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  1. rjp123

    How Many Mes Owners Here?

    These MES smokers are too easy!  I feel like a pro when using mine!
  2. rjp123

    First MES30 Hot Smoke Salmon [QView]

    Another successful smoke!  The meat is moist, flaky and has a light smokey flavor. It was on a total of 2.5 hours because the first hour or so I couldn't get the smoker above 200 deg - it was too windy. Yum, yum!
  3. rjp123

    First MES30 Hot Smoke Salmon [QView]

    It is pretty windy out, controlling hte temp at 225 is getting to be a little tough, lots of fiddeling with the temperature guage on the plug.  It took forever to get over 200, I will probably let it smoke for an extra 30 minutes.
  4. rjp123

    First MES30 Hot Smoke Salmon [QView]

    Haha - I'm really giving this smoker a workout!  I've now done something every weekend since I put it together!  Smoking is so easy and produces such a great result!  Thanks to this site for making it easy on a newbie! As it is Good Friday (no meat, only fish) I decided to hot smoke some...
  5. salmon in smoker

    salmon in smoker

    • rjp123
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  6. rjp123

    First MES30 Boneless Turkey Breast [QView]

    I ran the smoker at 250-265 deg F and cooked until internal was 160 deg.  It was about 4 hours.  Skin was crispy when I took it out.  
  7. rjp123

    First MES30 Boneless Turkey Breast [QView]

    No idea to be honest - but I used equal parts salt and brown sugar and then just a few teaspons of each powder in (mustard, onion and garlic) and then crushed up a handfull of bay leaves and then put a half teaspoon of nutmeg.
  8. rjp123

    First MES30 Boneless Turkey Breast [QView]

    Sorry for the delay in posting the results. The turkey was in the smoker for about 4 hours with smoke for about 3.  I took it out when it reached 160 deg internal and tented it with foil for another 30-40 minutes. The result was awesome - super moist, nice flavor!  Glad I kept the netting on -...
  9. finished turkey breast

    finished turkey breast

    • rjp123
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  10. rjp123

    First MES30 Boneless Turkey Breast [QView]

    The one I bought was fresh (not frozen) and from Costco.  They had bone-in at $9.99/kg ($4.50/lb) but I bought the boneless, lean-trimmed for $12.99/kg ($5.90/lb). I see frozen boneless breasts at my regular grocery store all year round.  They are usually $3-$4/lb.
  11. rjp123

    First MES30 Boneless Turkey Breast [QView]

    2 hours into the smoke.  I decided to use apple wood as a number of threads talked about how good it is on poultry.  I also decided to give it a quick rub of pork/rib spice before putting it in. It's sitting at 110 deg right now. Should be up to 160 within another 2 hours.
  12. smoking turkey

    smoking turkey

    • rjp123
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  13. rjp123

    RoyalOak Electric smoker(need Manuel)

    Poor vegans.
  14. rjp123

    First MES30 Boneless Turkey Breast [QView]

    After the success of my first pork ribs and pork butt I decided to kick it up a knotch and try a smoked turkey breast. I purchased a boneless breast from Costco - $20 for a 3.5 lbs, wrapped in a net. I made a brine consisting of salt, brown sugar, mustard powder, onion powder, ground garlic...
  15. turkey brine

    turkey brine

    • rjp123
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  16. rjp123

    First MES30 Pork Butt [QView]

    The pork is pulled!
  17. Pulled Pork Shredded

    Pulled Pork Shredded

    • rjp123
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  18. rjp123

    First MES30 Pork Butt [QView]

    Quote: I use the Maverick smoker + meat probe thermometer (2 temps on 1 device).  I tested them to ensure they read 212 around boiling.
  19. rjp123

    First MES30 Pork Butt [QView]

    Here it is after resting for a while.  I'll probably drain the oil off before shredding it.
  20. Finished Pork Butt

    Finished Pork Butt

    • rjp123
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