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Howdy y'all, Its been a while! I have been a member for nearly 5 years now. I may not post much... in fact, lately not at all. I just want you all to know I still appreciate the support y'all gave me when I first joined here and got my first smoker. I still have the MES40 and its all I use...

I agreed to my neighbor to smoke him a brisket for his birthday party so long as he provides the beef. Yesterday he told me he bought an 18lb brisket so I went over to check it out. I had never seen an 18lb one before and was curious about the thickness of the flat. Lo and behold, its not a...

I did 3 racks of ribs in my smoker last Wednesday. On Saturday, I did 3 more racks. The first set of ribs tasted great. I did the second batch of ribs with the same prep, same rub, same temp, same cook time, same wood (Mostly Cherry with some Hickory), but it had an OFF Flavor.  The only...

I have had some really good success with my MES40 since I purchased it.  But those smokes were 1 of those, maybe 1 of these,  or maybe a couple of those other things. This is my first smoke with a relatively full smoker.  I have 5 boneless butts in there (from Costco) and there appears to be...

My daughter is getting married in a couple of weeks....on a budget. The reception will be a potluck and consist of up to 150 people. I want to load my MES40 with butts to its reasonable capacity. I know it wont be enough for 150 people but it will be a nice contribution. I intend to by...

I have done ribs, mac, bbq beans, hot links, pork loin, pulled pork. ALL came out great! Now its time for some beef... and I am Terrified. My brisket is a 16lb'er. This thing could take up to 20 hours in my MES40, I am reading. Maybe I should have started smaller.  ;) Will post some pics...

I did about Zero prep on my pre-cooked hardwood smoked ham. I trimmed as much fat as I could and just prior to going into the smoker, I rubbed a little mustard and an over-the-counter "Applewood Rub". After I put the ham into my MES40, I set the temp to 220 on the panel. Actual temp was...

First of all, this is my second weekend with a smoker. This weekend I did a tray of Mac and Cheese and a small Pork Loin. It was successful all the way around thanks to tips and suggestions from this forums members. Heres some pics! This coming weekend I am going to stick my butt in the...

I am from Yucaipa, CA. (somewhere in Southern Calif) I am new to smokers. Over the last several years I have thought often about getting one but just never got around to it.  My oldest daughters birthday is tomorrow and she said she wanted to go out for ribs.  After doing the math on the number...

Greetings. I bought a 40" Masterbuilt smoker and tried it out for the first time today. First time smokin anything. Well, you know what I mean. ;) I read on these forums that its normal for some pink when smoking poultry. My temps were 157 in the breast and 163 in the thigh when I pulled it...