Another Proud New Owner of MES 40 from Sam's

Discussion in 'Electric Smokers' started by austintxeric, May 20, 2011.

  1. Well, I picked up my first smoker, a MES 40, from Sam's yesterday!  I got it seasoned last night, so looking forward to trying my first smoke this weekend.  I'm leaning towards doing some stuffed proscuitto/swiss chicken breasts wrapped in bacon, and maybe finishing them off under the broiler to crisp the bacon.  Does this sound like a good starting point?  Also, if I wanted to throw on some premade sausages, how would average cooking times compare to the chicken breasts?  Would I need to put the sausage on at a different time from the chicken breasts?  I'm learning towards picking up some really good raw parmesan chicken sausage.  Thanks in advance for the help!
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the WIKIs.

    Then use the handy dandy search tool for specific interests!!

    Have a great day!!!

    Craig

     And sign up for the awesome free E-Course!!!

    http://www.smoking-meat.com/smoking-basics-ecourse.html
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Congrats on the new smoker...have fun this weekend. Jeff did a newsletter in March on bacon wrapped chicken breasts. Here's the link

    http://www.smoking-meat.com/march-17-2011-bacon-wrapped-chicken-breasts.html  . I did a variation of this and stuffed the chicken breast after pounding them out a little with a chicken sausage. We smoke to temp, not by time so both should hit about 160 IT. The bacon should be crisp enough without the broiler time (well, mine was anyway). Have chicken below the sausages. Here's the link to the ones I did....http://www.smokingmeatforums.com/forum/thread/104528/twist-on-jeffs-newsletter-chicken-with-q-view  
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Eric-Welcome to the Smoking Meat Forum Family.  I can't really give you any specific times for your chicken or your sausages, because with smoking we cook to temperature rather than by time.

    For the two items that you want to smoke you will need to take them to an internal temp of 165° F. Hopefully, one of the many forum members that use the MES can chime in and give you an idea time wise for how long your chicken and sausage will take.

    Enjoy the Smoke!
     
  5. Thanks for the quick replies!  I do realize we cook to internal temps...I was just trying to get an idea if the two meats would be drastically different in timing so I could plan accordingly.  Thanks again!
     
  6. roller

    roller Smoking Guru SMF Premier Member

     Welcome and Congrats !!!!!!  Have fun...
     
  7. tyotrain

    tyotrain Master of the Pit

    Congrats on the new smoker and welcome to SMF. Have fun and Happy smoking
     
  8. gene111

    gene111 Smoking Fanatic

    I have only done thighs (bone in) on mine & it takes about 3hrs at 225 for this
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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  10. djm3801

    djm3801 Fire Starter

    Chef Willie is right about the bacon wrapped chicken breast recipe. Excellent and was my first MES40 cook. I have not had a problem generating smoke. However, it you want to do cold smoking and also want to have consistent smoke without Sticking in chips (I am a busy cook so i do not mind) the A-MAZE-N is a fine little product.

    I am a charcoal and wood smoker but the MES is just plain great and so easy.

    Enjoy.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    If those are fresh sausages, without any cure, like I am assuming they are, you must get them from 40˚ to 140˚ in no longer than 4 hours, so you might as well put them in at 225˚, the same as your chicken. And then take the things out as they hit 165˚ internal.

    Bear
     
  12. Thanks for the suggestions guys.  I usually just cook them on a hot grill, so I'll put them in at 225 and cook until they hit 165.  I may actually throw them on today to 'test' the waters.  I may take some of the extras and put it with some rice and stuff in peppers to smoke tomorrow with the chicken.
     
     

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