Absolute smoking newbie from Colorado

Discussion in 'Roll Call' started by parrothead, Jun 17, 2010.

  1. Howdy!

    Just picked up a Masterbuilt 30" and I'm itching to fire it up this weekend. 

    I've never smoked anything before (well, once but I didn't inhale. =), so I'm looking forward to trying some new things out.

    I bought Jeff's recipe for rub & sauce, since I figured at first I'll leave it to the experts before I start experimenting.

    So far, love the forum, I'll probably be browsing around a lot!

    -parrothead
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you decided to join us. Congrats on the new smoker. You'll find lots of good info and some great recipes here. Have fun and happy smoking
     
  3. bbally

    bbally Master of the Pit OTBS Member

  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Thanks for joining us at the SMF. You're going to be in for more fun with your new MES. It's all good my friend..
     
  5. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Welcome aboard, parrothead!

    Here's some tips for the MES (I have the 30" one, too) that you may find useful.  Note that I leave the vent closed, though, but that's the subject of a whole different flame-war. [​IMG]

    • Season it. (Many spray the inside with PAM)
    • No extension cords.
    • Spray your racks with PAM prior to smoke (makes cleanup easier).
    • Use alum foil on the water pan and drain pan, again for easier cleanup.
    • Manual says preheating isn't necessary, I preheat, (this advice is mainly for older models) it will make getting up to initial set temp faster, and temp recovery when opening hatch faster. I preheat to 270º. Cold ambient 45º and lower 2 hours, 1 hour for warmer temps and as little as 30 min. in summer. (New MES with higher wattage elements, preheating may not be necessary especially in normal outdoor ambient conditions).
    • Add boiling hot water to pan, this will allow you to get up to set temp faster.
    • Start the smoke with a few wood chips. The manual says 1 cup max, you will find a hand full is almost too much. 1st chip dump just a few chips, 5-10 min later a little more chips, 20-30 min even more chips. At this point you will have a bed of hot chips and ash, and chip combustion should be good. Your goal is TBS (thin blue smoke). When its right you can smell the sweet smoke, it won't smell bitter or be cloudy white. Dark smoke is nothing but awful.
    • Do not adjust vent leave it wide open.
    • Use external probe for sensing meat internal temp, you can run the probe cord through the exhaust vent. *You may want to run 2nd probe inserted into a wood block or potato with 2 to 3" tip exposed to verify the internal MES cooking temp.
    • Once you meat is loaded, avoid opening the hatch. New models can recover to set temp faster, but every time you open the door you extend the cooking time. Thus spritzing isn't really necessary in a MES due to the water pan keeping the smoking environment moist enough to not dry out the meat.
    • If you do have to open your MES plan your moves so you can keep door open time to a minimum.
    • When your done cooking, the proper way to shut the MES down is to turn off the controller then unplug.
    • If your MES seems to struggle getting to either the preheat temp of 270º or is taking extraordinary long times to raise to cooking temps after meat is loaded try doing a RESET..
    Proper RESET = cycle the MES off with the controller, unplug electrical cord, count to 10, replug elect. cord, turn on MES with on/off, reset temps.
    If you tried a reset, and 20-30 minutes later there is little change do the reset again.
    • Cleanup is easy with a Brillo pad to scrub the tough stuff, and throw grates, water pan and drip pan into dishwasher. Some have complained about the spot welds on the drain pan rusting, I hit those spots with a touch of PAM then store the cleaned stuff back in the MES.
    You do not need to clean the inside cabinet, most experienced smokers consider that just seasoning. With a hot wet rag, wipe out the inside bottom and any excessive gunk on the walls. Again with hot damp cloth, wipe the door gasket, and the door frames (for better seal).
     
     
  6. deannc

    deannc Master of the Pit

    From one newbie to another, welcome aboard! 
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum.  You'll find plenty of information here to keep you smoking.
     
  8. mike in denver

    mike in denver Fire Starter SMF Premier Member

    Another Colorado welcome.  Check out the Colorado gathering in August..You could pick up some great tips.

    Mike
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    From another Parrot head to another off welcome Parrot head to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:

    http://www.smokingmeatforums.com/forum/list/127

    then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

    here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.

     http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

    Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again

     

    Welcome to Your New Addiction
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
     

Share This Page