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    How to hot smoke Bacon/Pork Belly?

    I have an MES 30" and I want to smoke pork belly (bacon) and hot smoke it. Does anyone have recommendations on hot smoking back/pork belly? What smoker temps, how long, internal temp (I do plan on freezing and or refrigerating the final product ) as I will be frying it when I want to eat it. Thanks
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    WOW 1st Time

    I smoked sausages for the 1st time yesterday in my new MES BT 30" (never did sausage in any smoker). I went to the local butcher and picked up fresh (no curing) Chorizo, Andouille and Chicken sausage(cilantro and jalapeno) and raced home to try my hand at smoking sausage. I spent about 10...
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    2012 MES Electric Smoker Recall

    Just got a recall in the mail http://www.basspro.com/webapp/wcs/stores/servlet/CFPageC?storeId=10151&catalogId=10051&langId=-1&appID=170 Seems the smoker tray can be inserted wrong causing a possible fire hazard. I can only guess if it goes in cock-eyed then chips can fall directly on the...
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    Need a good beef rub

    I must admit I am a beef crazy and just love the stuff. I want to smoke a roast this weekend and I am thinking about a rib roast or sirloin tip roast. I am looking for a really (low salt) tasty beef rub to go along with pecan wood for the smoke. Any suggestions? Thanks
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    Use water while smoking?

    Since having my MES 30" smoker I have used it 3 times in the past 2 weeks and love it. I always put water in the water pan but I have been wondering if I should do it or not. The ribs come out tender as anything but what I would call slightly mushy. I smoke them at 220 degrees until done and I...
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    Prepped for tomorrow with QVIEW

    Prepped my spare ribs today for a day of smoking tomorrow. After trimming the skirt and removing that membrane I did a light rub down with olive oil then liberally coated the ribs with my custom (an adjusted) rub. After getting all 4 slabs rubbed down and wrapped up to help the ribs soak up...
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    2012 MES 30" post smoke fest review

    Saturday I decided to smoke some ribs.To be more accurate, 2 varieties of ribs which (spare ribs and country ribs) were the choice meat for that days smoke. I was nervous using such different thickness' of meat but putting the country ribs on the top rack (where it is warmer) and the spare ribs...
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    OMG Apple

    I have always used Mesquite and Hickory when I would smoke (or try to) using my Weber grill and this is the first time not only using a real smoker (2012 MES 30") but I am also using apple wood. OMG is all I can say about the smell of this smoking wood. It is truly WONDERFUL and I can just...
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    First custom rub

    I will be trying out my new 2012 MES 30" tomorrow so I bought some spare ribs and country ribs for the inaugural MES smoke. I made my own rub since I am tired of store bought rubs being nothing but 80 percent salt. I am not sure it will taste good but this is what I did. (tasted good dry) 3...
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    New Masterbuilt 30" Electric Smoker

    Just got delivered. The MES model #: 20070312 came packaged very well and in my opinion, so well that if you see a dented box from shipping, the unit is most likely fine. Took me about 45 minutes from unpackaging to finishing the assembly. Outside All the parts lined up well and almost all...
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    Newbie from NJ

    Hi All, I have been using a smoker box on my Weber Summit 620 grill for a few years now and what a pain it has been. Yesterday I decided to take the plunge into getting a dedicated smoker, the MES 30" 2012 model. The unit should be here in a week or so and I am so looking forward to smoking...
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