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  1. xzebra

    Recipe Help

    After many batches of my recipe that I like, it is time to move on and try something different.  So I would like to ask all of you Jerky Lovers - what is your favorite recipe.  I would like to try your best.  Please include temp. and or other tips. Thanks to all in advance 
  2. xzebra

    Whole Chicken - Oak or Apple Wood

    Quick question - I have made many whole chickens in my MES 30 with Apple Wood but was thinking about using Oak for a change. Any thoughts? What do you normally use? Any other tips? Thanks again for all you great help....you guys are the best! Kevin
  3. xzebra

    Turkey Help

    First I would like to thank all those here for helping me smoke the best chicken ever.  Some of you had responded to me while asking for help I have had made many, many wonderful smoked chickens since asking.  Next I want to make a great smoked turkey. I think I will brine somewhat the same...
  4. xzebra

    Dry Baby Backs

    Hello, I have made some baby back ribs in my smoker using the much preferred method of 2-2-1 and they turned out a bit too dry for my liking.  Do you have any recommendations oh how to make this better?  I cooked them at 225 throughout the whole process. FYI I did not brine them....but don't...
  5. xzebra

    How to Help and many Questions

    Hello, I am relatively new to the smoking in general but have mastered my chicken (which everyone loves).  Well my father-in-law gave me a bag of salmon to smoke but I have no idea how to do it and don't want to waste the fillets.   I have a MES 30 but I do not have the cold smoker attachment...
    • xzebra
    • Thread
    • Replies: 2
    • Forum: Fish
  6. xzebra

    I Guess I don't know What to do

    I was planning on making some jerky tomorrow but after reading here for a bit I am a bit confused I am marinading my meat overnight 24hrs or a bit less, but my question and this is where I am not completely sure of is temp. What temperature and for how long do I smoke for before my meat is...
  7. xzebra

    Whole Chicken Brine or Not

    I want to smoke a whole chicken this weekend and have a few questions. First should I brine or not?  Many say yest, but others say it is not needed.  And if I do what to brine in (mixture of course and where do you put your chicken LOL)?  Sorry I am new to this. Second how long do you smoke...
  8. xzebra

    Unhappy

    I just purchased a MES 30 20070910and with my preseaoning everything went well.  Temp and chips burned well like it should have. Today I tried to smoke some food with less than desired results. After 2 hours with 1/2 cup of chips at 225 degrees no smoke!  What?  Are you serious? I put just 1/2...
  9. xzebra

    BB 3-2-1 or 2-2-1

    First let me start by saying I am a newbie to smoking and with my purchase of a MES 30 I had a few questions to those long time smokers.   1) I have heard many say to use the 3-2-1 method, yet others say to use the 2-2-1 on baby back ribs.  Which method do you use and why?   2)  What kind of...
    • xzebra
    • Thread
    • Replies: 18
    • Forum: Pork
  10. xzebra

    New Owner Needing Help

    So with many looks and many models and withing my price range I have decided to get the MES 30 (109). While I await my shipment I would like to know so user friendly tips.  The first four items I would like to smoke are 1) ribs 2) chicken w/apple wood 3) boston butt for pork bbq and 4) jerky...
  11. xzebra

    Apple Wood Smoked Chicken

    So me being a newbie I have a few questions. The first thing I want to smoke is a whole chicken with apple wood chips with my new MES 30.  Is there anything I should know or is there a special way I should prep the bird?  Temp and were should I stick the meat probe? Thanks for all of your help!
  12. xzebra

    Do you have a favorite wood chip?

    I am a newbie to all of this so I had a simple but maybe dumb question. Do you have a favorite wood chip brand for an electronic smoker and why?
  13. xzebra

    Need Help with Purchase - Please

    I am looking at purchasing a Masterbuilt 30in 1st or 2nd gen smoker and have two questions - 1) Can you really smoke chicken and turkey at 225-275 (some say no) and 2) Which generation should I purchase and why? Thanks to all in advanced
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