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First weekend with my MES 30

post #1 of 5
Thread Starter 

So a few friends at work smoke food all the time so I figured I would give it a try as well.  Picked up a MES 30 at Lowes last week and then bought some ribs, pork butt, wings, and some salmon.  I did a 50/50 salt and pepper rub on one of the racks of ribs and then just some stuff I had in the kitchen for the other one.  The pork butt I used a recipe I found on here, the wing recipe came from the smoker book lol and the salmon I did a 3 parts brown sugar to 1 part salt.  I let the rub sit on the salmon for a little over a hour and then flipped them over so they could soak in the juice that just came out of it, they sat in the fridge for about 6 hours or so.  After doing a lot of reading I went and got a Maverick temp gage as everyone was saying the one that comes with the MES is not very accurate.  Well mine seems to be just about dead on when compared to the Maverick, it was never more than a 2 degree difference.  I did a 2-2-1 on the ribs, the port butt was a 7 pounder and took 13 1/2 hours to do.  The salmon and wings were pretty fast compared to the rest, about 2 hours for the salmon and hour and a half for the wings.  Well here are the pics of what went down lol, the ribs were ok, not what I was looking for but will experiment with other rubs and techniques.  The pork butt turned out really good and so did the salmon and wings.  I will be smoking up some more ribs this weekend with some different rubs.  Enjoy, I know I did.



This is after 2 hours when I pulled the ribs to wrap them


post #2 of 5

That whole thing looks great,may I suggest Foiling your bottom pan,leave the little hole open. and the one that goes to the drip pan,makes easier cleaning.



Thumbs Up

post #3 of 5

So it looks like you did the ribs and the butt at the same time.    Then after that you did the salmon and the wings?   Or were they separate from each other?


I'm curious as there are a lot of folks who insist that there is a fishy taste from doing fish at the same time as other things.    Some even swear you should use a different smoker.     But it would be great to be able to toss a trout fillet on with other things if you didn't notice an extra taste.

post #4 of 5

You did very well. Your co-harts will be jealous and in awe you did this on your first cook .


I give you points for the first made good . .



Have fun and . . .

post #5 of 5
Thread Starter 
Thanks for the compliments guys. I did do the butt and ribs together and did both of them saturday. I did the chicken and salmon on sunday but separate. The wings were first and the salmon was second. One of my friends does fish and other stuff all the time and hasnt said anything about the taste carrying over so we will see. I'm excited to do some more this weekend.
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