Finally took the plunge and got a MES!

So far I love it. I have only had the opportunity to use it once to smoke some veggies and a couple pork loins. My niece said that the pork was "the best chicken she ever had." I later found out she "doesn't like pork" so they told her it was chicken. The smoker worked great and having the extra grates vs the amazon or Sam's smoker I like. Part of me wishes it had a window but I couldn't justify the price difference. I would buy the same one again.

Things have been really busy and I haven't been on in awhile but thanks for all of the information.  The main BT thread has been great for info!  I smoked some St. Louis style ribs and 2 pork loins and deep-fried a turkey  for a big family picnic on the 4th of July and everything turned out great.  I did have some issues with the AMPS but it seemed to do much better when I pulled the chip loader out partially.  I've been trying to keep an eye on your progress with the AMPS Brickguy.  Unfortunately I was too busy with hosting so I didn't get any Q-View but everyone loved the food.  I'm planning on doing my first butt this weekend to try some pulled pork using Bear's step-by-step now that we finally have some dry weather in West/Central PA.  Hopefully I'll remember to get some Q-View this time and try the AMPS again.

I've done some burgers and hot dogs a few times in the evening after work but I've just used the chip loader and wood chips left over from my ECB smoker and it smokes well that way.  I'm determined to get the AMPS working how it's supposed to though.

Did my first butt today using @Bearcarver  step by step guide.  These were two smaller butts (one was 3 lbs. and one was just under 5 lbs. so my times were a little bit different but it came out great.  I did learn some things, as I'm sure is always the case, about the smoker today.  I have an iGrill2 and set a probe up on the left side and the right side of the rack to follow temperatures.  The right side was 25F-30F hotter than the left during the entire smoke and that was with a fairly large foil pan on the bottom rack above the foiled water pan.  I assumed, from reading the forums, the right side would be hotter than the left with the element being on the right side so I put the larger butt on the right side and the IT stayed within 5 degrees of one another the entire time.  Bear's step-by-step was great and the juice from the foiling was delicious.  Can't wait to try my next one!


Night before rub on both with the yellow mustard base.


Just pulled out after the rest and ready to pull.


Pulled great just using dinner forks and fingers.


First sandwich with a modified version of Jeff's BBQ sauce.