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MES seasoning

post #1 of 6
Thread Starter 

So I get I've got to set my smoker to 275F for 3 hours and use my AMPS to season the MES.  But after the three hours, can I go ahead and do my first smoke, or do I need to wait for it to cool down?

post #2 of 6

you should be fine uising it right after.  Just don't burn yourself :439:

post #3 of 6
Thread Starter 

Ok thanks.

post #4 of 6

After you open the smoker door you will use heat very rapidly so you will be ok. 

Have you given any thought to your first smoke. It should be a easy one, One that wont take too long and one that is hard to mess up. 

If you have a meat thermometer  with a probe Pork tenderloin is fast easy and good eating. If you don't consider spare ribs. It is real easy and takes about 6 hours.  Start your journey off slow and develop you trade skills. A great read is JEFFS 5 day E-Course. That will help you. Remember some of your best recipes can be found on Bearcarvers page. They are proven and he gives very good explanations of how to do it.

Enjoy   Jted

post #5 of 6
Thread Starter 

Thanks Jted.  I'm pretty set on ribs for my virgin run and then I want to do a butt. 

post #6 of 6
Quote:
Originally Posted by mummel View Post
 

So I get I've got to set my smoker to 275F for 3 hours and use my AMPS to season the MES.  But after the three hours, can I go ahead and do my first smoke, or do I need to wait for it to cool down?


I say at the end of the three hours you've got a seasoned smoker so full speed ahead! If you keep the door open for just three minutes the inside of the smoker will drop 40-50 degrees. Did you fill up all the rows of the AMNPS? If so, even after 3 hours you should have enough wood pellets left for another smoke. You'll also be able to choose a cooking temp as your set point and it shouldn't take too long for the controller to get you there.

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