Ready to break-in my MES30 this weekend....I have a few questions

Discussion in 'Electric Smokers' started by zx24, Aug 7, 2014.

  1. zx24

    zx24 Fire Starter

    I love grilling, but have never smoked anything before. After reading this forum and searching the internet, I decided to purchase the MES30. I also purchased start-up kit for AMNPS. I plan to add the Mailbox Mod as well. My MES30 is arriving today and I am pretty excited about it.

    I plan to season the smoker tonight or tomorrow. Do I need to season the mailbox as well?

    Sand vs Water

    Is it necessary for an electric smoker? From what I read it is used for heat retention and does not add to how juicy the meat will be.

    Pork Butt

    My first smoke will be a bone-in pork butt.

    Should I place the pork butt freely on the grates or should I place it in an aluminum container to cook? I've seen it done both ways, but wasn't sure if one method was preferred over another. I am hoping to get a nice crisp bark.

    Do most people keep the smoke going the whole time? Or stop it after a certain amount of time or temperature. I think I read somewhere where someone recommended cutting the smoke once the meat reaches 140 degrees.

    AMNPS

    Do most people just fill it completely and let it burn for how ever long needed? At the end of the cook, do you just remove the pieces that weren't burned for later use?

    Rubs

    I am still researching what rub I want to use with this first smoke.

    Any other advice for my first smoke? I am planing for 2 hrs per pound. Take it out once it reached 205 degrees and wrap it in tin foil and place in a cooler for 30-60min.
     
  2. Sand VS Water -

    I don't use either ( I don't own an MES) but would choose sand.  Adding water to the pan makes it VERY wet inside the smoker and you don't need that for a juicy Butt.  Sand will help your smoker keep a more steady temp.....although for Electrics I'm not really sure a constant temp matters at all. 

    Pork Butt-

    I ALWAYS place the butt on the grates.  If you put it in the pan you will basically "stew" the meat in it's own juices and your bark if any will be mushy. 

    AMNPS -

    Don't use one......no need in my smoker.  Someone else should chime in.

    Rubs-

    Lots of great rub recipes on here.  Good starting points and can be used as a springboard to making the rub to your liking based on your tastes.

    Your plan sounds spot on.....I too planned 2 hours a lb for my smoke yesterday.......well it went over that but PhilH jinxed me with a LONG stall.  Just remember.....the Butt is done when it's done and NOT before.  That piece of meat dictates the terms of the smoke. 

    Good Luck!!!

    Scott
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

     
  4. Remember to post a Qview

    Happy smoken.

    David
     
  5. Trying to read your reply in that green color made my eyes look like this [​IMG]   LOL  

    Scott
     
  6. zx24

    zx24 Fire Starter

    Thanks for all the feedback. I am glad to hear I am on the right track.

    I have read a lot of good things about Jeff's rub, so I may need to give that a shot.
     

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