I've been smoking fish, pork butts, and the occasional stuffed chicken thigh for a while now with my ECB. (Hiya post http://www.smokingmeatforums.com/t/157365/long-time-lurker-first-time-poster). My wife gave me a MES 30 for Christmas, and I am ready to put it into use. However, I have a few questions about how to get the most out of my new beauty this weekend. Most of the questions have to do with using the MES which is why I'm posting it here instead of many throughout the foums.
Quick note: Other mods are/may be incoming. Currently I have a Maverick thermometer and an AMNPS.
- Using the AMNPS, I see that using the water tray is not recommended. Do I leave the tray in the smoker empty, foil it, or should I remove it?
- Assuming I use my AMNPS, is there any reason to leave the wood chip tray in the MES, especially since I may need to reverse one of the bolts?
- Using the AMNPS, I've read that pulling out the wood chip loader a bit might be necessary. Am I recalling this right, and how would I know if I do need to do this?
- I know there are may different ways to smoke pork butts. Using the ECB, I was making pulled pork that I was happy with. It used a brine, dry rub, and apple juice/rum spray every hour. One of the perks of the MES is that it is sealed. Am I going to be harming my pulled pork by opening the MES once an hour to spray the pork as I did in the ECB?
Thanks you your time and help. I'm hoping to try my hand at ribs and/or brisket next week for my boy's birthday.