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Those tacos look amazing, nice job!

I based the 160° off of some of the recipes that I found in a couple books and online but next time I will definitely take it up closer to the 200° range where I do my pork butts. I also want to try to take on some bacon in the near future.

I took my first stab at a BBQ pork belly today in my MES. It took about four hours in the smoker to reach 160° at a smoker temperature that hovered between 225° and 250°. I used a 4 pound pork belly and scored it on both sides before applying a simple pork rub. Here is the rub: -2 tbsp of...

That's some good looking pork. Nice job

That's a good looking meal. I've never even thought about putting the chimney over the side burner on my grill. Your post may have just made my next smoke a whole lot better and saved me some cleaning. Great job

Heres my update on dinner tonight. The ribs and mac & cheese were awesome. I used the 3-2-1 method of smoking which resulted in some pretty good pull from the bone and great flavor without any additional sauce needed. After I pulled the ribs out of the smoker I used the leftover juices from the...

Welcome to the forum! Looking forward to seeing some of your future cooks.

Those look like they have a nice skin on them and I am glad the meat cooked well for you for your first smoke. Next time to avoid the smokey flavor you should try using a more mild wood like pecan or apple. Hickory and mesquite woods tend to give a strong smoke flavor.

225 is a good temp to smoke the pork butt at. When it comes to wrapping, people have different opinions but my experience smoking my first pork butt a couple of weeks ago was very good and I wrapped from the internal temp of 165 to 190. I finished it off unwrapped for a short time until it hit...

After a busy week of final exams and work, I decided to relax this weekend and smoke some ribs, pork butt, and mac & cheese while watching the football games. I am smoking two racks of St. Louis ribs and the mac for dinner tonight while the six pound boneless pork butt is for a friend. Both...

I re-wrapped my pork butt the other day and let it rest for 30 minutes before pulling. the meat was still very hot and extremely loose when I pulled it so I don't think resting will hurt.

If I were having the same problem I would let it cook without foil for some extra time until the bark crisps up to where you want it. If you plan on foiling it make sure you unwrap it and let it smoke without foil at the end for the last 10 degrees or so to give it extra time to crisp back up...

What are you using for a rub and are you mopping it while smoking? I found that when I made my pork butt I did not need to mop it at all and I ended up with a nice bark and moist inside.

Inspired by your post! Next time I think I will try to make half of the batch with hot sausage and half with a maple breakfast sausage.

Cut and served eggs

After about an hour and a half they eggs came out of the smoker and they look pretty good. The scotch eggs are on the blue tray and the armadillo eggs are on the red tray. On a few of them it seems the sausage came apart (mainly on the jalapenos) probably due to me not using quite e kuch...

Today I am trying a couple of appetizers/small plates out on my new MES 130b. This is the first time I have attempted either of these and it's the first time on the new smoker so we will hope all goes well. The scotch eggs are simply hard-boiled eggs wrapped in sweet italian sausage. Next...

Great looking meals!

Thanks for all of the replies, everyone. I plan on doing my first smoke in the new smoker tomorrow. I will be sure to talk about how it goes and what I have learned from it. Side Note: BearCarver, I just checked out your post about your different carvings and the step by step. You do some great...

Update: I was able to get the smoker for $90 brand new in the box. I picked it up today and an starting to season it now. I also ordered an A-MAZE-N pellet smoker (5"x8") which will hopefully be here in a few days. My first cook in this smoker will probably be scottish eggs that I found here on...