- May 9, 2017
- 6
- 10
Hello,
Recently got a MES 30 and have a question on the smoke I'm getting. Until now the only smoking I've done is using soaked chips wrapped in tinfoil on my gas barbeque...with quite good results! I thought the MES would be easier with even better results, but I'm still looking for the sweet spot.
From searching threads here I've found the majority say to have the vent fully open and no need to soak the chips or just a little. I've got some ribs on there now and it's smelling awfully campfire like. If that's the smoke that's coming out of the vent, aren't my ribs going to be the same? Previous tries with a couple other foods have yielded similar smokiness, not the yummy hickory taste I'm looking for. Any tips or advice? It's possible I'm just over thinking it, but when my old tinfoil packs started smoking like that it was time to put in a new one.
Recently got a MES 30 and have a question on the smoke I'm getting. Until now the only smoking I've done is using soaked chips wrapped in tinfoil on my gas barbeque...with quite good results! I thought the MES would be easier with even better results, but I'm still looking for the sweet spot.
From searching threads here I've found the majority say to have the vent fully open and no need to soak the chips or just a little. I've got some ribs on there now and it's smelling awfully campfire like. If that's the smoke that's coming out of the vent, aren't my ribs going to be the same? Previous tries with a couple other foods have yielded similar smokiness, not the yummy hickory taste I'm looking for. Any tips or advice? It's possible I'm just over thinking it, but when my old tinfoil packs started smoking like that it was time to put in a new one.
