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I just purchased the MES with bluetooth and broiler. Seemed like a good idea at the time. Does anyone have experience with this smoker? Seems like a it would work for chicken leg quarters, ribs and a few other things I finish on the grill.

I just read Jeff's newsletter about corn, potatoes, and cabbage.  Love the idea about the rub/butter combo.  Jeff, when you apply the butter every 30 minutes, do you pull the husks down or do you put the butter right on the husks.  Sorry I'm confused.  I've smoked corn and put the butter on...

I'll be smoking a 10 lb brisket for a family gathering next Tuesday on my MES.  Should I smoke fat side up or down?  Should I score the fat before the rub?

I would like to smoke a brisket overnight on my MES. Never having done an overnight smoke, I am asking for tips. I know I won't be getting much sleep -- ohhhhh the scarifices we make for smoked meat. I'm planning about an 8 lb. packer and hope to eat around 1:00 or 2:00 PM. Let me know what...

I'm smoking a pork butt this weekend, and I'm considering following "Jeff's Pulled Pork Mistake" method linked here: http://www.smoking-meat.com/nov-2005...d-recipes.html I was very pleased with my last one. But since I've now bought Jeff's rub and sauce recipes, I thought I'd give this...

I just downloaded Jeff's recipes, but I can't decide what to try them on first. Any suggestions?????

I'm doing my first fattie on my MES. What do I put in the water pan and do I chill the fattie in the frig or freezer before putting it in the smoker?

I have to say there is no Qview with my Southwest Chuckie, but this is how it went: Injected the night before the smoke with Jalepeno Butter injection. Wrapped in Saran Wrap, then into a storage bag and into the frig. Rubbed with 1 packet taco seasoning, plus extra cumin, and let it sit...

Yesterday's brisket was a disaster. Smoked it at 235-240. Plateaued around 160, so I patiently waited. It finally began rising again, and at 175 I foiled it with a little beef broth and some of the drippings. It looked a little tough, but I thought the juices would help. I pulled it, hoping...

I'm smoking my first brisket on the MES. Lots of questions: At what temp do I smoke? We want it for slicing, so at what temp do I pull it? Should I foil it and finish it in the oven? I've just read so many ideas, but I can't quite put them together. Thanks

Here's my brave attempt at stuffed pork loin 2-ways. The first was with pesto, Italian seasonings, Italian cheeses, baby spinach, and feta. The second was Southwest: salsa verde, chili powder, cumin, cilantro, Mexican cheeses, chopped onion. I think they both turned out pretty good, for my first...

Two daughters, with boyfriends, are coming over Sunday, so we're planning my first ABTs and a stuffed loin (two ways). [Qview and recipe to follow.] I also have a pkg. of country style ribs I was planning to make for just the hubs and me on Saturday. Do I smoke these with the 3-2-1 or 2-2-1...

I'm considering a stuffed pork loin -- about 4.5 pounds. Any suggestions????

Picked up several Boneless Beef Round Tip Roasts (normally $5.49 lb, on sale for $1.88 pound). Now what do I do with them. They weigh around 3 lbs each, and I will only do one at a time. Just the hubs and me. Bring on the suggestions.

This was absolutely the best pulled pork I've ever done. I think the hubs almost cried. Injected with Cajun Butter and marinated overnight. Rubbed and let come to room temp while smoker was heated to 275. Put pork in smoker and lowered temp to 235. Maintained between 235 and 245. Smoked with...

Going to do my first smoker chuckie on Saturday. I plan to inject and marinade overnight in the frig. with Cajun Butter marinade. One hour before smoking I will put on my rub and crank the smoker to 235-250. After that????? Hubs and I like our roast rare and sliced. To what temp. do I smoke...

I just bought a Maverick ET-73 thermometer and already had a different Redi-Check thermometer. Should I cover the wires leading to the probe? I saw one Qview which appeared to have foil covering the wires and another with shrink tubing. Is this necessary or recommended?

Did my first smoke on the MES. I pulled them at internal temp. of 165, put them in an aluminum covered roasting pan, tented it with foil, and cooked for 40 minutes at 170. Then I removed the tent, brushed on a bit of sauce, and broiled for 20 minutes. They came out juicy and tender, but like...

Anyone have a good brine recipe (nothing fancy) for chicken leg quarters?

It was suggested that adding charcoal will provide a smoke ring on meat smoked in a MES. Could someone please tell me how much and when: beginning of the smoke, throughout the smoke, at the end of the smoke? Thanks again MES arrived safely and quickly found the perfect home on our deck. I...