- Nov 7, 2009
- 1
- 10
I have a MES 30. Did 3 oven roaster chickens for my first try. Brined overnite, and smoked at 235-240 for 4 hours. Did it for the Ohio State vs Michigan game weekend before Turkey Day. Friends that were over devoured them like savages. Used mostly apple wood but added hickory to each load. Sorry I did not take any pics.
Christmas Day had the family over and smoked a 7.5lb pork loin roast. Left the spine in and a few rib bones. Brined overnight, used a sage, coriander, and celery powder rub. Smoked with cherry and hickory almost 4.5 hours at 240. Took off at meat temp of 140 wrapped in foil and at rest it arrived at 158. Entire family mowed it down like condemned convicts.
I do have pics of that put my camera is not cooperating. Both of these smoking adventures took place in horrific weather conditions. Rained all day for the Buckeyes game and was cold. Christmas Day we had a blizzard and 20 degrees. I did follow instructions I read in here about bringing the MES indoors to warm it up prior to use. Worked fine and held heat fine.
Christmas Day had the family over and smoked a 7.5lb pork loin roast. Left the spine in and a few rib bones. Brined overnight, used a sage, coriander, and celery powder rub. Smoked with cherry and hickory almost 4.5 hours at 240. Took off at meat temp of 140 wrapped in foil and at rest it arrived at 158. Entire family mowed it down like condemned convicts.
I do have pics of that put my camera is not cooperating. Both of these smoking adventures took place in horrific weather conditions. Rained all day for the Buckeyes game and was cold. Christmas Day we had a blizzard and 20 degrees. I did follow instructions I read in here about bringing the MES indoors to warm it up prior to use. Worked fine and held heat fine.
