These are the pieces of meat I decided to do for my first smoking in my new 30" MBES. The top is a chuck roast, injected with apple juice and covered in mustard and rubbed in a Montreal Seasoning Rub. And then the rest of the racks are one whole rack of ribs from Costco. I dont have any after photos, to show the quality of the meats, but I think I left the roast in there to long, cause it was not as juicy as I had hoped for. I read where these chuck roast pieces can be a bit difficult. And the ribs I just use a dry rub on them and they came out pretty good, not as juicy as I had hoped as well.
I had my side vent open usually 1/4 of the way. And from reading many of the other posts out there, That is most likely not the correct way to do it. I used a mix of both 1/2 soaked and 1/2 dry chips to burn, not sure which was the best as I put one cup full of both types in the chip tray at once. When I was finished with the whole smoking process, I was cleaning out the unit and saw that in the chip pan they chip pieces burned away to an almost fine ash, there were a few black bits left, but not a lot to show any excessive fire or anything was going on in the chip tray.
And it seemed like the internal temp was off from what the outside unit said on the digital reading. So I added a regular oven temp gauge to the smoker.