- Make sure the wood tray is fully inserted before dumping wood into it. Otherwise, the wood falls on the heating element and leaves an ash pile in your drip tray.
- I cooked ribs via the 3-2-1 method for my first sacrifice. They turned out a tad bit dry. This may be because I didn't put water in the tray for the first 3 hours. My bad! But, they were practically fall-off-the-bone good anyway. Not much of a smoky flavor (more on that later). The cat and dog could smell the meat all morning long and would not get out from under my feet. I have a picture, but, don't see an option for uploading it to this thread, yet.
- The MES thermometer doesn't quite match what my Maverick thermometer reads. Don't know which one is off.
- I'm a tad bit uncomfortable with the wood burning setup. Firstly, the wood doesn't burn unless the heating element is on to get the wood to ignition/smoldering temperature. The heating element isn't on unless the temperature needs adjusting. The MES is insulated, so, the heating element doesn't need to be on all the time. Hence the wood isn't burning all the time. Secondly, my wood chips were probably on the chunkier side, so, couldn't get but 3 pieces in at a time and couldn't pull the loader out because the chips would drop and stick up just enough to prevent you from pulling out the wood loader.
- I need a clamp/holster on the side of the unit to put the Maverick grill thermometer in, otherwise, it just dangles on a shelf and gets in the way. I'm thinking a little electrical clamp screwed to just inside the door would be fine.
Well, the wife is cranking to go to town, so, I've got to cut this short. Those are the highlights for now. Gonna try to get a pic uploaded when I figure this system out.