Moving from MES to Smokin It Question

Discussion in 'Electric Smokers' started by gary ng, Apr 8, 2017.

  1. gary ng

    gary ng Newbie

    As I await my new Smokin It model 2 I have been doing a ton of research and have a few questions.  I got pretty good on the MES and turned out what I thought was a good product.  My standard was to preheat the MES with chips to 215 to 225, and after about 30 minutes add the meat.

    St Louis Racks:  3 hours smoke, wrap in foil with some Piedmont sauce and beer, toss in oven for about an hour, then flip on gas grill to finish.

    Pork Shoulder:  6 hours smoke, wrap in foil with sauce and beer, then 3 hours in oven until falling apart.

    Salmon:  Half a salmon, an hour or so on smoke then pull it out to check.  Usually done pretty quick.

    Now with the Smokin It I am reading about people cooking Pork Shoulders for an 15 hours or so.  I thought that after 6 hours the meat could no longer take any more smoke flavor so pull it and oven it.  Curious if anyone has made the switch from MES to Smokin It and what your tips might be.

    Thanks - Gary
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    No matter what smoker you're using, you should go by Internal Temp, not time.

    Although meat will take some smoke as long as you give it to it, if you think you have enough on it, you can put it in the oven to finish, if you want to.

    Also no matter MES or Smokin-it, I would recommend getting an AMNPS for some Perfect Smoke.

  3. mrmerck

    mrmerck Newbie

    I think the above advice about smoking for temp and not time is key. My suggestion is to buy a good maverick thermometer and you should be set.

    Like you, I went from a MES to a Smokin-It and I am very pleased with the quality of the build, something I could not say about the MES. This thing is pretty much plug n play for great smokes.

  4. smokinal

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

    Never heard anything but good things about a Smokin-It.

    I'm sure the adjustment will be easy!

  5. old sarge

    old sarge Master of the Pit

    Gary - on ribs I smoke to time. For large cuts I always go for an internal temp. I start in the smoker and finish in the smoker. If you are getting the analog 2 you absolutely meet a remote thermometer. If you are getting the D model a secondary remote is a plus but not a necessity. And no preheating is needed. Cold meat into the cold smoker, a few ounces of wood chunks, lock it down and turn it on. Enjoy.
  6. daricksta

    daricksta Master of the Pit OTBS Member

    Gary, everyone has their own style. but I think you're letting your smoked meats finish way too long in the oven. With the STL ribs, I'd go 4-5 hours only in my MES 30. With the pork shoulder, I've kept mine in my smoker for about 11 hours and up to about 203°F IT and it was crisp on the outside and moist on the inside. But I've only smoked one PS. With salmon, I like smoking it for an hour or two, and I don't finish in the oven.

    To me, I cook meats in my smoker because I want that smoke flavor but also because I don't want to have to use two cooking appliances except when I need to, like crisping the skin on a smoked turkey or chicken. 

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