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Smoking Sides Question

post #1 of 5
Thread Starter 
I'm gearing up for my first smoke. Woohoo!

About to go find me a nice butt or shoulder to start around 5-6 AM before work tomorrow.

I've got the smoker, my A-MAZE-n, thermometer, and all that good stuff.

I'm getting excited, but anyways on to the real question.

On top of the Pork I am making cheesy potatoes, jalapeño poppers, and salsa. Technically I'll make the salsa tonight but that's besides the point.

If I wanted to get some smoke flavor on my potatoes and jalapeños how would I do that?

I've read you don't want to over smoke stuff so I thought I would end up doing the pork for roughly 10-12 hours at 225.

So I was thinking 4-6 hours of smoke, but then how would I get some smoke on the potatoes and the poppers?

Thanks in advance!
post #2 of 5

I saw on one of your other threads you are using the 30" MES.  That bit of information should bring some assistance from the MES'ers.  If it is a room issue where you can't do both at the same time, once you wrap the butt, pull it out of the smoker and finish it in the oven, then use the MES for the sides. 

 

On my WSM I pretty much do everything as a dry smoke hot-n-fast these days so I treat the sides no different than if I was doing them in the oven.  You're limited to 275F chamber temp so it will take roughly one and a half times to twice as long as doing them in the oven at 350F. 

post #3 of 5

I have an MES 30.  I think you'll be fine adding more smoke at the end of your butt smoke.  I'd put the butt on the top-most rack for the smoke.  When you're ready, put your veggies on the rack below it.  Doesn't sound like it would be overloaded, which I've done before.  IMO, the extra smoke at the end won't be a burden at all.  If you wrap your butt (I don't), then no worries at all.  Everything will be fine at 225, too.

post #4 of 5
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

I saw on one of your other threads you are using the 30" MES.  That bit of information should bring some assistance from the MES'ers.  If it is a room issue where you can't do both at the same time, once you wrap the butt, pull it out of the smoker and finish it in the oven, then use the MES for the sides. 

 

On my WSM I pretty much do everything as a dry smoke hot-n-fast these days so I treat the sides no different than if I was doing them in the oven.  You're limited to 275F chamber temp so it will take roughly one and a half times to twice as long as doing them in the oven at 350F. 


Hey, thanks for the reply.

I guess I should clarify that the MES is actually a 40".

Not knowing the difference I just assumed it was a 30" until I broke out the tape measure.

Thanks for the time comment too. I work at home from time to time ( I work in IT so it works out) and I think since it's my first smoke I'll probably work at home tomorrow and just the throw the sides in around 3 - 4 o clock then.
Quote:
Originally Posted by mfreel View Post

I have an MES 30.  I think you'll be fine adding more smoke at the end of your butt smoke.  I'd put the butt on the top-most rack for the smoke.  When you're ready, put your veggies on the rack below it.  Doesn't sound like it would be overloaded, which I've done before.  IMO, the extra smoke at the end won't be a burden at all.  If you wrap your butt (I don't), then no worries at all.  Everything will be fine at 225, too.


Thanks for the info!

I think I have the room as I have recently found out it's a 40" MES.

I think that's a good plan. I'll start it off smoking and just conserve some of my pellets and add some smoke in the last couple hours for the sides and just wrap the meat.
post #5 of 5
It's almost impossible to over smoke a pork butt with an AMNPS!
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