Well I did my second smoke Friday - Here is a timeline with pics:
7:00 AM - Put the meat out on the counter to get to room temp.
I started heating up my MES 40 around 10:30 AM.
11:00 AM my MES 40 was up to target temp of 220*
Time to load the meat - Sausages on top, Pork Butt middle, on the rack, Foil drip pan with marinade below on bottom rack.
While waiting on the unit to regain temp I loaded the first 1/2 cup of soaked Pecan and Applewood chips.
We were smokin big time by 11:30 AM
A tip for those who have MES 30 or 40 - the chip loader is real hot - to make the job easier I grabbed the stand for my ancient soldering iron to hold the loader - makes the job so easy. Anyone could create similar from an old wire hanger.
Chips and "loader stand"
So easy to fill the loader and not get burned now!
12:15 PM added second batch of wood chips
1:00 PM added third batch of wood chips
2:00 PM added fourth batch of wood chips
3:30 PM Pork Butt was up to 135* - time to increase the heat to 240*
6:55 PM the Pork Butt was finally up to 165* - time to foil.
7:30 PM the Pork Butt FINALLY jumped to 170* - we were all so hungry that I pulled it out - the sausages were a bit done by foil time when they were pulled - and the Pork Butt had a nice ring and smoke flavor that complemented the MOJO marinade.
Final pic is the cold left overs!
I promise to get a pic before we attack the food next time!