I just bought a MES40. Last night I put it through the seasoning session so that's taken care of. This is gonna get a little long winded so please bear with me.
I've been reading these forums but I'm just seeing pics of people's food that makes me want to smoke but doesn't answer the questions I have.
1) With the MES, how do I keep the fat and juices from dripping off the ribs on the top rack onto the ribs on the second rack, or do I just not worry about that?
2) do I need to put water in the water pan or is that optional? If optional, what is the overall consensus water or not?
3) do I just continue to add wood chips throughout the whole cook or is there a time frame to smoke and not smoke?
I'm sure there are more questions but I think this should get me started.
Thanks all,
Bodie
I've been reading these forums but I'm just seeing pics of people's food that makes me want to smoke but doesn't answer the questions I have.
1) With the MES, how do I keep the fat and juices from dripping off the ribs on the top rack onto the ribs on the second rack, or do I just not worry about that?
2) do I need to put water in the water pan or is that optional? If optional, what is the overall consensus water or not?
3) do I just continue to add wood chips throughout the whole cook or is there a time frame to smoke and not smoke?
I'm sure there are more questions but I think this should get me started.
Thanks all,
Bodie