Need smoking advice

Discussion in 'Electric Smokers' started by piratemedic, Nov 22, 2011.

  1. Hey y'all, I just put my new electric smoker in service and I have a few questions:

    1. My instructions don't mention anything about using water. Is water necessary or not, and if so how much should I use?

    2. Does the smoker need to be preheated prior to placing the meat in it or should I just put the meat in and turn it on?

    3. Does anyone have any suggestions for a dry rub for a Boston butt?

    Thanks in advance for any help.
     
  2. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Please take a trip over to roll call & introduce yourself & tell us what kind of smoker you have. The more info we have the easier it will be to answer your questions.
     
  3. scarbelly

    scarbelly OTBS Member

    Please stop by roll call and introduce yourself 
     
     
  4. whittling chip

    whittling chip SMF Premier Member

    I just purchased a MES 40 a few days back so my help may be somewhat limited.

    Make sure you season the unit first. Mine said to heat to 275 for 3 hours. In the last 45 minutes to add wood chips for smoke.

    I used water with my first smoking. I did a rack of baby backs and some drumsticks.

    I used the water tray because I figured, what the heck, they give me a water pan why not use it. I line it with foil to make it easier to clean.

    When I did the first cook I start the smoke about 30 minutes before I put the meat on to get the racks hot. I also used the hottest water I could to place in the water tray. This way it would come up to temp quicker.

    THE BIGGEST LESSON I LEARNED:

    When I got ready to remove the meat, I opened the door and the steam and smoke soot had collected on the door. When I swung the door open it ran down and poured out onto my pavers on the lanai. That was something I didn't suspect and was pretty upset about when it happened.[​IMG]

    Sorry I can't help you with the rub but others will chime in.

    Good luck and happy smoking
     
  5. eman

    eman Staff Member Moderator OTBS Member

    here is the rub that i use.

    This is the rub i have decided to make as my go to for any pork.

    first instead of plain yellow mustard . i mix

    1 cup yellow mustard

    1/2 cup molasses

    1 tsp liquid crab boil
    Brush this liberally on your pork.

    The rub:

    1/4 cup Hungarian or Spanish paprika

    1/4 cup onion powder

    1/4 cup garlic powder

    1/4 cup cracked black pepper

    2 tsp celery seed

    2 tsp ground mustard

    2 tsp cumin

    1 tsp nutmeg

    1 1/4 cup dark brown sugar.

    it helps to get the lumps out if you run this thru a grinder or food processer.

    Coat the pork w/ a heavy coat of the rub. wrap and in the fridge overnight if possible.

    B4 you smoke hit the pig w/ another dusting of rub and smoke away.

    This recipe makes enough rub for 6 racks of spares or 2 large butts
     

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