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Another newbie from Michigan

post #1 of 5
Thread Starter 

Hello fellow meat lovers!


My name is Justin, coming from Southgate in Southeast lower Michigan. Hard to believe I am talking about grilling and smoking in Michigan in January, but thankfully the weather up here has been rather mild. I have long been a lover of smoked food, and have considered getting into the art of smoking, but it wasn't until recently spending a lot of time in Houston that I decided I was ready to take the plunge. After a lot of digging around, I made the decision to start off with an electric smoker since it would be easier to control the temperature and allow me to get into smoking without a major financial investment. Plus, if I am going to be smoking through the winter, I can set it and other than adding some chips every hour, it is pretty hands off. I went with the Masterbuilt 30" digital electric based on all the positive reviews I have read, and for just me and my small family, I figured it would be plenty big enough to start off. I have not really had a chance to do much with it yet, but I did do some boneless chicken breasts this past weekend because that was all I had in the fridge. I have to admit, the taste was awesome, but the chicken was a little on the dry side. I figure I am going to have some good trials and some bad, but it is fun trying new things! I am anxious to learn from other people's experiences to help make my adventures into smoking much more enjoyable. I welcome all feedback and can't wait to try my first pulled pork attempt this coming weekend!


Thanks in advance for everything!



post #2 of 5

Welcome to the site Justin and to the smoking hobby.  Congratulations on your new smoker, also.


Chicken breast can be tricky.  It is very important to keep a close eye on the internal temp of the breast and pull it off the smoker on time.  Do you have a good dual probe thermometer?  (One probe for your smoke chamber and one for your meat)


Many folks around here use the Maverick.



post #3 of 5

Welcome Justin and congrats on the new smoker! I've got the same smoker, had it for 2 years and still love it. You'll def want to get a Maverick as OEJ mentioned. It'll really help you out. Also the AMZN smoker will keep you in smoke for up to 10-12 hours without having to reload chips every 30-40 minutes. Most MES owners wind up getting these 2 items to produce better smokes.Good luck on future smokes and post some pix of your smokes, we love that stuff! Happy smokin', David.

post #4 of 5
Thread Starter 



Thanks for the welcome. Chicken was a bit tricky, and while I did pull it right at 160, I think I smoked it at too low a temp which required the meat to cook too long. It may not have helped that it was only 25 degrees and windy on that day, so I need to take into consideration the environmental conditions when I am smoking. 


I don't have a dual probe thermometer, but the smoker does have a digital thermostat for the chamber and an integrated meat probe to keep an eye on the meat temperature. I don't know how accurate either of them are, so if I need to upgrade I will certainly go with the Maverick. I have heard great things about them from others and appreciate your recommendation as well!


Thanks again, and looking forward to learning lots from this group!



post #5 of 5
Thread Starter 



Thanks for the welcome. Glad to hear you are still happy with your MES after a few years, it reinforces that I made a good choice with purchasing mine :) I have seen a few people post about the AMZN smoker, but I may need to look more into it. I did a quick Google search and see a few things on Amazon, but hopefully I will get more real world information off the forum. 


As with posting pictures, as soon as I make something worth posting, I will happily put it out here!


Thanks, and great to meet you!



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