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Checking in

post #1 of 8
Thread Starter 

Greetings fellow smokeheads.

 

Colin here checking in from Alameda County CA, (SF Bay Area). I'm of Filipino descent but migrated here more than 20 years ago.

 

I have been smoking primarily ribs and butts for the last 12 yrs using an old Meco Charcoal Smoker I got used from Craigslist.  It's charcoal pan finally gave up the ghost shortly before Thanksgiving this year so the wife gave me a MES 30 for Christmas.  I wish I've stumbled upon this forums before I purchased my AMNPS so I could've bought it from the official site and therefore supported the forums.  I've been lurking for a few weeks and that is how I picked up a few of the acronyms.

 

Well, that's my smoking life in a nutshell, looking forward to meet everyone online and hoping to learn from everyone.

 

May everyone have a safe and happy new year!

 

-Colin

post #2 of 8

Welcome to SMF!

 The mes is a good smoker and puts out some good food.

If you have questions or comments go to electric smokers in the forums and type it in.

post #3 of 8

Hi Colin

Welcome to the group.  We are happy you are here.  You've got a great machine.  Be sure to join the MES group. There you will find great tips and hints on operating your new smoker. 

b

post #4 of 8
Thread Starter 

Thanks for the warm welcome guys! Thumbs Up

 

Quote:

Originally Posted by BDSkelly View Post
 

Hi Colin

Welcome to the group.  We are happy you are here.  You've got a great machine.  Be sure to join the MES group. There you will find great tips and hints on operating your new smoker. 

b

 

How do I join this group? Got a link?

 

Thanks again.

post #5 of 8
Thread Starter 

What does it mean when someone says they did their ribs 3-2-1?

post #6 of 8

Smoke them for 3 hours, wrap in aluminum foil for 2 then unwrap and finish off for 1 hour...in my experience, it never takes 3-2-1, more like 2-1.5-.5 at 225-250...but I don't like my ribs done to the point the bone pulls right out.

 

If  you google it there are a lot of post out there about this. I put some brown sugar, squeeze butter, honey and tiger sauce (Johnny Trigg) in the foil when I wrap them.

post #7 of 8
Quote:
Originally Posted by call-in View Post

Quote:
Originally Posted by BDSkelly View Post

 
Hi Colin
Welcome to the group.  We are happy you are here.  You've got a great machine.  Be sure to join the MES group. There you will find great tips and hints on operating your new smoker. 
b

How do I join this group? Got a link?

Thanks again.


http://www.smokingmeatforums.com/groups/show/8/masterbuilt-electric-smoker-mes-owners
post #8 of 8
Thread Starter 
Quote:
Originally Posted by SaltyGator View Post
 

Smoke them for 3 hours, wrap in aluminum foil for 2 then unwrap and finish off for 1 hour...in my experience, it never takes 3-2-1, more like 2-1.5-.5 at 225-250...but I don't like my ribs done to the point the bone pulls right out.

 

If  you google it there are a lot of post out there about this. I put some brown sugar, squeeze butter, honey and tiger sauce (Johnny Trigg) in the foil when I wrap them.

Good to know.  With my old charcoal water smoker, I usually smoke for 2.5 hours, wrap in foil and finish in the oven, only because I'm too lazy to tend the charcoal. :tongue:

 

Thanks for the link WaterinHoleBrew.  I have now joined the group.

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