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getting the bark

post #1 of 13
Thread Starter 
I have a MES 30 and have a problem getting a good bark. Can anyone tell me the trick?
post #2 of 13

Cook it low and slow, no water in the pan, do not foil it

post #3 of 13
Thread Starter 
I have one in the smoker now. If I take the water pan out would it make a difference?
post #4 of 13

If the water pan is empty you can leave it in, you may want to have the pan foiled

post #5 of 13
Thread Starter 
I have a foil pan in there to catch the drippings I'm gonna separate the fat from the drippings and make a killer sauce but I've never been able to get much of a bark
post #6 of 13

The other posters have you covered. Your rub can determine how much and what kind of bark you get too. As well as spritzing with apple cider/dark rum. Don't foil. You will get bark providing your cooking temp is not too low.

post #7 of 13

Do you have a good set of temperature probes? So that you know what temp your smoker and the meat are really at? I would not trust the factory ones if that is what you are using. It would be good to check to see if you are smoking at the correct temp.

post #8 of 13
Thread Starter 
I have a good probe. But right now I'm just using the factory ones. I didn't realize they could be wrong.. what would you suggest for probes though?
post #9 of 13

Maverick's are good. Need to check in boiling water whatever the brand. Should read close to 212 degrees or boiling point at your elevation in case you are on top of a mountain.

post #10 of 13

I use the maverick et-732 dual probe wireless and you will find that most of us have that or the et-733 which is very similar. I have heard great things about the Igrill2 as well. Those smokers are known to have shotty probes that are as much as 80 degrees off. Check your other one with boiling water. water boils at 212 degrees give or take depending on elevation. Then check the unit probes against it.

post #11 of 13
Thread Starter 
I think I'll just buy a maverick and call it good.. I checked with other meat probe and it's like 10 degrees lower than the one in the smoker.
post #12 of 13
Quote:
Originally Posted by Ajsmokes View Post

I think I'll just buy a maverick and call it good.. I checked with other meat probe and it's like 10 degrees lower than the one in the smoker.

Good idea. They work great.

post #13 of 13
Thread Starter 
Thanks all for the tips.. much appreciated
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