Discussion in 'Roll Call' started by hillbilly43, Aug 28, 2008.

  1. hillbilly43

    hillbilly43 Newbie

    By way of introduction, I am an old Kentucky hillbilly who is in need of some knowledge on how to...... I have only smoked once and did not inhale (much smoke) from a new Masterbuilt 40 inch electric smoker just purchased from Sam's Club. I know almost nothing about how to turn out a tasty, smoked meat. Yesterday I tried to "cook" about 4 lbs of pork ribs and a beef butt in the above unit. After 5 to 7 hrs at 225 degrees, the unit seemed to do all the limited instructions in the manual predicted, and the meat was edible but nothing more. I used the hickory chips, and rubbed the meat as instructed before cooking. My conclusion is operator error. PS: I have read some of the threads in reference to the process herein and am in a slow learning curve. Would appreciate your expertise/ feedback. Thanks for the opportunity presented by all and hope I have not been too wordy in my first posting.
  2. wutang

    wutang Smoking Fanatic OTBS Member

    Welcome to the forum-I am sure there are some Masterbuilt users that will come along soon and can help
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF my friend. Plenty of members who own a MES and they should be able to help you soon.
  4. meatballtn

    meatballtn Fire Starter

    Where in Ky ? I'm from Louisville , now in Nashville. Welcome to SMF . i would suggest Jeff's 5 day course , it will answer a lot of questions for you.
  5. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    Welcome hillbilly, keep the temp low 200 to 250 an smoke thin and blue. More later.You found the right site.
  6. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum ... & Don't forget to mop. Gotta keep everything moist.
  7. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome Hillbilly. Keep trying. Each smoke gets better. Experience is what ur after.
  8. werdwolf

    werdwolf Master of the Pit OTBS Member

    Welcome. I have a MES. As far as the ribs, Did you foil them to braise them? I usually run mine at 230-235 temp wise. My first Butt came out dry also; go figure. Keep workin at it!
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I answered your PM and waiting to help you. You will be up and running at full speed after getting more details.
  10. desertlites

    desertlites Master of the Pit OTBS Member

    welcome hillbilly, you gonna get the hang of it in no time now that u found SMF.
  11. capt dan

    capt dan Master of the Pit OTBS Member

    Welcome to the Brood! Lotsa good folks who take pride in helping others make tasty foods. You will be turning out good Q in no time.

    The 5 day course is a great start, and there is literally days worth of reading on these forums.
  12. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Greetings hillbilly!
    There is lots of info with in this smoke!
    Happy smokes
  13. biggiesize

    biggiesize Fire Starter

    you aint no hillbilly,with corekt spellin and sentance strutcher. we can spot a imposter a mile away. welcome to ya.

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