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I am leaning towards an offset smoker. Where do you get the wood for these without have to buy a chord of oak?

Any of you ever smoked one of these little things? How did you cook it and what were your results?

Is there any advantage/disadvantage to slicing these into individual ribs before smoking?

When smoking a brisket in the MES do you put the fat side towards the heat source or away from it?

My better half bought us a Prime Brisket from Costco and I'm afraid it might be to large for my MES 30. Have any of you ever tried hanging a brisket vertically in a smoker before or is that a dumb idea?

How long do you smoke a whole 6.25 lb chicken at 250 F? I will be cooking to 165 F internal just trying to figure out a start time to be done around 6:00 PM.

Well I did it. I finally got rid of the last remaining Masterbuilt part of my smoker besides the cabinet its self. I installed a new 1,500 watt heating element. Running it via my Auber Controller and it works great. Can easily hit 350F

Anyone ever pealed & smoked a whole package?

I'm away from the house. anyone know the internal dimensions? I'm looking at a perforated metal tray but not sure if it will fit.

I smoked a 3 pound chuck roast today and it came out quite tasty. Smoked in my MES at 250 until about 160-165. wrapped in butcher paper and returned until an internal temp of 200. Cut into cubes, tossed with BBQ sauce & brown sugar and returned uncovered for about half an hour. Started at 8 AM...

Doctor: Do you smoke? Patient: Yep Doctor: Cigarettes, marijuana? Patient: mostly brisket & pork butt!

Fixing to start a long journey from old raw meat to deliciousness. Started out with 14 lb prime trimmed down to 10 lbs. Salt & pepper only. (injected with beef stock a day ago while still in the vacuum wrapper)

I finally got a chance to punch some holes in paper with my new pistol today.

Well I kept worrying about damp pellets going out if I use the water pan so I made a run to Home Depot. Hard to see but it is smoking.

I'm thinking about mounting this dial thermometer in my MES. What do you think? About a third of the way down from the top?

had to share this.

I have a feeling some of my sisters in law and brother in law's wives might not want cold beer Saturday.

Now that I gutted my old MES do I need some type of support for the heating element? If so, does it need to be non metallic? Like a brick or something?

Brother in law challenged me to a smoke off. Anyone know where I can get him some #2 pressure treated yellow pine pellets? :emoji_laughing:

I'm trying to smoke a 12-14 lb whole brisket to serve at noon. Running 225 in my MES I'm thinking I might need to put it on around 6 PM. My intention is to smoke to around 165 F then wrap and cook to around 202 F and rest for about 2 hours give or take. Am I on the right track, time wise? I'd...