- Apr 18, 2014
- 9
- 11
Wanted to introduce myself. My name is Alex and I'm from Upstate New York, in the Finger Lakes Region. I just bought my first smoker, an MES30 and have done a few smokes so far with mild success. My first were a couple of slabs of ribs and chicken drumsticks. Both came out great, parts of the ribs were a little dry but overall they were fantastic tasting. I also did a couple of 4-4.5 lb. boston butts for pulling. I had some issues that day, the pork didn't get up to temp enough to be over 160 long enough for a tender pull. I ended up having to cut it and make faux pulled pork, but everyone loved the flavor. Most recently, I did a small pork tenderloin (1.25 lb or so), it turned out really good after a couple hour smoke and brought it to about 160. Used injections and a fair amount of apple juice in the water pan to keep it moist.
Anyways, I used this forum to get a lot of the information for my first few smokes and thought i would join up so I can post and interact. I am very interested in this as a bit of a hobby but also just to have another cooking skill under my belt.
Anyways, I used this forum to get a lot of the information for my first few smokes and thought i would join up so I can post and interact. I am very interested in this as a bit of a hobby but also just to have another cooking skill under my belt.
