New to this, tips?

[Michaeloatman123]

I’m new to this smoking meat. A couple weeks ago I smoked some beef ribs & a pork shoulder. The shoulder wasn’t too bad but the ribs had too much smoke flavor. A couple days ago I tried doing pork ribs & a pork shoulder again, it come out pretty good but I used the 321 method this time, I a sprayed with Apple Juice about every 35-40 min, they come out pretty good tasting but still had a heavy smoke taste. Today I decided to try some chicken and pork steaks, they come out with way too much of a smoke taste, am I adding to much wood chips at once, adding too often, I was filling my chip loader every 35-40 min. I’m using the Masterbuilt 40” Electric Smoker.

 

[hillbillyrkstr]

If the smoke taste is too much for you use less wood. Also the type of wood has a lot to do with how heavy the smoke flavor is. Try a fruit wood like apple for less smoke flavor.

Another good tip for the mes 40 is to buy an amazn pellet tray and use that for your smoke.

Good luck
Scott

 

[Michaeloatman123]

If the smoke taste is too much for you use less wood. Also the type of wood has a lot to do with how heavy the smoke flavor is. Try a fruit wood like apple for less smoke flavor.

Another good tip for the mes 40 is to buy an amazn pellet tray and use that for your smoke.

Good luck
Scott

Thanks. It’s definitly going to be a learning curve. I’ll look into that tray. I used a hickory wood on the chicken today and I used a hickory on the first set of ribs I done and was told too much smoke flavor. I used cherry wood on the second set of ribs and they come out pretty good using the 321 method. What’s the best internal temperature for different meats?

 

[hillbillyrkstr]

It’s all a learning curve! :) you have a great page here to help you with everything you need though! That makes things a lot easier. Plenty of knowledgeable, helpful, good people here!

I don’t temp ribs. I judge based on time, look, and feel of the meat. 3-2-1 is a great way for new smokers to do ribs. Smokin Al has a great write up on ribs on the forum, and he does it by temp and a lot of people swear by it. Maybe he will see this a post a link for you.

Pork butt I pull around 200-203. I don’t wrap pork butt ever as I love the bark.

Brisket I start poking at 190 degrees and when the toothpick or meat probe slides in without any hesitation I pull it off. This is usually around 198-205 degrees. I started wrapping my briskets in pink butcher paper this year. Had great success with it. It helps hold moisture in, but doesn’t trap it all in like aluminum foil so it won’t ruin your bark.

Chicken is 165 degrees in the breast. I also do fatties to 165 in the center to be safe.

Good luck
Scott

 

[Michaeloatman123]

Awesome, is 225 a good temp to set the smoker at or should I be higher?

 

[hillbillyrkstr]

I smoke just about everything at 225. 225 works for me!

If your smoking chicken or turkey you’ll need to boost the heat the last 30 minutes or so to crisp the skin. If your smoker won’t get up to 350+ finish the birds in the oven or on a hot grill to crisp that skin.

Scott

 

[fivetricks]

The more I smoke, the more I think that 225 is overrated. unless I'm doing something with SUPER short cook times that I'm trying to impart more smoke to.

 

[TomKnollRFV]

Pork and poultry you should use 225f for sure.

Now for beef, you'll see alot of people run 250f or so. And trust me, Scott is an expert at both.

I suggest strongly picking up some apple, or Adler. Alot of blended stuff uses adler because it's very mild.

 

[Michaeloatman123]

Thansk guys. This is definitely going to help

 

[uncle eddie]

225F to 275F is fine...set the temp to make the times work to feed everyone. I am on my second MES40. Oh yeah...wrap,the water pan with foil and use it for a drip pan...no water needed in an MES40...search for this subject and you will find many posts on it. I have not used water for years. No need since it is a tight oven with a set temperature.

Also ... if you read the directions that come with the MES40, it says to use a few, like 5 chips at a time. I mean it is very few. Unreasonably so...Take a look. I am sure you are overloading the chip tray. you should have thin blue smoke...not white smoke....another thing to search for (thin blue smoke),

Also...and earlier post mention getting an AMAZN Pellet Smoker (AMNPS). Very good addition for your MES40! Look on amazon or AMAZN’s website. If you have Prime...order from amazon

 

[hillbillyrkstr]

Appreciate the kind words tom, but I certainly don’t consider myself an expert at anything.

There’s a ton of folks who’ve adopted the hot n fast method over the last decade. I did it one time on a Pork butt years ago. I guess I’m more of a traditionalist. I learned years ago on a stick burner and low and slow. Not saying there is anything wrong with hot n fast. I just don’t use it.

You’ll get more smokes under your belt and then you’ll tinker. You’ll find your comfort zone and the things you like and don’t like. While your learning is stick to the basics as much as possible and then get comfortable and branch out.

Good luck
Scott