New MES Bluetooth Digital smoker

Discussion in 'Electric Smokers' started by parrot-head, Nov 7, 2014.

  1. daricksta

    daricksta Master of the Pit OTBS Member

    How much money aren't we wagering on that bet? Because I bet you're right! My understanding is that Todd designed the tube for other than MES-like smokers like offsets or smokers where the AMNPS wouldn't fit or work. I didn't know the Tube put out more smoke.
     
  2. mummel

    mummel Master of the Pit

    Another short note to let you know the Cabelas MES BT 40 continues to impress me. My recent 14 hour smoke at 225F consumed 4.39 KwH. It was over night and ambient temps were low'ish. That's like 83c for the entire smoke at our new electric rates. Incredible. Does natural gas even come close to that?

    Have the guys with the window units managed to get a free Kill A Watt device at their public library to test their smokers???

    I bought this smoker for $285 all in after taxes and store pickup. It offers exceptional value and continues to impress me.
     
    Last edited: Jun 16, 2015
  3. I found a cool video on YouTube by Aaron Franklin on cooking pork spare ribs. He prefers pork spare ribs over baby back and St Louis.

    The YouTube videos are: "BBQ with Franklin: Pork Ribs part 1" and "BBQ with Franklin: Pork Ribs part 2"

    He also has one with Jimmy Kimmel Live in LA where he shows how to do prepare and smoke a brisket. Never heard of Franklin until yesterday, but apparently he has a new book out also..
    I found the video interesting. As info.
    Dennis
     
  4. mummel

    mummel Master of the Pit

    Dennis, cool vid, TY. 

     
  5. brickguy221

    brickguy221 Smoking Fanatic

    That's a great find Dennis. I note that where he uses olive oil, I use mustard. I am going to try olive oil next time.
     
  6. mummel

    mummel Master of the Pit

    It seems to me that olive oil will allow smoke to penetrate the meat better than a layer of thick mustard. 
     
  7. brickguy221

    brickguy221 Smoking Fanatic

    I hope to be trying olive oil on some baby back ribs Thursday of next week (June 25th)
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    A long time ago I tried both Yellow mustard & EVO, and I found Yellow mustard worked better, so I use Yellow mustard on Pork & Chicken, before rub.

    Then I read what amounts to the following:

     EVO seals the surface of the meat and prevents flavor uptake for the deeper parts. The oil also absorbs the flavors of whatever spices and herbs there are. And while the surface tastes okay, very little of the flavor penetrates. Also your adding empty calories to your food.

    I have to Agree.

    Bear
     
  9. bmaddox

    bmaddox Master of the Pit

    Makes sense to me. The mustard will break down and dissipate while cooking while the oil will hold up to the low temps. 
     
  10. brickguy221

    brickguy221 Smoking Fanatic

    Hmmm .... Maybe I had better stick to mustard then and forget trying the olive oil on June 25th at which time I plan to do 4 racks or more of  baby back ribs
     
  11. mummel

    mummel Master of the Pit

    Even better, do one of each and then report back.  Just make sure you remember what rack is what and drink less beer.  I need to take better notes.......
     
    Last edited: Jun 17, 2015
  12. daricksta

    daricksta Master of the Pit OTBS Member

    Never tried EVO. Only tried the yellow mustard because that's what I was taught in a class. I thought I'd taste the mustard but I didn't. And I also agree. With the pulled pork I made last night I can taste some smoke but none of the flavors from the rub. That's why in some recipes you cut slits in the meat and fill them with sliced garlic cloves or spices. That's the best way to permeate the meat with flavor.
     
  13. My wife will only use mustard because it has fewer calories, like Bear said. To keep peace in the family I will stay with mustard, although I may experiment with rubs.
    I just bought some pork spare ribs and will smoke them this Sunday. 😃
    Dennis
     
  14. brickguy221

    brickguy221 Smoking Fanatic

    Hey mummel, good idea.... I may just do that. 
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---That's the best thing to do!!

    Then you won't be doing it just because some Bear told you to.[​IMG]

    Bear
     
  16. brickguy221

    brickguy221 Smoking Fanatic

    [​IMG]     ...........    
     
  17. The one not mentioned in those two videos was what kind of smoke he uses. I might try buying his book for that info. Acciording to the Amazon readers, it received a 5 star rating average.
    Dennis
     
  18. This might not be the right place to ask this question, but have anyone smoked spare ribs WITHOUT wrapping in foil? And if so, what's the verdict?
    Dennis
     
  19. meilers

    meilers Newbie

    Just opened my MES 2.5 40" I got from SAMs for Father's Day and am seasoning it up now! What a difference from the old smoke hollow! I put my chips in right away before startup and smelled great for awhile but then went a bit sour like they weren't smoking but burning. Do you recommend soaking the chips in water or putting in dry maybe once it's preheated. Never dealt with this on the old under powered SH! Thanks!
     
  20. I did not experience that. As I recall you are supposed to run the smoker at 275 for 3 hrs, then the last 45 min or so add chips to the chip loader. I don't recall soaking the chips, or if it was recommended. I don't soak my wood, but then again I mostly use pellets.
    Dennis
     

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