Howdy from St. Louis Missery!

[geddylee]

Hello SMF folks! 

My name is James Shafer, I am from St. Louis Missouri (aka Missery) and I have been avid griller for quite a few years, but I just got my first smoker, for Father's Day, its a simple Masterbuilt 30" Electric Smoker, but I gotta start some where :)   I look forward to picking all the veteran smokers brain's for info on smoking tips and tricks.  

Have a great Fathers Day everyone! 

Regards,

James

 

[kc5tpy]

Hello and welcome to the fun.  If you need any help just yell.  Plenty of friendly folk here with a load of experience.  I don't have that smoker but I have read good things about it here.  Many folks use it.  There are some modifications that need to be made so search the forums or give a yell.  Someone will be along to help.  Have fun.  Keep Smokin!

Danny

 

[seenred]

Welcome to the forums, James!  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

 

[kathrynn]

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. http://www.smokingmeatforums.com/a/terms-of-service

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

Kat

 

[geddylee]

Thanks everyone for the warm welcome!  Truly appreciated!  I will check out those tips for the smoker modifications.   And yes I will try to read some of those pesky rules as well :)   

Thanks again everyone! 
 

 

[geddylee]

These are the pieces of meat I decided to do for my first smoking in my new 30" MBES.   The top is a chuck roast, injected with apple juice and covered in mustard and rubbed in a Montreal Seasoning Rub.   And then the rest of the racks are one whole rack of ribs from Costco.   I dont have any after photos, to show the quality of the meats, but I think I left the roast in there to long, cause it was not as juicy as I had hoped for.  I read where these chuck roast pieces can be a bit difficult.  And the ribs I just use a dry rub on them and they came out pretty good, not as juicy as I had hoped as well.   

I had my side vent open usually 1/4 of the way.   And from reading many of the other posts out there, That is most likely not the correct way to do it.  I used a mix of both 1/2 soaked and 1/2 dry chips to burn, not sure which was the best as I put one cup full of both types in the chip tray at once.   When I was finished with the whole smoking process, I was cleaning out the unit and saw that in the chip pan they chip pieces burned away to an almost fine ash, there were a few black bits left, but not a lot to show any excessive fire or anything was going on in the chip tray.   

And it seemed like the internal temp was off from what the outside unit said on the digital reading.      So I added a regular oven temp gauge to the smoker.   

My first Smoked BBQ.jpg

• geddylee
• Jun 23, 2013