Recent content by magic4u

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  1. magic4u

    MES 40 Question

    I just bought my first electric smoker, a MES 40. Are the times and temptures the same for this smoker the same as a regular wood smoker or do i need to make adjustments?
  2. magic4u

    Sealing a store bought smoker

    Great suggestions guys. Thanks so much.
  3. magic4u

    Sealing a store bought smoker

    Hello everyone. I was in the market for a new smoker. I had a $500 budget and looked around for a few weeks. I found one I liked and did my first smoke last weekend. I used jeff's rub on a brisket, 2 pork roasts and 3 chickens. Man jeffs rub is great, anyway the new smoker held the head real...
  4. magic4u

    New To Smoking (Need Questions Ansered)

    Thanks guys, I didn't know that.
  5. magic4u

    New To Smoking (Need Questions Ansered)

    Welcome. I am also new to the world of smoking but I have learned a few things in the past few months. First every smoker seems to be a little different, some loose a little heat when opened, others loose a lot, internal temp is the best way to tell when it is done not time. Second, relax...
  6. magic4u

    Splitting a Boston Butt

    Cooking pork ribs is also a great way to try different rubs and sauces. This past weekend I cooked up 20 lbs of pork ribs, I used 6 different rubs and 4 sauces. It was a cheep, great way to try different things. Give it a try.
  7. magic4u

    Hello from Lincoln NE

    Welcome, I am new to smoking and have gotten some great advise here. Everyone is very helpful. Looking forward to having another expert in the mix.
  8. magic4u

    Beginning smoker build

    This is a picture of a smoker I got a few months ago, as you may or may not be able to see my fire box is on the bottom. Between the fire box and the main smoke chamber is a oven, that's right boys and girls, an OVEN. I have also found with the smoke entering the chamber from both ends the temp...
  9. Todd's Photos 340.JPG

    Todd's Photos 340.JPG

    • magic4u
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  10. magic4u

    Is longer Better???

    Will it help the flavor of pork if I rub it longer than 24 hours, or is that about the max for flavor penetration?
  11. magic4u

    A question about water

    So with a cooker like this, I don't need to cook for 14 to 16 hours to get the flavor and taste? I just need practice controling my tempture?
  12. magic4u

    A question about water

    As you can see from my pic, I have a LARGE smoker. There is no water pan. I have been having trouble with the meat cooking up to temp much quicker than it should. For example a 10 lb pork butt is up to 185 in 7 hours, even with keeping the smoker temp at 225-230. Would it help if I put a large...
  13. magic4u

    Need Advise on smokeing Country Ribs

    My wife picked up 10lbs of contry pork ribs yesterday. I am going to smoke them, but I was wondering being such small peices of meat, what should I watch out for? I'm also going to try a few other cuts of meat, pork butt, chickens, and what ever else I can find on sale. I'm thinking I should try...
  14. magic4u

    I just got this huge smoker and need some help.

    Thanks, I'll give it a try.
  15. magic4u

    I just got this huge smoker and need some help.

    I was wondering about building a bigger fire to start with, right now I'm only using 6 or so 3' to 4 inch pieces, and putting the meat on as soon as the smoke chamber warms up, Should I try using 10 to 12 pieces, letting it really heat, say, 350 or so, and then put the meat on when it cools back...
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