- Dec 28, 2012
- 4
- 10
I finally got to use my MES 30 yesterday and have some questions.
I had a small 1.5 pound pork loin I wanted to smoke so I ran to the store and got some grill mates pork rub. I put a pretty healthy coating of the rub and a little salt and coarse ground pepper on it and put it in the fridge for an hour. Heated the smoker to 200 degrees and added hickory wood chips about 20 minutes before putting the loin in. Smoked it to 165 degrees IT, which took almost 3 hours.
It turned out pretty good but there was almost an overwhelming taste of smoke and seasoning alike.
I would look in the burner and when there were mostly ashes, I would fill the wood chip tube up (not sure if that's a cup), seems like I would have to add more chips about every hour. Does that sound right?
I had a small 1.5 pound pork loin I wanted to smoke so I ran to the store and got some grill mates pork rub. I put a pretty healthy coating of the rub and a little salt and coarse ground pepper on it and put it in the fridge for an hour. Heated the smoker to 200 degrees and added hickory wood chips about 20 minutes before putting the loin in. Smoked it to 165 degrees IT, which took almost 3 hours.
It turned out pretty good but there was almost an overwhelming taste of smoke and seasoning alike.
I would look in the burner and when there were mostly ashes, I would fill the wood chip tube up (not sure if that's a cup), seems like I would have to add more chips about every hour. Does that sound right?