I've been reading through all the posts on setting up the MES. Bear in mind this is my first time using a smoker. I've done a few test runs on my unit just as is straight from the box. One was a pork loin and the other a rack of baby backs. The pork was decent and ribs were ok, I'd say about a 6.5/10. A long way to go.
Anyway, my question is what is the ideal set up? I know a lot of this is personal preference. But from what I am seeing, how does this set up sound:
-Add sand into the water pan to control temperature swings
-Get the amps and pellets and remove the chip tray completely and pull out the chip loader a half inch or so
-better monitor of the temperature through another electronic thermometer (I think one was called a Maverick although will have to go back and re-read some posts)
Not sure I'm quite ready to go the mailbox route just yet but that does look pretty cool. Also, do you all use a separate water/liquid pan if the pan that came with the unit is filled with sand? Sounds like some use the liquid pan and some don't.
Anything else that I am missing? I suppose the rest is up to me-getting the rub right to my liking, times/temps, the wrapping/no wrapping, etc. Trial and error.