Someone posted some pics on the facebook page of him cold smoking in his using a pellet tray in the hopper and didn't even turn the unit on. Said it did great, and pics looked like it was getting plenty of smoke in the cooking area.
Watched a video over the weekend of a Pitmaster we've all seen on TV showing that you can do a Brisket in your backyard without spending half a night and all day on. He smoked one that was 13 pounds at 400. after 3 hours wrapped in butcher paper and a hour later checked it and it was 209 IT...
Contact John McLemore? He's really good about getting back with people. Have been reading a lot of people talking about him helping to get their smoker corrected. Most of the time it's been simple things.
Did these 3/4 thick pork steaks the other night on this beast and they were out of this world. This thing is a game changer for me at least. Soaked in Sesame Ginger overnight, just put SPOG on them and tossed them on. Smoked at 225 with hickory chunks in the ash bucket until a 130 IT then...
Got mine last week, fantastic. Smoker great ribs and just did some wings . Great crispy skin on the wings. Grilled some tomahawk, out of this world. Cooked the at 600 degrees for a couple minutes each side then turned it down to 275 to finish them.
Got the new Masterbuilt gravity series smoker. Haven't fired it up yet. Trying to read as much as I can find on it. My son graduated in June and started work so he went in with my wife and got it for me. I like him working.
Welcome to the group. I have the MES 40 and never soak the wood chips. I've gone to a pellet tray and use pellets on long smokes. But when I do use the wood chips I do a handful every 45 minutes. I foil the trays at the bottom, helps cleanup. I never use water.
Look for the forum in here for...
Welcome from the coast of South Carolina. My sons are huge Manchester fans so they were petty excited when I told them I saw someone from Manchester was the forum. Look forward to seeing a different way of grilling/smoking from your experiences.