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MES is going into hardcore mode today. A rack of babybacks, a small pork belly and a Cajun garlic butter injected pork loin!

Got a 9 lb pork butt going on the smoker this morning. I used my normal dalmation rub and loaded up the chip tray with pecan and maple. This time I decided to try the Chris Lilly injection for a new twist. A pic of the rubbed and injected butt is below and I'll update with progress pics as it...

Been a couple of weeks since I could fire the smoker up. Threw a massive pork loin on today that came out crazy moist even without brining. Dalmation rub and finished off with some new Hawaiian sauce I picked up.

Just finished these in the MES. I was worried because they were a bit meatier than normal, but they came out with just the right chewiness. I used the 2-2-1 method with pecan chips at 225 degrees and sauced them for the last hour. The meat pulled back about 3/4 of an inch but it's hard to see...

I just seasoned my new Bass Pro Redhead Electric Water Smoker this morning.  I'm going to start off the spring and summer months with that and plan on getting a Masterbuilt 30" in the fall for colder weather smoking.  I'm looking forward to getting to know you all and picking your brains since...