After seasoning the new MES40 (I sprayed the inside down with a light dose of "Pam EVOO" I was ready to have my first!
I started the smoker heating around noon - had to put it in the screen room - looked like rain was heading my way. It took about 20 - 30 mintues to get to 240. Meantine London was taking the chill off on my counter with a plastic wrap covering to keep things clean.
MES 40 let me know she was ready for my meat - great remote - lets me set up the smoke - temp and time - then gives me constant status - temp - time left - if I hold the one button, the built in meat thermometer gives me the internal temp of my meat!
I put my meat into her - salivating at the sight of her shinny grates, her hot plate for my wood and her fancy probe to moniter the action. I stuck her temp probe into my meat and shut/locked the door. I then added a half-cup of soaked mesquete chips through the side loader, and opened the top vent full bore. (I had it closed - sort of foreplay to get MES all heated up for coming action).
I went about makng a cucumber/red onion/tomato salad with Garlic Expressionns dressing, S&P and some dill, with a dash of sugar. YUM! I also made a nice Blue Cheese Butter with scallions and a teaspoon of Worchester and Cracked Black Pepper. Once again, I was able to be an electronic voyer via my remote, which allowed me to monitor all the action out back from the comfort of my air conditioned kitchen.
After about 90 minutes MES was getting my meat hotter and hotter - 120 - time to wrap London in some heavy duty foil. He had splatered MES's grates and bottom plate with his juices, and MES was filled beyond capacity with smoke that she was venting out the top. (I hesitated if the time was right to 'butt into' the action with my foil!)
I left London in MES for about 30 minutes, wrapped up tight with MES's temp probe inserted. London was getting close to 140 so time to pull him out.
I layed him on a plate in the microwave to set for a spell (I have a Greyhound and a Whippet who were more interested in how delicious London smelled than to listen to me chasing them out of the kitchen - better save than sorry!) After aouut 20 minutes of rest I placed London on the cutting board - the final moment had come - time to see if my "first" was a bang or a bust.
When I cut into London on an angle, across his grain - the first slice layed down on the cutting board, revealing a perfectly done slab of meat - pink in the middle, with a distinct "smoke ring" aroud the perimieter - that was a surprise - I have seem many a post claiming you can't get a smoke ring with electric - WRONG!
As I layed the slices out on a platter, my room mate was hovering - the smell and the presentation was awesome - I crumbled some of the blue cheese butter over the plated slices along with some fresh chopped greens from the scallions and finished with a few twists of the pepper grinder.
What a meal - fantastic Mesquete smoke flavor enhanced with the blue cheese butter, and a fresh cucumber tomato salad.
I sat back with a contently fullfilled smile as I enjoyed some Cabernet with my virginity lost. Thanks for your input and tips that made this a memorable moment.