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I've made probably almost a dozen rack of ribs since last year when I started smoking but I never posted any of them on SMF.  A friend (coworker) of mine recently got an MES 40 and will probably be a new SMF member soon so I thought I'd post this for his reading. Start off with peeling back the...

Hi everyone. I decided to make a different version of my chile meatloaf and added some high temperature cheese as a new item. Overall it was similar to my original post from last year ( http://www.smokingmeatforums.com/t/253643/smoked-chile-meatloaf-w-qview )  although this was all beef and had...

Meat:      Pork loin, 2.6 lbs cut in a flat sheet Stuffing:  cherry preserves, craisins, sautéed diced celery & onion, Stove Top Sage stuffing mix, fine bread crumbs Wood:     Cherry (about 3 hrs of smoke) Smoker:  MES 30 (240F for about 4.5 hours, I.T. about 157) Cooked the celery and onion...

I've never made any kind of smoked fish before but I like fried catfish and I like fried crab cakes so I thought I'd give this a try. It was a good mix of smoked catfish and veges fried up into cakes. It came out great. I started out with 2 catfish filets, about 1 lb total, smoked them with...

We finished off the smoked brisket I made from December so now it was time for another one. This time around I decided to take a 6.5 lb flat, season & smoke it first for 3 hours with hickory @ 230F in the MES, then vacuum seal it and Sous Vide it for 44 hours at 130F in a simple custom made...

    Meat:  5.4 lb pork loin Stuffing:  granny smith apple, pecans, celery, Craisins      Prep:  brine 3 hrs (3 cups water, 1/3 C brown sugar, 1/3 C salt)    Wood:  pecan, about 3 hours of smoke Smoker:  MES 30 (240, cooked until IT 150F, about 4.5 hrs) My aunt mentioned she like stuffed...

     Meat:    Pork loin (2.5 lb cut into a flat sheet)  Stuffing:   Craisins (dried cranberries), cherry preserves, sautéed celery & onion, bread crumbs      Prep:    Brine 3 hrs (2 cups water, 1/4 C brown sugar, 1/4 C kosher salt)                           Wood:   Pittmasters Choice...

Over the summer my friend Jeff and his wife stopped by as Trish and I were out on the deck eating a whole chicken I made in the smoker that day. They had already eaten but Jeff tried it and loved it. Months later they were coming over to our house for a New Years eve night of fun and I though...

Meat:      6 lb beef brisket flat Prep:      Rub (equal amounts salt,pepper,onion,garlic,sugar), 1 cup beef broth injected. Wood:    Hickory Smoker: MES 30 Cooking: 6 AM, took out of frig. 7 AM, fired up MES to 250F. 8 AM, Beef in the MES top rack, big pan under it. 6 hours of smoke /...

The other week before Christmas I decided to use up the other half of the 16 lbs of Boston Butt I got on sale to make more pulled pork. On my last post with this I injected the pork with an apple juice stock and since that turned out ok I decided to use some Chiavetta's BBQ marinade. You can...

I've smoked beef ribs before but for the first time in BJ's I saw this different cut of beef ribs that I have not seen before so I thought I would buy and try them out in the smoker. After buying them I searched the Internet and found them to be Korean style cut across and along the bone and...

Hi everyone. I have not made smoked pulled pork in a few months and found some on sale and knew I wanted to make some BBQ meals for my disabled aunt and uncle for the holidays since they like BBQ so I bought about 16 lb of Boston Butt and decided to make half this weekend. This time around I...

Hi everyone. I love meatloaf so I thought I'd try to make one in my MES smoker. My lady said, "you're gonna what?" Glad I did, it came fantastic.      1.5 lbs ground beef,  0.5 lb pork sausage (casing removed), 1/2 cup Heinz Chile Sauce, 1/4 cup BBQ sauce, 1/2 cup fine diced green bell...

Greetings. I had one 2lb pork loin left in the freezer and wanted to try something different and that was to stuff it with prosciutto ham, roasted red pepper, spinach, cheese and a fresh minced herb thyme sage olive oil parm pesto. First I cut the pork loin into a sheet, applied some basic rub...

Greetings everyone. The other day I decided to try out a recipe from Myron Mixon's book "Smokin" and made cupcake chicken in my MES. I was very happy with the results. Out of respect for the author (and copyright laws and such) I can't give exact details but you'll get the general idea...

Ok, newbie Mike here again. 4th use of the MES30, things are going well!! Today FINALLY got the AMEAZEN smoker tray working the way I wanted it to. Not sure it this is the "accepted" way to do it (preventing a stall), but after a few failure I tried some new things. I pre-heated the pellets...

Hi everyone, smoking newbe, grilling not. Executive summary, a fantastic meal, very tender beef ribs, smoky, savory, but a lot of shrinkage (maybe too high temp?). Great beef short ribs, fall-off-the-bone.  Cherry wood used, MES electric used again, tried AMES tray (again!) but it stalled...

Second use of the MES30 (gen1) smoker. First time around was pork ribs which came out great (used a good recipe /tips  from this site, thanks SmokinAl). Still having problems the AMAZEN smoker tray stalling so I used the MES built in tray. Used a 50/50 mix of hickory and mesquite. Used a rub I...

Hi everyone. My name is Mike, resident of PA, Chester county. Got a MES 30 as a Christmas present and just getting around now to use it. I'm well versed in the kitchen and have enjoyed grilling on gas and charcoal grills for 30+ years but short of throwing a few hunks of mesquite or hickory on...