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If using just one rack, I use the middle rack.
If you have the pre-2012 MES (The one where the smoke box & exhaust vent is on the RH side), you might consider the following mod:
Remove the bottom-most cooking rack.
Cover it with Tin-Foil so that the foil is all the way over the the RH side...
If you have the pre-2012 MES (The one where the smoke box & exhaust vent is on the RH side), you might consider the following mod:
Remove the bottom-most cooking rack.
Cover it with Tin-Foil so that the foil is all the way over the the RH side, and there is an opening on the LH side...
In another post (sorry I cannot find it), an MES-40 owner strategically places tin-foil on the bottom rack to help direct the smoke/heat around to the left side, and then back out the right-side exhaust port.
Edit: I see someone else already posted this... Not sure how to delete a post
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I don't have the same set-up, but that is what I do. I use my cell-phone alarm to wake me up at the proper time.
Advice that I have heard is that you should smoke for roughly the first half of the total expected time.
Not to crap on your point, but I believe the reason that table salt is "stronger" than kosher is that the crystals are a lot smaller,
hence a Cup of Iodized Salt will contain more salt
Looking at 2 identical sized boxes of salt:
Iodized weighs 4 pounds (1.8 kg)
Kosher weighs 3 pounds (1.36...
AFAIK, as long as you ensure enough air-flow around each hunk-of-meat, the Electric MES is not gonna care whether there is one or eight.
Its gonna come down to physically placing all of them into the unit.
Next, remember that we plan for time, but cook based upon temperature, so the time...