Hello from Missouri

[jwhitehill]

Hello all,

I am from southwest Missouri. I just got my first smoker for Christmas, which is a MES 30 as well as 32qt Turkey fryer.  I have really no idea what I am doing but look forward to learning how to make some great tasting food.  Going to start tomorrow with a pork tenderloin and go from there. Hope everyone has a great holiday season.

 

[Rafter H BBQ]

Welcome, glad ya joined us !

Maybe check out this link for some info & help on one of your new toys !

http://www.smokingmeatforums.com/groups/show/8/masterbuilt-electric-smoker-mes-owners

 

[themule69]

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

 

[gary s]

  Good afternoon and welcome to the forum, from a cool and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.

 Gary

 

[stovebolt]

Welcome to the  forum from near Neosho, MO. I have an MES40 and I love it. 

 Are you smoking a tenderloin or a loin? Either way cook it to 145° or so but not over 150° internal meat temp. It's a very lean cut and will dry out fast as you get above that. Enjoy.

Chuck

 

[jwhitehill]

So the tenderloin turned out so tender, juicy and full of flavor. It was a tad bit salty but after the sauce I made it was great.  I put the pork in a brine overnight simliar to the one Jeff recommends (http://www.smoking-meat.com/october-9-2014-apple-juice-brined-smoked-pork-tenderloin) I did not have his rub so I used an applewood rub. After around 12 hours in the fridge and just a little over 2 hours in the MES 30 at 225 (using applewood chips) the meat temped out at 150. I completely messed up and did not write down my sauce as I was putting it together.  Basically Honey BBQ sauce, apple jelly and crushed red pepper, made for a sweet with hint of spice sauce that completely eliminated the excess salt.  My wife loved and so did my 10 year old and he is a picky eater. Smoked some potatoes also but those need some work.  Looking forward to learning and cooking.  Thanks





 

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• jwhitehill
• Dec 27, 2014

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• jwhitehill
• Dec 27, 2014

 

[gary s]

Man that looks good and I'm full

Gary

 

[jwhitehill]

My apologies I should have put this in FIRST smoke. Just little excited and wanted to share.

 

[stovebolt]

 It looks great. I'm glad you had a favorable outcome.

Chuck

 

[gary s]

If this is your first smoke, you did great, looks wonderful

Gary           

 

[jwhitehill]

This was my first smoke. My MES 30 did a great job as it was freezing rain.

 

[gary s]

Freezing Rain, now that's a tough smoke

Gary

 

[jwhitehill]

The boy and I got out the Pop up tent, screwed down to the deck. It kept everything dry but was still cold as heck.  We had fun though.