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  1. msujohn

    Spare Ribs.... Cutting St Louis style

    For my next ribs - I want to try spare ribs (cutting them St Louis Style).   The question that I have is what can I do with the excess meat?   Is it good enough to smoke?   How do I prepare this meat, same as the ribs?   How long do I smoke it?   Any other suggestions on what to do with the...
  2. msujohn

    2nd Attempt with Chuckie ... Questions

    I plan on trying smoking a chuckie for the 2nd time on Sunday.   My first time I was not as impressed as I was hoping.  (It was a little dry).  I thought I did everything by the book last time - -  Used mesquite/hickory wood -  Smoked at Temp of 235 -  Foiled at 160 and took out at 205 - ...
  3. msujohn

    Thermometer Question

    I'm looking to buy a cheap thermometer that I can use to monitor my temperature inside my smoker. I currently have a maverick - 2 probe but typically smoke multiple pieces of meat. My MES digital thermometer is not accurate at all - so I'm looking for a cheap option that I can use to monitor...
  4. msujohn

    1st Chuckie

    This will be my first time smoking a chuckie and have a few questions. I've read alot about this already, but just want to make sure. I'm using an Electric MES. I plan on smoking 2 chuckies both are about 3.5 - 4 pounds each. - Should I try and keep my temp around 240 - 250? - How long...
  5. msujohn

    Brisket in a MES

    I would like to smoke a 12 - 15 pound brisket. But, looking at how big they are, how do you put them in your MES? Do you cut the point from the flat? It doesn't look like I have enough space unless I do this. What am I missing?
  6. msujohn

    MES Smoker Questions

    I've owned my MES for about 3 months now and have noticed that I have quite a big range in temp's on the different racks? (I'm using a digital probe) as my basis for this. Is it normal for there to be such a big range (roughly 30 degrees) between the bottom shelf and the top shelf? Also...
  7. msujohn

    Smoking Chickens .. 1st time

    I'm smoking 2 3.5 pound chickens for the first time. I am planning on using the beer can style. I've rubbed them down with a chipotle rub. If I keep a temp of 230 - 250. How long will it take? Will it be roughly 3 or 4 hours? I am also using a digital probe and plan on pulling them out as...
  8. msujohn

    1st Boston Butt - Questions

    This is my first smoke, with my new MES. I put my butt (5 1/2 pounds) on about 7:30am. Set the temp to 225 (MES temp). It's been on for about 3 hours - but my Digital probe temp only shows 196 (the MES shows 225). I've read don't trust the MES temp, but should I increase the temp on the MES...
  9. msujohn

    Newbie... Just bought 30'' MES

    I'm fairly new to smokers. I just bought my first one from Lowes. I bought the 30" Masterbuilt Electric Smokehouse. Here are some questions: - I'm really not sure how to use the air vent? Should it only be shut when I am using wood? When should I open it? - For the wood - what size...
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