Newby questions for first time smoke in MES 30"

Discussion in 'General Discussion' started by gobblegobble, Nov 17, 2014.

  1. gobblegobble

    gobblegobble Newbie

    Hi all, I'm getting ready to do my first couple smokes in an already seasoned MES 30" and was hoping to ask some questions.

    For my first smoke I was wanting to do a pork loin, a rare (sirloin?) beef and a brined chicken. Haven't bought any of the meat yet so I'm assuming average sizes that would be found at the grocery. About how long should each of these take? What is the best smoker temp? 250? I'm planning on using an ET-733 thermometer but I'd like a rough idea of how long I should expect and also try and sync the opening of the smoker for removing the meats with needing to add new chips anyways. We'll probably be smoking in 50 degree weather. Any tips on what to place above/below what? I'm thinking pork loin on top, beef in the middle and the chicken at the bottom, but that's not based on anything. I'm also expecting the pork to get done first, then the beef and then the chicken since the pork is smaller than the beef and the chicken is being fully cooked while the others are going to be rare. Is this correct? Also, what internal temps do you all like for pork loin and rare beef for sandwiches? Should I take the meat out 5-10 prior to them reaching the desired temps to account for carryover cooking? I'll probably get the hang of all this over time but I was just hoping to try and flatten the learning curve as much as possible for my first couple of times by asking the pros.

    For my second smoke I'm thinking of doing almonds on top and a couple hanging racks of pork ribs. Any suggestions on the best temp for these? Would these even be compatible to smoke together in terms of temps required? Now that I think about it, would the beef/pork/chicken above be good to smoke together re: smoking temps? Should I switch the ribs half-way so that they take turns being closer to the heating element? What are you all's opinions on adding liquid to the liquid tray? Necessary for some cuts, not necessary for others? I was planning on just leaving the tray out but if I need to add liquid then I will. Sorry for the huge amount of questions and thanks a bunch for any help!
    Last edited: Nov 17, 2014
  2. Hello.  Welcome.  I am sorry your thread has been missed for so long.  We do miss some, it just can't be helped.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  As for your question: I hope it is not too late but here in my humble opinion for what it's worth.  I must tell you I don't own a Mes or and electric smoker of any kind.

    I will assume you have seasoned your smoker and sealed every leak you can find.  I always advise the same with this question.  Chicken leg quarters and maybe some burgers with just salt and pepper.  Easy to do and cheap to buy.  I know!  I know!  You have been reading for weeks, now have your smoker, you are ready to get started and this idiot says chicken legs and burgers??  WHAT??  The first few smokes are about learning to control temps in YOUR smoker.  Each one can be different.  If that first smoke burns, the dog gets a good meal.  If it ain’t done, finish it in the oven.  Little money lost and with luck you still get a good meal.  TEMP CONTROL!! IS THE KEY!!  Have fun.  Good luck.

    If I am too late I hope all went well.  Keep Smokin!

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Gobblegobble , hello , good info . from Danny.

    All I have to say is . . .

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