- Nov 15, 2012
- 7
- 10
Hello all. I am located just outside of Clarksville, Tennessee. Just got the MES 40" and having the trial run this morning. I did have some problems earlier in the seasoning process with flare ups. I have adjusted the temps to help avoid this and seem to be getting some great smoke. I spatchcocked two chickens and a turkey let them brine overnight in a combonation of stuff, hopefully good stuff. I put them on at about 8:00 this morning so we are close to the 3 hour mark. They seem to be cooking up alot faster than I expected, I guess that has to do with butterflying them and laying them out flat. So just wanted to say hello and I look forward to learning and cooking lots of meat. No animal is safe now! I will get some photos and let you know how the final results are. I am experimenting with the water pan and running it with water now. I am looking to do 4 turkeys next Wed night is there any problems with having them at the different heights and different distances from primary heat source?
