Hello everyone! My name Chris and I just bought a MES 30 with window and am excited to smoke my first anything! I live in Beaufort SC, USA. If any of you know where Hilton Head or Charleston are, I am an hour below that. Beaufort is an island and the summer temps hit the 100 mark. The winters are usually not bad though this one is cold, at least cold for Beaufort. . .
So I was pumped to jump right into smoking something. I bought chicken breasts, a London broil, some salmon filets . . .Yep, ready to go! Then I started trying to research what to do to get things rolling, which is where I hit a brick wall. There seems to be a ton of contradictory info out there. The MES has a water tray, do I use it? When? On what meats? Do I let the smoker get to temp before I put the meat in or load up in the beginning? Drop the wood chips and go or check every so often to replace them? To soak or not to soak the chips . . that is the questions! (or at least another question)
Can anyone offer me a guideline for beginners? My stomach is rumbling with the thought all I could be smoking! Thanks so much for any advice you guys may have!