Smok'n N SoCalHey all, first time here, but not a newbie to Q'N.
I just purchased my 40" stainless steel MES yesterday at Sam's for $150. End of season, (I guess somewhere anyway) plus display model, and last one. Seems they were well over $300 this summer, they went into the clearance area last month (to make room for Christmas stuff.. already), they were marked down to $215, then yesterday the last one was marked down to $195.... so I offered $150 to take it off their hands.. they thanked me.. LOL!!! I'll have to print out the manual though - missing in action. I suspect I can download one from Materbuilt's website, if they have one. In searching for their site, I came across this message board. It has some interesting posts regarding the design and development of this product. So, thot I'd stop in for a visit.
I'll come back again once I've used it.. maybe this weekend.
I also have..
30" CharGriller with side firebox. Typical for smoking upto 9 racks of baby back ribs, pork butts, or tri-tip. That's all I use it for, the external fire box is perfect for smoking meats.
34" stainless steel, natural gas - 3 burner, with back infrared for rotisserie and side burner, Sam's Club Members Mark (made by Grand Hall), which I also purchased a few years ago at considerable discount for the same reasons as above.. I made an offer, they took it. I use this for rotisserie chicken, corn, hot links, grilled chicken, steaks, etc. More for grilling, not BBQ'ing.
37" Dual Chamber, front loading Brinkman Professional. I typically sear my ribs on this before smoking them for 4 hours in the CharGriller. I also typically sear my tri-tip on here first, as well as cooking small red potatoes, or fingerlings, corn, hot links, etc.
I typically have all 3 grills going at the same time, to feed between 40 and 50 people. I'm hoping the addition of the MES will increase that to 60 or more. I love to cook, and I love to orchestrate what most are completely amazed that one person can do as much as I can, with the food tasting as great as it does. Probably at least 1/4 to 1/3 of the people at my BBQs are in the food industry business, (restaurant owners, cooks, servers, bar tenders, etc.), and they'll exclaim every time that my ribs and tri-tip are the best on the planet, and they've never had potatoes or corn off the grill like mine. I can't help but feel great watching people enjoy my cooking.
One thing particular I've seen in this message board is the mention of blue smoke, versus white smoke. I've never been part of a group, nor done research on smoking meats... self taught... but what is the meaning/ purpose/ significance of blue smoke?
That's it for now, I'll be baaaack!!!