Not technically 'new', but I'm back :D

Discussion in 'Roll Call' started by elohel, Nov 18, 2011.

  1. elohel

    elohel Smoke Blower

    This summer I joined this forum when I bought a brinkmann electric smoker. Loved that thing, had a great time learning to smoke until it died on me after the 5th-ish time using it. I dawdled around for a while, decided not to get another smoker since I'm in college and didn't have the money.

    The other day I got the smoking bug again.. next day I went out and bought a MES 40" from sams club. Way more than I ever planned on spending on a smoker, but I love this thing! It's great to be back here. First forum I've ever been on where the comraderie is really great.

    Anyways, here she is in all her glory. First smoke I made a brisket.. turned out awful hah. Still trying to figure those out. Made some chicken on it later that turned out great, tomorrow I'm doing a 12 lb bird (trying out Tony Cachere's Creole Butter injection as a test before making the Thanksgiving turkey) and a pork butt that I'm testing out some injections/rubs on. Wish me luck!


    My only complaints are that it loses a ton of heat when the door is open for just a few seconds, and the damn on/off button on the controller turns off the actually smoker instead of the controller. Still scratching my head over that one.. regardless, really fantastic product.

    Nice to be back
  2. teeznuts

    teeznuts Master of the Pit

    Welcome back! Nice looking rig.
  3. big andy a

    big andy a Smoking Fanatic

    I do like that big window in the MES door.  Nice rig to have restarting your smoking journey.

  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    Hi welcome back

    did you season your smoker Before your first smoke ? if not this can be your problem with the brisket.
  5. elohel

    elohel Smoke Blower

    I ran it for about 2 hours until it stopped smoking out the contaminants, and then threw some wood chips in for an hour before the brisket.

    Brisket has gotten me 3x so far. Always dry and whatnot. I"m gonna take a new approach next time, as well as get the meat from somewhere that doesn't slice nearly all of the fat off the top.

    Also, just bought 10 lbs of wood pellets from a gentleman's site on here - 5lbs of cherry, 5lbs of oak. Hope it gets here before thanksgiving, but I won't hold my breath since it's probably a busy time of the year.
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    If you use the build in thermometer for the meat and for the inner temp  you must check if it is Accurate they run 10 to 15 % out so test it or use a external one.
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]  Back!

    Glad to have you with us again!

    Congrats on the new smoker!
  8. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    Welcome Back!!
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Welcome back [​IMG]
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  11. elohel

    elohel Smoke Blower

    Interesting. I'm going to be really upset if the temp on it is off, that's one of my favorite features.

    I don't think I can blame the brisket on that, though. This is the third time I've done one (did two on the brinkmann), they've just always come out dry. Next time I'm going to try some injections and make sure to mop it every hour or so.

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