Hello all,
As I sit working from home inhouse imprisonment social distancing, I’m learning more about smoking and techniques. I have a MES (not sure of the model, but it was on clearance from Sam’s a while back, and has the door with window, an elevated stand, and bluetooth capability that doesn’t actually work). Been using it stock so far with a separate multi-probe thermometer, but I’m looking to do the mailbox mod so I can cold-smoke and also do some longer sessions. Until then (and for shorter runs like chicken, burgers, etc.) I’ll continue with the chip loader. I’m also going to start not using the water tray at least for beef, after reading discussion on here; probably continue with chicken just because it turns out so well and we don’t care for the skin anyway.
In the past I’ve done chuck roasts, bottom round, whole chickens and turkeys, and chicken wings (for the church youth ministry). Been very pleased so far but hoping to expand to brisket etc. once we can start having visitors again. No pork though—we don’t eat it.
Today’s plan is to smoke a ~7.5lb sirloin tip from Sam’s. Dry-brined last night and will use a basic rub today before smoking over hickory. Aiming to start around 1130 at 225 and shooting for 140-145 as we aren’t looking to slice for sandwiches and want it a bit tender. First time doing one of these. I might also throw a tray of cubed red potatoes in for a couple hours to see how that turn out.
Speaking of pellet trays, I assume you can just not load it all the way and/or separate the non-burned pellets for next time if you don’t need the full capability... right?
As I sit working from home in
In the past I’ve done chuck roasts, bottom round, whole chickens and turkeys, and chicken wings (for the church youth ministry). Been very pleased so far but hoping to expand to brisket etc. once we can start having visitors again. No pork though—we don’t eat it.
Today’s plan is to smoke a ~7.5lb sirloin tip from Sam’s. Dry-brined last night and will use a basic rub today before smoking over hickory. Aiming to start around 1130 at 225 and shooting for 140-145 as we aren’t looking to slice for sandwiches and want it a bit tender. First time doing one of these. I might also throw a tray of cubed red potatoes in for a couple hours to see how that turn out.
Speaking of pellet trays, I assume you can just not load it all the way and/or separate the non-burned pellets for next time if you don’t need the full capability... right?