Lo all... like many, a newbie to smoking here... always loved smoked food, one of the many things I like about the Ozarks. While out at Sams I picked up a 6.5 lb butt today determined to do a pulled pork in the oven tomorrow, rounding one of the back corners they had a "demo" MES 40 discounted. I came home and started droolling and reviewing, then went back to Sams and picked up the smoker.
Tons of info on the site... thanks to you all for your input.
Since my smoker is already seasoned I am running it to see if it hits 250 as a trial using the systems probe and an old digital probe. Currently the smokers probe is saying 252 and my digital says 267 they are both sitting next to each other on the middle racks. I've dropped the temp to 220 and I'll recheck in about 45 minutes to see whats up.
When I picked up the smoker I had thought the manuals were there... anyone know much Spanish? lol the only manual was the instructions to put it together in a southern dialiect, I checked the MES website but the manual for this model is listed for their downloads, while I don't see this as terrible, I looked at a pdf for a different model for their smokers.
I'll do the mustard rub here in a few minutes and try to come up with "some kind of rub" most likely brn sugar, garlic and onion powder, possibly a bit of cummin... I'll pick up some apple juice to spritz but I'm not a fan of Capt Morgans and my wife dislikes my Jack (silly woman that she is).
I don't have heavy duty foil, would double or triple wrapping standard foil work as well?
Again... ton of info... thanks... I'm almost feeling this smoker is going to be over kill... then again, smoked chicken halves always are great. And I have some dried hickory branches I'll be cutting up for smoke chips.