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  1. TShepp84

    Thinking of upgrading to RT 1250 from MES

    I may finally be ready to pull the trigger on the 1250 that I’ve been scoping for 8 months 😬 I have a Weber Spirit for steaks, chicken, brats plus 40” MES with pellet tray I’ve used for a few years to do pork ribs and butts but not much else. The MES has served me well for learning basics and...
  2. TShepp84

    My 2nd Butt (aka “Shoulder”) - some advice?

    Picked up a 7.5 lb bone-in pork butt for this weekend. I smoked my first one a couple months back and honestly was a bit unhappy with the results. My method prior was: Rubbed with Jeff’s rub and refrigerated overnight, smoked in MES at 275* until the internal temp hit 160*. Put in foil pan with...
  3. TShepp84

    Tested some new BB rubs (Jeff's, 12 Bones, Famous Dave's)

    After my first post a few months back I have cooked up a few racks of BBs in my MES with pretty good success (and a Pork, but have been on the search for a solid "go-to" rub. This time around I decided to try a few different rubs to compare side by side. Ventured off to Sam's Club and purchased...
  4. TShepp84

    Scratches from interior cleaning - did I damage my smoker?!

    After my first successful smoking session this weekend, I decided to give my new MES a clean-up. I mixed up apple cider vinegar and water and sprayed away. I was able to use paper towel for the most part, but there were a few thicker stubborn spots that I couldn’t quite make progress on so I...
  5. TShepp84

    New guy with MES - planning my first smoke

    Hey everyone! New user here, completely brand new to smoking but I'm really excited to get started! I am a huge fan of babyback ribs and pulled pork and hoping I can conjure up a good home recipes/methods to satisfy my cravings :) I recently was gifted a MES40 (Model 20075315) that I'm ready to...
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