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  1. smokininthewind

    Another MES Fixed

    HI all. Thanks to the numerous other threads on this topic, I didn't panic when, mid-smoke yesterday, my MES 30 quit. I was able to finish my ribs on my trusty ol' gas Weber (they had some of the better smoke rings of my many efforts - hmmm...). I drilled out the rivets on the back panel...
  2. smokininthewind

    How Get Smokier Taste?

    Hey all: Been using my MES for over a year now, smoking Boston butt, turkey, chicken, pork ribs, etc, etc. Always happy with the tenderness, I've been sometimes disappointed with a lack of smoky meat flavor. The latest example was Thanksgiving turkey. Filled up the water tray with hot water. I...
  3. smokininthewind

    My First Brisket Was a Bit Dry - What Happened?

    Hi all: Not wanting to go very big my first brisket, I smoked a 2.6 pounder in my MES. It had a 1/4-inch fat cap. That lil' puppy took NINE hours to smoke! Glad my wife was flexible about dinner, 'cause it reached 187* internal temp at 10:00 pm local time (I guess it was an earlier dinner...
  4. smokininthewind

    Newby Pork Chops

    Hi all. Thought I'd try boneless pork chops. Why not? I don't have much experience as an excuse not to try them. I used a rib rub on mustard as my prep. They smoked in my MES at around 200* for a couple of hours. The results were nice appearance, only slightly drier meat than I wanted, and a...
  5. smokininthewind

    This Newbie Had Nothing to Lose with Roughy

    Hi all: Saw one thread here on smoking orange roughy. In keeping with the hobby listed in my bio, thought I'd try it. Set my MES at 225*, added hot water to the pan. Prepped the roughy filets with a little Cajun seasoning (turns out, not little enough). Added some apple wood chips - not too...
  6. smokininthewind

    Time Will Tell When It Comes to Turkey Breasts

    Hi all. Still a newbie here in Wyoming. Today, I used my MES to smoke my first turkey breast. Since it was already injected with basting stuff I chose not to brine it, figuring it already had enough salt. Just a bit of rub, and pepper, I set the MES to an effective temp of 225*, got 'er...
  7. smokininthewind

    My First Try: How Do I Get Crustier Baby Backs?

    Hi all, Wyoming newbie here. I smoked my first baby backs today on my 30" Masterbuilt. I prepped them with a thin layer of mustard and rub, as pictured. I used the 2-2-1 method, which, after using my thermometer probe, turned out more like 2-2-0.5, finishing the job at 168*. I used a pan of...
  8. smokininthewind

    New Smoker from Wyoming

    Hello all - Just plugged in my new Masterbuilt 30" Electric, and am pre-seasoning it (to taste, lol) per instruction manual. Got the smoker sitting right next to my trusty old Weber. Tried slow-cooking on the Weber through the years with some success with ribs, but it's too hard to maintain...
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