Newbie needs help with his MES 30 Smoker

Discussion in 'Electric Smokers' started by amkkhan, Apr 20, 2013.

  1. So I got my MES 30 smoker a few weeks ago, but do to some issues I haven't gotten a chance to use it yet. I'm finally going to get to use it tomorrow, and I could use some help so that I don't ruin any food! I'm a little confused as to how to use it, and I would really appreciate your tips.

    I seasoned the smoker already, put it up to 275, ran it for 2 and a half hours, added wood, and let it run for another hour. The questions I have are as follows:

    1) I'm going to be smoking 2 2.5 lb briskets, ~5-7 lbs of ribs and (hopefully) a chicken over hickory wood. I'd ideally like for everything to be ready by 5 or 6 PM -- what time should I start?

    2) I was thinking of butterflying the chicken -- is that a good idea?

    3) I'm going to season the meat and wrap it tonight. If anyone has any rub suggestions please let me know.

    4) When I go to use my smoker, what temperature should I put it at? I was thinking 225. Do I let it heat up all the way and then put the meat in? Or put the meat in and let it come up to temp? 

    5) What temperatures do I need to cook the meats to? I'm assuming its different than when I would cook the food in the oven.

    6) Do I put wood in in the beginning? How often do I replace it? I have about 6 lbs of wood chips, will that be enough?

    Thanks again for all your help guys, I'm really excited to get smoking. If there's anything else you think I should know, please tell me! And I will ABSOLUTELY post pictures tomorrow too.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     
    Last edited: Apr 20, 2013
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    What kind of ribs?  Spares would take around 6 hours, BBs around 5, give or take.  The brisket, a rule of thumb is 1.5-2 hours per pound for each cut.  If you cook the chicken at the same time as the other meat, just make sure you put it on the bottom rack in your smoker.  You don't want raw chicken dripping on you other food.  I don't usually do chicken and ribs together, because I like to do ribs @225* , and I cook chicken a lot hotter (275-300*).  You can cook them together, and some do, but I don't. Butterflying, or spatchcocking the chicken is a good method, and many do this to shorten cook time and insure the entire bird cooks to safe IT.

    Just remember that times are estimates, and could be significantly different for each cut of meat.  Cook to an internal meat temperature.  Brisket IT should be 195-205*;  Chicken, 170*.  Ribs are a little tricky to get accurate IT, so look for good pullback from the rib bone (1/4 to 1/2 inch from bone end) and good bend in the rack.

    Good luck, ask more questions if you have 'em, and please remember, we love Qview...

    Red
     
  4. Thank you guys so much! I wasn't expecting such a quick response -- you guys are amazing. For the record, I'm going to be doing beef ribs, does that change anything?
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Not really. I like to follow 3-2-1 for Beef Ribs as well as the Foil time make them really tender. But the Foiling Juice will be too sweet for Beef. I would change up to 1/4C Beef Broth with maybe some Red Wine and 1-2 tsp of Rub. For Beef I like one of these recipes...Now you got all my Secrets!...[​IMG]...JJ

    These are two recipes I have used on Beef with success. First has a very South Western/ Texas flavor. The second is my Go To for anything Beef...JJ

    Run for the Border Rub

    2T Kosher Salt

    2T Ancho Chile Powder

    1T Chipotle Powder

    1T Oregano, Mexican is preferred 

    1T Gran Garlic

    1T Gran Onion

    1T Black Pepper

    1T Cayenne

    1-2tsp Gnd Cumin

    1tsp Cocoa Powder

    1/2tsp Cinnamon

    Optional:

    1T Tomato Powder

    1/2C Turbinado Sugar (Sugar in the Raw)

    Makes 3/4 to 1Cup Rub.

    This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients except maybe the Tomato Powder is available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili. 

    Bubba Beef Rub

    2T Turbinado Sugar

    2T Kosher Salt

    2T Black Peppercorns

    1T Coriander Seed

    1T Dry Minced Onion

    1T Dry Minced Garlic

    1tsp Allspice Berries

    1tsp Mustard Seed

    1tsp Dry Thyme Leaves

    3 Bay Leaves, crumbled

    1tsp Juniper Berries 

    Add Cayenne if heat is desired.

    All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant. The Garlic and Onion do not need to be toasted.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup.
     
  6. Thanks again! Now just one more question -- my dad (the smoker's at his house) just called and said he picked up about 5 lbs of beef shoulder as well. About how long can I expect that to take? You guys rock!
     
  7. geerock

    geerock Master of the Pit SMF Premier Member

    Just one thing more...... careful with the hickory. Its a pretty strong wood and easy to oversmoke chicken and / or ribs. If you have a fruit wood you may want to try 1/3 hickory to 2/3 fruit wood. Dont make the mistake of many new cooks and think you need clouds of smoke. You don't want to ruin your first attempt. The other guys got you covered on everything else.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    A Beef Chuck will take about the same time as a Brisket but the Muscle fibers are cut short so they are better Pulled than Sliced. Take it to 200*F Wrap in foil and rest it then pull it. If you plan to try all this at once remember that as items get done and foiled. You can wrap them in an old blanket or towels and place them in a cooler. The large items will stay hot up to 5 hours. Also on things like Chuck, Brisket and Butts, whatever time you calculate the cook will take, add 2 hours to CYA! Better to have stuff in the cooler than Hungry people starring you down...JJ
     
  9. You are in good hands with JJ at your side..............[​IMG]
     

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