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I have one of the older 30" models of MES from QVC, Model #20070410. It has the single vent, measuring about 3/4 inch in diameter (non adjustable,always open). The chip tray with lid, has to be filled by opening the front door and holds about 2 good handfuls. It has three racks and the analog...

I have just finished smoking and resting my first butt and the flavor and fall of the bone is great. I used Jeff's rub and apple juice. My question has to do with the bark. When I sampled a piece with bark on it, the bark was pretty strong and a little hot. I like it, but I'm not sure...

I am smoking my first "butt" of about 7# and using the methods discussed so well on this site. I have never pulled pork, so am unsure as to how to end up with the right texture. I would appreciate any and all advice re: shredded vs. chunky and how to achieve it. Thanks loads, Dale

I just received the ET-73 and upon reading the info and "putting things together" (very little), I am finding that the probes are reading about 7-8 degrees to high and there is a 5 degree difference in the "cooker" probe and the "food" probe. Is this common, and do I just need to find out...

I just have my first smoker, a 30" MES. I am 75 years young and have as other hobbies, no-knead bread making, scrollsawing and photography. I used to play golf and trail-ride, but arthritis and a hip replacement have curtailed that activity quite severely. I am looking forward to learning the...

I am new to smoking, have a 30" MES and would like to do a meatloaf. Would appreciate some guidance on: smoker temp., kind of wood chips, meat internal temp. and any other thoughts you might have to help. Thanks in advance.