I have my first six lb batch of bacon in an MES I borrowed from a friend. A couple of questions for you MES users.
What temp do you smoke your bacon at? I'm starting at 120, going to move to 140 or 150. Does that sound right?
I was told to just use a small handful of chips (using hickory). How long does it take to get smoke (temp at 120).
I'm realizing I'm not sure what to expect with the MES. But I'm hoping it turns out good.