As I await my new Smokin It model 2 I have been doing a ton of research and have a few questions. I got pretty good on the MES and turned out what I thought was a good product. My standard was to preheat the MES with chips to 215 to 225, and after about 30 minutes add the meat.
St Louis Racks: 3 hours smoke, wrap in foil with some Piedmont sauce and beer, toss in oven for about an hour, then flip on gas grill to finish.
Pork Shoulder: 6 hours smoke, wrap in foil with sauce and beer, then 3 hours in oven until falling apart.
Salmon: Half a salmon, an hour or so on smoke then pull it out to check. Usually done pretty quick.
Now with the Smokin It I am reading about people cooking Pork Shoulders for an 15 hours or so. I thought that after 6 hours the meat could no longer take any more smoke flavor so pull it and oven it. Curious if anyone has made the switch from MES to Smokin It and what your tips might be.
Thanks - Gary