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I tend to get cooking time fluctuation lately with ribs due to outside temps, other factors so rather than wrapping, unwrapping and final cooking for a static time(2-1-1, 2-2-1,etc), is there any general TEMPERATURE guideline for when to wrap ribs, when you upwrap them and final internal temp?

If I wrap it in foil and put it in a cooler and blankets, will it achieve the same result? Or will the oven hold it for longer? Sent from my SM-G955U using Tapatalk

Do I need to let the meat rest and come down to 170? Or do I just take it out if the smoker and into the over at 170? Sent from my SM-G955U using Tapatalk

And it won't do any additional cooking of the meat if it stays in the oven at 170... Say, for 6 hours? Sent from my SM-G955U using Tapatalk

So how long could I keep it in the cooler wrapped in foil(and it stay reasonably warm) if I let it come down to 170 first? Sent from my SM-G955U using Tapatalk

If I have slabs of ribs or pork shoulders that I want to keep warm for an extended period of time for serving the same day hot... Can I put my oven at 170 and put the meat in there and it won't overcook it? That's the lowest setting it goes... Anyone have any better(or good) suggestions? Thanks...

Thanks! Sent from my SAMSUNG-SM-G935A using Tapatalk

Tooth pick Test? Sent from my SAMSUNG-SM-G935A using Tapatalk

The last two times I've smoked ribs, the cook times have been unexpected so I wanted to see if I was doing something wrong. Two different smokers at 225, one of them electric so it was steady. Used an AMNPS for the electric and wood chunks for the other. I've been following 3-2-1. I have the...

Nope, I only torched through the hole in the closest leftmost spot. Sent from my SAMSUNG-SM-G935A using Tapatalk

Lot of good ideas. Would like to see others if anyone cares to share out there... Sent from my SAMSUNG-SM-G935A using Tapatalk

Two different people said two different things so I have mixed emotions now... They don't have mesh or are porous Sent from my SAMSUNG-SM-G935A using Tapatalk

I like the height of this one, as my first smoke I was sitting on the deck trying to shuffle grill grates and it was uncomfortable. The stand is 16" IIRC and IMO adds just enough height to not make the shelving at an uncomfortable height. I haven't actually USED it at this height yet though...

Something like this is what I have sitting in the pantry. Haven't used them yet, been sitting there for a year or two... Impulse buy from the fair :)...

Hey folks, thought I'd share my experience and hope it helps someone else... But I wanted to buy the stand for the MES40 and Walmart has them on sale for $56 online. Not sure of their normal price, but my local Cabelas had it in Stock locally and price matched. Woot! Sent from my...

You think those "non stick" grill mats would work well? I'd hate for them to somehow impede the cooking of the meat Sent from my SAMSUNG-SM-G935A using Tapatalk

So Uh... What's the "norm" for cleaning these guys? I'm new to electric smokers so do they never get cleaned so the flavor stays inside or something? A light brush off of the grills? This was after one pork shoulder. Sent from my SAMSUNG-SM-G935A using Tapatalk

I didn't read the 10 pages of this thread so if this was said, my apologies. I had the same issue when I bought mine and Masterbuilt sent me a new control module and heating element to fix the issue. Sent from my SAMSUNG-SM-G935A using Tapatalk

I think it didn't make it to the first corner rightfully so. This was at 4 hours, so I think the left(in the pic) side just hadn't gotten to the back yet. Whereas I may have lit a little of the middle row on accident so they worked themselves back at the same time... And the side near the...

Also... More importantly... Do I need to add more pellets and continue smoking? Or since I used the entire maze up already, that's all the smoke the pork shoulder needs? Sent from my SAMSUNG-SM-G935A using Tapatalk