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Thinking of upgrading to RT 1250 from MES
Thanks for the input. I keep hearing more about these and getting the recommendations for it so I think I’m going to take a serious look. Academy has them on the showroom floor so I might head over there and check them out.- TShepp84
- Post #12
- Forum: Pellet Smokers
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Thinking of upgrading to RT 1250 from MES
Thank you for the reply. That is somewhat my concern is that I have something that works for the few things that I smoke now. It would be nice to have higher temps and do chicken, pizzas, and other but that’s a lot of investment for a maybe 🤷♂️- TShepp84
- Post #5
- Forum: Pellet Smokers
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Thinking of upgrading to RT 1250 from MES
I should have added that is why I’m considering the splurge right at this moment 😄- TShepp84
- Post #3
- Forum: Pellet Smokers
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Thinking of upgrading to RT 1250 from MES
I may finally be ready to pull the trigger on the 1250 that I’ve been scoping for 8 months 😬 I have a Weber Spirit for steaks, chicken, brats plus 40” MES with pellet tray I’ve used for a few years to do pork ribs and butts but not much else. The MES has served me well for learning basics and...- TShepp84
- Thread
- Replies: 17
- Forum: Pellet Smokers
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My 2nd Butt (aka “Shoulder”) - some advice?
Well 2nd go around was a HUGE difference. I trimmed almost all of the fat cap and chunks off last night, rubbed with Killer Hogs BBQ rub, then wrapped. Put in the MES this morning and at 275* with Pittmasters Choice pellets for about 5.5 hours until it stalled at 170*. I took it out and foil... -
Favorite rub or rub combos
I compared a few different rubs in baby backs recently (Jeff’s Rub, Famous Dave’s, 12 Bones, Killer Hogs, McCormick Sweet and Smoky) and so far the top 2 favorites are Killer Hogs and Famous Dave’s - both have a little different flavor profile. The Sweet & Smoky from McCormick Grill Mates wasn’t...- TShepp84
- Post #9
- Forum: Sauces, Rubs & Marinades
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My 2nd Butt (aka “Shoulder”) - some advice?
Oh we definitely ate it up with some SBR and also made some killer Cuban sandwiches but I still kept thinking there was room to improve. I used between 1/2 and 1 cup but not a whole 1.5, that would be ALOT of liquid including the rendered fat. I do think that had something to do with it though... -
My 2nd Butt (aka “Shoulder”) - some advice?
A buddy of mine actually takes his out and puts it in a casserole pan on the counter (still foiled) for 30 mins then he pulls it, no cooler needed. I think this is a good idea considering I should be serving it up right around the time it is done and I don’t need to keep it warm for an extended time -
My 2nd Butt (aka “Shoulder”) - some advice?
Picked up a 7.5 lb bone-in pork butt for this weekend. I smoked my first one a couple months back and honestly was a bit unhappy with the results. My method prior was: Rubbed with Jeff’s rub and refrigerated overnight, smoked in MES at 275* until the internal temp hit 160*. Put in foil pan with... -
Baby backs and spares!
Checking for bend typically. Try to pick them up with a tongs and you can tell when they start to bend quite a bit. That or sometimes trying to twist a bone will get you a feel for how cooked they are. -
Tested some new BB rubs (Jeff's, 12 Bones, Famous Dave's)
That sounds interesting. I know many rubs include paprika for good color as well. I was considering just doubling one of ingredients Jeff’s rub has but I may also have to try this. -
Tested some new BB rubs (Jeff's, 12 Bones, Famous Dave's)
I saw this one online. Sounded like it could be good.... 1 cup light brown sugar 3/4 cup Tony Chachere’s Cajun Seasoning 2 tablespoons sea salt 2 tablespoons fresh cracked pepper 2 tablespoons garlic powder -
Tested some new BB rubs (Jeff's, 12 Bones, Famous Dave's)
Is the Tonys rub you are referring to the Tony Chacheres recipe? -
Tested some new BB rubs (Jeff's, 12 Bones, Famous Dave's)
After my first post a few months back I have cooked up a few racks of BBs in my MES with pretty good success (and a Pork, but have been on the search for a solid "go-to" rub. This time around I decided to try a few different rubs to compare side by side. Ventured off to Sam's Club and purchased... -
Scratches from interior cleaning - did I damage my smoker?!
Yeah, after I stopped cleaning I almost kicked myself from taking off the nice thin layer of “seasoning” which actually was pretty consistent throughout. Now the inside looks like a dalmatian. Dammit new guy!- TShepp84
- Post #3
- Forum: Electric Smokers
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Scratches from interior cleaning - did I damage my smoker?!
After my first successful smoking session this weekend, I decided to give my new MES a clean-up. I mixed up apple cider vinegar and water and sprayed away. I was able to use paper towel for the most part, but there were a few thicker stubborn spots that I couldn’t quite make progress on so I...- TShepp84
- Thread
- Replies: 11
- Forum: Electric Smokers
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New guy with MES - planning my first smoke
Well maybe I panicked a little too much as everything turned out just fine! Pulled the ribs out after being wrapped corn 2 hours and boyyyyy were they tender. I could barely get them out of the foil onto the rack without them bending in half! I brushed them lightly with SBR and put back in at...- TShepp84
- Post #24
- Forum: Electric Smokers
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New guy with MES - planning my first smoke
Well so far not really happy. I’m getting good smoke (yes, putting chips in every 40ish, no biggie) but the onboard thermometer must be a joke. I had it set to 235* for the first 2 hours as I just expected the temp to fluctuate low. When I pulled the ribs off after 2 hours to foil them, they...- TShepp84
- Post #22
- Forum: Electric Smokers
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New guy with MES - planning my first smoke
I was planning to get the AMNPS tray just because I’ve seen it recommended the most, is the tube a better choice?- TShepp84
- Post #18
- Forum: Electric Smokers
