1st MES 30 smoke with Pork loin and AMAZN smoker W/ QView

Discussion in 'Pork' started by ny smoker, Jan 7, 2012.

  1. ny smoker

    ny smoker Fire Starter

    I finally had a chance to run my new MES 30 smoker. I did a 5-6lb pork loin with the use of my new AMAZN pellet smoker from Todd.

    Smoked at about 230-235Degs untill IT hit 150. pulled out and foiled for 1 1/2" hrs.

    I even had time while smokeing to hit the neighbors and grind our venison burger (70lbs total).

    I was thinking it would take longer then it did. Does about 3hrs sound right for the above ?

    Well here the QView

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    I must say best pork I ever had.

    Thanks to all MSF crew for the tips and topics on pork smokeing.

    Venision snack stickl and babyback are soon coming.
     
  2. Very nice!!!

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  3. tom c

    tom c Smoking Fanatic

    I need to try one of those!!!!.[​IMG]
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it came out well for you . Congrats on the success 
     
  5. ny smoker

    ny smoker Fire Starter

    And I was worried it might be dry running IT about 150 (155 with carryover). It didnt have any fat, real lean like venison.

    But man I think I could of run it up to 160 and got some extra smoke in it and still would of been juicy.

    I smell some venison snack sticks and babyback real soon.

    I cant say enough about Todd's AMAZN smoker.

    I love that set it and forget smoke.

    I used a mix of Hickory and cherry pellets.
     
  6. gersus

    gersus Smoking Fanatic

    Looks mighty tasty! Nice job on the photos too!
     
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Very Nice Indeed! - I LOVE my MES 30, had it a couple years now, I have smoked everything except the horses and the dog!

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  8. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I'll take a slice of that bacon too ! Nice job !!![​IMG]
     
  9. hurriken

    hurriken Smoke Blower

    When I was in college my buddy brought  quite a bit of venison/pork sausage from home. Many mornings he would fry and crumble the links and then stir them into scrambled eggs. Always tasted great and some great times before heading to class.
     
  10. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    that looks great !!

    AMAZN pellet smoker  is next on my list to buy
     
  11. hoity toit

    hoity toit Master of the Pit SMF Premier Member


    It does do the job. Ive had mine a couple of weeks and it is A-OK
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job with the loin, it looks delicious!

    I love that meat grinder too!
     
  13. ny smoker

    ny smoker Fire Starter

    Thanks all for viewing and posting on the 1st smoke.

    AMAZN amazeing.

    SmokinAl:

    We used to use the small plastic grinder and took forever, we picked this 1 up off Craigs list for 200.00 a few yrs ago and it grinded through 70lbs of burger in 20mins.

    The lights dim down when you hit that on button though...LOL
     
  14. johnnie walker

    johnnie walker Smoking Fanatic

    Mmmm! Mmmmm! Mmmmm! That loin sure did turn out juicy. [​IMG]
     
  15. glocksrock

    glocksrock Smoking Fanatic

    Looks great, have you checked the temp accuracy of the MES with a good probe thermometer? Mine runs about 15 degrees hotter than what the display reads. Your pork loin looks great, I'm gonna have to smoke one of those soon.
     
  16. ny smoker

    ny smoker Fire Starter

    Yes,.... I did even check the internal Therm. with ice water and it was at 33Degs (even though I dident use it).

    I did check with the setting I had on my MES of digital setting of 225 as to the oven Therm I picked up and it was prety close.

    From what I heard in here they mostly read higher then what you set. I would guess only about 3-5Degs difference.

    BUT I did at times push the IT therm button just to see if it was close and it was only about 3-5 off also from the 225 setting I had set.

    So in other words, I was using 2 meat probs and 2 therms and all were only off about 3-5Degs. Not enough to mess up a good smoke. 
     

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