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Fist Bump from Minnesota, Just got my Masterbuilt 30-Inch Smoker.

post #1 of 11
Thread Starter 


UPS just dropped off my Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller. I'm stoked to start making some tasty meats!

I have been grilling for most of my life and have dreamed of getting a smoker, I finally saved up and have the room for the beast.

Summer has come a little early here in Minnesota what do you recommend for my first smoke out? I live very close to a Trader Joes, Costco & have a nice local butcher a few blocks away. 

I will be cooking for 2 but I do love me some left overs.

Any advice for a smoking noob




post #2 of 11

Welcome aboard from a former (albeit brief) resident of Minnesota.


For your first smoke, chicken is a popular choice but honestly make what you are in the mood to eat, just start out with less expensive cuts of meat while you are learning times, temps, etc...


Happy smokin'!

post #3 of 11

Well Welcome 8BitAron!


So much assistance IF you ever need it.  Feel free to utilize the Search above to get information.  More importantly CONGRATS on your newest addition.


I really enjoyed my MES smoker, and wish it was still around.  Unfortunately, from what the Missus :wife: told me "it went to live on a farm way out in the country with other MES smokers".  Dunno about that. . . . .


Regardless, best of luck to you and enjoy!  You will love it.

post #4 of 11



You are in the right place to get started on the smokin adventures. Search out the knowledge that is within this site and it will speed up your learning curve and there is a lot to learn.


High on the list to learning is to known your MES (that is what I use). Knowing the temperature of the product and the unit temperature is #1 IMHO. The Maverick dual probe digital thermometer (or similar unit) is needed.


You will also find multiple ways of operating the MES and as many recipes for turning out tasty results. Start slow, keep notes, share your results and have fun.


Here is one of the best places to find out how to use the MES. They have all worked for me.



post #5 of 11

Good for you Aron. I have a Masterbuilt as well. (PRO with see through door and top mount digital, w/ remote). Just jump in there. Some great suggestions have bee replied, but also I'd say just jump into it and experiment.

I graduated from foil packs and chips on charcoal for regular grill, to Charbroil with side box, to my Masterbuilt. I still consider myself a novice though as I'm not hardcore yet. But, with all the experience and helpful I've recently found in the forums, I'll be there soon.


Cleaning mine out now for a weekend rib smoke. They've been marinating since Sunday. Good luck to ya and enjoy.

post #6 of 11

Congrats on the new smoker   we'll be watching 



post #7 of 11
Aron, congrats on your new smoker and welcome to the forum. Great advice from Larry above- "know your MES". I've had my MES for over a year and love it! If you can't get your hands on a maverick or similar right now, at least test your meat probe in ice water and boiling water. Make note of what it is reading in relation to 32* and 212*(high or low and how much). Actually,I doubt it will read down to 32-prob out of its range. Knowing the IT(internal temp) of your meat is one of the most important things to get good results. Post any more ?s, that's why we're all here-to learn from each other, David.
post #8 of 11

Welcome to the site Aron.  Congratulations on your new smoker.  I envy you living so close to a butcher,  (All I've got round here are grocery stores and they all order pre-cut and packaged meats).  I am not familiar with electric smokers and there capabilities so I will refrain from making a meat recommendation.


Whatever you decide on just watch your smoker temps and the internal temp of your meat and you should be good to go.  Like Trabba mentioned chicken is good and cheap as you learn your rig.

post #9 of 11


post #10 of 11
Thread Starter 

Well I did my first smoke tonight, it was great. I found that the MES 30 likes to run a little hot. Thanks for the tip on testing it before hand. 

Pork Tenderloin with potatoes, Smoked for 3 hours around 200-225 with cherry, apple & pecan chips

I'm thinking brisket or ribs will be my next smoke!

If you want more details about the first seasoning and smoke you can find them here

post #11 of 11

Best luck on your next smoke.  For whatever it's worth;  The ribs are a much smaller investment in time,  ( and stress and money), if you go with a full packer brisket.

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