Found this site before purchasing my MES 30 from Bass Pro Shops.
I have enjoyed smoked foods since my dad bought a Brinkman charcoal smoker over 35 years ago.
I have done mostly "smilling" a combined SMoking & grILLING using my Webber Kettle grill.
After I got my MES I have been coming to this site and reading a bunch of info.
With only a few smokes on my MBE under my belt, I am doing a lot of experimenting
Wood chips (soaked or dry) so far dry is winning out
When to add the meat (right now I am adding it soon after I start the smoker and add the chips as opposed to pre-heating to smoking temperatures.
When to add water... if at all.
These forums are so full of info and people willing to share their "secrets" it is amazing and humbling.
I discovered the 2-2-1 method here for ribs
wrapping pork loin in bacon
wonderful poultry brines
tips for smoked salmon...
and the list goes on.
Thanks everyone for sharing, and I will be sure to share any successes I have.
In fact I will start right now
HEUBrewer from Illinois
Edited by HEUBrewer - 6/9/14 at 7:04pm