I took like over an hour close to 1.5 hrs to get to about 200F last night. But i then did a reset by pulling the plug and then plugged it in and it went upto 225F. But just as a rule of thumb what times are people getting to get the thing to 225F meat or no meat?
Hi, I just got the MES and i was wondering how do you guys to 225F quickly. Do you first preheat it? Do you set it for higher than 225 and then turn it down? Mine takes a long time to get to 225 loaded with meat, i tried today because the manual said not to preheat?
Please help me and as silly...
So i am trying my first smoke using propane.
My question is should i use charcoal mixed with wood chunks and chips.
If so how much?
BTW regarding the water pan should i fill it with water or sand or both?
How much charcoal should i be using when im starting the fire?
Also correct me if i'm wrong but i was going to first fill my pan with some unlit charcoal mixed with wood chips and chunks. Then start about 15-20 briquettes let them ash and throw them untop of the pan witht he unlit stuff. Good idea?
I am a nOOb and am wondering when im smoking and using charcoals. How do i adjust the temp up/down?
Meaning does opening or closing the vents heat it up or down?
Also when starting the fire/smoke should the vents be open or closed?
Do i use a water pan? Do i fill it with...
So i have a general smoking question.
When using propane, is it a good idea to have a lid/cover over the smoking box (container with chips)?
What about when using charcoal/electric hotplate?
Can someone post pics of their setup for either of these scenarios.
So i heard that there is an alternative to smoking chips except i don't remember what it is called.
Its essentially a log which you cut off about 1" wide peice and throw on your coals or in your smoker box and it provides about 2-3 hours worth of smoke.
i remeber seeing a link to it in SMF...
Yes i did have the chip tray in the smoker.
As for the distance its a couple of inches i would assume.
Also how wet/how much soaking is neccessary if i buy the bagged chips from walmart or bass pro shope?
Also do i have to use chunks?
I have a propane smoker the kind you can get at walmart for around $150.
My problem is getting the thing to actually produce smoke.
I fill the tray with water, and put soaked chips in the smoking box but it doens't smoke. It takes literally about 2hrs to get it barely going.
What am i doing...