• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

And we're off…

hawkeyeinne

Newbie
6
10
Joined Dec 28, 2013
Today is the big day to start off on our new 40" MES.  My husband got the MES for Christmas and we have been reading nonstop for info (and relying on some friends with some experience).  We just put two slabs of baby back ribs in the smoker at 250 using a mixture of half and half Jack Daniels oak chips and hickory chips.  We put the chips in wet and had a lot of the dreaded white billowing smoke.  After that calmed down, we put in the ribs.  We are guestimating five hours and plan to use the 2-2-1 method.  I didn't have time to make a rub myself so after coating in spicy brown mustard, we are using Bone Suckin' Sauce seasoning (from Bass Pro Shop).

We are also planning to put in a whole chicken and chicken wings in a bit.  We are guestimating closer to three hours on those.  I rubbed them in Famous Dave's Country Roast Chicken seasoning.

We sorta guessed about where to position all this.  Right now the ribs are on the top two racks bone side down and we will put the whole chicken and wings on the bottom two racks.  My hubby didn't think it would be good to have the chicken dripping on the ribs so that's how we decided.  I'm thinking at some point I will turn the chicken over.

We're still a little uncertain on when to add more chips but was thinking we would recheck after an hour.  

I cannot wait to try salmon but we need to get used to this thing first.

Wish us luck!

Steve and Janis

p.s.  Was the MES supposed to come with some sort of a remote?  Ours didn't.
 
Last edited:

kc5tpy

Master of the Pit
4,347
185
Joined May 12, 2013
  Not a little keen are we??  Hello Steve and Janis and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  It is also my understanding that you are not allowed to smoke the neighbour's cat.  
  GOOD CALL on the chicken!  NEVER  chicken on top.  Always chicken on the bottom rack.  Much of this is common sense.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny
 

geerock

Master of the Pit
SMF Premier Member
1,367
77
Joined Oct 25, 2010
Steve and Janis, welcome to the forum. Sounds like you have a pretty good plan. All that reading seems to have given you a good basic working knowledge. Just be careful on the 2 2 1 for babybacks....especially at 250. Keep an eye on them as they may find their way to the finish line before 5 hours. Especially asthe masterbuilt controllers can many times show a lower temp than the cook chamber actually is. And yes it should have come with a remote if its a new gen2 with the controller in the front and center. Best of luck to you.

PS. Some of us disagree on the etiquette for smoking the neighbor's cat.
 

kc5tpy

Master of the Pit
4,347
185
Joined May 12, 2013
Don't let Gee fool ya.  He has cat recipes running out his ears.  There are no stray cats in his neighbourhood.             


Please excuse us Steve and Janis.  We mean no disrespect.  We poke fun now and then.  When we give advice we are well aware that it is VERY important to the person asking.  I think the site should provide useful information and by all means SAFE cooking techniques but it should be a little bit of fun also.  geerock has given good advice.  He knows his stuff.  Good luck with the first smoke.

Danny
 

kc5tpy

Master of the Pit
4,347
185
Joined May 12, 2013

Here Kitty kitty kitty.  Yeah Right, Sleep!  Where did I put that bag of charcoal??
 
Last edited:

hawkeyeinne

Newbie
6
10
Joined Dec 28, 2013
Thanks for the welcome (and a little bit of fun).  I've never been a cat fan myself…as a pet or otherwise.  :o)
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
9,257
565
Joined Feb 9, 2009
Welcome Steve and Janis!  Congrats on that new MES!  So how did the ribs and chicken turn out?  Remember, we love to see your qview (pics of your cooks, your food, your gear, etc.)

Have fun, and Happy Smoking!

Red
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,240
4,657
Joined Jan 6, 2011
[h1]
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]
 

hawkeyeinne

Newbie
6
10
Joined Dec 28, 2013
Thanks for all the welcomes. The ribs were really great. We were using the 2-2-1 method and they definitely were done early. Thanks much to geerock for the heads up! The chicken took forever. We learned quickly that if the timer is not set, it doesn't heat. Oops! It finished fine in the oven and made for a great flavor in the chicken salad I made. The wings were yummy too but dry. I think I overcooked em. Tomorrow it's pork shoulder day!
 
Last edited:

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.