New Member (CRAP! Another Newbie)

Discussion in 'Roll Call' started by bigdnaz, Sep 1, 2014.

  1. Hello my name is Dave, I live in the valley of the sun and lurked on this site for awhile.  Anytime I want info on smoking I usually find that my bookmarks/google searches are leading me back to this site.  After my last (fifth time) of smoking meat this summer I figured I would join the community.

    I have always had an interest in smoking meats and learning more about barbeque.  It was not until earlier this year when I appraised a famous barbeque restaurant, that I finally broke down and bought a smoker. I mean, come on! Who doesn't like smoked meat?  Not only is it impressive for guests but getting it right really seems like an accomplishment.  This also seems like a hobby which takes time and practice.  I want something that’s going to be worth an investment of my time and not something that’s bore too easily.

    Currently, I have 4 grills: a Weber Smokey Joe; a Weber Go-Anywhere; a cheap 4 burner Brinkmann; and a beat-up Kenmore Grill.  My smoker collection is just a MES30 which I purchased in June of 2014.  The gentleman at lowes told me this a great smoker for learning to smoke and conviced me to spend the $200.  So far I have smoked: 4lb pork loin; baby backs ribs; a half packer brisket; one turkey breast; and 9lbs of short ribs.  For my experience I would say beginner at best but wanting to learn... So far the only true successes I have had smoking were my turkey and spare ribs.  It seems my temperature control was my killer in the prior three times of smoking.  After purchasing a Maverick  ET-733 (and a few dry runs) that I realized my smoker ran a little hot.  I am still learning as I go and I’ll venture to say I will probably be tweaking and learn for quite some time before I can call myself a true amateur of this hobby.

    Lastly, I hope your patience for newbies is great (and I’ll do my best to find those answers buried deep within threads) but I am sure I’ll have a lot of questions. [​IMG]

  2. litterbug

    litterbug Smoke Blower

    Since you already have the smokey Joe, you should check out the mini wsm forum. There are plenty of people that can answers any questions on making a smoker out of one. I have made one and used it for the first time yesterday with great success.
  3. That's fantastic!  I was going to look into a smaller WSM as a portable option for weekend camping trips but I will check out this site as mentioned. Converting the SJ sound's like a much easier and less expensive option, thanks for the tip.
  4. tom 178

    tom 178 Meat Mopper

    [​IMG]  Dave! I used to live in the Valley of the Sun, but now I'm in Vegas. I have a MES 30 analog that has been getting used almost every weekend. Good luck with your cooks.

  5. Thanks! I look forward to posting once it's much cooler outside. [​IMG]  I am sure if my better half loved smoked eats as much as I did she'd want me 'working' on this hobby more often.  

    I noticed in the picture below your post you have the AMZNTS  in your MES.  I have read a lot about these and actually just purchased the 1lb variety bag (six bags) of pellets off Amazon this morning. I've looked at the PS and TS with most saying (for my gen of MES) the TS is the better option. If you don't mind my asking... are you using the TS instead of pellets in the tray for just longer consistent smoking or do you find it smoking better in the TS vs. the chip tray?
    Last edited: Sep 1, 2014
  6. Hello and good evening from East Texas, welcome to the forum. Lots of great information and real good people here..  

    Gary S
  7. tom 178

    tom 178 Meat Mopper

    Here in the desert the TS works well and gives me a thin blue smoke for a long time. The chip try in the MES never really worked well for me. If I only put in a 1/2 cup of chips they would smoke but not last very long so I was opening the door a lot to add more chips and empty the tray. My MES does not have the hole in the side to add chips so I have to open the door to add them.
  8. Sounds like you have that down.

    I have tried pointing a fan on low and pointing it at my hopper to just increase the airflow to keep chips going but I have never really burned well or just don't burn at at all.  Having read about the AMNTS I think I might just go this route! Looks like you were using a 6" in your MES, how long do you get on your burn with that thing?
  9. tom 178

    tom 178 Meat Mopper

    I have a 6" and then got a 12". The six inch will go about 2 hours the 12" goes about 4 hours.
  10. Hello and good evening from East Texas, welcome to the forum. Lots of great information and real good people here..  

    Gary S
  11. Thanks Gary - looking forward to learning a thing or two.
  12. Awesome, thanks for the info man. 

Share This Page