or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Electric Smokers › new MES owner, seasoning and breaking her in...Q-View
New Posts  All Forums:Forum Nav:

new MES owner, seasoning and breaking her in...Q-View

post #1 of 13
Thread Starter 
Good afternoon all, new to electric smoking, started off with ECB a couple of years ago. Got a belated birthday present yesterday Bass Pro MES Sportsman Elite, and had the day off, so what better way to spend it?

Seasoning....pretty boring

Next bacon weave
for 2# Pork tenderloin that was rubbed this morning with make shift Jeff's Naked Rib Rub (didn't have brown sugar so combined white sugar and maple syrup, should work...right?) All wrapped up while preheating

Aiming for 225F until IT of 145-150F, guessing about 2.5 hours with atleast half hour rest. More pictures to come. Comments and critiques more than welcome.

Cheers
Andrew
post #2 of 13
Thread Starter 


Time to get her dirty! 2 things I Forgot to mention above, I've got 4 chicken cutlets to go on, figure about 1-1.5 hours and the smoke is peach.
post #3 of 13
Thread Starter 


Correct in saying bad smoke correct?
post #4 of 13
Thread Starter 


Better?
post #5 of 13
Thread Starter 


Done in just u dear 2 hours?! Either I messed something up or the MES is just that efficient. Double checking to make sure maverick is t off calibration, mean while pork is wrapped and I. Cooler.
post #6 of 13

Raspy

 

Nice job on the first try.  :Looks-Great:

 

Also poke around on the MES forum and other places and you will find that the general consensus is to leave the MES vent more open up to full open. Close it up when you turn it off to keep the bugs out.

Mine MES vent s always full open.

 

Larry

post #7 of 13
Thread Starter 
Thanks Larry!, just checked maverick temp and its reading 36 on both in ice bath. Is this anither general consensus?

Time to throw some chicken and sausages on.
post #8 of 13

Raspy

 

While you are checking the Maverick it is a little more important to check in boiling water. Should be close to 212 as this will be in the range of cooking temp.

 

Also check out this site for more great ideas using the MES. I have used Bear's info and it is right on for the MES.

 

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index

 

Larry

post #9 of 13
Thread Starter 


Fruits of my labor.
post #10 of 13
Nice looking tenderloin. Keep up the good work, and enjoy the MES.
post #11 of 13

That's a great first smoke, Raspy! I have the Maverick ET-733 and I believe the accuracy is within +/- 2-5°. I agree that the boiling water test is more important than the ice water test. Also, every time I smoke I keep the vent wide open. But mine is a MES 30 Gen 1 so the vent is on the top right hand side.

post #12 of 13
Thread Starter 
Thanks! Thinking maybe some ribs Sunday. Not sure yet.
post #13 of 13

I'm smoking a beef brisket that has both the point and flat on Memorial Day. I've never smoked a point before so it'll be a learning experience.

 

Ribs are fairly easy whether baby backs or St. Louis or just plain spareribs (I've never smoked beef ribs). Research the 3-2-1 method and variations thereof. The most common mistake is overcooking ribs--when the meat falls off the bone. Fortunately, that's how most people prefer it.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Electric Smokers
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Electric Smokers › new MES owner, seasoning and breaking her in...Q-View