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Trying this today for the first time.  What temp to ya'll suggest to smoke these little buggers at?

Only thing I was disappointed in was the Au Jus....just went with beef broth, onions, carrots, and some Worcestershire....and of course the drippings.  Came out with like a bitter-sweet taste.  Any idea where I went wrong or how to improve it?

Going only on what I have read here, I gave it a shot today....and am VERY happy with the results. Made up a whiskey-based marinade with various spices and brushed it on.  Then I covered with Montreal.  Threw it in the fridge for 36 hours. Broke in my new cheapo-MES 30 knock off and my AMZN...

The bad news:  A friend borrowed my MES a month ago, and when I went to get it back lat night.....I opened it to find out, he left uncleaned and under an awning that didn't quite keep the rain out.  So the inside was covered in mold and mildew.  Disgusting.  He thinks he can clean it, I'm not so...

Is there a current coupon code for the AMNPS?  Want to order myself one for Thanksgiving!

I've been soaking the grates and drip pan, then wiping down the inside with just water (no soap!).  Also be sure to wipe down the door seal each time.

So, I believe I have found a fix, but it certainly is not ideal.  If you look at the below picture, instead of loading chips in the designed chip tray, I tried putting some chips on the metal to the LEFT of the tray.  This piece is actually under the heating element when the tray is slid all the...

Be sure to let us know how that works!

... Here was the response.  I will try it next week, but I have my doubts this will remedy the problem: Our recommendation is to set your temp to 275* which is the highest temp. After you reach 225*, place 1 cup of wood chips (you can place them dry or soaked for about 10-15 min) and let your...

My MES did a 7lb whole chicken (beer can method) in just over 2 hours yesterday.  I was freaked out it went so fast.  Smoked at about 260. Came out wonderful though.  I ended up pulling it just as I would pork butt and we had sandwiches.

Well, it came out pretty well I think.  Everyone was impressed.  I think it could have had a bit smokier flavor, but other than that, I'm happy. Tomorrow: Chicken (whole, no brine)

8h 10m, internal temp is 198.  I'm pulling it at 200.  Family is getting hungry!