. There will be more out that's. And if I don't try I'll never forgive it out.
post #5 of 8
Welcome to the forum. I've only been smoking a year or so and have learned a lot from this forum. I also have a MES 30.Good call on the Maverick. I got one awhile ago and found that my MES meat probe is pretty accurate, but chamber temps are all over the place. Varies quite a bit depending on which rack you use. I feed my Maverick leads thru the exhaust vent and place the smoker probe to the left of the meat, so that they are both above the drip pan/heat deflector. I found that if I put it behind the meat it gives me a higher reading because its getting direct heat from the heating element. Hope this helps, David.
post #6 of 8

texas.gif  Good morning and welcome to the forum, from a rainy day here in East Texas. Lots of great people with tons of information on just about  everything.




Also check out a couple of my Brisket post





post #7 of 8

Hello and welcome to the forum.  Yep!  It's just meat but every brisket can be different as you NOW know.  :icon_biggrin:  Being from Tx. I smoked my first brisket ( supervised by Dad ) when I was 16.  I will be 57 this year.  I can tell you some briskets in the right weather conditions can have me doing a little dance to get them right.  My friend gary s. has been smokin 'em about the same length of time and I am sure he will tell you the same.


I always advise the same when advising new smokers.  Chicken leg quarters and maybe some burgers with just salt and pepper.  Easy to do and cheap to buy.  I know!  I know!  You have been reading for weeks, now have your smoker, you are ready to get started and this idiot says chicken legs and burgers??  WHAT??  The first few smokes are about learning to control temps in YOUR smoker.  Each one can be different.  If the meat burns, the dog gets a good meal.  If it ain’t done, finish it in the oven.  Little money lost and with luck you still get a good meal.  TEMP CONTROL!! IS THE KEY!!  Have fun.  Good luck.  Keep Smokin!


post #8 of 8

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

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