First go with the MES

tfries

Newbie

Original poster

Dec 9, 2009

15

10

Cheshire, Oregon

• Dec 14, 2009

• #1

We recently replaced our dead Little Chief with a 40" MES. Yesterday we did the burning seasoning and today we did our first smoke with it. The main smoke was to do a brined turkey. We also thew on some pieces we had in the freezer to make some room for other things. We ended up doing the turkey, a pork loin that we wrapped with homemade bacon and a couple half slabs of ribs. All in all, we were pleased. The turkey took longer than expected. The wood was a mix of apple and cherry.

I am grateful for what I have learned about the MES here at SMF. You all helped to make for a great first smoke.

Here is some Qview.

Pork loin wrapped with homemade bacon.

Ribs finished with a glaze of homemade spicy green tomato jam

The ribs were nice and tender!

Brined and basted turkey.

 

beretta92_fs2003

Fire Starter

May 30, 2008

66

10

Northern Micigan

• Dec 14, 2009

• #2

Looks damn good. You will love the MES.

 

mr mac

Master of the Pit

SMF Premier Member

Oct 19, 2009

1,324

522

Doniphan MO

• Dec 14, 2009

• #3

That loin looks darned good to me! Nice first round!

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Dec 14, 2009

• #4

Man you did a fine job, pretty easy huh? Points to you.

 

smokeguy

Smoking Fanatic

OTBS Member

SMF Premier Member

Sep 23, 2008

605

10

The Pineywoods of East Texas

• Dec 14, 2009

• #5

Very nice! Next time invite me over please.

for showing us your firsts!

 

danj

Meat Mopper

Nov 21, 2009

195

10

Wyoming Michigan

• Dec 14, 2009

• #6

lookin tastey

 

deltadude

Master of the Pit

OTBS Member

Jun 3, 2008

1,529

37

Sacramento Area

• Dec 14, 2009

• #7

Welcome to the MES owner's club here at SMF!

MES Making it Easy to Smoke your meat

 

tfries

Newbie

Original poster

Thread starter

Dec 9, 2009

15

10

Cheshire, Oregon

• Dec 15, 2009

• #8

Thanks all. The turkey came out too late for us to have it for dinner last night, but by that time we were already full from the loin and ribs. While the loin was very flavorful, it was a bit dry. I pulled it out at 165. I had thought about injecting it first, but thought that the bacon and fat layer would have helped to keep it moister, so did not inject. Since it was freezer management I was not too bothered by it. It will make great sandwiches.

We did have the turkey tonight and as expected it was wonderful. Even my wife who is a turkey traditionalist was gushing.

Thanks to this forum, before the first smoke, I made two mods to the smoker. One was the addition of a 12x12 ceramic tile over the smoke box and the other was adding casters.

Here is the loin cut into. Mmm

PS, are my picture too large? I can cut them down if so. Let me know.

Cheers,
Tom

 

pantherfan83

Smoking Fanatic

Jul 29, 2008

350

11

Evansville, IN

• Dec 15, 2009

• #9

They don't bother me any. Looks like you did a great job. Keep the QView comming.

 

oneshot

Master of the Pit

SMF Premier Member

May 30, 2009

1,322

13

West of Chicago

• Dec 15, 2009

• #10

Great job on yer first MES smoke....

And yer pictures are the perfect size, don't make them smaller.....