Newcomer to the electric smoker

[survivorslag]

Just got my new 30" Masterbuilt electric smoker yesterday!

Got it seasoned with some mesquite and about to kick off my inaugural smoke with a couple of pork tenderloins.

So here it goes! Will check back in tomorrow to let you know how it went.

 

[kathrynn]

:welcome1: and congrats on the new smoker! We are glad you joined us! Would you please update your profile and let us know where you are from? Also....have you signed up for Jeff's E-Course? Its free and has great information that can be helpful. Here is a link to get you started.
http://www.smokingmeatforums.com/f/127/5-day-smoking-basics-ecourse

Please show us pics of your first smoke. All of us love to drool over them!:biggrin:

 

[chef jimmyj]

Welcome to the SMF Family...Should be Great just don't over cook them...JJ

 

[smokinhusker]

Welcome to SMF and congrats on the new smoker. 

 

[roper33]

Congrats on the new smoker! Dont forget to post some pics/recipes to share with us!

Cheers!
 

 

[survivorslag]

Pork tenderloins turned out delicious! Moisture content was juicy but firm. I used the Bradley mesquite bisquettes. Smoke favor was gentle, but recognized. not much of a smoke ring on the meat. 

I smoked at 200 degrees for 2.5 hours bringing the internal temp to 150 degrees.

I was conservative with the use of the smoking wood on the first try, didnt want too pungent of a smoke flavor.

I'm thinking the Bradley bisquettes are kinda mild.

Heres the newbie question of the day- When internal temp is reached, how long should that temp be held?

Thanks for the welcomes!

photo.JPG

• survivorslag
• Jan 11, 2013

 

[themule69]

welcome to the group and happy smoken.

david

 

[boykjo]

Welcome to SMF and were glad to have you aboard so join in, share your experiences, have some fun and don’t forget to post our favorite………

The Qveiw

Happy smoking

Joe

 

[s2k9k]

 to SMF!!! We're happy you joined us!

That tenderloin looks Great!    Not quite sure what you mean "how long should that temp be held".

 

[survivorslag]

When it reaches the desired internal temp is the cook over ? Like I said I'm a newbie.

 

[nozzleman]

When you hit the temp you want pull it out and let it rest a little ( how long depends on the size of what you smoked), ususlly 15-30 minutes. This will let the juices redistribute throughout the meat. Now it's time to cut into eat and serve your masterpiece.

 

[survivorslag]

Thanks! I was just a little unsure. Gonna do a stuffed pork loin tomorrow. I will use the advice.

 

[toby bryant]

 to SMF!  There are a lot of MES (masterbuilt electric smoker) owners here, congratulions on your new smoker. Those pork loins look delicious, keep the pics coming 

 

[survivorslag]

They were very delicious!

 

[diggingdogfarm]

Welcome, survivorslag!


~Martin