My first smoke in the MES 30"

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Smoking Fanatic
Original poster
Oct 1, 2013
I picked up the MES 30" 20070910 a couple weeks ago.  I smoked 3 racks of baby backs today for dinner.  They turned out great.

I'm coming from a Weber Smokey Mountain so I'm pleased with how the ribs turned out with less work.

My process:

I used "Magic Dust" for the rub with yellow mustard to help it stick.  Lined the water pan with foil and filled it with hot water.  I filled the wood tray with dry apple and hickory chips.  

I loaded the ribs and set the temp to 225 knowing the gauge is generally 20-25 lower than the actual temp.

I added water soaked wood chips after 2 hours and checked the ribs at hour 3.  Not done.

My probe temp showed 240 give or take for the entire cook.  The gauge on the smoker was all over the place.  Mostly is was 20 degrees lower but a couple times it was higher than my probe.  It doesn't make sense.  

The ribs were done after 4.5 hours.

The biggest difference was how moist they were compared to what I would typically get from the Weber.  I felt they had a good amount of smoke flavor too.

Overall I'm happy with how things turned out.  The entire process is so much easier than lighting charcoal, waiting and then messing with vents.  I wish the temp gauge was more accurate.

Pork butt will be the real test for me.

Finished product:


hoity toit

Master of the Pit
OTBS Member
SMF Premier Member
Welcome ! As you browse around the Forum think you will find the information and "secrets" of some of the best smoking chefs (amateur and professional),lots of great recipes, and just good ol plain folks who you feel like you have known all your life. Everyone likes to see the pictures and the play by play !   If you are looking for advice or criticism, just ask....everyone here is here to enjoy their passion for smoking and cooking and making new friends. I have the 30 and the 40, and I like the 30 the best as it cooks more even in my opinion, check my tagline and pictures if the 30.

Hoity Toit