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[mistermeaty]

Hey everybody just joined. Found this site this morning after buying my first smoker and looking for tips and professional know how.

I am in the Great State of Texas and love to cook and I bought myself a smoker for fathers day/ birthday present(June 19th).

It is a Masterbuilt electric smoker, I seasoned it last night as the directions say and I am giving it a try today. Wish me luck.

 

[s2k9k]

Good Luck! and 

 to SMF!!! We're happy to have you! You have come to the right place, there's lot's of great people here who just love to share their knowledge! Being new at this I suggest you take Jeff's Free 5 day E-course, it will teach you all the basics and a lot more: http://www.smoking-meat.com/smoking-basics-ecourse.html

Would you do us a favor and update your profile to include your location, Thanks!

Happy Fathers Day! and Happy Birthday! Sounds like you got a great gift, we'll be looking forward to seeing how it goes!

 

[mistermeaty]

Thank you and I took care of the location problem. I am starting off with a nice pork loin cooking it at 225. It has been smoking since 7 this morning and it already looks great. I am still not sure how long to leave it in for but I figure maybe an hour per pound?

Also and this may need to be asked in another section but my smoker has a built in thermometer, are you supposed to leave it in the meat or just check it when you think you need to at the end of smoking time? Right now I haven't used it.
 

 

[wingnut]

Welcome, AUSTIN!!!  (Another Texican Smoker !)

Rockport here, you'll love this place, and learn LOTS!!!! ( I sure have!)

Sooooo,......Don't be afraid to ask questions, there is a LOT of knowledge here, and a LOT of good advice, not to forget...... GOOD PEOPLE!!

SOOOO........Welcome and good smoking, sooooo 'Smoke 'em if you got 'em' !!!

I hope you had a good 'SMOK'EN FATHERS DAY'!!

Larry

 

[mistermeaty]

Thanks and I have to say I was very pleased with the first run on the smoker.  Almost everything got eaten that I cooked, a 5 pound pork loin, 1 cut up chicken and about 4 pounds of sausage. It was pretty dang good and I think it will only get better. I do have more questions and I am always open minded.
 

 

[scarbelly]

Hello  and 

 to SMF - glad to have you here 

 

[jrod62]

:welcome1:

 

[smokinhusker]

Hello and welcome to SMF! Congrats on the new smoker and Happy Birthday! Being an MES40 owner myself, I would suggest you get a good thermometer to check the actual cabinet temp of your MES. The actual cabinet temp is generally off from the set temp. I checked the included meat probe temp with a good digital and the included meat probe was only off by 2*, so you might want to check it as well.

Congrats on a successful smoke!