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I bought an mes 30 last winter, i usually get about 45min to an hour of smoke per filling of the chip tray. I bought one of their cold smoking attatchments about a month ago, and using a rheostat i get about 4 hours of smoke using that. ymmv.
leave em at the temp you started with, use the KISS method..........keep it simple, explore and you will find the sweet spot for YOU!.....................t
I do mine 5 hours @225 ish, (there is no constant temp with a masterbuilt lol) with no foiling as i have read on here, perfect ribs every time, not fall off the bone, but jumpin jehosaphat they are delicious every single time. But that is what makes this place so great, to each his own and we...
It aint about cost most of the time, its about the whole experience, from prep to plate......its a thing unto itself. Heck yes i drink, sipping some nice alabama moonshine right now, {real thing, not the store bought}.....but i respect the people here, their house, their rules, just sayin.
i live in the southern adirondack mountains of upstate NY, gets damn cold here, my mes 30 800 watt has done fine, i use it in the end of the garage with the door open, heats up and holds temps just fine...................t
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