Wanted to share my smoking experience today along with a few photos.
Yesterday I prepared a rack of spare of ribs (3.7 lbs), spatchcocked a chicken (3.5 lbs), and a 5.6 lb boston butt for smoking today. I marinated them overnight in pineapple juice, Worcester sauce, Jeff's rub, rum & water.
This morning I cranked up the MES 40 to 240 degrees along with a Maverick ET732. while waiting for smoker to come up to temp, I removed the meat from the fridge, patted dry, painted everything with yellow mustard, and coated with Jeff's rub.
Put the butt in a foil pan. ribs and chicken on racks with the chicken on lowest rack. Spritzed everything with a 3:1 mixture of apple juice and dark rum every hour or so.
Smoked with the AMNS using Cherry pellets, until foiling.
The chicken took about 2.5 hrs. And was delicious. Sorry, no picks, it was devoured before I could take them.
The ribs came off about and hour ago. They are tender and juicy, but are lacking in flavor. Used the 3-2-1 method. I used to do a lot of smoking on a ECB and end up with great ribs, but I just cannot get the same on th MES.
After removing bird, I dropped the temp to 225.
The butt is still in the smoker and at 181 degrees, and slowly climbing. It was cover with foil at 165 degrees...waiting for 200 degrees.
I have had the MES since late last summer, and have only used it a handful of time, because the temp in the smoker fluctuates wildly. Some times there is as little as 9 degrees between the smoker thermo temp and the Maverick. Other times it can be as much as 37 degrees. I find it to be very difficult to find a happy medium. If I reduce or increase the heat as little as 2 degrees, it can make the actual temp fluctuate as much as 25 degrees, even on days like today where the temp is 85 degrees and calm.
Would adding a PID or dimmer switch remedy the wide range of temps? I mistakenly thought that using a Maverick would help me to regulate the temp swings. At least with the ECB once I got the temp regulated, it was fairly easy to keep it at the correct temp.
Would appreciate any suggestions on how to end up with tastier ribs.
Okay just pulled the 200 degree butt from the smoker...
Edited by Corndog - 4/27/13 at 5:01pm