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  1. Boston Butt Pulled Pork (Step by Step)

    Boston Butt Pulled Pork (Step by Step)

  2. kenosando

    Boston Butt Pulled Pork (Step by Step)

    Bear, Followed your directions step-by-step, except I smoked two butts at once, took a total of 17 hours in my MES. I ended up with quite a bit of juices: But, my oh my, that was the most tender and flavorful butt I've ever tasted this was my first attempt of a pork butt and I look forward to...
  3. WP_20150525_18_41_47_Pro.jpg

    WP_20150525_18_41_47_Pro.jpg

    • kenosando
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    WP_20150525_005.jpg

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  6. kenosando

    What's your occupation?

    Computer programmer.
  7. kenosando

    First Smoked Salt

    I read this thread: http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment/0_100 and figured that if I did cold smoke it, I would need 12 hours to get the level I wanted. How long do you typically cold smoke yours?
  8. kenosando

    First Smoked Salt

    I ordered a pound of Celtic gray sea salt from Amazon for ~$5 (also got a salt grinder and coffee grinder). The grinder came with coarse white sea salt, so I added a bit of that to my pan. I added some hickory chips to my MES cold smoke attachment and set the temp of the MES to 275°F. It...
  9. kenosando

    Cleaning Tips for the MES

    I used my MES about 3 good times now, and there was a light haze to the glass. I took a magic eraser to t and cleaned right up. Mr. Clean has a more rugged version for outdoor use, looks like you can get them at Home Depot. Also, Windex has a vinegar spray that would be safe to use on tte...
  10. kenosando

    Boston Butt Pulled Pork (Step by Step)

    Bear, I like how you left the butt in tue smoker at 100°, I love the MES for being able to hold low temps. I've had my MES 40" for a week and did some ribs and BBQ beans, and being able to use the MES as a hot drawer so to speak was another perk of having a digital electric smoker. Looking...
  11. kenosando

    Baby Back Ribs

    Started with three slabs rubbed with olive oil and what I had left of Famous Daves rib rub and BKW Barbecue Rub (http://www.bkwseasonings.com/) Let them sit overnight so I wasn't messing with them Sunday morning. Set my MES for 220° and loaded the smoker attachment with cherry wood. This is...
  12. kenosando

    Smoked Chicken Legs

    Yes, it is. And the final product: The "rub" was very good, but more of a seasoning than a rub. Very salty but good flavor. I have some jerk rub I'll do next time.
  13. kenosando

    Smoked Chicken Legs

    I checked my IT at 2 hours and they were done, but I'm leaving the cold smoker on and turning the temperature back so they continue to smoke without cooking too much more.
  14. kenosando

    Smoked Chicken Legs

    About 1.5 hours in and the smell is amazing. Still hovering around 260°.
  15. kenosando

    Smoked Chicken Legs

    My first attempt: #6.28 legs from Sam's Rubbed with Lawry's Chicken and Poultry Rub Using newly acquired MES and cold smoker attachment (using cold smoker box in junction with temperature control in main unit) Smoking at 260° F with apple wood.
  16. kenosando

    New Masterbuilt Electic Smoker Question

    I agree, which is why I went with the 40 instead of the 30. If $50-$100 more is an issue, I can understand, but you really should do the 40.
  17. kenosando

    New Masterbuilt Electic Smoker Question

    Too small IMHO. I looked at the 40 and 30 side-by-side at Academy Sports and the 30 was very shallow. You'd have to smoke small cuts like loins or small roasts. Forget putting slabs of ribs in there too. If you aren't looking to do larger cuts of meats, I'd still say get the 40.
  18. kenosando

    Brisket and wood of choice.

    I've never personally smoked a brisket myself (newbie here), but I have had briskets smoked a variety of ways, and mesquite is always a good choice for me, but .... I've always known it to not be straight mesquite wood. Usually a pecan or oak is mixed in, or you could even do hickory + mesquite...
  19. kenosando

    Ribs on MES 30 QView

    My first smoke with the MES was a pork loin slathered with yellow mustard and Famous Daves rib rub and I liked the way it tasted. A few sweet elements but nothing too overbearing, and I would likely use a bit of cayenne pepper in the next mix to get a bit more bite. I've used BKW Seasonings BBQ...
  20. kenosando

    New Smoker in Little Rock, AR

    I just purchased my first electric smoker (Masterbuilt DEM 40") and smoked a 4 lb pork loin and it came out perfect. Looking forward to learning some great techniques from you all. My ultimate goal is to cold smoke a salmon for sushi, so I would love some feedback from anyone who may have...
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