Newbie Smoker

[Snippet9192]

Hello all. Newbie smoker from eastern NC here. I’ve always been interested in cooking, but recently got the urge to try my hand at smoking. I have a 40“ Masterbuilt smoker on the way to get my feet wet. I figured this would be a relatively inexpensive way to see if I enjoyed the process before spending more on something nicer. Any tips, tricks or recipes would be greatly appreciated!

 

[DougE]

Welcome from Kentucky! Plenty of MB guys around here to get you going.

 

[fxsales1959]

Hello all. Newbie smoker from eastern NC here. I’ve always been interested in cooking, but recently got the urge to try my hand at smoking. I have a 40“ Masterbuilt smoker on the way to get my feet wet. I figured this would be a relatively inexpensive way to see if I enjoyed the process before spending more on something nicer. Any tips, tricks or recipes would be greatly appreciated!

Welcome to the arena, From S. florida. It's always good to minimize investment until you're sure the kin folk are going to dig your creations. I started on a MES30, which I have nursed through and is still functional. I have since bought almost one of each type of smoker. I've finally been enlightened to the Weber Smokey Mountain, which is now my primary smoke device.
Regarding your MES 40. I'm not sure if your 40 has the pull out tube to add more chips or not.
If you are finding yourself running low on smoke or not getting the smokiness you desire, I would look into a device similar to this one.
https://www.amazon.com/Realcook-Pel...locphy=9011865&hvtargid=pla-964399836851&th=1

I still use my MES30 for quickies like pork belly for bacon, or yard bird for Brunswick stew,
If you get stuck, just holler.

 

[JLeonard]

Welcome from Mississippi! Share your cooks with us. We like pics like a preschooler likes show and tell!

Jim

 

[02ebz06]

Welcome to the group frim New Mexico.

 

[MICHLITCHSPOKANESPICE]

Hello all. Newbie smoker from eastern NC here. I’ve always been interested in cooking, but recently got the urge to try my hand at smoking. I have a 40“ Masterbuilt smoker on the way to get my feet wet. I figured this would be a relatively inexpensive way to see if I enjoyed the process before spending more on something nicer. Any tips, tricks or recipes would be greatly appreciated!

Hello I'm new to this site! I would say for a beginner you should try jerky first. Doing casings with sausages can be tricky until you get the hang of it. I love smoking cheese and I even smoked a cake one time, needless to say it wasn't that great tasting but it was fun!

 

[mr_whipple]

Welcome from SE Virginia.

 

[Brokenhandle]

Welcome from Iowa!

Ryan

 

[normanaj]

Hello from RI.

Lots of MES owners here and there are some great mods you can do to them that'll make it so insanely better than stock,but that's for another time.

 

[DRKsmoking]

Welcome from Nova Scotia

This is a great place and lots of friendly mostly smart folks that can help you on your new ventures

David

 

[gmc2003]

Welcome aboard, happy to have ya join the fun.

Chris

 

[eag2000]

Hello all. Newbie smoker from eastern NC here. I’ve always been interested in cooking, but recently got the urge to try my hand at smoking. I have a 40“ Masterbuilt smoker on the way to get my feet wet. I figured this would be a relatively inexpensive way to see if I enjoyed the process before spending more on something nicer. Any tips, tricks or recipes would be greatly appreciated!

Hello all. Newbie smoker from eastern NC here. I’ve always been interested in cooking, but recently got the urge to try my hand at smoking. I have a 40“ Masterbuilt smoker on the way to get my feet wet. I figured this would be a relatively inexpensive way to see if I enjoyed the process before spending more on something nicer. Any tips, tricks or recipes would be greatly appreciated!

I also have a 40" MES. Main thing is : DO NOT use the chip tray! Soaking chips produces rancid smoke and dry ones don't produce smoke well. Invest in a 12" A-MAZE-N smoker tube and use pellets. A full tube is good for 4 hours of nice wispy smoke - just right for boston butt . You'll want to pull the chip tube out at least part way or all the way out if there is no wind. Slide the smoking tube of pellets in on the bottom rack by the chip tray opening to catch a little of the draft coming in to keep pellets from going out. A single Boston butt would be placed on the top rack. I pull mine at the 4-hour mark, put in a 2-inch deep 9×13 cake pan and cover tightly with foil. Either put back in the smoker or oven at 225 again until it reaches 195 internal temp. Pull out, vent and let sit about 15 minutes. Pour off juices into a quart container, the re-cover while still venting for about an hour before pulling the pork.
Pro tip: Use Bear Claws to shred pork. Skim fat off top of juice and add 8-12 oz. of the juice back into the shredded pulled pork. You're welcome!