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Hi All, After smoking brisket/beef ribs, I rest them on the counter until it cools to about 170-180 F internal. Then I'll keep it wrapped in butcher paper and then wrap in foil. I place it in an Igloo lined with towels for 1-3 hours. When I pull it from the cooler it has a funky odor. The...

Hi All, I'm thinking of building an offset smoker and wanted to see if anyone has any knowledge if the mill scale on hot rolled steel would be detrimental in an offset smoker if it was not removed. I've done some research and it seems like it would be a time consuming and difficult process to...

Hi All, I'm from AZ and been smoking meats for 4-5 years now. Started with an MES then jumped to a homemade traditional offset (made by someone else) and then to a GMG JB pellet smoker which is my current rig. It's been a long time since I posted here. I'm in the market for a new offset and...

Hi All, I'm Darren from Phoenix, AZ.  I purchased an MES 30" digital smoker about 4 months ago so smoking is pretty new to me.  I have smoked chicken wings/thighs/drums, tri tip, pork shoulder, salmon, baby back ribs and even smoked a brisket.  I've made some newbie mistakes but I'm getting...

Hi All, Looking for some advise on using my cold smoker with my MES 30" digital smoker.  I bought the cold smoker because I felt that I was not getting enough smoke flavor in my meats.  The cold smoker has great output, however, it seems that when the MES 30 gets hot the smoke from the cold...