Got the MES 30 yesterday. Seasoned it per the instructions, smoked some burgers afterwards just to get some meat in there and run another smoke.
This morning I have wiped it down (not a deep clean but thorough), cleaned the drip pan, rinsed out the wood trip tray and dried, cleaned the grates, etc.
I am using the rub in the instruction manual (brown sugar, pepper, salt, garlic, chili powder, cayenne, onion powder, etc) however I will be using the 3-2-1 method per this site. Actually I am using the 2-2-1 method since I am using Baby Back ribs and I read on here to take an hour off for those.
My MES is preheating at 275. I have added hot water (about half the pan if full). Now I am waiting on my ribs to get to room temperature. The rub was put on about an 1.25 hours ago. Will probably give them another 30 minutes sitting on the counter top to come to room temperature and to allow the rub to further soak in.
When its time to put the ribs in, I will cut the smoker off, reset the temperature to 225 and set the time to 5 hours. I will then put my ribs in on the PAM sprayed crates, close the door and add the wood(Using Hickory). I was able to get smoke last night as low temp as 180 so the chips should start smoking immediately. I am putting the ribs in before the wood based on the video on Masterbuilt's website. I have been debating that all day but will follow the manufacturer's advice this once. My gut tells me to get the smoke going first and then add the food. (I may look on this site for guidance. I have 20 minutes before its go time).
Have attached pic of ribs before they go in.
1. When to add wood chips - few minutes before meat is put in to get smoke going or after meat has been placed in smoker. Remember with the MES 30, you don't have to open the door to add wood so heat loss is minimal.
2. Wet smoke or Dry smoke- what is the difference? How does it effect the end product?
3. Wood preference - I am using Hickory this time. I also have Apple and Pecan. I seasoned with Pecan. I want to use Apple but feel like I need a traditional wood for my first rib smoke. Thoughts?