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Had my machine at 240ish, ended up taking about 3.5-4 hours to get to 165. Very much so. Was pretty surprised that it turned out as well as it did. Also opted out of the maple glaze at the end.

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In she goes! Sent from my iPhone using Tapatalk Pro

Use Tapatalk. This forum is supported on there and it works great! Sent from my iPhone using Tapatalk Pro

Well, here's the pictures from the prep. Will be starting about 4am! Sent from my iPhone using Tapatalk Pro

Definitely. I'll be sure to post how that part goes. 

Thanks for the advice! I'll probably hit it in the last hour or 30 minute then?

Thanks! I lost my Mac knife and had to settle for something a little less sharp. Was happy overall. 

I've made this a staple in my smoker, with results that people love.  What I do: Brine in Tony's for at least 2 hours  Seasoning: Don't rinse after pulling out of brineGenerously apply Tony's to the outside of the birdCrack open favorite beer, take a sip, violate the chicken and apply the beer...

So I know my posts here are sporadic, but I've recently replaced my MES 30in with a MES propane smoker that I've Mailbox'd among other mods.  Anyways, to the point: I've never done a fatty before - this is my plan, outside to inside: Bacon Weave (Coat in real maple syrup after rolled, before...

Hey y'all, been watching the forums, just haven't had a chance to smoke anything. I've done butts, but this is the first Picnic I'm doing. Should I trim any of the fat on the bottom of it, or just leave it as it? Thanks in advance.

Jeff (The site admin/starter) has a really good book on smoking. Within the first 30 or so pages it goes over all smoker types with pros/cons of each. I'd highly recommend picking this up because it makes as a good learning tool and reference for anything you could think of smoking. EDIT...

Welcome and congrats on your MES! I've got a 30in so I'll attempt to answer your questions.... I know it's not much help but it's something!

I did whole chickens for my first smoke. Following that, I tried smoked burgers, ribs, boston butt, a turkey, etc. Chicken did seem like an easy go-to for my first smoke as well.

Interesting. I've never heard of that before. All I could find was probes that were wired back to a receiver... not wireless probes like the Kickstarter Meater.

Heya, I was in the same boat. I wanted a smoker but my apartment doesn't allow anything on our balcony. They only stated no gas/charcoal grills... So when I bought my smoker, I went with the 30in MES and haven't been questioned. Best decision I made. Great to use, lots of space, looks like a...

I'm by no way associated with this, I just thought it was neat and would post it here... First wireless probe meat thermometers. In addition, you can monitor them from anywhere if you get the block with it.... only thing like it on the market AFAIK.

You know, I saw this episode last week and wondered if anyone here had done that. How did you debone without just cutting off the meat? His ribs looked like the rack was still intact without the bones.

I'm holding you to that! Sent from my iPhone using Tapatalk

Hah, I'm just trying to justify spending ~$120 on an iGrill2 with 4 probes. But I'm with you on it being a fun gift, I'll end up holding off too. Sent from my iPhone using Tapatalk