- Jan 17, 2017
- 1
- 10
Forgive me if my questions have already been asked. I've been on many different forums on different topics, not sure the best search technique on this forum. Not finding the answers as well as I felt I might. So...gotta ask.
First got a MES 40" 2.5 model....did enough research to know that's the one I wanted. Got it at Sams, via info from here.
Did first smoke couple days ago, and it turned out fairly good.
Questions. Since you want to cook on temperature, not time...it appears unless I'm wrong, you have to set a time to get this unit to fire off. So do you just throw out say 10 hours, then let it do it's thing? It's what I did on this first try.
I started with ribs. To get bark...from what I'm reading you want to baste??????,,,,but you want to leave the smoker close to let it's do it's thing. Can't do both, it seems to me. On this first try I did the 3-2-1 procedure...they were tender. I did not baste in the final hour with sauce, but instead use the rub in apple juice...and I only did it once at the start of the hour. Is there a better way for the bark. What's the opinion on this 3-2-1 procedure. It seems to work...but is there a better way?
Did chicken thighs at the same time....their internal time got to 165, before the first 3 hours was reached. I pulled them, but don't feel they was done. Wrapped in foil, let them sit, then put them back in for another hour cooking in the final 3-2-1 step. Do you do chicken and pork at the same time, how to you managed the difference cooking temps for these meats. And....that 165 chicken is done at that temp, did not seem to work for me.
Already had Maverick temp...used it and the MES probe, they both where spot on with each other. The meat did not last long either....looks like I'll be doing more here fairly quick.
First got a MES 40" 2.5 model....did enough research to know that's the one I wanted. Got it at Sams, via info from here.
Did first smoke couple days ago, and it turned out fairly good.
Questions. Since you want to cook on temperature, not time...it appears unless I'm wrong, you have to set a time to get this unit to fire off. So do you just throw out say 10 hours, then let it do it's thing? It's what I did on this first try.
I started with ribs. To get bark...from what I'm reading you want to baste??????,,,,but you want to leave the smoker close to let it's do it's thing. Can't do both, it seems to me. On this first try I did the 3-2-1 procedure...they were tender. I did not baste in the final hour with sauce, but instead use the rub in apple juice...and I only did it once at the start of the hour. Is there a better way for the bark. What's the opinion on this 3-2-1 procedure. It seems to work...but is there a better way?
Did chicken thighs at the same time....their internal time got to 165, before the first 3 hours was reached. I pulled them, but don't feel they was done. Wrapped in foil, let them sit, then put them back in for another hour cooking in the final 3-2-1 step. Do you do chicken and pork at the same time, how to you managed the difference cooking temps for these meats. And....that 165 chicken is done at that temp, did not seem to work for me.
Already had Maverick temp...used it and the MES probe, they both where spot on with each other. The meat did not last long either....looks like I'll be doing more here fairly quick.
