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Greeting from Virginia

post #1 of 11
Thread Starter 

My name is Brad and I got a 40" MES for Christmas.  I have only smoked a rack of ribs in it so far and they didn't turn out to bad.  The smoker was VERY moist, but I saw from reading a bunch of posts that I should NOT put water in the pan.  Going to try and do some chicken quarters this weekend.  Look forward to learning!!

post #2 of 11

Welcome Brad.

There are alot of MES guys here so make sure you ask questions and share your experiences.

post #3 of 11

Welcome to SMF, Brad!


Plenty of MES owners on here to help you!



post #4 of 11

Welcome to the forums and the obsession of smoking!


what part of VA you from? I grew up in VA and lived there till this past spring.


I recommend the newsletter too. Jeff (the guy who owns SMF) emails a recipe every thuirsday to cook in your smoker.


once again welcome!


Happy Smoking,

phatbac (Aaron)

post #5 of 11
Thread Starter 

Thanks Aaron!  I'm currently in the Hampton Roads area.  I will sign up for the newsletter.  Thanks again!!

post #6 of 11

Welcome neighbor, I'm in Hampton Roads as well (VB).


So much knowledge here and so many great people. Both responsible for the many hours I've logged on my smoker since I got it almost a year and a half ago.


Let the obsession begin :grilling_smilie:

post #7 of 11
Welcome from SC, Brad. This is a great site with lots of really good folks who are always here to share their ideas and tips. All you have ti do is ask and keep reading. In addition to the news letter, I would suggest the E-Course. It is a great way to get a good jump on smoking. There are also recipes for a sauce, a rub and Jeff's book that can be purchased. They are really good and the proceeds go to maintain this great site.

Good luck and good smokin', Joe. grilling_smilie.gif
post #8 of 11
Thread Starter 

Joe, it's going to be nice here this weekend (VB) so I'm going to do ribs on Saturday and chicken Sunday.  Rib question for you: last time I did the 3-2-1 and they turned out just OK.  I'm thinking about doing them this time just straight, so put them in at 250 with rub and let them go until the pass the bend test (about six hours)  Does that should good?  I want to get them right this time.  Thanks man!!  Brad

post #9 of 11
You're heading in the right direction. Being naked, check them in about 4 hours. Don't let them get too dry. I am assuming that you are cooking spares. If they're baby backs, cook for 3-31/2 hours. I really like the swifts loin back ribs from Costco. They are baby backs with a portion of the loin left on. They are really meaty.
post #10 of 11
Thread Starter 

Yes, cooking the spares St Louis cut!  Thanks a million!

post #11 of 11

texas.gif  Good afternoon and welcome to the forum, from a warm sunny day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




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