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  1. tyfins13

    Can't decide

    It's been about a month or so. I decided on the GMG Daniel Boone Wifi. So far I have been greatly impressed with this pellet smoker. Ribs, pulled pork and wings are just a few of the things I've smoked. All turned out delicious. Thanks for all the input from everyone I appreciated it.
  2. tyfins13

    Can't decide

    Hi Everyone, Here we go again with trying to decide which pellet smoker to purchase. Have been using a MES 40 for the past 5 years and want to make the switch to a pellet smoker. With so many options out there I don't even know where to begin. Here are the things I'm considering: - cost...
  3. tyfins13

    Which pellet smoker to go with

    Hi Everyone, I have had my MES 30 Gen 2 for approximately 4 years and am looking to purchase my first pellet smoker.  With so many to chose from I am asking people to weigh in on which one they think is great quality for a great price. So far I have been researching Green Mountain Grill Daniel...
  4. tyfins13

    Rib problem

    Thanks for all the great feedback.  I will definitely go back and revisit the 3-2-1 method and be sure to add enough liquid while they cook in the foil.  I think this may be the part where my past ribs have went wrong.
  5. tyfins13

    Rib problem

    Hi Everyone, So I have done ribs about 4 times now on my MES and have been disappointed every time.  I have tried the 3-2-1 method as well as just smoking them.  I smoke them at about 225 F for approximately 6 hours and they have come out really dry everytime.  I have tried liquid and no liquid...
  6. tyfins13

    Bitter very smokey taste

    Thanks everyone for the advice and feedback. No numbing or tingling when the chicken was eaten. I think I just simply over smoked and cooked the chicken breast. Will have to be more careful next time. Once again thanks.
  7. tyfins13

    Bitter very smokey taste

    I used wood chunks and chips approximately 1 cup combined together. I think I overcooked it as was pretty dry. I smoked the entire duration of cooking time. My vent at the top was half way open. Water pan was empty.
  8. Bitter very smokey taste

    Bitter very smokey taste

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  9. tyfins13

    Bitter very smokey taste

    Hi everyone, I decided to smoke boneless skinless chicken breasts with a simple rub. No brining was done. Set my MES for 225 and smoked for about 2.5 hours. I pulled them out they looked fine but when took first bite very bitter. I used a combination of Apple and maple to smoke with. Does...
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    image.jpg

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    • Album: Bitter very smokey taste
  11. tyfins13

    any advice

    Thanks for all the insight and advice.  I set the temp at about 230F and cooked them for 6 hours.  Spritzing them every hour after the 2 hour mark.  Don't get me wrong they were delicious just not juicy.  I will for sure try the 3-2-1 method as this is something I've read up on.  Once again...
  12. tyfins13

    any advice

    Hello All, I finally used my MES 30 to smoke some baby back and St. Louis style ribs.  They were seasoned perfect and the smoker did an excellent job.  My only complaint was that the ribs were dry.  They didn't have any moisture or juiciness to them.  I cooked them straight on the rack w/o...
  13. tyfins13

    Newbie question

    Thanks for all the feedback and advice.  I think I will try to get very familiar with my MES before I try something different.
  14. tyfins13

    Newbie question

    Hi Everyone, I am fairly new to the smoking forum here and have a question. I just bought an MES 30 and from what I've been reading a lot of people also use the AMNPS. My question is why would you use this? Doesn't the smoker itself generate enough smoke? Is this used for longer smoking times...
  15. tyfins13

    New to smoking meat forums

    Hi everyone, I am new to smokingmeatforums. I hail from Saskatchewan, Canada. I just purchased my first electric smoke from Cabelas. It is a MES 30. I seasoned it yesterday and am eager to try it for real. I have smoked on my natural gas Q but am really looking forward to a more intense...
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