I just used my MES30 for the first time yesterday. All in all, the meat turned out very good, although I think I could have had more smoke in the meat. I used a combination of hickory and cherry and put new chips in every hour. I was thinking of just doing hickory next time and adding every 45 minutes or so...thoughts, opinions? Here are some pics:
Taken out of the fridge right before going in -
The final product -
A few questions I had:
1. I know MES have a reputation for not being correct on the digital thermometer, but I had an oven thermometer that was reading a good 30 degree difference if not more most of the cook time? Is this possible?
2. I didn't use any water in the pan, but does anyone have a pic of their setup? My water pan became the default drip pan. I was thinking about putting sand in it, but don't know how that would work since all the drippings would hit the foil covering the sand. Seems like the drippings would just stay there?
Edited by AirInky - 7/14/14 at 1:51pm