New to smoking meats

Discussion in 'Roll Call' started by silver-eagle, Jan 1, 2016.

  1. My new wife got me a smoker, MES 30 and a bag of Jack Daniel's, for Christmas.   No past experience with smoking but I have done a fair amount of cooking. Her gEttinger me this had to do with me consuming mass quantities of jerky.  So on the list to be done, is beef jerky.  There were a few easy recipies I found here.  I plan on doing a pork loin later as well.

    Do you leave your smoker outside?  It would seem if it were convenient to use, it might get used more often.  As it is, I have it stored down in the basement.  On the other hand, my Weber grill doesn't get much use either and it'S out in the elements 27/7.
  2. Two hormel plain 1.5 pound pork loins, lemon pepper on one, sister's pork rub on the other, 2 hours in the smoker with jack d chips, 145 degrees internal. Perfect. At least I think so.
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Post if you survive!
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Hello John.

    Forst let me say WELCOME ! We are happy you are here.

    Now to answer your question. 

    Leave it outside. 

    Never operate your Masterbuilt in the house.  And I advise not to store it in the basement. The master built generates a lot of smoke.  Even if your just storing it down in the basement after its cooled off, it will smell.

    So push that Weber over just a bit and make room for your new unit.... OUTSIDE where its nice and safe to operate and it won't stink up your basement.  

    Master built makes a nice cover to protect it out there. 
    Last edited: Jan 1, 2016

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