Barbecue capital of the world .....

Discussion in 'Roll Call' started by ford1911, Jun 15, 2013.

  1. ....and my first smoker. 

    Hello, 

    I live in Kansas City and just purchased a Masterbuilt Electric Smoker 30" model 20070910. 

    I bought this model based on advise I got from reading this forum this forum the past week. 

    I got a 6 lb brisket to try first. 

    The smoker is curing as we speak. I rubbed everything dowin with olive oil and set it on 275 for 3 hours. 

    So far this is what I have got done. 

    I rubbed the brisket with some olive oil. Then I rubbed in some Gates rub that I bought at the store. 

    I am soaking some apple wood chips. I plan on mopping the brisket with some apple juice. 

    How ofter do I mop it? Do I put foil on the bottom rack to catch drippings? Any other advise is appreciated. 
     
    Last edited: Jun 15, 2013
  2. smokeamotive

    smokeamotive Smoking Fanatic

    :welcome1: to SMF neighbor. You come to the right place to learn how to use that new toy! Lots of great folks and tons of info! Thumbs Up
     
    Last edited: Jun 15, 2013
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Howdee and welcome Ford.

    I have a MES30, I don't soak the chips. To my thinking soaking chips doesn't make them last longer, only start smoking later. Either way a handful in the tray is good for about 30 mins. Yes you can use the reloader but the tray will fill after a couple of reloads (re-loads equal about 1/2 cup of chips). Then you'll have to dump the tray. Thats when I would mop. But its a personal observation.

    Its an electric smoker, to maintain your desired temp its much better to keep the door shut.

    One of the Guru's here always recommends Patience, that is what smoking is all about. I am sure there will ne more, better qualified guru's here in a min to help you.

    Enjoy smoking, its addictive, and its legal!
     
    Last edited: Jun 15, 2013
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    myself.. I'm not a fan of mopping... 1. it washes your rub off. 2. as stated, when you open the door your letting heat out so know your total cook time just went up another 15 minutes (approx. 15 minutes each time you open the door).
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

    Red
     
  6. fwismoker

    fwismoker Master of the Pit

    KC???   We should be coming to you for any questions!  LOL, JK....anything you need, glad to help.
     
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us!

    Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Off site links are not allowed here at SMF.  http://www.smokingmeatforums.com/a/terms-of-service

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Kat
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Ford, evening and welcome to the forum......    Foil is fine, a pan that is about 1" - 2" deep would be better.....  BE SURE to leave plenty of room around what ever drip tray you use, for heat and smoke to move around...  otherwise, you will overheat the bottom section of the smoker....   Leave the top exhaust vent wide open and do not soak the chips before adding them.....   

    Take pics, we love pics (Q-Views)......       

    Dave
     
    Last edited: Jun 15, 2013

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