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First Pork Roast
just finished eating my first pork shoulder roast. It was amazing. We pulled it and made sammiches. 8lb boneless picnic roast. 10 hours at 240-250 degrees in my MES 40 with Mail box mod. Pulled it 195 IT and foiled in cooler to rest for 1hour. I tried the mustard and rub overnight that i have... -
First Brisket
3 hours into my first brisket. I put it on at 5am and I'm slightly concerned because it's already at 158 degrees 3.5 hours in. I'm using an MES 40 with mailbox mod in Louisiana. I have a the water bowl in with a little ACV. I have my MES set at 275 but my thermometer that I put in there is... -
Rump roast- first beef roast
This is my first smoke on a beef roast and I'm attempting a 4lb rump roast with Chef Jimmy J's Au Jus. I'm using a MES 40 with mailbox mod at 215 and plan on pulling it at 130-135 IT. I am going to slice it. I only put SPOG on it because I wasn't sure what to use. My friend raises and sells... -
First time turkey
A friend of mine gave me an 18lb turkey that she raised. I'm going to smoke it for easter but have no idea how. I just bought an MES 40 and am putting my mail box mod on today so that's what I will use. Thinking of just doing a rub but not sure temp and about how long it will take. Thanks for... -
Whole30 ribs for SuperBowl
First time smoking ribs and my wife and I are on Whole30 meal plan for the month. Made a rub and will use apple cider vinegar to spray and for moisture when i wrap them. Just put them in an hour ago so we will see how they come out. Doing them at 225 with the 3-2-1 method. Using my homemade... -
New smoker
I just built this smoker and wanted to add a pellet smoker to it. I have an a-maze-n pellet smoker but should I put it inside somewhere or build an offset box to put it in? The hot plate on the bottom has been replaced with an old camp stove I had. thanks in advance.- eezy2no
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- Replies: 2
- Forum: Propane Smokers
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New to smoking and new here
My name is Richard and I just built a smoker here in Central Louisiana. I'm a Soldier and just decided to get into smoking meat after a very successful deer season.
