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Finally took the plunge and got a MES!

post #1 of 9
Thread Starter 
Well, after two years of going back and forth on what to get I've finally decided which smoker to get. Once the Gen 2.5 came out I decided on that and convinced myself this week to get the 40" Gen 2.5 from Cabela's. Just got it together and finished seasoning it. Can't wait to do my first smoke in something other than a char broil version of the ECB! Thank you for all of the advice from the regualrs! This is a wonderful community.
post #2 of 9

I am looking at ordering the same Cabelas smoker.  How happy have you been with your selection?  The choices are many these days.

Thanks for providing any advice or feedback.

post #3 of 9
Thread Starter 
So far I love it. I have only had the opportunity to use it once to smoke some veggies and a couple pork loins. My niece said that the pork was "the best chicken she ever had." I later found out she "doesn't like pork" so they told her it was chicken. The smoker worked great and having the extra grates vs the amazon or Sam's smoker I like. Part of me wishes it had a window but I couldn't justify the price difference. I would buy the same one again.
post #4 of 9

congrats on the purchase make sure you check the temps my MES is way off like 25* or so I use my maverick for the correct temps and go by that

 

good luck

 

a full smoker is a happy smoker

 

DS

post #5 of 9

I love mine.  Hit me up if you need any help.  Defintely get an AMPS and check the main BT thread for tips on keeping it lit. 

post #6 of 9
Quote:
Originally Posted by mummel View Post
 

I love mine.  Hit me up if you need any help.  Defintely get an AMPS and check the main BT thread for tips on keeping it lit. 

Definitely do what mummel said ^^^^^^  I had problems on my 40" BT on air flow and between this forum and Todd @ Amazing Pellets, I now have some things to try nes time. Keep an eye on my future posts of what I did and how it worked.

post #7 of 9

Man I lit mine earlier and although it didnt go out, its taken a good hour to produce any meaningful TBS.  The AMPS is genius but its not fool proof.  You need to learn how to use it.  My feeling is that proper smoke gets produced only once the pellets have been really heated up for an ~hour and that cherry is burning nicely.  I think I need to let it sit outdoors for 15min before putting it in (I even microwaved the pellets today because its raining).  That may get better smoke right from the start (which is important, Im only doing a 2 hour smoke today and taking 1h to get proper smoke isnt great). 

post #8 of 9
Thread Starter 

Things have been really busy and I haven't been on in awhile but thanks for all of the information.  The main BT thread has been great for info!  I smoked some St. Louis style ribs and 2 pork loins and deep-fried a turkey  for a big family picnic on the 4th of July and everything turned out great.  I did have some issues with the AMPS but it seemed to do much better when I pulled the chip loader out partially.  I've been trying to keep an eye on your progress with the AMPS Brickguy.  Unfortunately I was too busy with hosting so I didn't get any Q-View but everyone loved the food.  I'm planning on doing my first butt this weekend to try some pulled pork using Bear's step-by-step now that we finally have some dry weather in West/Central PA.  Hopefully I'll remember to get some Q-View this time and try the AMPS again.

 

I've done some burgers and hot dogs a few times in the evening after work but I've just used the chip loader and wood chips left over from my ECB smoker and it smokes well that way.  I'm determined to get the AMPS working how it's supposed to though.

post #9 of 9
Thread Starter 

Did my first butt today using @Bearcarver step by step guide.  These were two smaller butts (one was 3 lbs. and one was just under 5 lbs. so my times were a little bit different but it came out great.  I did learn some things, as I'm sure is always the case, about the smoker today.  I have an iGrill2 and set a probe up on the left side and the right side of the rack to follow temperatures.  The right side was 25F-30F hotter than the left during the entire smoke and that was with a fairly large foil pan on the bottom rack above the foiled water pan.  I assumed, from reading the forums, the right side would be hotter than the left with the element being on the right side so I put the larger butt on the right side and the IT stayed within 5 degrees of one another the entire time.  Bear's step-by-step was great and the juice from the foiling was delicious.  Can't wait to try my next one!

 

Night before rub on both with the yellow mustard base.

 

 

Just pulled out after the rest and ready to pull.

 

 

Pulled great just using dinner forks and fingers.

 

 

First sandwich with a modified version of Jeff's BBQ sauce.

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