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New to the Smoke Ring

post #1 of 7
Thread Starter 

Hey guys! My name is Kelley, and I live on the Central Coast of California, but born and raised in Mississippi. I am new to smoking, but I love to grill/cook/whatever, so I know I am going to fall in love with smoking things! I am so glad I found this forum, as everyone seems so helpful and friendly. I'm not scared to ask stupid questions! 

 

I got an MES30 for my birthday this past year, and have since smoked a butt, baby backs, and a turkey breast. Still some tweaking to be done, but I feel like I will get the hang of it soon enough.  

 

I am excited to start sharing some of my upcoming smokes (I got elected to do the turkey for "friendsgiving" this year), so I am a little nervous about that. I am positive that y'all will be able to walk me through it! Again, I am so happy to be a part of the forum! 

 

 

Namaste ॐ  

 

Kel

post #2 of 7

Welcome Kelly!!:welcome1:

 

Since you have an MES, my Step by Steps could come in handy for you (See Below).

 

Sorry I don't have any Turkey in it.

 

 Link
Just click on "Bear's Step by Steps". And take your pick.
 
 
Bear
 
post #3 of 7
Thread Starter 
Thanks Bear! Those look great! I think I'm gonna have to get a prime rib, after looking at those. I have a couple of pork loins marinating now, and will get them in the box in a few hours. Any suggestions?
post #4 of 7
Quote:
Originally Posted by SmokinHotRN View Post

Thanks Bear! Those look great! I think I'm gonna have to get a prime rib, after looking at those. I have a couple of pork loins marinating now, and will get them in the box in a few hours. Any suggestions?


Prime Ribs are one of the easiest things to smoke, with the greatest reward.

 

As for the Pork Loins you have marinating, I would suggest smoking at about 225° Smoker Temp to at least 145° Internal Temp, but not over 150° IT.

145° is the safe temp according to USDA.

 

 

Bear

post #5 of 7

Welcome to the addiction from another on the Central Coast!! :icon_mrgreen:

post #6 of 7
Thread Starter 
Well, I wasn't able to get the tender loins in the smoker (I work nights and had to sleep today!), so on the grill they went. Seriously, I think being part of this forum is going to make my grilling/smoking/cooking so much better! The missus said this is one of the best loins she's had! I'm on my game! Made a "potato pack" and threw some asparagus on there, had a meal in less than an hour. I know this grilled, but I had to share!

post #7 of 7
Welcome to SMF from the Northern Sierra Mountains of CA.
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