or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Newbie in Indianapolis
New Posts  All Forums:Forum Nav:

Newbie in Indianapolis

post #1 of 19
Thread Starter 
Hello, Chris in Indy here. Been lurking for a while but just bought the MES at Sams club. Had an ECB but really wanted more capacity and minimal babysitting really sold me on this unit. Anyway I'm working on seasoning it right now and will attempt my first smoke tommorrow with 4 racks of spares and 2 babybacks. Bought a Boston butt for pulled pork for my second for Monday night Football. Just wanted to say hello and thanks for all the info that has already been posted that has been truely helpful.
post #2 of 19
Welcome to SMF!! Glad you joined us!

Take care, have fun, and do good!


post #3 of 19
Welcome to the forum, Chris. We're glad you're here! Enjoy that new smoker. I look forward to seeing those pics tomorrow and Monday! icon_smile.gif
post #4 of 19
Wecome to the Forum Chris. It sounds like you got a nice new smoker. I wish our Sam's Club carried smokers! Best of luck!
post #5 of 19
Welcome aboard. Glad to see you chose to participate. Lookin forward to hearing about your adventures with the TBS.
post #6 of 19
Thread Starter 
I do have one quick question. I have read many of the threads and walk throughs on ribs and this is going to sound really stupid but.... When do I add the sauce. After they come out or during the last 30 min or so? What do you guys recommend. I have 6 racks so I was going to go naked on some but sauce on prob. 4 of them.
post #7 of 19
Personally, I just add some sauce for the last thirty minutes kind of like a glaze. Personal preference wins out. It's your smoke, your choices. A little experimentation can pay big dividends.
post #8 of 19
Welcome Chris,
I'm new to the forum also, but have been a smoker (thin, blue kind) for a long time. I was looking at the MES at Sams yesterday. Give us a good review. I am thinking of getting a stainless propane smoker. Anywho - about those ribs. Not a stupid question at all. There is no real answer. Some folks like what the sauce does when it is cooked on the meat and others feel that it does nothing at all. It's all a matter of opinion and what you like. Some argue (justifiably) that ribs with a good rub do not need sauce at all. I've eaten some where I add sauce every other bite because it's so good both ways. Let me suggest that you sauce about half your ribs near the end and leave the rest nekked (that's southern for "naked"). Serve some sauce or a variety of sauces on the side with those. Then you can see what folks like best and, more importantly, what you like best. Good luck and have fun!
post #9 of 19
Hi Chris and welcome from a long time MES usericon_wink.gif

Saw where you posted on another thread where I talked about not overdoing the wood usage....that is one of the hardest things a new owner has to learn....If you see just a little smoke coming out the top vent you have it just right....when I was in the learning curve there were some really oversmoked failures on my part....3-5 chips every 30 minutes will be a good place to start

Lots of luck and enjoy the new smokericon_neutral.gif
post #10 of 19

Glad your aboard

always glad to see someone else from indiana,there is a lot of good people here with great advise
Good Luck and Good Smoking
post #11 of 19
welcome to smf. there's a couple indiana members. check out & add yerself to the smf pushpin map.
post #12 of 19
Welcome Chris

Glad you stopped lurking and decided to join us! icon_mrgreen.gif
post #13 of 19
Welcome to SMF! You'll be glad you joined.

I've been through Indy but haven't spent much time there.
My father in law lives in Newcastle. been to lake Monroe and the races and cheeseburger in Paradise in Bloomington.

Indiana is beautiful country and I always have a blast there!
post #14 of 19
Welcome to SMFPDT_Armataz_01_12.gif
post #15 of 19
Welcome to the SMF Familyicon_exclaim.gif

As far as saucin ribs... I have a personal problem with saucing smoked meat. Far to many restaurants put sauce on ribs & call them BBQ ribs when BBQ ain't got nothin to do with how they cooked 'em. That is MY personal problem so as so many others have said figure out what YOU like best by trial & error. The nice thing is what you call error is still ediblePDT_Armataz_01_11.gif
post #16 of 19
Welcome Chris. Nice to have you on the forum with us.
post #17 of 19
Hello Chris, glad to know you're part of the SMF. Looks as if you've got the smokin' symtoms, good luck!
post #18 of 19
Thread Starter 
My wife says I'm obsessive compulsive and I'm sure my actions of late haven't changed her mind at all. After buying the MES and smoking 6 racks I immediately threw the boston butt in. That worked out pretty well so since then I've picked up the OS remote thermo and started a smokin' notes book to keep track of all the attempts at making something edible.
post #19 of 19
Welcome aboard
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Newbie in Indianapolis