New smoker

Discussion in 'Roll Call' started by hawkeyesmokin, Apr 25, 2014.

  1. First timer ever

    Have MES 40" Glass window and remote - side vent

    Already read great posts here and ordered Amazn Smoker and thermometer

    will have plenty of questions I'm sure

    Plan on smokin smaller things as it's just me and the wife for the most part

    Will try a brisket and pork later for when we have family over

    In Iowa

    Hawkeye Smoker
    Last edited: Apr 25, 2014
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Glad to have you join us Hawkeye Smoker. I do beleive that of all the Electric smokers out there, the MES is the most common one found here at SMF.

    Nice thing about brisket and pulled pork is they freeze up really well, especially if you have the FoodSaver system. I've done brisket and pulled pork and have sealed them up in quart sized vac bags (serving size for Ma Dutch and me) and put them in the freezer for later. I've have had sliced brisket in the freezer for nearly a year and a half and pulled it out heated it up and it tasted just as good as the day it came off the smoker.
  3. Thanks will try that

    Does anyone use the water pan or is there a real need for it in most smokes?
  4. smokerjim

    smokerjim Meat Mopper

    I have a mes 30, always use pan with water,I guess mostly to catch grease drippings,I'm not sure if it affects meats at all, i should try without one time to see,I'm sure someone will be along with a better answer.
  5. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


    Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

  6. Welcome to the forum, I like your avatar, I am an RF gut sometimes I use a water pan, most of the the time I don't. Lost of electric smoker members that can give you their opinion. Pork shoulder is always great, real forgiving, brisket not so much. Allow plenty of time for both. 

    Good to have you here.

    Gary S

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