Where would I find beginning to end instructions for Pork butt in the MES 30?
Also, What do people do who cook overnight--get up every 30 minutes to put in more chips? Are there chunks small enough to use and would they last longer?
In my initial cook, using chips, I got too much smoke for a few minutes, then none for the rest of the 30 minute period. After several hours, I stopped getting smoke, even though I replenished the chips. I dumped the ash thinking that was the problem. I finished cooking with no smoke and removed the meat. When I checked the wood box, there were my unburnt chips just lying there, not burnt at all. The temp held steady according to the thermometers, but the wood didn't burn. What happened?
Hope this is not too many questions for one message...