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Hello all! I've been reading several temps to smoke wings at. I have a 40" mes and was wondering what temp I should smoke wings at. Also I will use water in the pan and how should the vent be? I appreciate the info everybody!

Saw these at the store and had to see what a little smoke would do. Turned out pretty good!

Has anyone with a mes noticed in order to keep an oven thermometer around the desired smoking temp, you have to have the smoker cranked up a lot past your target temp? Anyone else have this issue and any suggestions or solutions? Thank you everybody!

I am gonna smoke spare ribs and was wondering how long to add wood chips? I am doing the 3-2-1 method so I was thinking of adding chips for the first 3 hours. Is this too much? Thanks for the info!!

Hey everyone! I am wanting to smoke some salmon in my smoker. Does anybody have a good recipe with maybe a teriyaki type of brine for the salmon? Also I was curious to what temp and how long salmon takes since I am new to the smoking game! Thank you very much for the input!!

Hey there my name is Josh. I am from St. Louis, MO. I am new to the smoking scene and just bought a 40" mes. I did 2 whole chickens this past Friday and for my first time I thought they turned out good! Gonna try some more meat for the Super Bowl this weekend! Thanks for the add and looking...