Seasoning MES 40

ecto1

Master of the Pit

Original poster

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Feb 22, 2010

2,131

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Spring, Tx

• Feb 27, 2010

• #1

Ok it is a great day in Houston Tx and I am seasoning my MES as I type this. It took 17 minutes to get to 275 now I am just waiting for the time to elapse so I can put some spare ribs on tomorrow. Any pointers out there on what type of chip to use i have apple hickory and cherry at my disposal right now. This is my first electric smoker looking forward to being able to keep temp set while I learn more of this smoking game. I am going to use the 3-2-1 method with a rub I have used for some time and my wife's favorite sauce. I am going to try to make a sauce this spring when things are smoking in full swing.

 

ronp

Gone but not forgotten. RIP

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Apr 27, 2008

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• Feb 27, 2010

• #2

Congrats on getting the MES.

Good luck with the ribs.

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Feb 28, 2010

• #3

Ok Ribs are in was not excited about the ribs my wife had picked up but gonna make the best of them. The were vacuum packed spareribs that were cut in half already so St. Louis cut was improvised this time. It has been an hour and the apple wood smoke is starting to make me hungry good thing I will have some ends to snack on in a few hours.

 

dave from mesa

Meat Mopper

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Dec 8, 2009

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Mesa, az

• Feb 28, 2010

• #4

Remember the Q-View

Good luck on the smoke

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Feb 28, 2010

• #5

Just foiled them it was the first time I had opened the door the smell was awesome and my glasses fogged up when I was pulling the ribs. It only took 8 minutes to get back up to 235.

 

tjohnson

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Dec 29, 2009

5,600

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Savage, MN

• Mar 1, 2010

• #6

Great to see another successful MES Story.

I think you'll get a lot of bang for your buck on the new MES 1200 watt!

If you cover your water pan and bottom drip pan with foil, cleanup is a breeze. Also, the racks clean up nice in the dishwasher. Learned these little tricks from the Pro's on SMF.


Todd