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Greetings from Las Vegas

post #1 of 6
Thread Starter 

Long time reader, New poster...

I use a MES 40 with cold smoker and a pellet tray from Todd.

Just picked up a char griller pellet last night... assembled and seasoned. Will do some pork butts this weekend for the crew at work as we will be working the weekend! (using Jeff's rub and sauce)Thanks for the years of experience!!!


Best regards,


post #2 of 6
Thread Starter 

The Results of last weekends smoke.

Baby backs done on the MES 40 with apple chips in the cold smoke attachment.

I put a charcoal brick in the mes chip tray every 45 minutes (when spritzing with apple juice and a little cider vinegar) in and effort to get a smoke ring.... ended up doing 3/1/2 at about 220. I thought it would be 3/1/1 (babys) but went the extra hour because of no pull back...





Ready to wrap



Unwrapping.... no pullback?


Finished product... a little smoke ring...

post #3 of 6
Welcome! Nice looking Smoke!
post #4 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

Try 2-2-1 next time on baby backs.
Happy smoken.

post #5 of 6
Hey Bill

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

post #6 of 6


texas.gif  Good evening and welcome to the forum, from a beautiful and cool East Texas. Lots of great people with tons of information on just                        about  everything


Good looking vittles 




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