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So tomorrow i'll be trying to make some ribs and a sirloin tip roast. The first few times i ran the MES 230G i was a bit confused on how much smoke i should expect from such a small amount of chips in the chip loader. I don't think i had enough smoke the last time, but I am worried in...
Are there any best practices or general guidelines in when to and when not to use the water tray?
Got a electric 30" smoker and wondering when (certain meats? or certain temps?) to use it. Do you have it in all the time? some of the time?
I appreciate the patience with this smoking newb