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New in Atlanta - MES

post #1 of 15
Thread Starter 
Hello – New to the site from Atlanta. First smoking experience was working at a “Swine and Dine” fundraiser at SIU-C, 20 some years ago. After that most of my smoking has been on a Weber kettle using indirect heat adding chips throughout the day. Found a Masterbuilt Electric floor model on clearance and couldn’t help myself. We seasoned it according to the manual Saturday. Spare ribs smoked with hickory Sunday. Not bad for a trial run but the ribs still had some “new smoker” taste. Any advice on breaking in the unit would be appreciated.
post #2 of 15
Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview. icon_smile.gif
post #3 of 15
Howdy, welcome to the SMF!!
post #4 of 15
Welcome to the forum. As far as breaking in the smoker, just put in a brisket. By the time it's done, you smoker will be pretty well seasoned.biggrin.gif
post #5 of 15
Welcome to SMF
If you seasoned the smoker according to the manual then the following could be your problem.

New users of the MES will tend to add too much wood each time they load the wood tray and dump it. Since you used hickory as the smoking wood it would be easy to do.
Each time you add wood (30 to 45 minutes) try using just 5 to 7 chips or 2 small chuncks (about the size of a marshmallow).
You only want just a faint amount of smoke coming out the top vent which should be all the way open. Try using apple as it is much milder...
If your smoked meat tends to "bite" your tongue the above is probably true.

post #6 of 15
Welcome aboard friend!
After a while of smoking regardless your unit will be "broken in." However, it is wise to run the unit empty as the instructions mention to cook off the oily residue.
Happy smoking!
post #7 of 15
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #8 of 15
Illini's advice is to be remembered! The MES delivers big smoke flavor with very little wood.

As for seasoning. I completely wiped the insides out with a warm damp rag. Left open to dry or dry out with another towel. I then sprayed the insides with a good coating of PAM. Follow the manual's directions about preheat from there, add wood about 1/3 cup for seasoning, and do that several times for the next 1.5 hours, or longer.

But you have already cooked. You can still wipe the inside out, spray pam, but it really is not necessary. I would heat the unit to 270-275º once at that temp add wood, and season for another hour or two, about 15 chips every 30 min.

Rem. Illini's amount of chips that is all you need for actual meat smoking! If you add a 20 chips you will get lots of white smoke instead of TBS.
post #9 of 15

Welcome to SMF, 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

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.


Here you can get the 2009 USDA Food Safety Guide from his site.

How to post Qview to Forum:

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

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.

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

post #10 of 15
First off welcome Ham Walk to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. 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 #11 of 15
Welcome. Always good to see more Georgia folks join in.
post #12 of 15
Welcome all kinds of info here
post #13 of 15
Thread Starter 


I'm feeling the warmth already. I think Illini might have nailed the issue. We are used to filling an iron smoker box with chips and smoking over charcoal. We were pretty heavy handed with the hickory. The Pam idea makes sense and who could object to a brisket?

Thanks Again
post #14 of 15
Welcome to the SMF, plenty of MES owners here who can offer you some great suggestions. it's all good my friend.
post #15 of 15
Welcome to the SMF, We are glad to have you onboard
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