Hello everyone. I live a half hour outside of Boston. Not quite the hub of BBQ, so I figured I'd have to start making my own. As a newbie to smoking, I purchased a MES 30. I've always thought a true pit boss would turn his nose up at an electric smoker, but I thought it would be an easier way to learn the craft. After spending some time on this site reviewing posts and seeing pictures, you guys put out some great BBQ with the MES, and it makes me feel good about my purchase.
Last weekend I christened the MES 30 by smoking 3 racks of ribs. I used a dry rub I found on the internet (before I found this site). I used hickory chips for 3 hours and cooked at 250 degrees for a total of 4.5 hours. For my first smoke, my family and I were happy with the result, but I'd only give myself a C+. For my next batch I will use a different rub (from this site), leave the vent open while smoking, add hot water to the water pan (I first used cold water from the nearby hose!), and cook for 5 hours. I also plan on applying some sauce to the ribs after either 4 or 4.5 hours. A lot of people seem to use the 3-2-1 method, but I thought the tenderness of my ribs was good, so I don't want to get into wrapping the ribs and essentially boiling them.
I plan on mostly smoking ribs, pork shoulders, brisket (if the price is right), and turkey.
I'm looking forward to using my smoker weekly, and being on this site almost daily to get ideas, and hopefully learn before making mistakes.
Thanks,
Jack BBQ
Last weekend I christened the MES 30 by smoking 3 racks of ribs. I used a dry rub I found on the internet (before I found this site). I used hickory chips for 3 hours and cooked at 250 degrees for a total of 4.5 hours. For my first smoke, my family and I were happy with the result, but I'd only give myself a C+. For my next batch I will use a different rub (from this site), leave the vent open while smoking, add hot water to the water pan (I first used cold water from the nearby hose!), and cook for 5 hours. I also plan on applying some sauce to the ribs after either 4 or 4.5 hours. A lot of people seem to use the 3-2-1 method, but I thought the tenderness of my ribs was good, so I don't want to get into wrapping the ribs and essentially boiling them.
I plan on mostly smoking ribs, pork shoulders, brisket (if the price is right), and turkey.
I'm looking forward to using my smoker weekly, and being on this site almost daily to get ideas, and hopefully learn before making mistakes.
Thanks,
Jack BBQ
