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I don't have a torch or lighting gel so getting it going may be a trial. 

I did a search and came up with way too many answers but not the one I wanted. So here it is.  I am assumng that the 3-2-1 method of smoking spare ribs only uses smoke for the "3" section!? I bought a AMNPS today, and will be smoking this week maybe monday. I am quite certain that I only need...

Yep, I tend to "borrow" against the next upcoming gift event. Right now I'm working on Christmas of 2022.

Gotta update my Christmas/Birthday/Fathers day/good husband.....wish list. 

Guess I need one a those too eh?

Cool thanks. Also i seem to have stopped making smoke. Is the temp too low? I go out and add chips every 35 mins out of habit and I just noticed that the chip tray has become full and is not scorched on top, at all.  ???

I'm guessing normal is different for each individual machine but this seems out of the box to me.. Having read that all internal smoker temp probes and thermostats are not accurate, I bought a maverick. Now I'm trying to maintain 180 degrees for some jerky. My MES remote says 185 and heating...

So I've checked some recipes online and they say 180 degrees for 8 hours. For all I know that sounds right. Question is, will I want to smoke the whole time, or just the first couple or three hours?

Cool, Good advice. 

I'm trying beef jerky this week and have the meat sliced very thin.....I use an electric slicer and the meat was mostly frozen so it came out really nice.  Anyway I'm more into the product right now since I'm very new and not so much into the process. My question is, if I'm buying my teriyaki...

couple burn-ons and a few stains but everything came pretty clean and I can trust that it's food-safe.

After two smokes this weekend (first two ever) I put all the removeable parts of my MES 30 into the dishwasher on all heavy duty settings. I'll let you know how it works out. 

Thanks Al. BTW I'm Al too.  I was pretty sure that was it. I blamed it on low temp and that may be an issue too. I have not purchased aftermarket therms yet. But I did take them out at least a half hour earlier than I had originally planned and that was dumb. I think the half hour may not have...

"A veteran is someone who, at one point  in their life wrote a blank check made payable to “The United States of America,” for an amount up to and including their life" We call that Honor.  Honor is rare outside the Military active and veteran community. 

Finally done This is the result of my first BBR smoke.  I liked the flavor but was not real impressed with the texture. I suspect my temp may have been low. I set it for 235 degrees. Smoked for 3 hours and wrapped for 1.5 hours. They were sufficiently tender but not REAL tender. I was...

All dressed up for tomorrow's big dance ! Jury is still out on the wrapping. I think I will, Using a MES 30 digital. Described in my siggy.I'll use hickory smoke as this is my first smoke and i want to be quite sure I like the smoke. Using Store bought Burbon and brown sugar rub. Going easy...

My guess is that vacuum sealing and freezing will make it last as long as you need. I have a Food Saver and Vacuum anything that needs to be frozen for a long time. Always stays good and never any freezer burn.  If you are thinking of just leaving it out like dried meat can be the glaze will...

I have a large rack of ribs in the fridge in plastic wrap. Going into the smoker tomorrow. I'll try to figure out how to get pix into this thread in the morning.  I think next might be beef jerky. I want to make it less hard to bite than the kind you buy in the store. What kind of meat should I...

I've seen many models of MES on the internet but never this model. Anyone else have one? If you do, what do you think of it.  I have only used mine once, yesterday and it worked pretty much as advertised. I will be using it again tomorrow for BBR and will see how it performs for that. 

Seems like a remote therm would be best so you can see the temp without opening the smoker is that correct?