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  1. T

    Beef Ribs

    I'm a newbie smoker, and did my first chicken over the weekend with help from people on this forum. I would like to do beef ribs. I don't like pork ribs, yuck! Can anyone give me the rundown on beef? Good recipes? Tips, tricks?
  2. T

    Oh my word!

    That sounds delicious!
  3. T

    Oh my word!

    Mmm that's a great idea! I have a killer chicken tortilla soup recipe!
  4. T

    Oh my word!

    I am now! I don't think I'll ever cook chicken another way!
  5. T

    Oh my word!

    We just devoured our first smoked chicken! We've never smoked before. I'm beyond impressed! It's probably the best chicken I've ever had! Here's what I did: I brined over night in 1 gallon of water, 1 cup kosher salt, 1/2 cup of brown sugar, 1TBS whole peppercorns and 1TBS minced garlic. When I...
  6. T

    Cook time

    Yum. I hope mine comes out good!
  7. T

    Cook time

    Well she's in the smoker! I have it on 250 with a mix of hickory and apple. I put some POG and butter under the skin and on the skin and I got my IT all setup. I hope it comes out okay!
  8. T

    Cook time

    Thank you! I'm super excited! What seasoning pairs well with hickory/Apple? Should i just do POG?
  9. T

    Cook time

    Okay, I did. It's spatchcocked and laying on a drying rack over a pan to catch drippings. We usually eat dinner around 4 or so, about what time should I start smoking it? And do i start at 275 straight out of the gate all the way through? I was thinking of doing a 50/50 mix of hickory and apple
  10. T

    Cook time

    Okay, thanks!
  11. T

    Cook time

    Well I let it brine over night... It's 6am, should I take it out of the brine and start air drying? It's been about 9 or 10 hours in the brine.
  12. T

    Cook time

    Sorry! I have a MES 30, so it only goes up to 275, which I'm assuming I smoke it on the whole time. I live in southern Oregon, about 30 minutes from the California border.
  13. T

    Cook time

    Im smoking my first whole chicken tomorrow. Well, first time smoking anything. I just put it in a brine of 1 gallon water, 1 cup kosher salt, 1/2 cup brown sugar, 1 tbs peppercorn and 1 tablespoon of garlic. How long do I brine it? How long do I let it air dry? And how long will it take to smoke...
  14. T

    A few questions

    Yay! You answered them all! Everything makes sense other than the wood part. You mix 50/50 strong/mild, and if you add anything after that use a milder wood? We have the mes 30, just got it actually and still have to season it. It's our first time smoking and we don't have the amazn maze yet, so...
  15. T

    A few questions

    I've been reading through posts quite a bit, mainly about smoking whole chickens, and I have a few questions. Smoke the whole time up to 165. Is 165 the internal temp, or the temp of your smoke. I notice alot of people smoke chicken at 325, does that allow enough time to get the smoke into it...
  16. T

    Newbie Here

    I live in southern Oregon, about 30 minutes from the California border. I looked at that post yesterday but the exact one we have isn't on there. It looks like a 1st gen, but the digital controls are round.
  17. T

    Newbie Here

    Thanks everyone! Quick question, can i use it during winter? It's 27 out right now so it gets pretty cold.
  18. T

    Newbie Here

    Merry Christmas! My husband and I received a master built digital smoker 30” from a white elephant game we played. We have no idea how to use it! We’ve never smoked anything and well.... the manual is extremely vague and not much help. Does this machine need seasoned? Where do we even begin?
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