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just got a MES

post #1 of 15
Thread Starter 

A brit merchant navy officer living in tulsa OK.

Ready to start smoking with the new MES. Wife gave up trying to hide it as a christmas present.

Just wanted to say hi....going to look for something to start smoking with tomorrow. Probably a pork Butt

BTW...love the army smilies! But how about a few Navy ones?

post #2 of 15
Welcome to the SMF Tony,We are glad to have you onboard
post #3 of 15
Welcome aboard! Becalmed in Tulsa, eh? I am in Ponca City myself, retired Naval Reseve. Good luck with the butt, hard to mess one of those up.
post #4 of 15
Welcome to SMF, Tony. Glad you joined us.
post #5 of 15
Welcome to the forum. I really like my MES.
post #6 of 15

Welcome to the Forum.

MES Owner here too. You will love it! Don't blame your wife for jumping the gun on Christmas. They are a tad hard to hide behind the couch . PDT_Armataz_01_12.gif

By Christmas you will be an old pro at it. They have a steep learning curve. Mondo easy to use.

Make sure you let it get all the way up to temp before you add the meat.
The vent side is always a little hotter than the other side. On mine the temperature controller is quite accurate but I still use a couple of oven thermometers placed on each rack to make sure. Then put a remote probe in the thickest part of the meat and your all set.

I put aluminum foil in the drip pan and the water pan to help with cleanup.

Take pictures of your first smoke they only happen once.

PS Then show them to us. Hint hint.....icon_smile.gif
post #7 of 15
Welcome to the SMF Tony.
post #8 of 15
Welcome to the SMF. Enjoy your stay.
post #9 of 15
First off welcome Tony to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #10 of 15
Thread Starter 
Thanks for the quick and warm welcome guys!
just got back from SAMs with a couple of Pork Butts. The MES is going through the seasoning cycle as we speak.
Quick start off questions...
As there is an electronic temp control, how "open" do you set the vent opening?
Do I fill the water tray for EVERYTHING?
Does the Butt go straight on the rack, or do you use a tin foil tray...or simular?
post #11 of 15
Welcome aboard Tony. Congrats on a christmas gift that will be used year around. Some of us shop the specials all year long, freeze the meat when on sale and then have a great selection come smoking time. I am a gasser and drum owner, so I can unfortunately not help you with your MES questions, but someday I will drift the electric way.
post #12 of 15
Welcome Tony, I guess it would be pretty hard trying to hide something that size.
Are ya a smoken limey cause you're an Irish mic like me?

Glad you are getting her seasoned, what kind of plans do you have for the butts? Rub, going to foil or no foil, spritz?
If you need any advice on any cooking procedures you are a bit unsure of there are more than enough opinions and so many great folks to help answer them.

Don't own an MES myself either so can't help on the vent and temp issues but as for the butt, slather them with a binder, mustard or olive oil, rub on the love and once the smoker is flowing and heated place directly on the grates.
post #13 of 15


Tony I have owned a MES for several years now and still love to use it as well as my other smokers. Good choice on starting with the Butt as you will love it when finished. I know everyone has their own way of smoking but this is what I do with mine. I put EVOO and rub that in, next I use a rub and let set for 2 hours at room temp. Smoker hot, water always in pan, and wood chips full. Temp 225 for 5 hrs Butt in, fat side up. After the 5 hours I wrap it in HD tin foil and reset timer for 12 hours at 200 deg. When you remove this try not to punch a hole in the tin foil so you can collect the juices when you open it. After it's out is when I punch a hole and collect the juices. This will fall apart and you will love it. Use two forks to pull and pig out. Use some juice on what your eating.

post #14 of 15
Thread Starter 
I am a Lancashire lad. Married a good mid-western girl, hence my Tulsa location.
post #15 of 15

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

How to post Qview to Forum:

For Step By Step Instructions On Posting Qview Check Out This Tutorial

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