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Thanks guys, they ended up a lot more tender than the last ribs I did, and on those I did the 2-2-1 method. With these I did nothing besides put some maple syrup on them about 30min before pulling them out. I didn't wrap in foil, flip, or even open the smoker.... Seems like the less I am...

His was my second attempt at ribs, they were a little fatter than I would have liked but flavor rocked. Maple syrup caramelized and paired with the rub, was great! Used the rest of my AMNPS through the mailbox and then hickory chips in MES.

+3.....I used my once and had to re-light it about 10x.....:(

What's the secret to this mailbox? I have drilled 3 extra holes and the AMNPS still burns out every 25min or so.... :( very frustrating... Also the pellets that came with the maze don't seem to have any "flavor" to them. I have added a few hickory chips to the smoker to get some sort of...

I couldn't wait til Saturday....I have baby backs, ABTs and pork roast on now!

Wow those look great, I might have to make some room and add them in! Thanks for the link!

Understood, I wasn't too clear in my post, when I was referring to "turning on the smoker" I meant for non-cold smokes. Thanks for the info on the mod and the cheese sweat!

Perfect thanks, buffalo turds it is!

I have heard the fatties term before and have a fought idea of what that is....but as for ABT, I am lost...?

Hi all, I am very new to this and will be smoking ribs this weekend. I have one rack of ribs so of course I will have a lot of extra space in the smoker....(MES 30) I am looking for other recommendations of what I can fill the smoker with that would be similar to the rib temp and time. (225...

Perfect, thanks

Read through the thread, mailbox is in my near future. Just to confirm, people are using this technique for all of their smoking? (Not just cold). So all of those wood chips I bought won't be needed? Just light up the AMNPS as well as set the temp on the MES to the "normal" temperature...

Thanks! I actually have one, but wasn't sure how to use it so it is still wrapped up. Do I light the entire thing? Just one side?

Last week was my first smoke ever, really about the only time I have ever made anything other than a frozen pizza or grilled some burgers. For my second project, I figured since we had about 5 blocks of cheese left over, (along with some summer sausage and some salt (brine)) from Thanksgiving...

Perfect thanks all! Just wanted to make sure I ordered the right one!

I should clarify, it was 165 (IT) when I pulled it out at about 5hrs or so. However, at the 4hr mark it was 163ish....I was just surprised it took another hour to raise the temp 2 degrees. Turkey itself was great, the skin was overdone....guessing I just didn't cover it up soon enough or any...

I learned that the hard way....Turkey was at 162-163 after about 4hrs....after I finally pulled it out and we ate it, it was overdone imo. Everyone loved it, but I was wishing I pulled it out of the smoker sooner.

I am a totally newb, just did my first smoke. It was a 16lbs Turkey, and got internal temp to 165 in about 5 hours. (Brined the turkey for 20hrs previous to smoke). Temp outside was 5 degrees Fahrenheit and windy....I didn't seem to have any issues... (I have a 30" MES)

Just bought a MES 30." I have read a lot of posts about AMNP, is that the tube people are referring to, or the "maze." (I live at 2k feet...if that matters)

Thanks for the warm welcome!