New MES owner- some questions

Discussion in 'Electric Smokers' started by dom, Jun 17, 2009.

  1. dom

    dom Newbie

    Just purchased a 30" MES (on sale at the Sports Authority for $159). I seasoned it per the directions (270 for 3 hours, with some wood chips for the last hour), and am planning on trying my first smoke this weekend. Probably do some ribs to start.

    I am fairly famililiar with smoking. In the past, I've just used my BBQgalore turbo grill (4 burners), using 2 burners on one side, and smoking the meat on the "cool side", which worked OK (set up like the instructions on this site:

    I wanted to go with the electric mainly for a more of a set it and forget it type of setup, and from what I've read, the MES is very good for this sort of thing.

    Have been doing alot of reading of old posts on this forum.

    I have wood chips for now, and am planning to use them, along with some charcoal briquetts, which I understand may help with consistent heat production and smoke ring. The plan is maybe 4 or so briquetts (+ handful of chips) while I heat up the unit, then maybe 1 every hour or so.

    Any way to increase the time between adding more chips? (I've read most people seem to add chips every 30min to 1 hour)
    Do you soak the chips or leave them dry?

    I do have a 2 probe thermometer to measure temps.

  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    I don't think there is any way to space out the chips further, and you don't need to soak them. About every 40 min seems correct. remember thin smoke, not billowing. when you are making smoke keep the vent wide open.

    I have not worried about the smoke ring since it is not supposed to affect the taste. Others on here do support the charcoal theory though.

    Good luck!
  3. scubadoo97

    scubadoo97 Smoking Fanatic

    with a couple of chunks you can get up to 1 1/2 to 2 hours of smoke.
  4. dom

    dom Newbie

    Thanks for the tips.

    I went to costco yesterdy and bought some pork loin back ribs, so tonight I will prepare them (strip membrane, rub), and cook them up tomorrow.

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