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txusafguy

txusafguy

Fire Starter
Original poster
Nov 26, 2016
41
18
Central Texas
My name is John and I live in central texas and am new to electric smoking.

I just bought a MES30 and seasoned it last night.  Today I have a pork loin and big pan of mac and cheese. 
 
Welcome to SMF!  That pork loin can dry out fast!  I'd smoke it to 145 IT and let it rest for 30 minutes.  I don't know if you were asking for advice, but thought I'd throw that out there.  Glad you joined us.  The mac and cheese is more forgiving then that loin!  
icon_mrgreen.gif


Mike
 
mike5051 said:
 
Looks great! 
points1.png
  Never smoked corn on the cob, did you wrap it in foil?

Mike
Click to expand...
No foil just like it is.  Hind sight I should have put it in foil with butter then after an hour smoking take it out and season then smoke.  It was still good though.
 
texas.gif
  Good morning and welcome to the forum, from a nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

     Nice !

       Gary
 
Everything looks awesome! I'll have to try the corn, I usually have just grilled them with the husk on.

Oh, and thanks for your service!
 
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