AMNS----original single interior walls----only made for sawdust------problems over 180 degrees.Bear,
Sorry to be dense and to get the initals of the product wrong, but I thought the "maze" was the one that didn't work at temps over 180 and that the tube was designed for the MES.
Seth
Resturant Depot??? If you join the KCBS/Kanas City BBQ Society, you can shop at RD with a free pass.
http://www.smokingmeatforums.com/t/131717/resturant-depot#post_895592
Dan
By all means, do both. I have two webers and one MES. The MES is my Illinois winter unit for BBQ but I've since grown to love using it for more seasons. For competition class BBQ, only the Weber will do, but since my family BBQs once or twice for our own consumption each week, needing to monitor temperatures and feed a fire becomes tiresome, particularly with the longer cooking meats.Thank you I will reach out to Todd. Still considering the WSM, maybe I'll do both! I love the ease of the electric, but i think the bark and smoke ring are calling! Something about the heat from fire vs. that little heating element.
Seth
Use the "PM" function-----That works good, and he'll get back to you in a short time.I have a New Gen MES Smoker, how do I get ahold of Todd? I'm thinking about getting one of the pellet smokers myself.