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I'd love to hear about your mods! I figured I was probably giving up things like crispy chicken skin when I switched to electric. I'll definitely look into a vertical rack like those. Thanks!

Thanks for the suggestions! Yes, I'm using my own ambient and meat thermometers, so I was pretty confident about the temps. I will try the lowest rack and higher heat though. Thanks. And I just ordered some wire tracks that can fit in my foil pans, so I'll try that but I might end up with your...

My first post here was a thread about how awful I was at smoking. I had a Camp Chef 24", and nothing I made was turning out well. So a quick update: I hated the Camp Chef. The temperature control was insanely finicky, with temps swinging 10 degrees after a micrometer turn of the knob. The temps...

I just called Masterbuilt about an issue, and asked about mounting the cold smoker attachment when the MES 40 is on the universal leg kit. She mentioned there was a mounting kit on their site, but I couldn't find it. Does anyone know if it's possible to mount the cold smoker attachment without...

Thanks! I might do the same, though I thought I read someone did that and grew mildew. Is there a good resource on this site that covers how to properly clean a smoker? If I'm storing the cold smoker inside, I'd want to make sure things are clean... :)

I'm awaiting the delivery of my MES 40 2.5 and the cold smoker attachment. For now, I'll just be mounting the attachment right to the side. I need to store this thing on the porch during the summer, though. Is there a good cover that with go over both of them? If not, is the attachment easy to...

Wow! I'll try that next time! So if I set to something like 280 and it fluctuates between 260-300 I'll be ok?

Thanks for the help on this, everyone. I have a little more confidence than I did before. I also smoked a ton of veggies last night and most of them turned out very well, so I'm excited to try again. I just have three more questions before I continue: 1) Do I put water in the water tray? I keep...

Thanks, that makes me feel a lot better. I assume that cooking in the 250-300 range would also shorten the cook time? I ended up pulling the pork butt off at 188 because it had been in there for 21 hours and it was 2am and I REALLY wanted to go to sleep. So should I aim for 275 and let my...

Thanks, and I'll keep at it. I'll also look up how to do that boil. test you mentioned. I get that I have to be patient, but I'm sitting here stuck at 187 and it's been 20 hours for an ~8lb pork butt. If I wanted to take this to 203 I'd probably have to wait a total of about 26 hours. That...

Folks, thanks for the help, but I just can't seem to get it. I'm cooking an 8 pound pork shoulder for pulled pork following the basic instructions from these forums. It's been on for 13 hours at 225, and I'm currently at 174. It seemed to stall at at least three points, and it's been 173-4 for...

Thanks for the response, ChileRelleno. I have a dual temp digital thermometer. It certainly shows the massive difference between the door temp and the actual. But it isn't helping!! Argh! The other day I tried very simple chicken thighs, as discussed, and it was terrible. They took 3.5 hours...

Thanks so much for all the advice, folks! I'm encouraged by it. I don't know where on earth I read that briskets were actually an easier thing to make, but now that I know they're the hardest and that I cooked to the wrong temperature, I feel pretty good about the results I was able to get...

Hi all, I'm looking for some help here. My lovely wife got me a Camp Chef Smoke Vault vertical smoker for Christmas, and I haven't made anything good in it yet. I've tried two racks of ribs and two briskets, and for the most part they've turned out terribly. I've been extremely patient, tried...