That you could place inside the MES30 to periodically spray your meat with apple juice, booze or whatever else you'd want to mist it with? This way you wouldn't have to open the door, thus losing heat.
Anyone know of a good product...
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Thats an advantage with an electric smoker, if you'll leave the door closed it needs no additional moisture. OK, a firebreather comes back to temp fast because of the usually tending so it needs the moisture whereas an electric is slow to recover but needs little or no tending.
Its why we usually either brine or inject out meats, for the flavor profile's modification.
But as Ms. Judy's groom said, I don't know I have ever seen anything besides setting a drip pan above the meat like Bear does his double smoked hams.