Finally

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toesmasher

Fire Starter
Original poster
Finally got around to seasoning my MES-30 that Santa brought me with hickory chips. This might start a fight but I want to do up some turkey legs and mac and cheese. Which type of wood chips would work best ( already have a four pack I bought at Wal-Mart 

Apple,hickory,cherry, and mesquite) and give the best flavor to both items? I ask because I have noticed that no one really states which type of wood they use for recipes. Thank you.
 
Morning..... Mesquite is a pretty strong flavored wood.....  I like a hint of it on beef and shrimp....   for poultry, and this being one of your first smokes, stick with apple or hickory, and make smoke for 2 hours or less, then finish without smoke....  Light smoke tastes better than heavy.... If you find you would have liked more smoke, next cook go with 3-4 hours of smoke....   Too much smoke can be foul tasting, bitter.... 

Dave
 
Interested in the mac and cheese.

Have a rescipe?
 
I agree with Dave...keep it light until you settle on a favorite.

I actually find that a light mesquite smoke is quite good on poultry but I also mix in a good bit of apple.

Good luck,

Bill
 
It went bad. It had such a strong smoke smell and taste that hours afterward I could still smell and taste it. I set the smoker for 1hr 45min at 250. Guess practice makes perfect. Tried to attach pics bad box said I wasn't allowed. Any Ideas? Also is there any unit specific cookbooks out there for the MES-30?
 
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Here's the picture of my shame 
th_crybaby2.gif
. In retrospect I do not believe I opened breather vent, put to many woods chips in tray. Set the temp @ 250 and about 1hr 45 minutes or so. After finding a couple of video's (youtube) I know where I went wrong (I think). I didn't mix items prior to putting them in pan just layered them in pan, used to much milk, and there was a full moon. I know I'm reaching.

Any constructive criticism  will be greatly appreciated.  
 
Looks good to me..... what's wrong with it that pictures don't tell....  Right now I'd eat the whole thing....     Dave
 
I am going to try it with a amazn pellet smoker.
 
If you are going to use Chips add only 1/4Cup at a time. This will keep the smoke limited and is less likely to catch Fire. Always leave the exhaust vent 100% open. As far as Recipes, do a search for what you want or ask. If it can be smoked someone here has already done it and I would bet you will not find this much info in any Book. Look into an AMNPS, at the link below, it's a great addition to the MES...JJ

http://www.amazenproducts.com/Default.asp
 
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Sorry about the way this turned out for you, but here is the good news...

You learned something!  I learn something with every smoke...failure or success!

Like JJ said...the AMNPS is a good solution...I have the AMNS and love it.  

Hang in there and good luck with future smokes.

Bill
 
I have both. The dust for cold smoking and pellets for hot smoking. I just found out the pellet smoker you can use dust in.
 
Which one would do better AMNS or the AMNPS? Dust or pellets? Also is there a guide or something to look over to help decide?
Get the AMNPS Pellet version as it can handle both pellets and dust. Check here for info... http://www.amazenproducts.com/Default.asp ...Or feel free to PM Todd ( TJohnson ) if you have a question. Todd is a great guy and super helpful. You can also PM me or any Mod as we pretty much all have Todd's stuff and have worked with members before...JJ
 
I tried mac n cheese along with cream corn a few months ago.  What I found is that pasta absorbs smoke really really really well.  ...So well that no one ate it.   I was thinking in the realm of pinto beans. Which are great with lots of smoke. Less smoke is best on the MnC 
 
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