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  1. low'n'slow

    MES burner fail?

    I've had the MES (actually, Centro, the Canadian version) for a few years now and today, for the first time, it did something strange. Although I had it set for 225F, it never got much past 120F -- and it dropped from there, down to just under 100F eventually. I thought at first it was the...
  2. low'n'slow

    Cast iron pan for better smoke with electric smoker?

    I've got an MES and I recall seeing some discussion here last year about using a cast iron pan directly on the coils as a more consistent method of getting smoke -- but now I can't find that discussion! Anyone? Also planning on trying the lump charcoal trick as well. Thanks in advance.
  3. low'n'slow

    Lump charcoal in an electric smoker?

    Been away from the forums for a while, just trying to catch up, and I caught a few references to using lump charcoal in an electric smoker -- something about giving better smoke? I've got an MES, have never used charcoal. Can someone fill me in on the details? Or point me to a thread that will...
  4. low'n'slow

    Boneless Half Pork Loin

    While picking up some groceries today I noticed a sale on boneless half pork loins, so I picked one up. It weighs 2.9 kg (6.4 lb) and the label says "seasoned" but I can't see any seasoning on it. I was originally going to roast it in the oven, but maybe I can smoke it? Does anyone have any...
  5. low'n'slow

    Salmon fillets?

    Help! I've been asked to smoke four one-pound salmon fillets (skin-on) for a family get-together this weekend, but I'm at a loss. I've got an MES smoker, and I've done pork, beef, and poultry - but never fish! Anyone have any (easy) recipes or tips?
  6. low'n'slow

    Spiral Ham?

    With Thanksgiving only a few weeks away - it comes in October in Canada, not November! - I'm thinking about doing a (pre-cooked, pre-glazed) spiral ham on my MES smoker. I read a few threads here that mentioned it but I still have a few questions:What would be the best temperature to heat it at...
  7. low'n'slow

    Ribs: Multiple racks using 3-2-1 method?

    I've got an MES smoker and will be doing 8 racks of baby backs this weekend. To make 'em fit, I'll be cutting each rack in half. I've done the 3-2-1 method before, but only with two racks maximum. Should I be making adjustments to the 3-2-1?
  8. low'n'slow

    Brisket plate?

    I went to my local supermarket today for brisket. I don't know of any other place to get brisket around here, and their butcher section seems pretty good -- the butchers wear hard hats and chainmail, and they have carcasses (or part carcasses) hanging in the back, so it's not your typical...
  9. low'n'slow

    Brisket: Flat or Point?

    I'm thinking of attempting my first brisket on the MES this weekend. In the past, I've done it on the gas grill using a cut the butcher referred to as a "point". Can someone tell me, in layman's terms, what the difference is between the flat and the point (and a packer cut, which I've seen...
  10. low'n'slow

    Food Safety

    I've been reading various tips and hints here on SMF and I've noticed people talking about bringing their meat out of the fridge for an hour or so before cooking, and letting their meat sit (wrapped up, in a cooler usually) for a couple of hours after cooking. Is this safe? It sounds good to...
  11. low'n'slow

    Cinco de Mayo BBQ?

    Has anyone done any Mexican smoking? I notice Cinco de Mayo is coming up in a few days and thought it might be fun to eat Mexican (and drink Coronas and margaritas!) this weekend.
  12. low'n'slow

    Looking for a rub recipe

    My family often finds my rib/pork rubs too spicy. I'm not a big fan of hot stuff myself, but they keep telling me it feels like their mouths are on fire. It's probably the chili powder or cayenne, even though I don't use much of it. Does anyone have a recipe for something a little mild/sweet...
  13. low'n'slow

    Reheating frozen pulled pork

    As discussed on another thread, my recent attempt at making pulled pork created some tasty meat - four hours too late for dinner! So I froze it and plan to serve it at another time. What's the best way to heat it up? Smoker, oven, crock pot...?
  14. low'n'slow

    Pulled Pork - Complete Disaster

    I intended to make pulled pork for a family get-together today. Unfortunately, it didn't work - and I don't know why. Maybe someone here can offer some suggestions? I had two pork shoulders (picnic, bone-in), each weighing about 4 3/4 pounds. I put the rub on the night before and, figuring 1.5...
  15. low'n'slow

    What's in your accessory box?

    I'm thinking of building an accessory box for my bbq supplies. Right now I've just got the essentials in a Rubbermaid tote, but I'd like to build a portable wooden case - kind of like a travelling wardrobe - for the gear. Has anyone done something like that? This outdoor bbq station is sort of...
  16. low'n'slow

    My first smoke - back ribs and turkey breast

    Did my first smoke on the MES yesterday, with pretty good results for a first attempt. I did two racks of baby backs, put a rub on the night before, and ended up doing them with the 2-2-1 method, at 225 F. I brined the turkey breast (bone-in) overnight and put them in about two hours after the...
  17. low'n'slow

    Masterbuilt temperature/timer function

    The manual for the MES says the unit won't start until you've set the temperature and the timer - so the meat goes in and starts cold? And what if you want to extend the time? I can't see a way of doing it except letting the timer run out and re-setting the temperature and the timer.
  18. low'n'slow

    How soon to rub?

    I hope to season and break in my new Masterbuilt Electric Smoker with a pair of baby backs this weekend, using the 3-2-1 method. How soon do you apply the rub? Overnight? Or just a few minutes before you smoke 'em? Or somewhere in between? It's a matter of personal preference, I guess, but I...
  19. low'n'slow

    Seasoning the Masterbuilt

    Before anyone accuses me of being lazy , I did search the forums but found a bunch of different opinions about seasoning a smoker before first use. I seem to recall reading a post or thread specifically about seasoning this unit but can't find it now, and Illini alluded to it in another thread...
  20. low'n'slow

    Ribs in the Masterbuilt (aka Centro)

    I'm hoping to break in my brand-spanking new smoker this weekend, and I thought I'd give some babybacks a try. Seems to me, though, that a rack of ribs would be a little longer than the box itself. Has anyone done ribs in the Masterbuilt? Did they fit? Did you have to cut them in half, angle...
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