Recent content by cbsmokes

Bones starting to show some. First pic is just RIBS WITH RUB. Second i mopped on some SBR bbq sauce. About another hour and its feast time. Although i would be happy to eat them now

3 hours in. Wrapped with some apple juice and splash of captain ( i always ad that to my apple juice whem smoking idk why). One set kept getting a hole in bag when putting it in smoker. After 3rd try i called it a loss and added lil juice to water pan (which i never use) to hope it helps some...

Ribs prepped and halved. Larger rack after rubbed. Thanks TROPICS

New to smoking this year. Got my pulled pork down pretty good. Some chicken amd some burgers under the belt, but this is the first Rib smoke Ive ever done. 2 racks both halved so they fit in my MES30. One rack is much meatier..(?) than the other. Made a simple rub from the spice supply i have...

Thanks for the thread. I was going to ask same thing, with Memorial Day so much going on i was going to smoke first then reheat and serve a day later. Glad to see it is as easy as i had hoped. CB

I just set up my mailbox mod and am taking it through its paces in a quick test run. I used the AMNPS inside my MES30 last week and was effective but i wanted to get it out of the unit. Anyways how many holes should the box have for optimal airflow. I didn't add any extra holes there are 4 to 6...

I did chicken leg quarters for one of my first smokes few weeks back on my MES 30. I did one naked (no brine, no seasoning) one seasoned and one brined and seasoned. The all came out real good. Slight difference in the brind one and just the rubbed one not sure if it was totally worth it but I...

Wow I was way off. Everything I was reading said expect 1 to 1.5 hours per pound. Thanks for the help everyone. I guess this proves I have much to learn. Thankfully almost everything in the smoker tastes great just may not be what was expected.

Follow up: didn't use the mustard rubed it last night with homemade mix. That was great. Problems arrose however. In my MES 30 2nd gen at 225 it took 6+ hours to just get it to 150 which was after dinner time already so after not going up much more in the next hour I figured it hit the stall? So...

Hates Mayo even more. Life is rough.

I plan on doing a pork but this weekend and for pulled pork on my MES. Was looking through rubs and many start with the mustard as a base for the rub. The warden (wife), is not fond of mustard, does the mustard flavor carry over into the meat much that she would still notice if she never knew...

Was in a similar situation. Was going to replace my grill with a pelet grill, i liked the GMG, then found a great deal on a MES and used the extra money to put new interiors in my existing grill. But I was having tough time deciding between a GMG and a RT both seem pretty solid to me so...

I just got in my AMNPS, do I need the mailbox or does it do well just sitting inside. CB

Had an old bathroom cabinet thing that had no purpose and was in my way in the garage. I flipped the top half upside down and got to work used some scrap wood to brace it and plywood top. A little oversized so I have a table top for setting things going in and out of smoker

MES 30, newer one with the water pan that slides in on the left of smoke box. I'm in my one car garage due to rain and sudden gusts of wind. I did my seasoning the other day, didn't babysit it just let it run, used pecan chips. Smelled great soon as I walked out of house, smoke was pretty heavy...