Hello everyone, MES 30 owner, still quite new to the smoking. So far I've done, burgers, a brisket, pulled pork, and currently have a beer can chicken going. With each smoke I don't find it to be smokey enough. I keep looking for the "blue smoke" but it seems like the chips are burning up rather quickly, when I add new chips the old ones have all turned to ash in about 15/20 mins. It seems more like I'm baking at a low temp vice actually smoking the meat. Its pretty cold here now, about 30 and some flurrys (i'll shovel snow to grill or smoke), but the smoker is nice and toasty on the inside. Any tips? Thanks everyone.
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1/15/14 at 1:18pm