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Simple questions

post #1 of 2
Thread Starter 

I've been using my MES30 gen 1 now for a while and everything is working well.  I use both hickory pellets and some cherry wood chunks that I made from a tree I cut down.  The cherry seems to give a sweeter flavor to pork which I like.  The question is - What is the purpose of the adjustable vent?  Do I ever want to partially or fully close it while cookng?

Also, Will liguid in the water pan increase the moistness of the meat?  I tried a brisket and it was a little dry.  Is beer a good choice for beef and apple juice for pork?

post #2 of 2
Always leave the exhaust vent all the way open while smoking.

Here is some good reading that may explain using water or not:
http://www.smokingmeatforums.com/a/wet-to-dry-no-foil-smoke-chamber-method-for-smoking-meats
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