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First Time Smoking in 30" MES - 3 Butts


Fire Starter
Joined Sep 10, 2010
I got the MES last night let it run to season for 4 hours at 275.  Got up this morning @ 4:00 to fire it up.  I have three smaller butts on the counter right now coming up to room temp.  All right around 6 pounds each.  I have a wood chip blend of hickory, oak, apple, and orange wood ready for the day.  Dry rub was applied yesterday, they where wrapped and stewed all night long.  I have the racks sprayed with Pam, and I'm ready.

For all this planning, I forgot to do one thing, charge my iPhone, so I take one picture of my before shot, and it dies.......  So sorry no pictures of the before, until it gets charged.  It also holds my shopping list, so the trip to the grocery will have to wait until I get a little bit of a charge on the thing.  Need to get some stuff for my slaw, but I have 12 hours.......


Fire Starter
Thread starter
Joined Sep 10, 2010
So it was a great day, they turned out perfect, got rave reviews, and added a warm bbq sauce, I made, and a vinegar based coleslaw, man was it good.  Great way for an 18 year old to spend his birthday with friends.

Coming out of the smoker.


After resting foil wrapped for 2 hours and then pulled.


Yes I managed a small smoke ring, made a charcoal chimney out of a sauce can, and placed two lumps in it, they burned the entire time the smoker was running.  And did not seem to change the temp management to radically.

I also smoked a few center cut sirloins at the same time, bacon wrapped.  Today, I'm trying a turkey, we will see how it goes.
Last edited:


Joined May 13, 2010
Good looking butt...wish I would have been smoking shoulder at 18 rather than waiting 15 years to figure out how good low and slow is.


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Joined Sep 12, 2009
Great looking pulled pork!

You got a good jump on most of us!


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