Hey from Savannah, GA

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Fire Starter
Original poster
Jan 9, 2014
Savannah GA
I will admit that I am most likely the LEAST knowledgeable noob to grace the annals of this forum.

Yesterday, while at a client's house, I was offered some smoked pulled pork and ribs. They were AWESOME!!!!! So, on my way home, I darkened the entrance of my local Lowe's and purchased the MES 30 and a bag each of apple and cherry wood chips. By 9pm the box smoker was assembled, seasoned, and a single rack of pork ribs was exchanged for some greenbacks..

Which brings me to my first question:

Now what?

Second question:

2-2-1: 2 hours smoke, 2 hours in foil, and the last? smoke too, or just heat? If it is just heat, can I just throw it in the oven for the last 3 hours?

I hope to gain enough knowledge to keep my loved ones out of the hospital.

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]

You will find plenty of friendly folks with great advice on this forum. Lt the search bar at the top of the page be your new friend.  There are over 1 million post on this forum.  And that a lot of powerful knowledge right at your finger tips. Or just ask! If you have not checked it out already, Give Jeff's 5 day ecourse a try.  It is free and full of great information to make you an even better smoker.

Again Welcome.

Thanks for the welcome!!

I am on day 3 of the 5 day course and I just ran my first rack of ribs through its paces. Not bad, but could be better...

First problem encountered when I moved the ribs from the rack in stage 1 to the foil in stage 2. Seems the bones were just falling out..... I dropped 3 bones in the transfer.

Seems my MES30 is running about 5-7 degrees COOLER than what is displayed. Adjustments were made in both time and temp. We'll see in the morning if anyone gets sick... lol
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