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Afternoon all, I tried my first fatty today and I must say I'm a little disappointed. I did a bacon weave, 1.25 lbs of ground beef, some onions, green peppers, shredded cheddar and bbq sauce. I had my MES 40 going at around 230 for three hours. The bacon didn't look too browned, but I pulled...

Howdy folks, Wanted to get everyone's input on their rib process. Normally, the night before I smoke em, I'll remove the membrane and lather em in mustard and give em a nice rub coat and let sit in the fridge wrapped overnight. I usually smoke around 240-250 and do the 3-2-1 or 2-2-1 depending...

Evening all, I have a question on smoking chicken legs (which I've done before problem free). Today I bought eight chicken legs. I rinsed them,pulled back the skin, seasoned, injected and then put on a rack in the fridge for a few hours. I pulled them out to come to room temp, set my smoker to...

Howdy all, In the never ending quest to perfect some smoked ribs I've come to a few questions. 1. Baby back or spare ribs...and why? Which is better? 2. I've seen more 3-2-1 for spare ribs and 2-2-1 for baby backs. Will 3-2-1 work for both, or is one better for the difference in cut? 3. When...

Alright everyone, I've got two 8ish pound fully cooked, semi boneless hams. I understand there's a difference between pre cooked and fully cooked. My intention is to smoke one or both of these because obviously they'll taste better smoked. Now, they're in packaging with some water, maybe a...

Hello all, New-ish to smoking. Picked it up as a hobby after living in the south around all of the great bbq places. Recently moved back to NE Ohio, and use a MES 40. Always looking for great tips and tricks to try along w/ new ideas. Cheers, Wildcard