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Butt Rub

post #1 of 14
Thread Starter 

I am from New Palestine, IN

Call myself BUTT RUB because I cook a number of pork butts

This weekend I will try my new MES elec smoker.

I had a wood or charcoal smoker but since I had a stroke I can not sit and watch it for hours, hope this will work out.

Just made some sauce but tasted to HOT trying to cut it back and get it Med or below the hot taste

post #2 of 14
You're going to love the MES! You'll be wanting to get an AMZNPS so you don't have to keep adding chips every 30-40 minutes. But I've been smoking on mine for over a year and still love it. Recently got my AMZN and now love it more!
post #3 of 14
Welcome! For the hot sauce try adding brown sugar or molasses. It should tame the heat a bit.
post #4 of 14

Howdy Butt-Rub! Listen you are going to love that little smoker as soon as you accliamte to the electric vice the fire breathers. They are not the same. For instance, you don't want to mop, spritz, baste nor sauce while cooking. Well if you want to sauce save it for the very last hour of cooking. The electric maintains the moisture like a sponge. You don't even need or want the water tray. Line it with foil and fill it with sand as a heat sink if you just want it in there.

 

I know that sounds crazy, but its true. Keep the door closed. The electric doesn't need the moisture because it doesn't escape from the constant tending, the high dry heat of a fire breather, but it suffers from a slow reclaimation of chamber heat when opened. Its a small heating element, and most l;eave their vents open, so it does take a bit to reclaim that lost heat.

 

Wow as always I babble on....LOL.

 

How about, welcome to the boards. Looking forward to your learning experiences and pictures of your achievments.

 

I too changed over, I had a bit of experience with analog electrics. This place helpped alot, people are great and helpful also.

 

Enjoy your smokes, no stress means great smoke.

post #5 of 14

Good luck with the new smoker!

post #6 of 14
Quote:
Originally Posted by Butt Rub View Post
 

I am from New Palestine, IN

Call myself BUTT RUB because I cook a number of pork butts

This weekend I will try my new MES elec smoker.

I had a wood or charcoal smoker but since I had a stroke I can not sit and watch it for hours, hope this will work out.

Just made some sauce but tasted to HOT trying to cut it back and get it Med or below the hot taste


Butt Rub welcome to SMF as David said you will want an AMNPS feeding chips to your MES is probably more work then a stick burner.I would also recommend another probe the MES are terrible they are way off.Check this link Todd has both the AMNPS and Mavericks

 http://www.amazenproducts.com/default.asp

Stop by the MES Group lots of mods.

http://www.smokingmeatforums.com/groups/show/8/masterbuilt-electric-smoker-mes-owners

Try to take it easy make smoking fun Enjoy

post #7 of 14
Welcome to SMF! welcome.gif
We're glad to have you. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
Always remember to have fun because it's not fun if you have to work at it.
Thanks for joining,
- Ryan
post #8 of 14

 

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

 

Gary

post #9 of 14

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.
David

post #10 of 14

Welcome Butt Rub.  I've been a member for a few short months but have learned quite a bit.  Saw your comment on my photos but have no idea how to reply.   I'll learn.  Anyway, I haven't used my smoker yet.  The photos are up to date - I need to make the door and then cure it with a fire for a few days.  It's been raining in East TX for a long time - hard to get things accomplished.

 

Again, welcome.

post #11 of 14

Another smoker in Indiana!  Welcome!

post #12 of 14
Thread Starter 

In my last post I smoked Ribs & Peppers the ribs were good but not real happy had friends in Friday and smoked more ribs, I let the rest for 35 minutes, they were excellent, tender & juicy.

I also smoked 4 chickens, I believe I got ones that were to big and trying to go buy what everyone has said about them. These were real big, I am going have to redo them Sunday.

Also I got a cold smoker and is not putting out enough smoke, any suggestions I kept pulling out the ash drawer to make sure the wood was getting down the screen, not sure what to do?

post #13 of 14
Salt is a big part of getting in the flavour when cold smoking I've found. The other thing is time. Keep your smoker at a healthy low temperature possibly using freezer blocks and a water bath, over the night when outside temps drop and give what you're smoking the benefit of time in the cold smoke. Do 've careful of temperature s though, as you don't want it getting new legs and running off before you get a chance to cook it if you're going to. Would think about adding potassium nitrate to your rub/cure/brine to help keep it all safe.
I've had success with a cold smoke generator from proq. Sides of salmon, raw cured sausage/salami, and smoking things to be cooked later.
post #14 of 14
Thread Starter 

I have the Cold smoker but one problem Creosote builds up in the chimney area where chips go. not happy with this as the smoke has a bad smell. 

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