My 'virgin' smoke with a 'London Broil' in my new MES 40

Discussion in 'Roll Call' started by 1mind4fun, May 13, 2015.

  1. I brought "London" home on Sunday, and let him start to marinate in a simple Soy/Vinegar/Worcestershire blend. I used my "Food Saver" to vacum seal him in his cold bath. The night before, my brand new MES 40 was dropped off by a drooling UPS guy - he was almost as interested in seeing the precious cargo as I! (Great picture on the box) :yahoo:
    After seasoning the new MES40 (I sprayed the inside down with a light dose of "Pam EVOO" I was ready to have my first! :sausage:

    I started the smoker heating around noon - had to put it in the screen room - looked like rain was heading my way. It took about 20 - 30 mintues to get to 240. Meantine London was taking the chill off on my counter with a plastic wrap covering to keep things clean.
    MES 40 let me know she was ready for my meat - great remote - lets me set up the smoke - temp and time - then gives me constant status - temp - time left - if I hold the one button, the built in meat thermometer gives me the internal temp of my meat!

    I put my meat into her - salivating at the sight of her shinny grates, her hot plate for my wood and her fancy probe to moniter the action. I stuck her temp probe into my meat and shut/locked the door. I then added a half-cup of soaked mesquete chips through the side loader, and opened the top vent full bore. (I had it closed - sort of foreplay to get MES all heated up for coming action). :biggrin:

    I went about makng a cucumber/red onion/tomato salad with Garlic Expressionns dressing, S&P and some dill, with a dash of sugar. YUM! I also made a nice Blue Cheese Butter with scallions and a teaspoon of Worchester and Cracked Black Pepper. Once again, I was able to be an electronic voyer via my remote, which allowed me to monitor all the action out back from the comfort of my air conditioned kitchen.

    After about 90 minutes MES was getting my meat hotter and hotter - 120 - time to wrap London in some heavy duty foil. He had splatered MES's grates and bottom plate with his juices, and MES was filled beyond capacity with smoke that she was venting out the top. (I hesitated if the time was right to 'butt into' the action with my foil!)
    I left London in MES for about 30 minutes, wrapped up tight with MES's temp probe inserted. London was getting close to 140 so time to pull him out.

    I layed him on a plate in the microwave to set for a spell (I have a Greyhound and a Whippet who were more interested in how delicious London smelled than to listen to me chasing them out of the kitchen - better save than sorry!) After aouut 20 minutes of rest I placed London on the cutting board - the final moment had come - time to see if my "first" was a bang or a bust.

    When I cut into London on an angle, across his grain - the first slice layed down on the cutting board, revealing a perfectly done slab of meat - pink in the middle, with a distinct "smoke ring" aroud the perimieter - that was a surprise - I have seem many a post claiming you can't get a smoke ring with electric - WRONG!

    As I layed the slices out on a platter, my room mate was hovering - the smell and the presentation was awesome - I crumbled some of the blue cheese butter over the plated slices along with some fresh chopped greens from the scallions and finished with a few twists of the pepper grinder.

    What a meal - fantastic Mesquete smoke flavor enhanced with the blue cheese butter, and a fresh cucumber tomato salad.
    I sat back with a contently fullfilled smile as I enjoyed some Cabernet with my virginity lost. Thanks for your input and tips that made this a memorable moment.:grilling_smilie:
    Last edited: May 13, 2015
  2. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it.
    Thanks for joining,
    - Ryan
    Last edited: May 13, 2015
  3. sota d

    sota d Smoking Fanatic

    SOUNDS like it turned out well! Nice detail on the process, but how about some pics? :)
  4. flyboys

    flyboys Smoking Fanatic

    I don't know if I want to eat or smoke a cigarette after reading that. Sounds like you did good, those can be tough to do in a smoker.
    1mind4fun likes this.
  5. Ryan, 

    Sorry - when I'm having fun I don't always remember the camera - I'll do my best to get pics of the action for everyone.
  6. Sota D - sorry - I was having too much fun - forgot that y-all would want pics - I'll set up some cams - no - take some pics in the future. :)
  7. My MES 40 is calling me:

    She wants me to use her:

    She is open to be filled with a good piece of meat:

    This is last night's feast (left overs AKA lunch);
  8. I'm thinking about Pork Havana for my second smoke - going to start to marinate the Boston Butt in MOJO for a few days while the Sweet Italian Sausages thaw in the refrigerator. I think I'll put the roast in the bottom of MES and the sausages above to drip their juices on the pork butt! I have some collards, kale and mustard greens in the garden to cook down for a veggie side. YUM!! 

    Last edited: May 13, 2015
  9. [​IMG]   Good afternoon and welcome to the forum, from another cool and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.


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