a newbie with lots of questions!!!

[julliette]

Anyone out there that would throw me a few suggestions and tips for smoking a #6 pork loin and a 7 # turkey breast for Easter/ I am using a elec 30 MES with the cold smoker box. I plan to brine both the turkey breast and the pork loin, what temp should I use and how long a smoke. Approx how long does it take to smoke both of them?  I am thinking that the turkey will not take as long as the loin, plan to run smoker at 250 degrees. Thank You, any suggestions will be greatly appreciated.

 

[old sarge]

You will want to cook to a safe internal temperature.  Get a digital remote thermometer, maybe the Maverick 732.  Check meat safety guidelines for a safe internal temperature and cook to that temp. If you are going to cook both simultaneously, you will need or should have 2 remotes.

Look in the Smoking meat section of the forum for specifics.

Good luck.

 

[julliette]

Thanks Sarge,  Already one step ahead. I have the temp probe that came with unit and also another remote temp. also thank you for pointing me in right direction.

 

[geerock]

Beware of the mes meat probe. Never heard of one yet that was within 20 degrees of correct. The cooker temp sensor isn't much better.

 

[stovebolt]

Beware of the mes meat probe. Never heard of one yet that was within 20 degrees of correct. The cooker temp sensor isn't much better.

  The meat probe on my MES40 has always been spot on. I haven't heard of any that aren't. Now the cooker temp sensor is off quite a bit and most seem to be.

 Don't cook that loin past 150 for a great moist finish. You need 165 on the turkey.

Chuck

 

[geerock]

  The meat probe on my MES40 has always been spot on. I haven't heard of any that aren't. Now the cooker temp sensor is off quite a bit and most seem to be.
 Don't cook that loin past 150 for a great moist finish. You need 165 on the turkey.

Chuck

She just recently bought the mes so I am assuming that she has the new gen 2 which have complaints all over the internet about temp problems, bad controllers, lousy air flow, and chips igniting. And older models were better but meat probe was never close enough on most to trust serving product. And I owned one that couldn't get close for meat temps after 2 replacements from mb.

 

[julliette]

what I have is a 30" mes old gen, and will be using a maverick remote thermometer to double check my temps, after reading your comments , I will also keep a eye on my cooker temp, Thanks for the advise.

Jullie